Keto Raspberry No-Bake Cheesecake
Published February 12, 2024 • Updated February 2, 2026
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This no-bake cheesecake has a silky smooth texture and a homemade sugar-free raspberry sauce on top. No oven, no fuss.
So you aren’t Martha Stewart and don’t want to spend hours in the kitchen making a New York style cheesecake, only to have it crack, melt or catch on fire. I got you! With this recipe, you don’t have to worry about torching the kitchen unintentionally. Your oven can literally be broken and you’ll still end up with a silky, luxurious cheesecake since this one doesn’t need an oven at all.
What makes this recipe different?
- Easy to prepare – You could make this recipe in your car – except for the raspberry sauce. All you need is the ingredients, a couple of bowls, a cordless electric mixer and a springform pan. The only baking skill you need is how to mix.
- Mousse-like texture – No bake cheesecakes have a lighter, creamier texture compared to cheesecakes made in a water bath. The way I mix this cheesecake gives it a softer, silky texture similar to a velvety pudding or mousse.
- Not just a block of cream cheese – Don’t you just loathe those no-bake cheesecake recipes that are just a block of cream cheese mixed with a sugar-free sweetener. Nobody wants to eat a block of cream cheese. Instead, this recipe combines the cream cheese with sour cream, sweetener, heavy cream, lemon juice and lemon zest to create a flavor comparable to Cheesecake Factory cheesecake and a texture that is out-of-this-world amazing!
- Fancy sauce – You can skip the sauce if you want, but I prefer to adorn my cheesecake with it. This sugar-free raspberry sauce is made by removing the seeds and pulp so you don’t get those stuck in your teeth while you are enjoying a slice on Valentine’s Day. Want to learn how to make those pretty hearts? Watch the video below.
- Low carb – This cheesecake is so delicious that you might want two slices. Luckily, you can because it’s made with sugar-free sweeteners and an almond flour crust.
How to make a keto no-bake cheesecake
- Make the raspberry sauce. Combine frozen or fresh raspberries in a sauce pan with sugar-free sweetener and lemon zest. Once thicken, push it through a fine mesh strainer to remove the pulp and seeds, leaving behinds a delicious raspberry sauce. Any berry can be used in the recipe. Blackberries, blueberries, huckleberries, snozberries… you can even make a strawberry sauce!
- Make the crust. Sure you can use my famous pie crust recipe, but keeping with the no-bake theme, just combine almond flour with oat fiber, sugar-free sweetener, salt, melted butter and vanilla extract.
- Creamy cheesecake filling. All you need here is cream cheese, sweetener, lemon juice, lemon zest, vanilla, sour cream and heavy cream. There is a special way you’ll want to mix it all together to get that silky, air texture. Just follow the instructions below.
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Raspberry Sauce Ingredients
12 oz bag frozen raspberries (or fresh) -
1/4 cup sugar-free sweetener
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1 teaspoon lemon zest
Almond Flour Crust Ingredients
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1 ¼ cup almond flour
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3 tablespoons oat fiber
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2 tablespoons brown sugar-free sweetener
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1/8 teaspoon salt
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6 tablespoons unsalted butter, melted
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1/2 teaspoon vanilla extract
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9 inch springform pan
Keto Cheesecake Filling Ingredients
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16 oz cream cheese, softened
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3/4 cup sugar-free sweetener
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1 tablespoon lemon juice
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1 teaspoon lemon zest
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1 teaspoon vanilla extract
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1/8 teaspoon salt
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1/2 cup sour cream
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1 cup heavy whipping cream, cold
Step by Step Instructions
Step by Step Instructions
Get sauced first
To a medium saucepan, add raspberries, sweetener and lemon zest. Heat to medium heat, stirring frequently to break up the raspberries and to keep them from burning. Once the mixture comes to a simmer, increase heat to medium high and cook, while stirring, until thickened (about 5 minutes).
- 12 oz fresh or frozen raspberries
- 1/4 cup sugar-free sweetener
- 1 teaspoon lemon zest
Strain out the seeds & pulp
Pour the raspberry mixture into a mesh sieve or strainer set over a bowl. Using the back of a spoon, press the raspberry puree through the strainer, occasionally scraping the underside to allow for more to pass through. Continue dragging and pressing the puree into the strainer with the back of a spoon until you are left with mostly seeds. Discard the seeds & pulp. Chill the syrup puree in the refrigerator while preparing the cheesecake.
Press in crust
Spray the bottom and sides of a 9″ or smaller springform pan with cooking spray. Set aside. To make the crust, add almond flour, oat fiber, brown sugar sweetener and salt to a large bowl. Mix to combine. Stir in vanilla extract to the melted butter. Then add to dry ingredients. Mix until combined. Add crumb mixture to the springform pan and evenly press the crumb mixture into the bottom of the pan and up the sides about ½-1 inch. Refrigerate crust while preparing the filling.
- 1 ¼ cup almond flour
- 3 tablespoons oat fiber
- 2 tablespoons brown sugar-free sweetener
- 1/8 teaspoon salt
- 6 tablespoons unsalted butter, melted
- 1/2 teaspoon vanilla extract
Cheesecake mixture
To a large bowl, add softened cream cheese, sweetener, lemon juice, lemon zest, vanilla extract and salt. Using an electric mixer, mix on high speed until smooth and fluffy (about 2-3 minutes). Stir in sour cream until combined. Slowly add in cold heavy whipping cream and whip on low speed until combined. Then increase speed to high and continue to whip until thick and fluffy (about 5 minutes).
- 16 oz cream cheese, softened to room temperature
- 3/4 cup sugar-free sweetener
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1/2 cup sour cream
- 1 cup heavy whipping cream, cold
Pour into crust
Pour the cheesecake filling into the prepared crust and smooth the top using a spatula.
Swirl it into hearts
Dot the top of the cheesecake with small dots of syrup in concentric circles. Using a toothpick, gently pull through the dots of sauce, creating a heart shape. Alternate which direction you pull the sauce in, creating swirls. Refrigerator for at least 8 hours or overnight.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
Frequently Asked Questions
Can I omit the oat fiber?
Yes, you can omit the oat fiber in the crust. It is only there for flavor. Just add more almond flour in place of the oat fiber.
Can I bake a no-bake cheesecake?
Unless you feel like cleaning a goopy mess from the bottom of your oven, please don't bake a no-bake cheesecake recipe. It doesn't contain eggs to help hold the ingredients together when baked like a classic New York Cheesecake does.
Can I mix the raspberry sauce into the cheesecake filling?
Yes, you can mix the raspberry sauce into the cheesecake filling if you want raspberry flavor throughout the cake rather than just drizzled on top.
Hi Annie, Hope you and your family are having a great festive season. I have just made this cheesecake but used mango instead of berry. It is delicious!!
Thank you for all your great recipes and I hope you are feeling better and no more health scares!
Love this recipe...turned out great the first time. However, after that and still following the recipe as written....I'm have difficulty getting it to set up even after 8 to 10 hours. Any suggestions?
Love this recipe! However, the past few times I've made it, it is not setting up quite enough for nice slices and I cannot figure out why. I follow the recipe exactly. Any suggestions?