Made with a creamy sugar-free cheesecake filling, raspberry sauce, and a gluten-free cheesecake base.

Discover how easy it is to make low-carb raspberry swirl cheesecake with sugar-free berry sauce. It can be made as raspberry cheesecake bars or single-serve keto desserts.

Cheesecakes are a wonderfully delicious way to celebrate a special family occasion, wonderful to bring to dinner parties, and perfect for sharing at a holiday BBQ.

If you love delicious keto desserts these are the 34 best keto desserts made with cream cheese (you have to try).

Are you ready to create the ultimate 12-month blueprint for reaching your health & weight loss goals this coming year?

How to Lose Weight & Transform Your Health for Life

Our free on-demand video training will walk you through how to make 2024 THE year you set health goals…and keep them.

Are cheesecakes keto?

No, regular cheesecake (and traditional real sugar cheesecake recipes) are definitely not keto. They have a high amount of added sugar, wheat flour, and sugary syrups.

But, by making a few simple adjustments and ingredient substitutions (such as utilizing a sugar-free sweetener) and using low-carb flours, you can make delicious, creamy, smooth keto cheesecakes that will stop even the most insatiable sugar cravings.

This low-carb cheesecake recipe with a raspberry swirl is a delicious keto treat and perfect for your keto diet.

The sugar-free berry sauce is low in carbs and can be used for any keto cake, keto cheesecake, or keto cheesecake bars. You can even make mini raspberry swirl cheesecakes for perfect portion control.


There are three main parts to this recipe, but don’t let that intimidate you! The ingredient list is quite simple as you’ll see below:

For the complete recipe and exact amounts, see the keto raspberry cheesecake recipe card below.

Cheesecake base

  • Melted butter – use salted butter or unsalted butter, then add a pinch of salt if required.
  • Almond flour or meal – this naturally gluten-free flour is perfect for a nutty cheesecake base.
  • Egg
  • Ground ginger – this is optional, but I highly recommend it.
  • Granulated sweetener of choice* – add more or less to your liking and sweet tooth.

Raspberry cheesecake

  • Cream cheese – make sure to get the full fat, plain, regular variety. Do not buy the spreadable variety! It will not work in this recipe.
  • Granulated sweetener of choice*
  • Heavy whipping cream
  • Eggs
  • Vanilla extract – or vanilla essence. I always recommend buying the best vanilla extract you can afford. It makes a big difference!

Raspberry sauce (raspberry swirl)

  • Raspberries – either fresh or frozen raspberries work well
  • Granulated sweetener of choice*

Which sweetener is best?

*My favorite sugar substitute for keto raspberry cheesecake filling can vary.

Typically I reach for an erythritol blend or monk fruit sweetener. However, you can also use allulose, stevia, or xylitol.

Liquid stevia can work in a pinch if that’s all you have on hand, but I think this raspberry keto cheesecake is best with granulated sugar substitutes or a powdered sweetener. Read more about how to choose a sweetener in this ultimate guide to low-carb sweeteners.


You’ll be surprised at just how easy it is to make keto raspberry cheesecake. It’s the perfect dessert for the keto diet. One bite will sell you on it!

Make The Crust

First, mix together the melted butter, almond flour, eggs, ginger, and sweetener of your choice. Then, press this almond flour crust firmly into a pie plate, springform pan, or a loose bottom baking pan that has been oiled and lined with baking parchment paper.

Press gently with a fork all over the base to make tiny holes. This helps the crust to bake evenly.

If you use almond meal instead of almond flour, the crust will have a grainy texture. You can use them interchangeably, but they have different textures.

Bake the crust for about 10 minutes or until it is golden.

Make The Filling

Mix together all of the ingredients for the filling – including vanilla extract. This does not include the raspberries yet.

It’s best to use softened cream cheese. This helps to get a smooth cheesecake layer.

You can mix everything together in a large mixing bowl and a stick blender, a food processor, or place everything in a blender.

When it is nice and creamy, scoop it out onto the almond flour crust.

Create Raspberry Sauce

To make the sugar-free raspberry sauce, puree fresh raspberries or defrosted frozen raspberries with the sweetener of your choice in a medium bowl. You can add a squeeze of lemon juice to them too.

Swirl Raspberry Sauce

Part of what makes this keto raspberry cheesecake recipe so pretty is the red raspberry sauce swirled in the cheesecake.

Simply pour the raspberry filling on top of the cheesecake in circles or swirl patterns. Use a spatula or a knife to create swirls into the cheesecake mix gently.

Bake It

Now that you have the cheesecake mixture swirled and on top of the pie crust, just bake it!

Serve with any extra raspberry puree and whipping cream.


This is one of my favorite healthy recipes because it is so full of healthy fats and protein. Here are a few ways you can change it up while still reaping all the benefits!

  • Turn it into bars. Make keto raspberry cheesecake bars with the cream cheese mixture. In fact, if you store them in the freezer, they become delicious frozen cheesecake bars.
  • Deepen the flavor. If you want the keto cheesecake to have a deeper flavor profile, add a teaspoon of lemon juice. Adding more vanilla extract or raspberry extract is another way to add more flavor.
  • Add some zest. For a little garnish, add some lemon zest on top and some whipped cream.


Store leftover keto raspberry cheesecake in an airtight food storage container in the refrigerator for up to 3 days.

It’s a great recipe to make ahead before a dinner party or celebration. And no one will guess it’s a low-carb dessert.

Recipe FAQs

Here are some questions people often ask about how to make keto raspberry cheesecake. If you don’t see your question in this list, please leave it in the comments.

What is the best type of cream cheese to use?

Keto recipes always use the regular full-fat kind to get the best cheesecake batter. Here are three reasons why:

1: Avoid low-fat because it generally has a higher carbohydrate value. When they remove the naturally occurring fat in cream cheese, it ends up tasting bland and is too thin. So they bump it up with sugars, starches, and other additives to make it palatable.

2: Full-fat cream cheese makes you fuller for longer. And by eating a full-fat cream cheese cheesecake, you can only manage a smaller portion, and hence even fewer carbs.

3: Spreadable cream cheese NEVER sets properly in a cheesecake. I cannot emphasize this enough. If a reader tells me their cheesecake, fudge or brownie has failed, I question them a little deeper, and it turns out they used the low fat, or lite, cream cheese.

Is Philadelphia cream cheese low carb?

Depending on where you live, Philadelphia cream cheese may be the most popular option. The good news is that, yes, it is keto-friendly and low carb IF you stick to the original variety. Once you start to try the flavored or low-fat versions, the carb count starts to really climb.

How do you serve keto raspberry cheesecake?

I prefer to make my low-carb raspberry swirl cheesecake in one large dish. Alternatively, you could prepare it in several individuals serving dishes such as a ramekin. Or bake it in a square pan and slice it to make keto raspberry cheesecake bars.

Which berries are best?

Fresh raspberries are the best but frozen berries are a handy option. But you can use any other low-sugar fresh berries. Fresh strawberries make a wonderful summer cheesecake for barbecue season.

If fresh berries are out of season, you can easily swap for the frozen variety.

Here is a full list of carbs in fruit which is handy to remind ourselves which fruit to enjoy and which to avoid. Because once you learn the different carb values in food, you can begin to make better choices and learn how to stay within your carb allowance.

How do you reduce carbs even more?

To make any cheesecake even lower in carbs, use a low-sugar berry, use fewer berries, and make it a crustless cheesecake:
– Faster to prepare
– Cheaper
– Lower in carbs
– Quicker to bake

Even though coconut flour and almond flour are low-carb flours, they contain carbs, and leaving them out will help you save on carb counts for this cheese cake.

If you opt to make the cheesecake crustless, you can make a batch in a muffin tin to make individual portions too! Mini cheesecakes are easier for portion control than simply cutting a slice of cheesecake.

What can I substitute for sugar in keto cheesecake?

Whenever you bake low-carb recipes, you should always use sugar substitutes. I made this sweetener guide to help you figure out the best sweeteners to use in your keto dessert recipes – no matter what you make.

How can I make any cheesecake a keto cheesecake?

By making a few simple ingredients swaps, you can make any cheesecake healthier and reduce the net carb count.
1: Make a keto base with almond flour or coconut flour instead of wheat flour.
2: Swap sugar for your favorite sweetener or sugar replacer such as erythritol, mink fruit, or allulose.
3: Swap any chocolate in a recipe for sugar-free chocolate.

Your cheesecake will still taste amazing. Find more keto dessert recipes here in the keto cheesecake recipe index.

How do I make keto raspberry cheesecake bars?

1: Make a double quantity of the cheesecake base and press HALF the base into a lined square baking pan and bake as per the recipe.
2: Pour the filling onto the cooked base. Sprinkle the other HALF of the cheesecake base (crust) on top of the unbaked filling.
4: Bake as per the recipe.
5: Cut into cheesecake bars (squares or rectangles).

Egg-free cheesecakes

If you’re looking for a cheesecake without eggs, you’ll love my keto cheesecake mug cakes without eggs. They only take 1-minute to cook and you can choose strawberry, Nutella, pumpkin pie spice, or blueberry vanilla.

Each one is a single-serve healthy dessert so you will have instant portion control.

The best keto cheesecake recipes

These are just some of the most popular low-carb keto cheesecake recipes for you. If you ever want to make a dessert recipe for family parties and special celebrations, any of these cheesecake recipes will be a real crowd-pleaser.

Keto Raspberry Swirl Cheesecake Recipe

This amazing keto raspberry cheesecake has only 5g net carbs and is the perfect sugar-free recipe for parties. The best creamy delicious keto raspberry cheesecake with a gluten-free cheesecake crust.
No ratings yet
Print Pin Rate
Course: Cakes and desserts, Cheesecakes
Cuisine: Gluten Free, Grain free, Keto, LCHF, Low Carb, No Sugars, Wheat Free
Keyword: keto raspberry cheesecake, Low-carb cheesecake
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 10
Calories: 366.8kcal
Want to lose weight and get healthy for life—without dieting, drugs, or making yourself miserable?We can help! Tell me how!


  • Stick Blender
  • Measuring cups and spoons
  • Mixing Bowls


Raspberry Swirl Cheesecake Base

  • 50 g butter melted
  • 130 g almond meal/flour
  • 1 eggs – medium
  • 1 tsp ground ginger (optional)
  • 3 tbsp granulated sweetener of choice or more to taste

Raspberry Swirl Cheesecake Filling

  • 500 g cream cheese NOT spreadable
  • 4 tbsp granulated sweetener of choice or more to taste
  • 125 ml heavy whipping cream
  • 3 eggs – medium lightly beaten
  • 3 tsp vanilla extract to taste

Raspberry Swirl

  • 200 g raspberries fresh or frozen
  • 3 tbsp granulated sweetener of choice or more to taste


Keto Raspberry Cheesecake Base

  • Place all the ingredients for the cheesecake base in a mixing bowl and mix well.
  • Place the cheesecake base into a lined pie dish. Press the base down with the back of a spoon or using parchment paper, press down gently.
  • Bake at 180C/350F for 10 minutes, or until golden.

Keto Raspberry Cheesecake Filling

  • Place all the ingredients in a mixing bowl. Using a stick blender, process with the blade attachment until lump-free.  
    You may also use a blender to do this step.
  • Pour the cheesecake filling onto the cooked cheesecake base. Add the raspberry swirl (see below). Gently swirl the cheesecake filling and the raspberry puree together.

Raspberry Puree

  • Pulse/blend the berries and the sweetener together using a stick blender. Pour HALF the raspberry puree over the cheesecake filling in large circles. Swirl together gently.
  • Bake at 180C/350F for 20 minutes, or until cooked in the center. Push a fork into the middle to test.
  • Serve the raspberry swirl cheesecake with extra raspberry puree.



Serving: 1serve ( serves 10)Calories: 366.8kcalCarbohydrates: 7.9gProtein: 8.7gFat: 34gSodium: 217.9mgPotassium: 138.1mgFiber: 2.7gSugar: 3.8gVitamin A: 1083IUVitamin C: 5.3mgCalcium: 100.5mgIron: 1mg

Please rate the keto raspberry cheesecake recipe and leave me a comment. I read and respond to them all.

Get our FREE guide to finally fix your metabolism!

Losing weight & getting healthy is never easy, but lately you might feel like it’s suddenly become impossible.

Our Flip the Switch guide will help you clearly understand what’s been going on, as well as exactly what you can do to get your metabolism working again so that you can look and feel your best—it’s easier and more simple than you think!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. There’s something about good looking food that just seems to make it taste better. I love how stunning your cheesecake has turned out here and the recipe speaks for itself. It sounds perfect for non-low-carbers as well.

  2. Gayle Rodger says:

    What size baking dish do you use?

  3. OO MY – I made the raspberry swirl cheesecake last night – it was awesome. I used a little less artificial sweetener than recommended as I am still fairly new to this way of eating and struggle with the after-taste – but wow it is as good any sugar-laced cheesecake I have made – YUM YUM YUM. Thanks so much for your recipes. x

    1. EXCELLENT!!! What a superb result. I’m so glad you enjoyed it as much as we do. You can certainly win over your sugar-loving friends with this one.

  4. I’ve made this twice already and will again tomorrow. It’s so easy to make and soooooo good!

  5. I’m in the uk and we don’t have non spreadable cream cheese. Could I us something like marscapone or ricotta?

    1. Marscapone would work well, and taste amazing. I use full fat cream cheese blocks simply because they are so much cheaper than marscapone here in NZ.

    2. Where do you live, where do you shop? You can get Philadelphia in the UK.

      1. Yes but where on earth can we get blocks of full fat cream sheese? I see that Bookers Cash and Carry stock it but that is only for treadespeople with a Bookers Cash and Carry Card. All supermarkets sell spreadable but that’s not what Libby recommends. Any advice would be greatly appreciated. Otherwise will turn to Marscapone as Libby as suggested in one of her posts. Many thanks for reading and for any helpful advice.

        1. Just took mine out of the oven and it’s HEAVENLY! And I’m also in UK so had to use a spreadable cheese (Tesco full fat soft cheese) and apart from having to cook it much longer, it turned out fabulous.
          Thanks for a great recipe!

  6. Catherine says:

    Awesome recipe. I had been looking for a low carb cheese cake for ages and this was also easy to do. Very tasty.

  7. How wide is the pie dish?

  8. Hi. What size tin was this made in please?

  9. what do you do with the other half of the raspberry puree?

  10. Can I substitute powdered sweetener instead of granulated?

    1. Yes. The powdered sweetener is a finer grade, so it would still work. With all recipes, add sweetener to your liking and taste before baking. Enjoy. 🙂

  11. I have mine in the oven now, it was nowhere close to done at the 20 minute mark. Anyone else have this issue?

    1. Yes! Mine is still so soft in the center, even though I added another 15 minutes.

      1. This is the second time I have made this cheese cake and it takes a lot longer to bake.
        I had mine in for 50 minutes. Some one recommended to start baking at 400 for the first 15 minutes and then reduce to 250 for 20 minutes. I was so excited about this that I forgot to adjust the temp.

  12. Roberta Ripley says:

    My go-to dessert… just LOVE, LOVE, LOVE this. Having easy quick recipes like this makes eating KETO soooo much easier. Thank you!

  13. This was lovely except I burnt the base before I’d even put the filling in. I will watch it closely next time. I didn’t let that stop me continuing on and surprisingly only the outer edge was too far gone. I replaced one of the tablespoons of xylitol with honey in the filling and the base (which is probably why it burnt), just because I had non-low carbers coming and wasn’t sure if there might be an aftertaste. I doubled the sauce using a mix of fresh and frozen raspberries(defrosted and drained). Had with plenty of cream and the grandchildren had two serves(small!). Will definitely make again.

  14. Just made this in several ramekins, can’t wait to try it when it’s cooled. As there are quite a few to eat in one sitting, do you think I could freeze my leftovers?

    1. Yes you can freeze cheesecake, just be aware it doesn’t take to kindly to it so they may split when defrosting. And keep them in an airtight container in the freezer to keep them from absorbing other flavours in the freezer.

  15. This definitely takes about 30-40 mins to cook not 20, made it twice now. I used xylitol as my preferred sweetener and it’s beautiful. I also put two tablespoons of honey in the cream cheese mixture instead of sweetener as I was introducing low carb to some newbies and thought maybe some sweeteners dont suit everyone. Thats still not many carbs in the overall cake.This time the base was lovely, not overcooked like last time. It was well recieved! Thanks again Libby.

  16. Can I make it with blueberries?

  17. I am wondering about making it with something other than almond flour, I have a fatal allergy to tree nuts. If not, I will go crustless, fine with me!

    1. I’m trying to develop a coconut flour crust at the moment, but as a quick option, yes, crustless is the way to go – easier, cheaper, quicker – yay!

    2. Update: I made this recipe using an equal amount of ground raw sunflower in place of the almond flour. It was a Thanksgiving hit! I have been using ground raw sunflower in place of almond meal in a few of your recipes successfully.

      1. Kahkshan Ali says:

        Thank you for that suggestion,my daughter has a nut allergy also. Do you just grind the raw sunflower seeds?

    3. Hi, Diane. I was getting ready to leave a comment suggesting trying hazelnut flour. Presuming you do not also have to worry about allergies to hazelnuts. I find a hazelnut pie crust better replicates the classic graham cracker type crust I am used to from my “sugar burner” days, and it is also a bit lower in net carbs than almond flour!

  18. Marie Rogers says:

    This cheesecake is so delicious, have made it twice now and both times taken longer than 20mins. Libby I see others are having the same problem? Do you think it is the size of tin we are using? I am using a 25cm spring tin. Thanks

  19. Jessica Mead says:

    I accidentally poured all the puree in the cheesecake, will that stuff up the cheesecake?

    1. I’m guessing by now you have baked it already. My prediction is that the cheesecake was a lot looser than a regular cheesecake? This is because the cream cheese and egg cheesecake have been diluted with all the puree rather than a swirl.

  20. Gabrielle says:

    I wasn’t a fan of the crust ☹️ but the rest was yummy! Needed extra sweetener for me (just my taste). Do you have any other crust ideas? Any ideas along the line of a graham cracker type crust?

    1. Hi, Gabrielle! I just posted on a comment further down, too. My suggestion is to try substituting hazelnut flour/meal for the almond flour. It better simulates the graham cracker crust that we all love. In the past I have not used egg, simply the hazelnut flour/sweetener/melted butter. However, the crust is a bit crumbly. If that would bother you, perhaps the egg is the way to go to help the crust bind. I also have not tried dried ginger with the hazelnut flour, as hazelnuts have a bit stronger of a flavor, IMO. This may call for some experimentation! Best of luck!

  21. 4 stars
    This cheesecake is delicious and I really like the flavor of the crust. I too added more sweetener to the filling. I used a small wire mesh strainer and strained the pureed raspberries to remove the seeds. When I make it again I will cook it at 325° instead of 350° as the crust-because it has butter in it browns too quickly and the cheesecake needs a longer cooking time. Leaving the cheesecake in longer at the recommended temperature browns it too much.

  22. 5 stars
    Amazing, Liby! Thank you for sharing this recipe.
    For me It was perfect, for my sugar addicted husband needed a little more Sweet.?
    I loved it ALL, specially the crust.
    Thank you again.
    Kisses from Brazil.

  23. I’m curious is there’s an easy way to include Lenin juice or extract to this recipe to make a lemon raspberry cheesecake. I tried comparing your lemon cheesecake recipe to this one and it didn’t seem very easy to combine. Looking to make this tomorrow for a BBQ with friends!

  24. 5 stars
    I made this amazing cheesecake…I loved the almond base – so different and much softer than regular biscuit base. I will make definitely it again!! Thank you for the recipe 😅

      1. Leonir Johnston says:

        5 stars
        What weight are the medium eggs you use?

  25. 5 stars
    Libby, this is my second attempt of making a cheesecake (the first one was ricotta – I wasn’t a fan nor was it a recipe of yours). I added an extra tbl of sugar. Since I’m a novice, I baked my cheesecake (double the recommended time) longer and IT WAS STILL CREAMY THE FOLLOWING DAY! Gotta tell ya, your recipe is a KEEPER! THANK YOU SO VERY MUCH!

  26. 5 stars
    Very tasty and easy to make! Also made just the filling, baked it in greased pan for same time – also very good without the crust!

    Can left-overs be frozen?

    1. 5 stars
      I’m so glad you loved this easy keto cheesecake. Yes, the leftover cheesecake can be frozen in an airtight container for up to 3 months. To defrost, leave each slice, covered, on the kitchen counter for 1 hour.

  27. 5 stars
    So delicious. A friend made it at a gathering a couple of months ago and I was smitten. I am making it right now for our family Thanksgiving celebration.

    1. 5 stars
      I am touched that you consider this dessert so special that you are making it to be shared with your family on Thanksgiving.