Ingredients
For the Crust:
1½ cups graham cracker crumbs (10–12 full sheets)
4 tablespoons melted unsalted butter
1–2 tablespoons granulated sugar (optional)
For the Filling:
16 ounces cream cheese, softened
½ cup plain Greek yogurt (full-fat)
½ cup vanilla protein powder (about 2 scoops)
½ cup powdered sugar
¼ cup fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
Instructions
1. 1. Lightly grease a 9-inch springform pan.
2. 2. Make the crust: Pulse graham crackers in a food processor until fine crumbs. Transfer to a bowl; add melted butter and sugar (if using). Mix until crumbs are moistened. Press firmly into the bottom of the pan. Freeze for at least 15 minutes.
3. 3. Make the filling: In a large bowl, beat cream cheese and Greek yogurt with an electric mixer until smooth. Add protein powder, powdered sugar, lemon juice, lemon zest, and vanilla. Beat until combined and smooth. Taste and adjust sweetness/tang if desired.
4. 4. Pour filling over chilled crust; spread evenly.
5. 5. Cover loosely with plastic wrap; refrigerate for at least 4-6 hours or overnight until firm.
6. 6. To serve, remove pan sides. Slice with a sharp knife, wiping blade clean between slices. Garnish with lemon slices, zest, or berries if desired.
Notes
Ensure cream cheese is at room temperature for a smooth filling. For dairy-free, use vegan cream cheese and dairy-free yogurt. Fresh lemon juice is essential for the best flavor. Chill thoroughly for clean slices. Store in refrigerator up to 5 days; freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 18g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 55mg