Recipe: Key Lime Cheesecake

Awhile back one of my clients challenged me to create a healthier, high-protein key lime pie that would allow her to indulge in her cravings for pie without ruining progress toward her fitness goals. While I may have colored outside the lines just a bit by creating a key lime cheesecake, I promise it will deliver on flavor and delight.

Key Lime Filling:
  • 2 cups plain, fat-free Greek yogurt
  • 1/4 cup vanilla Carbmaster non-fat milk
  • 1/4 cup Key West lime juice
  • 2 whole eggs
  • 1 scoop vanilla whey protein
  • 1 cup fat-free cream cheese
  • 1/4 cup whole wheat flour
  • 3 tbsp. erythritol (truvia)
  • 1 tbsp. coconut oil, melted
  • 1 tbsp. sugar-free maple syrup
  • Zest from half of one fresh lime
Pie Crust:
  • 1 1/4 cup graham cracker crumbs (we used Kroger graham cracker baking crumbs)
  • 5 tbsp. light butter spread (we used Land O’ Lakes), melted
  • 2 tbsp. erythritol (truvia)
Pie Crust:
  1. In a large bowl mix graham cracker crumbs, melted butter, and sweetener until well combined.
  2. Press the mixture into an 8-inch pie tin.
  3. Bake at 375 degrees for 7 minutes.
  4. Remove from oven and let cool.
Key Lime Filling:
  1. Preheat oven to 350 degrees.
  2. In a large bowl combine all filling ingredients (only half of the lime zest) using an electric mixer (on the lowest setting), until smooth.
  3.  Pour the mixture into the pie crust from earlier, and spread evenly. Note: this recipe makes slightly more filling than will fit in the pie crust without spilling over).
  4. Bake at 350 degrees for 30-minutes, turn off oven and let sit (it will continue to cook slightly during this time). Keeping the oven door closed will help prevent the top from cracking.
  5. Once cooled, place the cheesecake in the refrigerator to cool overnight.
  6. Cut into 8 even slices, top with the rest of the lime zest prior to serving, and enjoy!

If you enjoyed this recipe, subscribe for more updates!

Then get started on more great nutrition articles below: