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These Gluten‑Free Lemon Cheesecakes are the perfect spring dessert—bright, creamy, lightly sweetened, and made with simple, nourishing ingredients.

Each mini cheesecake starts with a buttery gluten‑free crust, followed by a silky lemon‑kissed cheesecake filling made with Greek yogurt for a natural protein boost.

They’re refined sugar free, perfectly portioned, and topped with a fluffy vanilla protein whipped cream that takes them over the top.

Whether you’re celebrating Mother’s Day, hosting a spring shower, or just craving a refreshing make‑ahead treat, these lemon cheesecakes deliver bakery‑level flavor with better‑for‑you ingredients.

Looking for the perfect mocktail to compliment these lemon cheesecakes? Try my Sparkling Blueberry Lemonade!

These gluten‑free lemon cheesecakes are a light, refreshing, and protein‑boosted dessert you’ll want on repeat all spring.

The crust is made from Honey Cinnamon Sweet Thins or gluten‑free graham crackers mixed with melted grass‑fed butter for a naturally sweet, crisp base.

The cheesecake layer combines cream cheese, plain Greek yogurt, monkfruit sweetener, fresh lemon zest, and lemon juice for a bright, creamy filling that bakes into perfectly smooth mini cheesecakes.

Once chilled, each cheesecake is topped with a fluffy vanilla protein whipped cream made from heavy cream, protein powder, powdered monkfruit, tapioca flour, and vanilla.

The result is a high‑protein, refined‑sugar‑free dessert that tastes indulgent but fits seamlessly into a balanced lifestyle. T

hese mini lemon cheesecakes are ideal for Mother’s Day, spring gatherings, Easter, baby showers, or any time you want a fresh, citrusy dessert that’s easy to prep ahead.

Why You’ll Love These Gluten‑Free Lemon Cheesecakes

• Gluten‑free dessert — Made with Simple Mills Sweet Thins or GF grahams for a crisp, buttery base.
• Refined sugar free — Sweetened with monkfruit for a lighter, better‑for‑you treat.
• High‑protein boost — Greek yogurt + protein whipped cream add natural creaminess and staying power.
• Perfect for spring — Bright lemon flavor makes these ideal for warm‑weather celebrations.
• Make‑ahead friendly — Chill beautifully and hold their shape for parties and events.
• Kid‑approved and party‑ready — Mini size makes them easy to serve and even easier to enjoy.

Key Ingredients

Base
1 cup Honey Cinnamon Sweet Thins – Simple Mills Or graham crackers, processed into crumbs (or try Simple Mills Lemon Honey Sweet Thins for even more zest!)
3 tbsp Grass Fed Butter melted
Cheesecake Filling
8 oz Cream Cheese Full Fat
1/2 cup Plain Greek Yogurt
1/4 cup Classic Granular Monkfruit Sweetener Or granular sugar of choice (cane sugar, coconut sugar although may be slightly darker in color)
1 whole Egg
Zest from 1 lemon
Juice from half a lemon
1 tsp Pure Vanilla Extract
Whipped cream (will have extra. Store in an airtight container in the fridge)
3/4 cup organic heavy cream
1/4 cup vanilla protein powder
1/4 cup powdered monkfruit or organic powdered sugar
1 tbsp tapioca flour
1 tsp vanilla

Process

Set out cream cheese, egg, and yogurt to come to room temp
Process graham crackers and mix with melted butter
Press down into 10 silicone muffin liners in a muffin tin
Bake at 350 for 6 min
Whip cream cheese first, then add remaining cheesecake ingredients together and mix with an electric mixer
Divide between the 10 muffins and bake an additional 18 min
Allow to cool for 30 min then set in the fridge for 4 hours or overnight
Make whipped cream by chilling a mixing bowl
Add heavy cream, protein powder, powdered monkfruit or sugar, tapioca, and vanilla to the mixing bowl
Whip with a stand or hand held electric mixer about 5 minutes until fluffy and it holds a peak
Place in a piping bag, pipe over top your cheesecakes, and top with more lemon zest
Enjoy!

FAQ

• Can I make these ahead of time?

Yes—these set beautifully in the fridge and are even better the next day.

• Can I swap the monkfruit sweetener?

You can use organic cane sugar, coconut sugar, or any 1:1 granular sweetener.

• Can I make these dairy‑free?

You can experiment with dairy‑free cream cheese and coconut yogurt, though texture may vary.

• Do I need silicone muffin liners?

They help the cheesecakes release cleanly, but parchment liners also work.

• Can I freeze these mini cheesecakes?

Yes—freeze without the whipped cream, then thaw in the fridge before topping.

Why do I need to bring my cream cheese, egg, and yogurt to room temp?

They whip up easier into the ideal fluffy texture, where as trying to whip cold ingredients will leave you with clumps.

Can I add protein powder to the filling?

Not much. You can add 2 tbsp of lemon protein powder, but much more will alter the texture.

PS – if you’re a key lime pie lover then you should try my no bake Key Lime Pie Mini Cheesecakes next!

Gluten‑Free Lemon Cheesecakes (Refined Sugar Free + High‑Protein)

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Servings:

Ingredients

Base

1 cup Honey Cinnamon Sweet Thins – Simple Mills or gluten free graham crackers, processed into crumbs
3 tbsp Grass Fed Butter melted

Cheesecake Filling

8 oz Cream Cheese Full Fat
1/2 cup Plain Greek Yogurt
1/4 cup Classic Granular Monkfruit Sweetener Or granular sugar of choice
1 whole Egg
Zest from 1 lemon
Juice from half a lemon
1 tsp Pure Vanilla Extract

Whipped cream (will have extra. Store in an airtight container in the fridge)

3/4 cup organic heavy cream
1/4 cup vanilla protein powder
1/4 cup powdered monkfruit or organic powdered sugar
1 tbsp tapioca flour
1 tsp vanilla

Instructions

Set out cream cheese, egg, and yogurt to come to room temp
Process graham crackers and mix with melted butter
Press down into 10 silicone muffin liners in a muffin tin
Bake at 350 for 6 min
Whip cream cheese first, then add remaining cheesecake ingredients together and mix with an electric mixer
Divide between the 10 muffins and bake an additional 18 min
Allow to cool for 30 min then set in the fridge for 4 hours or overnight
Make whipped cream by chilling a mixing bowl
Add heavy cream, protein powder, powdered monkfruit or sugar, tapioca, and vanilla to the mixing bowl
Whip with a stand or hand held electric mixer about 5 minutes until fluffy and it holds a peak
Place in a piping bag, pipe over top your cheesecakes, and top with more lemon zest
Enjoy!