High Protein Lemon Cheesecake



For the base:

For the filling:

  • Zest and juice of 3 lemons

  • 2 scoops (60g) Bioflex Nutrition BioFurnace or Proflex in Vanilla

  • 250g low fat cream cheese

  • 300g low fat smooth ricotta 

  • 1 teaspoon vanilla essence 

  • 1 tablespoon honey

  • 3 tablespoons coconut cream 


  1. For the base: Place all base in a bowl and stir together well.

  2. Press into a lined cake tin.

  3. For the filling: In a bowl or electric mixer place coconut cream, cream cheese, ricotta, lemon zest and juice, vanilla essence and honey. Whisk until smooth and well combined. 

  4. Stir through protein powder. 

  5. Spoon filling mix on top of the base and spread evenly. 

  6. Place in the fridge to set. Best left overnight. 

  7. Remove from fridge when ready to serve and slice with a hot knife.

  8. Best kept in the fridge for up to three days.

Nutritional Information

Per serve (112g) / Per 100g

Energy (kJ): 1310/1170 | Protein (g): 16.7/14.9 | Fat (g): 24.9/22.2 | Saturated Fat (g): 13/11.6 | Carbohydrates (g): 5.4/4.8 | Sugar (g): 3.3/3 | Sodium (mg): 158/141