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  • Writer's pictureJenn Clayton

Key Lime Cheesecake

Healthy but you'd NEVER know it!! So fresh, tart and decadent just in time for Summer!

Packed with protein from the Greek yogurt & cream cheese! Love the tart key lime flavor!


(1) Graham Cracker Pie Crust

Cheesecake Filling:

  • 24 oz  Plain, Nonfat Greek Yogurt

  • 8 oz  Neufchâtel Cream Cheese (or ⅓ Less Fat Cream Cheese), room temp

  • 5 Large Eggs

  • 1 tbs Liquid Stevia Extract

  • 1 tbs  Key Lime Zest

  • ⅔ cup Key Lime Juice

Preheat the oven to 350 degrees Fahrenheit and prepare a 9" springform pan with parchment paper.  Place a sheet of parchment paper on the springform base, then close the springform "ring" onto the base, tightly trapping the parchment paper.

  • In a large bowl, stir together the animal cracker crumbs, salt, and almond milk.  It should look like a dough.  Press the mixture into the prepared pan and set aside.

  • In a stand mixer bowl fitted with a whisk attachment, add the yogurt and cream cheese.  Mix on medium speed until completely smooth.

  • Reduce the speed to low and add one egg at a time.  When completely smooth, add the stevia and key lime zest.

  • Bake the crust you set aside earlier in the oven for 14 minutes.  While that bakes, finish off the filling.

  • Finally, add the key lime juice to the mixer to whisk until the crust is done baking.

  • Take the crust out of the oven, then pour in the cheesecake filling.  Bake for 1 hour and 15-20 minutes.  Let cool at room temperature, then cover and refrigerate overnight.  The next day, slice, serve, and enjoy!

8 Slices:

8 Points

262 Calories

12g Fat

19g Carbs

16g Protein

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