A creamy cheesecake studded with whole raspberries is one of the prettiest desserts you can slice. This sugar-free raspberry cheesecake is tall and dense, with bright red raspberry pockets in every bite and one fresh berry on top of each slice.
The filling is Neufchâtel and Greek yogurt with two eggs and a little lemon juice, sweetened with allulose, on a thin almond crust. Each of the 8 slices has about 159 calories and 3g net carbs.
It bakes gently in a deep 5-inch springform with a pan of hot water in the oven, then rests and chills so it slices cleanly.
Watch How to Make Sugar-Free Raspberry Cheesecake
Why You’ll Love This Sugar-Free Raspberry Cheesecake
- Whole raspberry pockets. Fresh berries folded in whole stay bright red in the slice.
- Tall and creamy. A deep 5-inch pan and a water bath give a thick, smooth cheesecake.
- 3g net carbs per slice. Each of the 8 slices has about 159 calories and 8g protein.
- Fresh berry on top. One raspberry marks each wedge.
Ingredient Notes
Thin almond crust. A third of a cup of Bob’s Red Mill almond flour and 2 teaspoons of melted butter are pressed into a thin crust and baked until lightly golden.
Cheesecake filling. Nine ounces of Philadelphia Neufchâtel and ⅞ cup of FAGE Total 0% Greek yogurt make the creamy base of this sugar-free raspberry cheesecake, with two eggs to set it.
Lemon. A tablespoon of fresh lemon juice brightens the filling and balances the berries.
Raspberries. Three-quarters of a cup of fresh raspberries is divided: 75g are folded into the batter whole and 35g go on top.
Allulose. Allulose is a rare sugar that the FDA allows to be excluded from the total sugars and added sugars declarations on the Nutrition Facts label.
If you want to check the nutrition of staples like raspberries, Greek yogurt and eggs yourself, you can look them up on USDA FoodData Central.
How to Make Sugar-Free Raspberry Cheesecake
You need a 5-inch round springform pan that is 3 inches deep, parchment, a mixer, bowls, a spatula, a 9×13-inch roasting pan and a cooling rack. Prep takes about 25 minutes, the crust and cheesecake bake for 63 to 80 minutes in total, and cooling and chilling take about 6 hours.
Bake the crust
Step 1. Preheat the oven to 325°F (163°C) and line the springform pan bottom with parchment.
Step 2. Mix the almond flour and melted butter and press into a thin, even crust.
Step 3. Bake for 8 to 10 minutes, until lightly golden, then cool.
Make the filling
Step 4. Beat the Neufchâtel and allulose until smooth.
Step 5. Mix in the Greek yogurt and lemon juice.
Step 6. Add the eggs one at a time on low speed, mixing just until incorporated.
Step 7. Gently fold in 75g of whole raspberries without crushing them.
Step 8. Pour over the cooled crust and smooth the surface.
Bake with a water bath
Step 9. Place a roasting pan of hot water on the lower oven rack; the cheesecake goes on the middle rack.
Step 10. Bake for 55 to 70 minutes, until the edges are set and the center gently wobbles.
Step 11. Turn the oven off, crack the door and leave the cheesecake inside for 30 minutes.
Step 12. Cool on a rack for 45 minutes.
Chill and finish
Step 13. Refrigerate for at least 5 hours, preferably overnight.
Step 14. Unmold carefully and place one fresh raspberry over each intended wedge.
Step 15. Cut the sugar-free raspberry cheesecake into 8 equal triangular slices with a warm, clean knife.
Success Tips for Sugar-Free Raspberry Cheesecake
Keep the raspberries whole. Fold them in gently so they stay as distinct red pockets instead of streaking the filling pink.
Do not overbeat the eggs. Mix on low speed just until incorporated to keep the cheesecake creamy and crack-free.
Do not overbake. Take it out when the edges are set and the center still gently wobbles.
Chill completely. Five hours or overnight gives tall, clean-cut slices. Add the top raspberries shortly before serving.
Serving Ideas
Serve each slice with its fresh raspberry on top, and a few extra berries on the side for color. It is lovely for Valentine’s Day, Mother’s Day or a summer dinner party.
More Sugar-Free Cheesecakes
For a plain tall cheesecake, try my sugar-free New York cheesecake. If you love raspberry with chocolate, the sugar-free raspberry cheesecake chocolate bar is a fun treat.
And for a no-bake berry version, make the sugar-free no-bake lemon blueberry cheesecake.
Storage
Refrigerate the sugar-free raspberry cheesecake covered for up to 3 days.
Sugar-Free Raspberry Cheesecake FAQ
Can I use frozen raspberries?
The recipe is written for fresh raspberries. Frozen berries release juice and can streak the filling.
Why bake with a water bath?
A pan of hot water on the lower rack keeps the heat gentle, which helps the cheesecake bake evenly and stay creamy.
How do I know the cheesecake is done?
After 55 to 70 minutes the edges should be set and the center should still gently wobble.
How many slices does this sugar-free raspberry cheesecake make?
The 5-inch cheesecake is cut into 8 slices, each with one raspberry on top.
Is allulose a sugar alcohol?
No, allulose is a rare sugar, not a sugar alcohol.
Creamy, tall and dotted with bright berries, this sugar-free raspberry cheesecake is as pretty as it is delicious.
Sugar-Free Raspberry Cheesecake
Ingredients
Equipment
Method
- Preheat oven to 325°F (163°C). Line springform pan bottom with parchment.
- Mix almond flour and melted butter. Press into a thin, even crust.
- Bake 8–10 minutes until lightly golden. Cool.
- Beat Neufchâtel and allulose until smooth.
- Mix in Greek yogurt and lemon juice.
- Add eggs one at a time on low speed, mixing just until incorporated.
- Gently fold in 75g whole raspberries without crushing them.
- Pour over cooled crust and smooth the surface.
- Place a roasting pan of hot water on the lower oven rack; cheesecake goes on the middle rack.
- Bake 55–70 minutes until edges are set and center gently wobbles.
- Turn oven off, crack door and leave cheesecake inside for 30 minutes.
- Cool on a rack for 45 minutes.
- Refrigerate at least 5 hours, preferably overnight.
- Unmold carefully. Place one fresh raspberry over each intended wedge.
- Cut into 8 equal triangular slices using a warm, clean knife.
Video
Notes
- Keep raspberries whole for distinct red fruit pockets.
- Avoid overbeating eggs and overbaking.
- Chill completely for tall, creamy, clean-cut slices.
- Add raspberry topping shortly before serving.
- Refrigerate covered up to 3 days.