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    Home ยป Low Carb Desserts ยป Low Carb Cheesecakes ยป No Bake Raspberry Cheesecake with Lemon

    No Bake Raspberry Cheesecake with Lemon

    December 5, 2017 by Ashley 38 Comments

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    Jump to Recipe
    This simple and easy no bake raspberry cheesecake recipe is keto and low carb friendly. Made with fresh raspberries and completely sugar-free, it's the healthiest sugar free dessert ever!
    This easy and delicious no bake raspberry cheesecake is completely sugar free! Made with a pistachio crust, raspberry mousse and raspberry jelly, it's the best low carb dessert to make this year.
    This easy no bake raspberry cheesecake recipe uses fresh raspberries to make a delicious mousse and raspberry jelly. With a splash of lemon in, its the best keto cheesecake you'll ever make!
    This delicious keto raspberry cheesecake is made with fresh raspberry and lemon. It's the best sugar free cheesecake you'll ever make. You can make it into a cake, cupcakes or bites!
    This AMAZING raspberry cheesecake recipe is made with fresh raspberries and lemon with a pistachio crust, raspberry mouse and raspberry jelly. It's the best sugar free cheesecake recipe you'll ever make! And it can be made with into cupcakes and bites!
    This delicious no bake keto raspberry cheesecake is the perfect low carb dessert to make for any occasion.

    This delicious No Bake Raspberry Cheesecake is flavoured with fresh raspberries and lemon juice with some raspberry jelly over.

    My PCOS Kitchen - Low Carb No Bake Raspberry Cheesecake (Gluten-free & Sugar-free) - A slice of cheesecake cut over a flower plate with a white fork. Beautiful flower tea kettle behind cheesecake.

    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 and the lemon zest over the cheesecake was actually one of my favorite part!  I absolutely love raspberries so having that intense flavor over the cheesecake was wonderful.  For more lemon-flavored recipes, you'll want to try my fresh squeezed lemonade and keto frozen lemonade.

    My PCOS Kitchen - Low Carb No Bake Raspberry Cheesecake with Lemon (Gluten-free & Sugar-free) - An overhead shot of a sliced raspberry lemon cheesecake over a glass cake stand. Under the stand, some a slice of cheesecake and some strawberry tea.

    My favorite 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.

    My PCOS Kitchen - Low Carb No Bake Raspberry Cheesecake with Lemon (Gluten-free & Sugar-free) - A whole cheesecake on a glass cake stand. Raspberry jelly over a creamy raspberry cheesecake.

    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!!

    My PCOS Kitchen - Low Carb No Bake Raspberry Cheesecake with Lemon (Gluten-free & Sugar-free) - A zoomed up shot of a raspberry lemon cheesecake slice. Sugar-free raspberry jelly over the raspberry cream.

    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!

    My PCOS Kitchen - Low Carb No Bake Raspberry Cheesecake with Lemon (Gluten-free & Sugar-free) - Overhead shot of raspberry jelly and lemon slices over a sugar-free lemon raspberry cheesecake.

    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 flavor will you make yours?

    Recipe Card

    My PCOS Kitchen - Low Carb No Bake Raspberry Lemon Cheesecake (Gluten-free & Sugar-free) - A slice of cheesecake cut over a flower plate with a white fork. Beautiful flower tea kettle behind cheesecake.
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    4.17 from 6 votes

    No Bake Raspberry Cheesecake with Lemon

    This easy no bake raspberry cheesecake recipe uses fresh raspberries to make a delicious mousse and raspberry jelly. With a splash of lemon in, its the best keto cheesecake you'll ever make!
    Course Dessert
    Cuisine American, Canadian
    Keyword lemon cheesecake, no bake cheesecake, rasbberry jelly, raspberry cheesecake, sugar free cheesecake
    Prep Time 30 minutes minutes
    Chill Time 4 hours hours
    Total Time 4 hours hours 30 minutes minutes
    Servings 10 slices
    NET Carbs
    calories 363kcal
    Protein
    Fat
    Cook Ashley

    Equipment Needed

    • hand mixer
    • Food Processor
    • Mixing Bowl

    Ingredients

    Crust

    • ยฝ cup blanched almond flour
    • 2 tbsp pistachios
    • ยผ cup walnuts
    • 2 tbsp butter
    • 2 tsp cinnamon
    • ยฝ tsp stevia powder

    Raspberry Lemon Cheesecake

    • 3 cups raspberries (about 3 cups)
    • ยฝ cup water
    • 2 tbsp gelatin (2 tbsp)
    • ยฝ cup boiling water
    • 16 oz cream cheese (2 Philly Cheese Blocks)
    • ยฝ cup sour cream
    • ยพ cup heavy cream
    • 3 tbsp lemon juice
    • 1 tsp stevia powder
    • 1 zest of a lemon

    Instructions

    Crust

    • 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 ยฝ 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.

    WATCH THE RECIPE VIDEO (must disable adblocker)

    Nutritional information is provided through calculations made on fatsecret.com. They are approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on mypcoskitchen.com. Sugar alcohols are included in the fiber count. Net carbs are the total carbs minus fiber (which include sugar alcohols).

     

    All text, pictures & videos are copyright protected © by Mira Richard-Fioramore for My PCOS Kitchen.

     

    Shares are very much appreciated, just make sure to share a link and not a screenshot.

     

    Copy/pasting full recipe text to websites and social media is prohibited. Excerpts, single photos, and links may be used, provided that full and clear credit is given to www.mypcoskitchen.com with appropriate link back to the original content.

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    Ashley

    Food Blogger | Beating PCOS through diet and lifestyle | Healthy Food Enthusiast | Amateur Photographer | Animal Lover | Based in Virginia

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    Reader Interactions

    Comments

    1. Juanita

      April 24, 2021 at 12:18 pm

      Hi there,

      I am only just starting on my low carb lifestyle , I am really looking forward to it.
      I have seen your very delicious recipe, but because I am a bit worried about eating way too much at once, I wonder if it can be frozen, so that I can just take a slice out at a time? Would love to hear back from you.
      Thanks for the video, I find it much easier to try something new when I see it in a video first.
      Many thanks

      Reply
      • Mira

        April 26, 2021 at 12:53 am

        Yep! It can be frozen!

        Reply
    2. Kim

      December 21, 2019 at 1:28 am

      Can I use swerve powdered sugar? If so how much in crust and how much in filling?

      Reply
      • Mira

        December 23, 2019 at 12:05 am

        Hi Kim, I would use about 1/2 cup to 3/4 cup and just taste test with your finger.

        Reply
    3. Nikki Christiansen

      November 21, 2019 at 8:40 am

      Hi I see it says to use 1 teaspoon of sweetener is this right?

      Reply
      • Mira

        November 21, 2019 at 9:49 am

        Yep! It's stevia extract powder which is equal to about 1 cup of sugar. Stevia is 300x sweeter than sugar so you don't need to add more than that! Don't get a stevia blend, make sure to get the extract powder.

        Reply
        • Nikki Christiansen

          November 22, 2019 at 11:43 pm

          Thanks, eeek I forgot gelatin powder and Iโ€™m making tonight is there anything else I can do to substitute for it, and it still be keto?

          Reply
          • Mira

            November 23, 2019 at 1:31 am

            Oooh, that's a tough one. It's not going to set at all. You'll need to add the ingredients back in the food processor and add the gelatin and pour it back in the mold. It'll be like yogurt without the gelatin.

            Reply
    4. Jessica

      June 27, 2019 at 4:30 pm

      Want you said butter it is salted or not? Sorry for my english i'm french ๐Ÿ˜

      Reply
      • Mira

        June 28, 2019 at 12:18 pm

        Hi Jessiga, not salted.

        Reply
    5. Jessica

      June 27, 2019 at 2:39 pm

      Can i use granulated erithrytol instead of Sweetener powder?

      Reply
      • Mira

        June 27, 2019 at 3:13 pm

        Hi Jessica, I already replied to your comment below: I wouldnโ€™t recommend the granulated kind because this dessert isnโ€™t baked so the granulated erythritol wonโ€™t melt in the fridge and will be very grainy. I suggest you use powdered erythritol, around 1/4 cup to 1/2 cup should do.

        Reply
    6. Jessica

      June 27, 2019 at 3:45 am

      Can i use erithrytol(granulated) instead of Sweetener powder?

      Reply
      • Mira

        June 27, 2019 at 5:39 am

        I wouldn't recommend the granulated kind because this dessert isn't baked so the granulated erythritol won't melt in the fridge and will be very grainy. I suggest you use powdered erythritol, around 1/4 cup to 1/2 cup should do.

        Reply
    7. Eileen

      March 14, 2019 at 6:27 pm

      5 stars
      This cheesecake is so delicious! It does not taste low carb at all. I had no problems with the recipe. After 3 hours in the fridge it held its shape as perfectly as your photo. I used about 1/2 cup powdered Swerve instead of Stevia and that worked great. Cinnamon was a nice touch in the crust.

      Reply
    8. Amber

      February 13, 2019 at 2:30 pm

      I dont have a food processor, can I put everything in a blender?

      Reply
      • Mira

        February 15, 2019 at 12:52 pm

        Hi Amber, it might get stuck. I suggest using a hand mixer instead.

        Reply
        • Raemi

          March 16, 2019 at 11:21 pm

          I used a blender and it worked great!

          Reply
    9. Cathy

      December 02, 2018 at 9:10 pm

      Can you use a different sweetener? I have both powdered Swerve and golden Monk fruit. Will either of these work? And if so at what measurements please?

      Reply
      • Mira

        December 11, 2018 at 12:30 am

        Hi Cathy, you can use any sweetener you want. Just taste test with your finger for the perfect sweeteness.

        Reply
    10. Paul Brant

      April 17, 2018 at 12:13 pm

      4 stars
      I like the look of this and will have a go.
      But before I do, the ingredients state:
      450 g cream cheese 2 packs
      Now is that 2 packs at 450g each i.e. 900g
      or that the total of 2 packs should be 450g?

      Reply
      • Mira

        April 17, 2018 at 12:37 pm

        1 pack of cream cheese is 220g, so 2 packs is 450g/16 oz.

        Reply
    11. Tina Lavallee

      April 04, 2018 at 6:30 pm

      Do you not bake the crust? Just put in pan and pour filling on top or bake and cool?

      Reply
      • Mira

        April 04, 2018 at 10:36 pm

        Yep, no need to bake it!

        Reply
    12. Sandy

      March 25, 2018 at 3:36 pm

      Can I do this with blueberry too? Thanks ๐Ÿ™‚

      Reply
      • Mira

        March 25, 2018 at 11:00 pm

        Of course! Any fruit will work.

        Reply
    13. L.

      February 11, 2018 at 2:37 am

      1 star
      This did not turn out well, and I cook a lot. The cinnamon was over powering and not good in the crust. The US conversion called for 2 TBS of gelatin, but two envelopes should have been used instead, the consistency was way off. I have made several of your recipes and always been pleased, but this one will not be made again. It may have just been the conversions, but it ruined our Valentineโ€™s dessert...so.....

      Reply
      • Mira

        February 11, 2018 at 3:22 am

        Hi L.
        I'm sorry you didn't like the recipe, but I measure all of my recipes in weight which is why I said 15g of gelatin which is 0.5oz, which also equals to 2 envelopes of gelatin. It was about 2 tbsp when I measured it. If you click US imperial for the measurements, it says 0.53oz which is 2 envelopes.
        The cinnamon is my favourite part, sorry you didn't like it.

        Reply
    14. Hรฉlรจne Nicole

      January 29, 2018 at 1:08 am

      5 stars
      Ok, I made this four times already and am not a cook.
      It is just so easy I never failed at it!

      Reply
    15. Maureen

      January 23, 2018 at 7:21 am

      Can you use Pyure for the sweetener? I want to make this for my husband's birthday since I've never made a cheesecake before. What type of pan do you use for the cheesecake?

      Reply
      • Mira

        January 23, 2018 at 7:44 am

        Hi Maureen, it depends what kind of pyure you're talking about. If it's the packets, yes. Just add as many as you want, and taste test with your finger. I wouldn't recommend the blend one because then the cheesecake will be kind of grainy since the sugar(erythritol) isn't melting/cooking in an oven.
        I used a 9 inch springform pan where you can lift off the bottom.

        Reply
    16. Ginnine

      January 02, 2018 at 12:49 pm

      5 stars
      I have made this twice now, once with raspberries and once with strawberries. It is my new favourite dessert!! Thank you so much for sharing such a delicious recipe!!

      Reply
      • Mira

        January 02, 2018 at 2:38 pm

        Thank you so much!!

        Reply
    17. Gloria @ Homemade & Yummy

      December 06, 2017 at 3:25 pm

      Lemon and raspberry are such a classic flavour combo. Love the NO BAKE dessert, especially this time of year. This would be a great party dessert.

      Reply
    18. Helene

      December 06, 2017 at 1:03 pm

      Wow yummmy that like a perfect cheesecake๐Ÿ’•
      I loved it alot !!
      Thanks for such a lovely recipe.

      Reply
    19. Meeta

      December 06, 2017 at 12:52 pm

      Such a show stopper of a centerpiece and how perfectly tidy you cut that slice!

      Reply
    20. Jill

      December 06, 2017 at 12:25 pm

      5 stars
      I am amazed by how neat and perfect that slice looks! Sounds like a delicious cheesecake too.

      Reply
    21. Sarah

      December 06, 2017 at 11:54 am

      I love that you don't have to bake this!!! Saves up so much room in the oven during the holidays!

      Reply

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    Hi, I'm Ashley

    Ashley is a self-taught home cook, originally from Montreal, Canada, that was diagnosed with PCOS (Polycystic Ovarian Syndrome) as a teenager.

    She was able to alleviate all of her PCOS symptoms by going on a culinary journey to heal herself. By eating gluten-free, sugar-free, low-carb and keto meals. Now, all of her PCOS symptoms all disappeared. Read Moreโ€ฆ

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