This raspberry no bake keto cheesecake is a delicious low carb dessert that is easy to make and satisfies your cravings for cheesecake. This sweet keto snack has only 5.7g net carbs per serving.
You might also like this keto pumpkin no bake cheesecake!
[Updated] This recipe is more of a recipe redo or makeover. A long time ago I made a low carb no bake cheesecake that has become very popular on the interwebz. Since then I’ve been working on my photography and wanted to remake it so I could take new pictures. Well that got me to thinking.
I decided to try to bring the carb count down as well. The original recipe is very good but also very filling. So I did some tweaking and came up with a new and improved raspberry keto no bake cheesecake that I think you will like.
Let’s Make Some
No Bake Keto Cheesecake!
- First add the nuts, cinnamon and a bit Swerve sweetener in the food processor until it starts to get sticky. Take it out of the food processor and press into the bottom of the jars. Note I used 6oz jelly jars but you can use whatever you want.
- Next whip the cream cheese and Swerve sweetener. Then add in the whipped cream and vanilla. Whip until nice and creamy then spoon into the jars. Set them in the refrigerator while you make the raspberry sauce.
- To make the raspberry sauce, add the raspberries and a couple tablespoons of water to a small sauce pan. Simmer until the berry sauce forms. Use a fork to mash the berries. When it’s done, set aside to cool then add in the Torani sugar free raspberry syrup.
- Once the syrup cools, spoon over the cheesecake layer. Keep the cheesecakes in the refrigerator until ready to eat.
How I Lowered The Carb Count
- First thing I did to lower the carb count was use just raspberries. Raspberries are one of the lowest carb fruits. Berries in general are very low in carbs and also one of the best fruits for you to eat. They have so many antioxidants and plenty of fiber and they come in such beautiful, vibrant colors.
- The second thing I did was to divide this recipe into 6 portions. I usually get two servings out of these because the cream cheese filling is …well so very filling. 😉
- And I tweaked the cream cheese filling to have a bit less cream cheese and a bit more whipped cream. That way you can whip it up nice and fluffy.
- Lastly I used half walnuts and pecans which are lower carb nuts. All of these little tweaks brought the carb count down from 12.7 net carbs to 5.8 net carbs.
About The Sugar Free Syrups
A note about the syrup. I used Torani sugar free raspberry syrup. I don’t know if you have ever used these syrups but they are fantastic. You can find them at coffee houses, Amazon or sometimes Walmart. They have a huge variety of flavors (regular and sugar free) on their website so I just buy mine there.
Right now I have over 20 bottles. They last forever and you can use them in coffee, tea, alcoholic drinks, smoothies, baked goods, ice cream and many more recipes. I have over 40 recipes using Torani sugar free syrups.
More No Bake
Keto Cheesecake Recipes
Check out this no bake keto cheesecake from my friend Jessica!
I’ve made a lot of variations of this no bake keto cheesecake because to be honest it’s easy and tasty. I hope you like them as much as we do. Enjoy!
The nutritional information for 1 serving (jar):
514 cal / 51.8g fat / 9.6g carbs / 3.9g fiber / 6.7g protein = 5.7 net carbs
If you have a problem with nuts, try my friend Sara’s nut-free keto cheesecake.
Raspberry Keto No Bake Cheesecake (low carb)
This raspberry no bake cheesecake is a delicious low carb treat that is easy to make.
- ¾ cup pecans, raw
- ¾ cup walnuts, raw
- 1 Tablespoon Swerve sweetener
- ½ teaspoon cinnamon
- 6 oz cream cheese, softened
- 1 ½ cup heavy whipping cream
- ½ cup Swerve sweetener, confectioners
- 1 teaspoon vanilla
- 1 cup raspberries
- 3 Tablespoons Torani Sugar Free Raspberry syrup
- For the crust - Add your nuts, 1 tablespoon of Swerve, and cinnamon to a food processor and pulse until the nuts become sticky when you press on them.
- Take them out and evenly divide them among 6 ramekins or bowls.
- For the cream cheese filling - In a mixer, whip the cream cheese and ½ cup Swerve until nice and creamy.
- Add your cream and vanilla and whip until nice and fluffy.
- Divide into 6 portions and add to your ramekins. Place in the refrigerator while making the raspberry sauce.
- For the topping - Add berries and 2 tablespoons of water to a pan and heat on medium high. Once the berries soften, mash them with a fork. Add your Torani syrup and mix well.
- Let cool and then every distribute on all of the ramekins or jars.
- Refrigerate until ready to eat.
- Please Note: These are very filling. One serving is plenty and you may get by on half. Also you can play with the proportions of the three layers. The berry layer has the most carbs so if you add more, there will be more carbs per serving.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 514Unsaturated Fat: 0g
I’m going to make this today. Question, if I don’t use a crust and just throw a few raspberries in what would you say the net carbs would be?
Thank you for this delicious sounding recipe!
I’m on day 10 of keto and have already lost 12 pounds. Amazing.
Hi Tiffany, I’m not really sure but I’m guessing it would be similar in net carbs but maybe even lower? There are a few carbs in both the nuts and the raspberries so they may even out.
And good for you for the weight loss. That’s awesome!
Just wondering if this is considered Gluten-free??
Hi Cindy, I would say it was. There are only nuts in the crust. Hope that helps!
Where is all the fiber coming from? I know nuts has some but I only get 10 grams from nuts? This tastes amazing! I’ve already made it twice this week!
Hi Julie, the high carb and fiber counts come from the Swerve sweetener which cancels each other out. I just took it out of the nutritional account because it doesn’t really add anything (carbs nor calories) to the recipe. Hope that makes sense.
This cheesecake is crazy amounts of delicious. Whoa!
Hi Rebecca, So glad you liked it!
My filling is very runny. What did I do wrong? I whipped it in my mixer for a long time trying to get it to stiffen but it’s not working.
I’m not sure. Did you use the cream cheese? That in itself should make it thick. Also if the whip cream is warm it might not whip up enough. That’s about all I can think of. You can also use less cream if you want. Sorry it didn’t work out for you. Please let me know if you have any other questions.
I always whip my cream separate from the cream cheese and then fold it in and mix it. If you put it in with the cream cheese, it may not fully stiffen up.
Hi Rebecca, thanks for sharing your tips!
Can this be put in freezer it’s so good but way too much for me to consume in a short period
Hi Lora, you can store it in the refrigerator for sure. Not to sure about the freezer though. Hope that helps.
You might want to cut the recipe in half. Now that I think about it, it might be fine if it’s frozen. You would have to let it thaw in the refrigerator over night or something.
I love this recipe. I have changed up the flavor a few times to lemon or almond with great success. Thank you so much. This is my go to dessert and everyone loves it.
So glad you liked it! I’ll have the try the almond sometime. Thanks for taking the time to comment. I appreciate it!
Do you use the confectioners swerve?
Yes I use the confectioners for almost everything. I read somewhere that you can just grind the regular Swerve to make the confectioners but I have not tried it yet. Hope that helps!
I read the comments first and forgot this one. Definitely using confectioners next time. There was a little grit using the regular sweetener but still so good. It really was delicious. So much so that my teen who hates Keto desserts has her own when she tried mine. That was a shocker!! Also I just used fresh raspberries only for the layers.
Hi Isa, I’ll go amend the recipe to include confectioner’s sugar. This is a rather old recipe and I have been using Swerve confectioners a lot. It does seem to work better. Thanks for taking the time to come back and comment!
I’ve made this dessert often….even for my non-low carb friends and family. EVERYONE loves it!!! My brother, who has a sweet tooth, requests it whenever we have dinner together.
Aw thanks Annie… you made my day! So glad you all like it!
I tried this recipe using low fat cream cheese and it was excellent! It didn’t add any extra carbs. It’s my new go to summer dessert. Thank you for sharing!
Thanks so much for coming back to comment and I’m glad it worked out so well!
Can I use a no fat cream cheese? How would that affect the final product? Thanks, looking forward to trying this dessert!
I don’t see why not as it’s not being baked or anything. However I have never done that because sometimes fat free products have more carbs in them than full fat. I hope it works out well for you!
I’ve made these twice and I love them! I do not cook the raspberries, only mash them and add stevia. This is my favorite keto dessert, thanks for posting!
Thanks for commenting Annette. I’ll have to try that next time!
6 oz of cream cheese? It comes in packs of 8. Is the number above correct? Just want to make sure it’s not 16oz
Hi Rion, yes 6oz is correct. I was trying to make it as low carb as possible. I’m sure you could use 8oz if you don’t want to waste the extra 2 oz. But no that is not a mistake. I hope you enjoy it!
Made this today. Confess I don’t really understand the per serving nutrition info here – seems on the high side when I enter it into my nutrition counter.
Anyway, I made 4 servings in ramekins. I used 1 C total nuts (walnuts/pecans), 4 oz of 1/3 reduced fat cream cheese, just shy of 1 C cream, about 1 C berries (blackberries and raspberries), no syrup in the berries (a squeeze of lemon juice instead) and then altered the sweetener and other ingredients accordingly.
I rechecked my calculations and got the same numbers. I know different apps have different information so it’s hard to have decisive nutritional information. I use the Loseit app for all my recipes. Anyway, most of the carbs come from the raspberries and a bit from the dairy. Thanks for commenting and letting me know about your version and I’m glad you like it!
I also use lose it app can’t wait to try this
So glad you use Lose It too! i love that app.
And I hope you enjoy it. I use the basic cheesecake mixture for lots of recipes so you can mix it up if you want for different flavors.
How many carbs per serving would you say there is? Thanks!
Hi Daniel, it’s 514 cal / 51.8g fat / 32.1g carbs / 26.4g fiber / 6.7g protein = 5.7 net carbs per serving. Hope that helps!
Can you make this as one large serving? Would an 8×8 baking dish work? Wanting to make it for a party but can’t do individual servings.
I can’t see any reason why that wouldn’t work. Please let me know if you do and how it worked out!
What size ramekins or mason jars should I use? The jars they are in now look huge and I want to make sure I get the right ones. Thank you!
Hi Andi, I’m not sure but I think they were 8oz jars. They were leftover jelly jars that some one had given me homemade jam in. One jar is very filling and you would probably only need to eat half to be satisfied so you might be able to make more in small jars even. Hope that helps!
51.8 g. of fat per serving is very high for a healthy snack. Perhaps one half low fat graham cracker crushed, some milled flaxseed, with a bit of coconut oil for the crust would take this number down. The strong favor of the raspberries are sufficient, rendering the nuts an unnecessary evil this time. The rest sounds amazing so thank you for sharing.
Yes it is high in fat but those following a low carb or keto plan are more concerned with carbohydrates. However lots of people are not low carb and would appreciate your suggestions so thank you for commenting!
I totally agree that the nut crust is not a necessity
Thanks for sharing Cheryl!
This looks so yummy…Must try!
I hope you like it Barbara! Please let me know if you have any questions.
Can you freeze when made? Thanks Kim
Kim, I am not sure how the cheesecake mixture would hold up but since you wouldn’t be reheating it, it might just work. Please let me know if you do and how it came out. Thanks for stopping by!
This sounds SUPERB! Was there a carb amount somewhere that I missed? I can not wait to make this, thank you for sharing with us!
LOL…I just found the carb count! TY =) am anxious to try it!
Hi CJ, I hope you like it. Please don’t hesitate to ask questions if you have them!
I can’t find the carb count either.
Here you go Joanne. It’s right about the recipe.
514 cal / 51.8g fat / 32.1g carbs / 26.4g fiber / 6.7g protein = 5.7 net carbs
Denise, I wasn’t craving cheesecake–BUT now I am! This looks so yum!
Thanks Kristen! I really liked it.