Raspberries + dark chocolate + cheesecake? Need I say more? This Keto No-Bake Raspberry Cheesecake is extra special because it’s so yummy AND gluten-free, egg-free, and sugar-free! With a chocolate “black bottom” layer and a grain-free “graham cracker” crust, this is summer keto dessert perfection!

Curious about keto/low-carb sweeteners and need to know more?
Download our FREE Guide to Alternative Sweeteners here!

Chocolate + raspberries + cheesecake…

Can I get an amen?

Honestly, this dessert needs no introduction! And, wild raspberries are EVERYWHERE up north right now, so get outside and pick ’em!

Despite having 4 layers and multiple steps, it’s actually a very simple cheesecake. (Remember: I don’t do complicated!)

Plus, the only part that’s baked is the crust — so use a probiotic-rich cream cheese (like Nancy’s brand), and this dessert will actually be gut-healthy, too!

Probiotic Cheesecake??

You’re getting loads of enzymes and healthy probiotics from the cream cheese (if you’re using a brand that is REAL, cultured cream cheese).

Nancy’s Yogurt isn’t sponsoring this post. I just genuinely believe their cultured cream cheese is the BEST —  in taste, texture, and probiotic benefits!

Trust me, this Keto No-Bake Raspberry Cheesecake does NOT taste “fermented” or “cultured” in any way.

It tastes like an awesome cheesecake that you’d order from The Cheesecake Factory — only way healthier and without a ton of sugar.

Keto No-Bake Raspberry Cheesecake

Yep, this cheesecake is 100% free of high-carb refined (and whole) sugars, thanks to my own blend of keto/low-carb sweetener, Dietz Sweet! (Not sure about alternative sweeteners? Grab my FREE Guide To Alternative Sweeteners to learn more!)

Cream cheese is 100% fat. The crust is a keto/low-carb recipe. And, that little layer of chocolate on the bottom? Totally keto, too!

Raspberries are naturally low in carbs and one of the few fruits that are keto-friendly.

And that, my friends is how you get a Keto No-Bake Raspberry Cheesecake!

Fresh or Frozen Berries?

You can use either!

For this Keto No-Bake Raspberry Cheesecake, we make a juicy raspberry sauce. Half of the sauce is folded into the cheesecake. The other half is reserved to spread over the top.

It’s perfection. 😉

Personally, I live where wild raspberries grow like crazy, so when they’re in season, you better believe I’m going with fresh all the way.

If you can find fresh, organic raspberries, use those.

Otherwise, using frozen, organic raspberries is totally fine. You’re going to need 1-1/2 cups (or around 12 ounces for this entire recipe), which is just about the size of a bag of frozen berries!

Here’s the full recipe for this easy keto summer dessert!

5 from 4 votes

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Keto No-Bake Raspberry Cheesecake (grain-free, gluten-free, egg-free)

Raspberries + dark chocolate + cheesecake? Need I say more? This Keto No-Bake Raspberry Cheesecake is extra special because it's so yummy AND gluten-free, egg-free, and sugar-free! With a chocolate "black bottom" layer and a grain-free "graham cracker" crust, this is summer keto dessert perfection!

CourseDessert

Prep Time 1 hour

Cook Time 12 minutes

Total Time 5 hours 12 minutes

Servings 8 servings

Author Lindsey Dietz

Ingredients

For The Crust:

• 1/2cupsuperfine almond flour
• 2tablespoonscoconut flour
• 3tablespoonssalted butter
• 2tablespoonsDietz Sweet
• 1/2teaspooncinnamon
• pinchsalt

For The Black Bottom:

• 1/4cupcoconut oil
• 1/4cupfermented raw cacao powder
• 2tablespoonsDietz Sweet

For The Raw Raspberry Cheesecake:

• 16ouncesprobiotic cream cheesesoftened (such as Nancy's brand)
• 2tablespoonsprobiotic sour creamsuch as Nancy's brand
• 4tablespoonsDietz Sweet
• 1tablespoonlemon juice
• 1teaspoonvanilla
• 1/2recipe raspberry sauce

For The Raspberry Sauce:

• 1-1/2cupsfresh or frozen raspberries
• juice of 1 lemon
• 1 to 2tablespoonsDietz Sweet
• 1tablespoongrass-fed bovine gelatin

Instructions

For The Crust:

1. Preheat the oven to 350 degrees F. Generously grease the bottom and sides of a 7-inch springform pan.
2. Line the bottom of the pan with parchment paper.
3. Make the crust first. Combine all crust ingredients into the bowl of a stand mixer fitted with the paddle attachment.
4. Beat crust ingredients together until a dough forms.
5. Press the dough into the bottom of the springform pan.
6. Bake 12 to 13 minutes.
7. While the crust is baking, make the Black Bottom Sauce.
8. Remove from oven; set aside to cool.

For The Black Bottom Sauce:

1. Combine the coconut oil, raw cacao, and sweetener in a small saucepan. 
2. Gently warm over low heat.
3. Whisk together until smooth.
4. Set aside.

For The Raspberry Sauce:

1. Combine the berries, lemon juice, and sweetener in a small sauce pan.
2. As the berries melt (if frozen), mash them down.
3. Bring to a simmer and cook until the sauce reduces and thickens.
4. You should have about 3/4 cup. 
5. Turn off the heat.
6. Sprinkle gelatin evenly over the surface of the sauce and let sit 2 to 3 minutes.
7. Whisk in the gelatin, making sure to smooth out or remove any clumps.

For The Raw Raspberry Cheesecake:

1. Add the softened cream cheese, sour cream, sweetener, and lemon juice to the bowl of a stand mixer fitted with the whisk attachment.
2. Whisk until smooth and fluffy, about 3 minutes.
3. Add the vanilla and mix to combine.
4. Gently fold in half of the raspberry sauce, leaving the other half in the pan.

To Assemble:

1. Pour the Black Bottom Sauce over the crust.
2. Place in the fridge or freezer to harden.
3. Once the Black Bottom is solid, evenly spread the Raw Raspberry Cheesecake mixture over the chocolate.
4. Then, spread the remaining Raspberry Sauce over the cheesecake and place the entire thing in the fridge to set up for several hours or overnight.
5. Slice and serve with more fresh raspberries or chocolate shavings!

This recipe is based off several of the delicious cheesecake recipes in my book, Sweet Without Sugar: A Collection Of Nourishing, Allergy-Friendly, Low-Carb Desserts!

In fact, the crust recipe comes straight out of the book and is the perfect graham cracker-like cheesecake crust!

Like this Keto No-Bake Raspberry Cheesecake, each dessert in Sweet Without Sugar is completely sugar-free and low-carb, gluten-free, and grain-free! And as a bonus, this particular cheesecake is egg-free as well. 🙂

If you just love no-bake cheesecakes, be sure to check out my Probiotic Pomegranate & Clementine Cheesecake!

So, if you’re following a ketogenic/low-carb lifestyle, the Trim Healthy Mama plan, or if you’re looking for ways to eat dessert without spiking your blood sugar, THIS EBOOK IS IT!

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Do you love keto no-bake cheesecakes? Are you going to try this cheesecake?

Originally published on August 11, 2017. Updated on September, 12, 2018, and June 22, 2019.