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slice of keto no-bake raspberry cheesecake on white plate topped with raspberries

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!

Prep Time 1 hour
Cook Time 12 minutes
Total Time 5 hours 12 minutes
Servings 8 servings
Author Lindsey Dietz


For The Crust:

For The Black Bottom:

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:


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!