This Low Carb Raspberry Cheesecake brings together a velvety cream cheese filling, a buttery almond crust, and a fresh raspberry swirl that looks as good as it tastes. It’s the kind of dessert that feels special but doesn’t weigh you down with sugar. The texture is rich and silky, with a bright pop of tart berries in every bite.
Whether you’re following a low-carb plan or just want a lighter treat, this cheesecake hits the sweet spot. Make it ahead, bring it to a gathering, or keep it in the fridge for the perfect after-dinner slice.
Low Carb Raspberry Cheesecake - Creamy, Bright, and Surprisingly Simple
Ingredients
- For the crust: 1 1/2 cups fine almond flour
- 3 tablespoons granular erythritol or allulose (or your favorite 1:1 low-carb sweetener)
- 1/4 teaspoon fine sea salt
- 5 tablespoons unsalted butter, melted
- 1/2 teaspoon vanilla extract
- For the raspberry swirl: 1 1/4 cups fresh or frozen raspberries
- 2–3 tablespoons powdered low-carb sweetener (to taste)
- 1 teaspoon lemon juice
- For the filling: 24 ounces full-fat cream cheese, room temperature
- 2/3 cup powdered erythritol or allulose
- 3 large eggs, room temperature
- 1/2 cup sour cream, room temperature
- 1 teaspoon vanilla extract
- Zest of 1 lemon (optional but brightens the flavor)
- Pinch of salt
- To finish (optional): Fresh raspberries for garnish
- Unsweetened whipped cream
- Mint leaves
Instructions
- Prep the pan and oven: Heat the oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment. Lightly grease the sides.
- Make the crust: In a bowl, mix almond flour, sweetener, salt, melted butter, and vanilla until the mixture feels like damp sand. Press it evenly into the pan, going slightly up the sides. Bake for 10–12 minutes until lightly golden. Cool while you make the filling.
- Cook the raspberry swirl: In a small saucepan, combine raspberries, sweetener, and lemon juice. Cook over medium heat for 4–5 minutes, mashing the berries until saucy. Taste and adjust sweetness. Strain to remove seeds if you like a smoother swirl. Cool to room temp.
- Beat the filling: With a hand or stand mixer on medium-low, beat cream cheese until completely smooth, about 2 minutes. Add sweetener and salt; beat until fluffy, scraping the bowl. Mix in sour cream, vanilla, and lemon zest.
- Add the eggs: Beat in eggs one at a time on low speed until just combined. Don’t overmix; too much air can cause cracks.
- Assemble: Pour the filling over the cooled crust. Dollop teaspoons of raspberry sauce across the top. Use a skewer or knife to swirl gently, staying near the surface so the swirl doesn’t sink.
- Prepare a water bath (optional but helpful): Wrap the outside of the springform pan in two layers of foil. Set it in a larger roasting pan and pour hot water halfway up the sides. This helps prevent cracks.
- Bake: Bake at 325°F for 45–55 minutes. The edges should be set and the center should still wobble slightly when you nudge the pan.
- Cool slowly: Turn off the oven, crack the door, and let the cheesecake rest inside for 45–60 minutes. Then remove from the oven and water bath.
- Chill: Run a thin knife around the edge to loosen. Cool to room temperature, then cover and refrigerate at least 6 hours, preferably overnight.
- Serve: Release the springform ring, slice with a hot, clean knife, and top with fresh raspberries or a light swirl of whipped cream if you like.
What Makes This Recipe So Good
- True cheesecake texture: Creamy, dense, and smooth without feeling heavy or gritty.
- Simple ingredient list: Pantry-friendly low-carb staples and fresh raspberries do the heavy lifting.
- Low in sugar, big on flavor: A clean-tasting sweetener keeps carbs down while letting the raspberries shine.
- Make-ahead friendly: Cheesecake needs chill time, so it’s perfect for prepping a day in advance.
- Adaptable: Swap in other berries, change the crust, or bake it crustless if you prefer.
What You’ll Need
- For the crust:
- 1 1/2 cups fine almond flour
- 3 tablespoons granular erythritol or allulose (or your favorite 1:1 low-carb sweetener)
- 1/4 teaspoon fine sea salt
- 5 tablespoons unsalted butter, melted
- 1/2 teaspoon vanilla extract
- For the raspberry swirl:
- 1 1/4 cups fresh or frozen raspberries
- 2–3 tablespoons powdered low-carb sweetener (to taste)
- 1 teaspoon lemon juice
- For the filling:
- 24 ounces full-fat cream cheese, room temperature
- 2/3 cup powdered erythritol or allulose
- 3 large eggs, room temperature
- 1/2 cup sour cream, room temperature
- 1 teaspoon vanilla extract
- Zest of 1 lemon (optional but brightens the flavor)
- Pinch of salt
- To finish (optional):
- Fresh raspberries for garnish
- Unsweetened whipped cream
- Mint leaves
Instructions
- Prep the pan and oven: Heat the oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment.
Lightly grease the sides.
- Make the crust: In a bowl, mix almond flour, sweetener, salt, melted butter, and vanilla until the mixture feels like damp sand. Press it evenly into the pan, going slightly up the sides. Bake for 10–12 minutes until lightly golden.
Cool while you make the filling.
- Cook the raspberry swirl: In a small saucepan, combine raspberries, sweetener, and lemon juice. Cook over medium heat for 4–5 minutes, mashing the berries until saucy. Taste and adjust sweetness.
Strain to remove seeds if you like a smoother swirl. Cool to room temp.
- Beat the filling: With a hand or stand mixer on medium-low, beat cream cheese until completely smooth, about 2 minutes. Add sweetener and salt; beat until fluffy, scraping the bowl.
Mix in sour cream, vanilla, and lemon zest.
- Add the eggs: Beat in eggs one at a time on low speed until just combined. Don’t overmix; too much air can cause cracks.
- Assemble: Pour the filling over the cooled crust. Dollop teaspoons of raspberry sauce across the top.
Use a skewer or knife to swirl gently, staying near the surface so the swirl doesn’t sink.
- Prepare a water bath (optional but helpful): Wrap the outside of the springform pan in two layers of foil. Set it in a larger roasting pan and pour hot water halfway up the sides. This helps prevent cracks.
- Bake: Bake at 325°F for 45–55 minutes.
The edges should be set and the center should still wobble slightly when you nudge the pan.
- Cool slowly: Turn off the oven, crack the door, and let the cheesecake rest inside for 45–60 minutes. Then remove from the oven and water bath.
- Chill: Run a thin knife around the edge to loosen. Cool to room temperature, then cover and refrigerate at least 6 hours, preferably overnight.
- Serve: Release the springform ring, slice with a hot, clean knife, and top with fresh raspberries or a light swirl of whipped cream if you like.
Keeping It Fresh
Store the cheesecake covered in the refrigerator for up to 5 days.
Keep it in the springform base or on a sturdy plate and cover tightly to avoid absorbing fridge odors. For longer storage, slice and freeze individual pieces on a sheet pan, then wrap each slice tightly. They thaw well in the fridge overnight and taste just as creamy.
Why This is Good for You
- Lower carb load: Almond flour and low-carb sweeteners keep sugars in check without sacrificing taste.
- Balanced fats: Full-fat dairy provides satiety, which can help with portion control.
- Berry benefits: Raspberries bring fiber, vitamin C, and a tart brightness that reduces the need for extra sweetener.
- No refined flour: Skipping traditional crust ingredients keeps it gluten-free and grain-free.
Common Mistakes to Avoid
- Cold ingredients: If your cream cheese and eggs are cold, the batter can turn lumpy.
Let everything come to room temperature first.
- Overmixing the eggs: Too much air weakens structure and leads to cracks. Mix on low and stop when just combined.
- Skipping the chill: Cheesecake needs time to set. Cutting too early gives you messy slices and a softer texture.
- Overbaking: Wait for a slight wobble in the center.
If it’s fully firm in the oven, it’s overdone.
- Uneven crust: Press the crust firmly and evenly to prevent crumbling when slicing.
Variations You Can Try
- Chocolate raspberry: Add 2 tablespoons unsweetened cocoa to the crust and 1/2 cup sugar-free dark chocolate chips to the batter.
- Vanilla bean: Swap the lemon zest for the seeds of one vanilla bean for a rich, classic flavor.
- Swirl mix: Use half raspberries and half blackberries or strawberries for a mixed-berry look and taste.
- Crustless: Skip the crust and line the pan well. Bake directly for an ultra-light version.
- Mini cheesecakes: Divide batter into a lined muffin tin with pressed mini crusts. Bake 16–20 minutes.
FAQ
Can I use frozen raspberries?
Yes.
Frozen raspberries work perfectly for the swirl. No need to thaw first; just cook them down with the sweetener and lemon juice until saucy.
Which sweetener works best?
Allulose gives the smoothest texture and no cooling aftertaste. Erythritol blends are fine too, but choose powdered to avoid grittiness.
Start with the amounts listed and adjust to taste.
Do I need the water bath?
No, but it helps. The water bath evens out heat and reduces cracks. If you skip it, bake the cheesecake on the middle rack and cool it slowly in the oven with the door cracked.
How do I know when it’s done?
The edges should be set and the center should have a soft wobble, like Jell-O.
It will firm up as it cools and chills.
Can I make it dairy-free?
You can try dairy-free cream cheese and coconut cream in place of sour cream. Results vary by brand, so choose one you trust for baking and expect a slightly different texture.
What’s the carb count per slice?
It depends on your sweetener and exact portions, but as a general guide, each of 12 slices typically lands around 5–7 net carbs. Use a nutrition calculator with your specific ingredients for accuracy.
How can I prevent cracks?
Use room-temperature ingredients, avoid overmixing, bake at a moderate temperature, and cool gradually.
A water bath adds extra insurance.
Can I make it ahead?
Absolutely. Cheesecake tastes best the next day. Make it 24 hours ahead so it has time to chill and set fully.
Wrapping Up
This Low Carb Raspberry Cheesecake brings bold berry flavor, silky texture, and a clean finish—all with fewer carbs and no fuss.
It’s reliable for gatherings, weeknight treats, and those moments when only cheesecake will do. Keep the method simple, let it chill, and you’ll have a dessert that feels special every time. Enjoy a slice now and save a few in the freezer for later—you’ll be glad you did.