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

A delicious gluten-free and sugar-free no bake cheesecake!
Course Dessert
Cuisine American, Canadian
Keyword lemon cheesecake, no bake cheesecake, rasbberry jelly, raspberry cheesecake, sugar free cheesecake
Prep Time 30 minutes
Chill Time 4 hours
Total Time 4 hours 30 minutes
Servings 10 slices
Calories 363
Author Mira



Raspberry Lemon Cheesecake

  • 350 g raspberries about 3 cups
  • 120 ml water
  • 15 g gelatin 2 tbsp
  • 150 ml boiling water
  • 450 g cream cheese 2 packs
  • 120 ml sour cream
  • 180 ml heavy cream
  • 3 tbsp lemon juice
  • 1 tsp stevia powder
  • 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.



Serving: 1slice | Calories: 363kcal | Carbohydrates: 9.55g | Protein: 9.03g | Fat: 33.59g | Saturated Fat: 17.49g | Polyunsaturated Fat: 2.86g | Monounsaturated Fat: 8.33g | Cholesterol: 85mg | Sodium: 149mg | Potassium: 177mg | Fiber: 3.7g | Sugar: 2.26g | NET CARBS: 5.85g