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Last updated on July 30th, 2018 at 09:20 pm
This delicious No Bake Raspberry Cheesecake is flavoured with fresh raspberries and lemon juice with some raspberry jelly over.
I’ve been in a baking mood all week and making so many treats that I have to bring them to work this week. Today’s recipe is one I made last week and enjoyed every day since! I decided to make a No Bake Raspberry Cheesecake because I had some raspberries and lots of cream cheese on hand.
Adding a little bit of the raspberry jelly over the cheesecake was actually one of my favourite part! I absolutely love raspberries so having that intense flavour over the cheesecake was wonderful.
My favourite Low Carb No Bake Cheesecake Recipes
I love making low carb no bake cheesecakes because that way I don’t have to wait until the next day to take a bite! I can’t decide whether I prefer no bake cheesecakes or baked ones. A very similar recipe to this one that I’ve made on the blog were my Mini No Bake Cheesecake with Raspberries that were made in small muffin cups so they were individual portions. That one had a vanilla filling with some raspberry jelly over.
I originally hadn’t planned on adding some lemon in there, but when I tasted the cheesecake batter, I felt that it would taste even better with a bit of tang. I added the juice of one lemon and its entire zest. Adding some lemon juice reminded me of my Avocado Cheesecake with Lime that I uploaded this summer.
For some reason, I just really love citrus in cheesecake and especially the no bake ones!! But I may have to make a lemon baked cheesecake some time soon because I bet that would taste just AS amazing! I think that if I took my Keto New York Cheesecake recipe and added lemon juice and lemon zest, I’d be in heaven!!
As for the crust, my boyfriend absolutely loved it! He asked me if I could make him just the pie crust next time as like a fat bomb or something and I have to say that’s a pretty good idea! You’ll understand once you take a bite out of it!
I usually just do almond and butter in my pie crusts, but this time I decided to add some pistachios and walnuts for a bit of crunch. It was absolutely delicious! I sweetened this entire low carb no bake cheesecake with stevia powder, as usual, but you could also sweeten it with monk fruit powder if you wished!
How to make a No Bake Cheesecake
No Bake Cheesecakes are one of the easiest cheesecakes you’ll ever make. Since you don’t need to bake them, they take a little bit less time to make. There are many ways to make no bake cheesecakes. The most common way is to usually add some gelatin to cream cheese.
I personally prefer mixing cream cheese and heavy whipping cream together rather than just cream cheese so that it can become even more fluffy. In Japan, the no bake cheesecakes are usually made with a combination of cream cheese, yogurt and a little bit of heavy cream.
The first time I made a no bake cheesecake, I made the mistake of melting the gelatin and waiting until it cooled down before adding it to the cream cheese batter. Do NOT do this! I hadn’t melted the set gelatin so there were millions of gelatin balls in my cheesecake batter! It still set and was still delicious, but it wasn’t very nice to the palette.
Once you add the gelatin powder to your boiling water, add it immediately to your cheesecake batter. You don’t want to make the same mistake I did! You can also add gelatin to cold water, wait 5 minutes until it sets and then melt it in the microwave or on the stove.
The more gelatin you add, the harder your desserts will be. When I made this recipe for the first time, I had added about four tablespoons of gelatin to the batter. The cheesecake ended up a bit too tough to my taste, more like a hard jello than a soft cheesecake so I decreased the amount during my second try.
I try to avoid adding yogurt in my recipes just because of the carb count so I usually either stick with sour cream, more heavy cream, mascarpone, ricotta or yogurt from Jersey cows, who surprisingly have less carbs than regular Holstein cows!
Now that you know how to make a no bake cheesecake, what flavour will you make yours?
No Bake Raspberry Cheesecake with Lemon
Raspberry Lemon Cheesecake
- 350 g (12.35 oz) raspberries (about 3 cups)
- 120 ml (0.48 cups) water
- 15 g (0.53 oz) gelatin (2 tbsp)
- 150 ml (0.6 cups) boiling water
- 450 g (15.87 oz) cream cheese (2 packs)
- 120 ml (0.52 cups) sour cream
- 180 ml (0.76 cups) heavy cream
- 3 tbsp (3 tbsp) lemon juice
- 1 tsp (1 tsp) stevia powder
- 1 (1 ) zest of a lemon
- Add the crust ingredients into a food processor and blend for about 20 seconds.
- Take the dough with your hands and add it to a 9 inch springform pan. Press with your fingers and spread the dough all over to make a crust.
Raspberry Lemon Cheesecake
- In a small bowl, add the gelatin and boiling water. Mix until the gelatin has dissolved.
- Add the raspberries to a pot with the water. Bring to a boil and crush the raspberries with a fork. Add the gelatin to the raspberries and mix. Turn off the heat and set aside.
*Note: If you don't want any raspberries seeds inside your cheesecake, you can put the mixture through a sieve and just keep the raspberry juice and discard the seeds.*
- In a large food processor, add the cream cheese and sour cream. Process until smooth. Add the lemon juice, stevia and heavy cream. Process for a minute and scrape the sides of the food processor if need be.
- Add 1/2 of the crushed raspberries from the pot to the food processor and grate the skin of a whole lemon into it. Process for another minute until the entire mixture is completely pink.
- Pour the raspberry cheesecake batter over the pie crust and place in the fridge for an hour.
- Take it out of the fridge and pour the last half of the crushed raspberries over the cheesecake. Place the cheesecake back into the fridge for 3+ hours or until it's completely set.
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