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 Lemon 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.
I love making 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 Keto Raspberry No Bake Cheesecakes 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 Keto Avocado Lime Cheesecake that I uploaded this summer. For some reason, I just really love citrus in cheesecake and especially 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 haha. 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 the entire cheesecake with stevia powder, as usual, but you could also sweeten it with monk fruit powder if you wished!
Low Carb No Bake Raspberry Lemon Cheesecake
A delicious gluten-free and sugar-free no bake cheesecake!
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.