This lemon cheesecake nice cream It’s made with frozen bananas, cottage cheese, lemon zest, and vanilla extract, then topped with crushed graham crackers and more lemon zest! It has 9 grams of protein per servingmaking it an amazing dessert.
This lovely Lemon Cream Cheesecake is part of the 2024 Protein Dessert Series. If you make this recipe, take a photo and upload it in the comments section to enter for a chance to win the Glossier You XL Eau de Parfum. You’ll also be entered into a bigger giveaway for this series – a $500 lululemon shopping spree! The winners will be announced on January 31st.
If you’ve been making Fit Foodie Finds recipes for a while, you know we love a good frozen dessert recipe, and we especially love ice cream. Whether it’s a cottage cheese base or a frozen banana base, we love the creamy texture and amazing flavor that nice custard delivers.
The best part of this recipe? It combines a cottage cheese base with a frozen banana base for the most amazingly creamy custard that tastes like lemon cheesecake. And you can eat it straight from the food processor 😀
What you need for Cheesecake Nice Cream
- Bananas: Large, ripe bananas are the base of this recipe, providing natural sweetness and creaminess when frozen. Learn how to freeze bananas here!
- Cottage Cheese: The 2% cottage cheese adds a creamy and slightly tangy element, boosting the protein content of the nice cream.
- Lemon zest: The zest of one lemon, about 3-4 teaspoons, infuses the fine cream with a bright and lively citrus flavor.
- Vanilla extract: Two teaspoons of vanilla extract enhance the overall flavor profile, imparting a subtle, sweet flavor that’s perfect for cheesecake.
- Graham Cracker Sheet: Don’t miss this one! A crushed graham cracker sheet serves as a delicious and crunchy topping for the nice cream, giving it the texture of a graham cracker crust.
- Agave syrup or honey (optional): If you like, you can add 1-2 tablespoons of agave syrup or honey to sweeten the nice cream to your liking.
How to Serve Nice Cream Cheesecake with Lemon
However you serve this cheesecake with nice cream, it will be delicious. Here are our favorite picks:
- Soft serve: If you like to enjoy your nice cream as a soft serve, go ahead and serve immediately with lemon zest and graham cracker crumbs.
- Ice cream: If ice cream is more of your jam, line a baking sheet with parchment paper and pour the nice lemon curd into the pan. Spread nice cream evenly, add lemon zest and graham cracker crumbs and cover with plastic wrap. Refrigerate for at least 2 hours before serving.
More protein ice cream recipes
Pro Tips for Nice Cream Cheesecake
- Use frozen bananas: Make sure your bananas are completely frozen before blending them in the food processor.
- Do not overdo the process: Be careful not to blend the nice cream in the food processor for too long or it will be too runny / thin in consistency to whip.
- Cover before freezing: If you decide to freeze your nice cheesecake cream, be sure to cover the container tightly to prevent freezer burn.
Variations & Substitutions
Add a berry: Berries go so deliciously with cheesecake. Some sliced raspberries or strawberries would be delicious!
Boost the protein: Add a scoop of vanilla protein powder directly into the food processor to increase the protein content of this nice cream even more.
Jazz up to the toppings: Add some shredded coconut, chopped nuts, or old-fashioned rainbow sprinkles when you serve this nice cream cheesecake.
Store the remaining nice cream in the freezer, covered, for up to 3 months. It is recommended to store in a glass container with a lid to avoid freezer burn.
- 4 large ripe bananas sliced and completely frozen
- ½ cup cottage cheese 2%.
- Zest of 1 lemon (~ 3-4 teaspoons)
- 2 teaspoons vanilla extract
- Optional: 1-2 tablespoons of agave syrup or honey
- 1 graham cracker sheet shattered
Tips & Notes
- Be careful not to over-work the nice cream or it won’t be stiff enough to put out. If mixture is too thin to remove, skip to step 4 and freeze until firm enough.
Calories: 303kcal Carbohydrates: 61G Protein: 9G Fat: 4G Fiber: 6G Sugar: 32G
Photo: The photos taken in this post are by Ashley McGlaughlin of The Edible Perspective.