Lime cheesecake: a recipe with protein

Cheesecake doesn’t always require hours in the kitchen or an oven. This lime cheesecake uses protein pudding and kefir, is ready in 15 minutes and sets in the fridge in 15-20 minutes — quick, light and tasty.

Why is this cheesecake different?

A classic cheesecake often means heavy ingredients: plenty of cream cheese, sugar, baking in the oven. This version is different. The base is made from crushed digestive biscuits and peanut butter — it isn’t baked, and no added fat is needed to bind it. The filling is kefir-based, which is considerably lighter than the traditional cream cheese version.

The biggest difference is the protein pudding. It replaces adding sugar separately: it gives the cake both sweetness and protein at once. If you work out regularly, you know the sweet cravings still hit after training — but there’s no point in always satisfying them with an ordinary cake. Here you get your sweetness without much guilt.

Limes bring freshness. A simple trick: sprinkle a little sugar over the lime slices the day before and let them sit overnight. The tartness softens and the slices are much more edible for decoration.

Cheesecake: ingredients

The following amounts suit a springform pan of about 20-22 cm.

• Gelatin powder (amount according to the package instructions)
• 200 g digestive biscuits
• 1.5 l kefir
• 3 tbsp peanut butter
• 150 g lime cheesecake pudding
• 1-2 limes
• 3 physalis
• A little white chocolate

There are eight ingredients in total, and you’ll find most of them in a larger supermarket. Besides sweetness, the 150 g of pudding brings a noticeable amount of protein to each serving and makes the filling smoother than kefir and sugar alone would.

Cheesecake step by step: preparation

The day before:

Cut the limes into slices and leave them to sit in sugar. The aim is to soften the excess tartness — a single night makes a big difference.

On the day:

1. Soak the gelatin in water to swell according to the package instructions. Amounts differ between brands, so follow the instructions on the package exactly.
2. Crush the 200 g of digestive biscuits. A plastic bag and rolling pin work, as does a food processor. Add 3 tbsp peanut butter and work the mixture with your fingers until you get an even, moist crumb mixture that holds together.
3. Pour 1.5 l kefir into a large bowl. Add 150 g protein pudding and mix through. Immediately pour in the prepared gelatin mixture as well. Stir quickly and constantly — don’t let the gelatin clump. If the mixture thickens slightly, that’s a good sign.
4. Line the bottom of the springform pan with baking paper. Pour the biscuit crumbs into the pan and press them with your hands into an even layer.
5. Pour the pudding mixture evenly on top.
6. Place the pan in the fridge and wait 15-20 minutes. By then the cake should have set enough.
7. Take it out and decorate: arrange the sugar-soaked lime slices on top, cut some physalis over them and grate a little white chocolate over the top.

Tips to make your cheesecake work every time

Working with gelatin takes a bit of practice. A few things to keep in mind:

• Stir quickly. When the kefir is cold and the gelatin is hot, the mixture sets fast — stir right away and constantly, without taking a break in between.
• The base must be cold. If you like, put the empty pan in the fridge for 10 minutes beforehand — it helps the base set faster.
• Physalis is more than decoration. Its mildly tart flavor complements the lime well — don’t leave it out.
• White chocolate at the last moment. Grate it just before serving so it doesn’t melt at room temperature.

You can also make the cake the day before and keep it in the fridge overnight — by the next day the texture is even denser and the flavors have blended better.

FAQ: cheesecake and high-protein baking

Can this cheesecake be frozen?

Yes, but the texture becomes slightly more watery when thawed, because kefir is water-based. It’s best eaten fresh or kept in the fridge for up to 2 days.

What can replace the protein pudding if you don’t have it?

Protein pudding provides sweetness and protein at the same time. Without it, you can use a combination of cottage cheese and unflavored whey powder, but the result will differ — the texture won’t be as mellow or smooth.

Can lime be replaced with lemon?

Of course. Lemon gives slightly more intense tartness, but otherwise it works exactly the same way. Letting the slices sit in sugar the day before applies to both — don’t skip this step.

Recipe author: Monika Saar

Come and train! ArtGym