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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
Chill Time 4 hours
Total Time 4 hours 30 minutes
Servings 10 slices
Calories 363kcal
Author Mira




Raspberry Lemon Cheesecake

  • 3 cups raspberries about 3 cups
  • ½ cup water
  • 2 tbsp gelatin 2 tbsp
  • ½ cup boiling water
  • 16 oz cream cheese 2 Philly Cheese Blocks
  • ½ cup sour cream
  • ¾ cup 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 ½ 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