Lemon Strawberry Swirl Cheescake

Looking for a fresh new cheesecake recipe? Enjoy this refreshing low-carb option!

Quick prep hint(s):

This is another super easy recipe!


Pie Crust


  • 1 ½ c pecans
  • ¼ c unflavored whey protein powder
  • 3 T sucralose/sugar substitute
  • ½ t vanilla
  • ½ t cinnamon
  • 2 T butter, melted
  • 1 egg


In food processor, finely chop pecans. Add all other ingredients and blend in food processor. Transfer to a cheesecake pan and press into the bottom.  Bake for ~10 minutes at 175. Cool.

Lemon Strawberry Swirl Cheescake


  • 2 pkg cream cheese, softened
  • 1/3 c sucralose/sweetener of choice
  • ½ c heavy cream
  • 3 eggs
  • 1 T vanilla
  • 1 T unflavored whey protein powder
  • 1 T lemon juice, fresh squeezed


  • 2 c fresh strawberries
  • 1 t lemon zest
  • 1 T water
  • ¼ c sweetener to taste


Makes 1 cheesecake – cut into 12 pieces

In a small pot, add strawberries, zest & water.  Cook, stirring often.  Mash the strawberries once softened then remove from the heat & add sweetener.  Place in blender to make puree.  Let cool. In medium bowl, mix well all cheesecake ingredients, adding the whey protein powder last.  Pour into baked & cooled pie crust. Take ½ of swirl and poor in a ring over the top of the cheesecake.  Using a small spatula, gently swirl into the cheesecake. Bake for ~22 minutes at 175 or until set in the middle.  Remove & cool.  Refrigerate at least 2 hours prior to serving. Drizzle the remaining swirl over the cheesecake when serving.

Nutrition Info

per SERVING (1 slice): 8 g protein, 4 g NET carbohydrates, 29 g fat

*may vary pending brand of ingredients used