Coconut-Lime Protein Cheesecakes

Today was another outstanding day, weather-wise, so I took the opportunity to go for my first training run for the Vancouver half marathon!  It was also LiveFit day 71, so I hit the gym first for my leg workout and then ran the 6.5km home!

It was so hot and sunny I already have a racer back tank tan!  Not good, I need to fight the tan lines for my sister’s wedding in September!  When I got home I was greeted by an eager Lemon, she was ready to play outside too!

Today was coconut overload in our house.  For dinner we made some coconut-lime chicken and then of course the coconut-lime CHEESECAKES!

Let’s get dinner out of the way, after all, it’s only purpose is to carry you to dessert, right?

1/2 yellow pepper, 1/2 red pepper, mashed cauliflower & coconut-lime chicken


Now, on to the goods.


These were a bit of a hybrid of two recipes!  I got the graham cracker crust recipe from Janetha over at Meals & Moves and I got the cheesecake recipe from the new issue of Oxygen magazine!

Coconut-Lime Protein Cheesecakes

Makes 16 servings



  • 84g graham cracker crumbs
  • 1/2 cup almond meal
  • 4 Tbsp unsweetened almond milk



  • 18oz light cream cheese (the spreadable kind works best, I think)
  • 1/2 cup xylitol
  • 3 tbsp coconut flour
  • 5 tbsp vanilla protein powder
  • 1/4 tsp cinnamon
  • Juice of 1 lime
  • 1 tsp pure vanilla extract
  • 3/4 tsp coconut extract (I actually forgot to add this…woops)
  • 1/4 cup unsweetened shredded coconut
  • 5 egg whites



1.  Preheat oven to 375°F

2.  In a medium sized bowl, combine graham cracker crumbs, almond meal and almond milk.  Using a small glass, press the crumbs down onto the bottom of lined muffin tins.

3.  In a large bowl, combine cream cheese, xylitol, coconut flour, protein powder, cinnamon, lime juice, coconut extract and shredded coconut.  Mix using electric hand mixer.

4.  Beat in egg whites one at a time.

5.  Pour batter into the muffin tins.  (I used a pyrex measuring cup for easy pouring).  Sprinkle each cheesecake with a pinch of cinnamon.

6.  Bake cheesecakes on the middle rack for 30-40 minutes, depending on your oven.  Mine took 30 minutes.

7.  Remove from oven, garnish with lime zest, if desired.  Cool and refrigerate for at least 4 hours before serving.

That last part is funny…clearly we ate one immediately.  They are pretty yummy!  Even though I forgot the coconut extract!  I suspect they will be even better tomorrow after cooling down.

According to Oxygen the nutritional information is as follows:

(Note this does NOT include the graham cracker crust!)

Calories: 81, Fats: 3g, Carbs: 9g, Fibre: 1g, Sugar: 2g, Protein: 5g.  Not too shabby, if you ask me!

Oxygen recommends you eat them at night because of the casein protein in cream cheese! If you are doing LiveFit like myself, you may want to omit the crust on at least some of the cheesecakes to avoid the starch at night (especially during carb cycling).  But if you are a lot like me, and you are not following the diet to a “T”, crust your little heart out!

Let me know what you guys think if you try these out!






  1. These look amazing. Trying to stay away from desserts right now, but as soon as I’m closer to my goals I’m making these!!!
    How did you make the coconut lime chicken?

    • Danielle @WorkItWearItEatIt says:

      Yes this recipe is definitely a keeper! And there are so many possible flavour variations! For the chicken I cut it all up, throw it in a bowl and then toss in coconut flour and unsweetened shredded coconut (1 tbsp of each for every breast). Then I cook it in 1 tsp coconut oil (per breast) and squeeze on the lime juice while cooking on the stove (1 lime for every 2 breasts). It’s really yummy! I like to throw it in a lettuce wrap with some crushed cashews. Noms!

  2. Thanks for stopping by my blog! Seems like we have a lot in common 🙂 Your blog is adorable!!! I love reading about other LiveFitter’s journeys. I hope you’ve enjoyed LiveFit as much as I did! Keep in touch, girly!!! – Erin