Easy Keto Raspberry Cheesecake – Low‑Carb Delight with No Crust

If you’re following a low-carb lifestyle but still want to indulge your sweet tooth, this Easy Keto Raspberry Cheesecake is your dream dessert. With its rich cream cheese base, vibrant raspberry swirl, and no need for baking—or even a crust—this recipe proves that keto desserts can be both healthy and heavenly. It’s sugar-free, gluten-free, and surprisingly simple to prepare, making it ideal for weeknights, special occasions, or just when a craving hits.

Whether you’re new to keto or a seasoned pro, you’ll love how this no-bake cheesecake delivers big flavor with minimal carbs. In this article, I’ll guide you through the ingredients, step-by-step prep, and the best way to store or freeze your cheesecake—plus answer your top keto questions along the way.

A Feel-Good Keto Dessert That’s Actually Worth Making

Where My Keto Raspberry Cheesecake Journey Began

The first time I attempted a keto-friendly cheesecake, I was overwhelmed by the number of ingredients and fussy crust recipes. I missed the simplicity of desserts that let the filling shine. After some experimenting and a lot of taste tests, I created a version that kept everything I loved—creamy texture, bright berry flavor—but without the carb-heavy crust or complicated steps.

This Easy Keto Raspberry Cheesecake was born out of that desire for simplicity. I skipped the crust, lightened the sweetener, and let fresh raspberries do the talking. The result? A cheesecake that feels indulgent but fits perfectly into a low-carb lifestyle. It’s become my go-to for everything from brunches to birthday desserts—and it always gets rave reviews, even from non-keto eaters.

Why This Cheesecake Stands Out

Not all keto desserts are created equal. Some end up chalky, overly sweet, or lacking that rich mouthfeel we crave from a good cheesecake. This recipe avoids all that by using real cream cheese, a touch of gelatin for structure, and a raspberry swirl that’s just tart enough to cut through the richness.

What really sets this recipe apart is how easy it is. No need to mess with almond flour crusts or water baths. Just blend, chill, and enjoy. Plus, because it’s no-bake, it’s perfect for warm weather or busy weeks when you want dessert without turning on the oven.

Ingredients & Secrets Behind That Raspberry Swirl

Simple, Clean Keto Ingredients

 

The beauty of this easy keto raspberry cheesecake is how few ingredients you need to make something so delicious. Most of the ingredients are pantry staples for anyone living low-carb, and they come together with almost no effort. Here’s what you’ll need:

• Cream cheese: Use full-fat cream cheese for best results. It creates a rich and creamy texture that holds well once chilled.

• Heavy cream: Adds volume and smoothness to the filling.

• Powdered erythritol or monk fruit sweetener: Keeps the cake sweet without spiking blood sugar.

• Fresh or frozen raspberries: You’ll create a puree to swirl into the top of the cheesecake.

• Unflavored gelatin: This helps the cheesecake firm up without baking.

• Vanilla extract & lemon juice: These add depth and brightness.

This dessert is gluten-free and completely grain-free. If you’re new to keto baking, check out my Keto Pantry Essentials Guide which highlights ingredients like these and how to stock your kitchen for success.

Ruled.Me – Guide to Keto Baking Ingredients

For those looking for more low-carb desserts, you’ll enjoy my No-Bake Peanut Butter Pie and Strawberry Oatmeal Smoothie, both naturally sugar-free and diet-friendly.

The Raspberry Swirl Trick

A big reason this keto raspberry cheesecake stands out is that swirl. It looks beautiful but takes less than five minutes. Simply simmer raspberries until they break down, mash them with a fork, and sweeten to taste using erythritol. Then, strain the mixture through a fine sieve to remove seeds.

Once your cheesecake filling is set in the pan, drop small dollops of raspberry puree on top and drag a toothpick or skewer through the drops to create a swirl pattern. It’s elegant, effortless, and the tanginess balances the richness of the cheesecake.

Want more tips for fruit layering and swirl techniques? You’ll love my Berry Custard Pie recipe where I explain how to balance fruit with creamy fillings like a pro.

Step-by-Step Assembly & Storage Tips

How to Prepare This Easy Keto Raspberry Cheesecake

This easy keto raspberry cheesecake doesn’t require baking, which means you don’t need to worry about water baths, cracks, or waiting for your oven to cool down. Here’s how to make it effortlessly:

1. Prepare the crust (optional): For those who prefer a base, combine almond flour, melted butter, and a bit of powdered sweetener. Press into the bottom of a lined springform pan and chill for 10 minutes.

2. Mix the filling: In a large bowl, beat the cream cheese until fluffy. Add heavy cream, sweetener, lemon juice, and vanilla. In a separate cup, bloom and dissolve unflavored gelatin in warm water, then whisk into the cheesecake mixture.

3. Pour and smooth: Pour the mixture over the crust or directly into the pan if skipping the crust. Smooth the surface with a spatula.

4. Add the swirl: Drop spoonfuls of raspberry puree onto the surface. Use a skewer or knife to swirl the drops into a beautiful marbled pattern.

5. Chill: Refrigerate for at least 5 hours or overnight for the best texture.

This process is similar to my No-Bake Peanut Butter Pie, so if you’re new to no-bake recipes, that post offers extra tips on how to get a firm, sliceable finish.

Storage, Freezing & Make-Ahead Tips

One of the best things about this keto raspberry cheesecake is how well it stores. Keep it in an airtight container in the fridge for up to 5 days. It maintains its shape and texture thanks to the gelatin, and the flavors actually deepen after a day or two.

Want to make it ahead or freeze it? Absolutely. Slice it, place parchment between the slices, and store in an airtight freezer-safe container. It freezes beautifully for up to 1 month. Thaw it overnight in the fridge and serve cold.

For more low-carb dessert storage hacks, I recommend checking out my Pineapple Cheesecake Squares guide, where I explain how to keep no-bake cheesecakes tasting fresh after freezing.

 

FAQs and Conclusion

Is cheesecake keto without crust?

Yes, cheesecake is often keto-friendly without a crust. In fact, many people prefer crustless keto cheesecakes to cut back on carbs even further. A classic cheesecake filling made with cream cheese, heavy cream, and keto-approved sweeteners fits easily into a low-carb diet. Skipping the crust also makes the dessert quicker to prepare. For a similar crustless treat, try my Creamy Low-Carb Chocolate Mousse, which offers all the richness with none of the crumbs.

Can you eat cheesecake in keto?

Absolutely. You can enjoy cheesecake on keto as long as it’s made with low-carb ingredients. This easy keto raspberry cheesecake uses erythritol or monk fruit as a sugar alternative and almond flour for a crust (if included). The macros are well within the keto range, especially when served in small portions. If you’re looking for more keto-friendly ideas, explore my Berry and Banana Smoothie for a refreshing, low-carb breakfast pairing.

Does sugar-free cheesecake have carbs?

Sugar-free cheesecake contains fewer carbs, but not zero. The primary sources of carbohydrates come from cream cheese and raspberries. However, when using erythritol or monk fruit, net carbs are reduced drastically since these sweeteners don’t impact blood sugar. One slice of this cheesecake typically contains just 4–5 net carbs, making it perfect for your macros. For even fewer carbs, you could reduce or skip the raspberry swirl.

Can you freeze no-bake raspberry cheesecake?

Yes, you can freeze this no-bake keto cheesecake easily. After chilling it fully in the fridge, cut the cheesecake into individual slices and wrap each one in parchment paper. Store them in an airtight container or zip-top bag. When you’re ready to enjoy, thaw in the refrigerator overnight. For long-term freshness and texture tips, see how I preserve my Strawberry Crunch Cheesecake, which uses a similar no-bake technique.

This easy keto raspberry cheesecake is proof that you don’t need sugar or flour to enjoy a luxurious dessert. With its rich, creamy texture, vibrant raspberry swirl, and fuss-free no-bake prep, it checks every box for a guilt-free treat. Whether you’re serving it at a party, bringing it to a potluck, or simply treating yourself after a long day, this cheesecake delivers maximum flavor with minimal carbs.

Because it stores and freezes well, it’s also a fantastic make-ahead dessert. Customize it with different berries or nut crusts to keep things interesting. Once you make this, it may just become your go-to keto dessert—just like it is in my house.

Ready for more delicious low-carb recipes? Try my Lemon Poppy Seed Pancakes or Orange Chia Smoothie next—they’re great ways to stay on track while still enjoying every bite.

Healthline – Keto Diet Overview

Let’s make something delicious, healthy, and satisfying—every single time.

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