This raspberry cheesecake with a vibrant pink swirl is a stunning and simple dessert for Valentine's Day or a low-sugar Shavuot treat. It requires no fancy ingredients or time-consuming steps, with just 30 minutes of prep time! The almond flour crust bakes quickly, and then you simply add the silky cheesecake filling and raspberries. It's a modern twist on a classic, free from refined sugar, gluten, and grains.
With a no-bake, keto filling and an almond flour gluten-free crust, this cheesecake is perfect for the holidays because it fits different diets, including low sugar and keto diets, gluten-free and vegan. Both fresh or frozen raspberries can be used, but I do recommend fresh raspberries if they are in season.
My Love For Raspberry Picking and Raspberry Desserts
My first memories of raspberries involve getting my fingers stabbed at a berry u-pick farm in the north of Israel. A hot August sun, prickly raspberry bushes don't make for a perfect berry-picking afternoon.
Yet for some reason, I loved it. I loved grabbing as many berries as I wanted in my small, plump hands. I loved watching my fingers stain red and my dress show the signs of all that raspberry picking (and eating). And most of all, I loved the raspberry taste!
Then this summer, I went raspberry picking with my son and husband. At six months pregnant, navigating rows of berries on my knees proved no easy task. It was hard to find the best-tasting ones, and I resorted to sampling from each bush before picking. My son ran like a madman along the aisles, destroying my carefully curated berry-picking system.
Yet for some reason, I loved it. I loved the joy on his face as he found a particularly plump raspberry and put it in our basket. I loved the surprise in his eyes as he tasted the best raspberries.
And most importantly, I loved putting the raspberries to use later in this raspberry swirl cheesecake (this low carb chocolate raspberry tart, mini raspberry pavlovas, and raspberry jam preserves with honey to make sure not a single berry goes to waste).
The Perfect Shavuot Raspberry Swirl Cheesecake Recipe!
Because dairy foods are traditionally preferred on Shavuot, cheesecakes like this and my baked cranberry cheesecake make excellent options to mark the celebration.
While there are different interpretations of why Jews are encouraged to eat dairy during this holiday, it nevertheless offers a great opportunity and is particularly associated with cheesecake. Recently, I have dabbled in more tropical cheesecakes over the holiday, with a passionfruit cheesecake and vegan mango cheesecake (also no-bake), and though less traditional, my grandmother even asked for a second slice!
You can learn more about the differences between Western and Israeli cheesecake and all the reasons why you should try the latter at least once, in this piece about my favorite Israeli cheesecake.
Equipment for Making Cheesecake
- Mixing bowl
- Oven
- Springform pan
- Mixer
- Blender
- Parchment paper
- Spatula
Top Tips for No-Bake Raspberry Cheesecake Recipe
Don't skip the decorations - Swirls can be made in any shape or pattern you feel is most fitting. For a Valentine's Day-themed dessert, start with thin circular lines that move outwards from the middle, then go in with a wooden skewer or toothpick in the middle to create a little heart shape. Swirls and raspberry toppings should be made before cooling your raspberry cheesecake.
Extra raspberry flavor - If you'd like to add a layer of raspberry sauce halfway in the middle of the cheesecake for an extra hint of berry flavor, make sure you only pour half the filling in before adding some of the raspberry sauce. Top with the remaining filling, and then complete the drizzle on top. Swirl in a pattern of your choice.
Room temperature oil - The almond flour cheesecake crust comes together flawlessly with only a couple of key ingredients, meaning you don't have to worry about eggs or butter. One thing to keep in mind is to keep your coconut oil at room temperature to make it easier to work with the dough.
Personal and family size cheesecakes - This recipe makes one 9 or 10-inch cheesecake, or you can divide it into small or medium-sized cake pans and tart pans. This recipe can make one 6-inch cake and four individual tart pans, or 10 individual tart pans.
Directions To Make Raspberry Cheesecake
Make the Almond Flour Crust
Start by preheating the oven and lining the springform pan with parchment paper, and grease the sides.
In a medium bowl, combine almond flour, coconut oil, sweetener and vanilla extract. Stir to combine. Press the almond flour cheesecake crust into the bottom of the prepared springform pan. Transfer the pan to the oven to bake until the almond flour cheesecake crust is golden. Let cool while you make the filling.
Prepare the Raspberry Swirl Cheesecake Filling
In a large bowl using a standing mixer or a handheld mixer, beat the cream cheese until soft. Add the sweetener, lemon zest and juice. Beat to combine the cheesecake batter.
In another bowl, whip the whipping cream until you attain stiff peaks. Using a spatula, gently fold the whipping cream into the cream cheese mixture.
Spoon the filling into the pastry shell.
How to make the raspberry swirl sauce
To make the raspberry swirl sauce, combine raspberries and an optional tablespoon of sweetener in a blender. Whirl until blended into an easily pourable sauce (you may want to add a tablespoon or two of water, to achieve a more pourable consistency).
Drizzle the raspberry sauce in a random, circular and snaking pattern all over the top of the cheesecake. Using a wooden skewer or toothpick, swirl the sauce.
Cool and Serve Cheesecake
Place the raspberry swirl keto cheesecake in the fridge to chill for at least 4 hours or preferably overnight.
Before serving, decorate with additional raspberries, fresh mint and more raspberry sauce.
Storage and Making in Advance
The crust can be made in advance, shaped in a mold and refrigerated or frozen until use.
Make sure you make your raspberry swirl in the cheesecake prior to cooling. Any attempt to swirl the cheesecake after cooling will ruin the beautiful design up top.
This homemade raspberry cheesecake will stay fresh in the fridge for 3-4 days.
Recipe
Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.
Gluten-Free Raspberry Swirl Cheesecake Recipe
Ingredients
Almond flour cheesecake crust:
- 2 cups almond flour
- ⅓ cup coconut oil
- 3 tablespoon granular sugar or erythritol or monk fruit sweetener
- 1 teaspoon vanilla extract
No-bake Keto Cheesecake Filling:
- 24 oz 3 x 8oz containers of cream cheese
- ½ cup granular sugar or erythritol or monk fruit sweetener
- 1 cup whipping/heavy cream
- zest of 1 lemon
- 3 tablespoons lemon juice
Raspberry swirl sauce:
- 100 g raspberries fresh or frozen
- 1 tablespoon granular sugar or erythritol or monk fruit sweetener
For serving:
- additional fresh raspberries
- Fresh mint optional
Instructions
- Preheat the oven to 350F. Line the bottom of a 9-inch springform pan with parchment paper, and grease the sides.
- In a medium bowl, combine almond flour, coconut oil, sweetener and vanilla extract. Stir to combine.
- Press the almond flour cheesecake crust into the bottom of the prepared springform pan.
- Transfer to a 350F oven to bake for 12-15 minutes, until the almond flour cheesecake crust is golden. Remove from the oven and set aside to cool for at least 10-15 minutes.
- In a large bowl using a standing mixer or a handheld mixer, beat the cream cheese until soft.
- Add the sweetener, lemon zest and juice. Beat to combine.
- In another bowl, whip the whipping cream until you attain stiff peaks. Using a spatula, gently fold into the cream cheese mixture.
- Spoon the filling into the pastry shell.
- Option: if you'd like to add a layer of raspberry sauce halfway in the middle of the cheesecake for an extra hint of berry flavor, make sure you only pour half the filling in before adding some sauce. Top with the remaining filling.
- To make raspberry swirl sauce, combine raspberries and an optional tablespoon of sweetener in a blender. Whirl until blended into an easily pourable sauce (add one or two tablespoons of water to make it more pourable).
- To decorate your raspberry cheesecake, drizzle the raspberry sauce with a teaspoon over the top in various patterns or shapes. You may also opt for a layer in the middle of the cheesecake to enhance the flavor (see step #9 for instructions on how to do this).
- Place in the fridge to chill for at least 4 hours or preferably overnight.
- Before serving, decorate with additional raspberries , fresh mint and more raspberry sauce.
Monica Affleck says
Could I make this into mini cheesecakes - muffin tin sized?
kseniaprints says
Absolutely!
Dom says
Why did you label this ‘no bake’ if it requires baking?
Michelle Datch says
Thank you so much for pointing that out! You’re absolutely right, the crust does need a quick bake, and I really appreciate you catching the mistake. I’ve updated the recipe so it’s clearer. Thanks again for helping to make it better!
Terry says
Happy Easter!
Just to clarify, please - are you pressing the crust up the side of the pan, as well as the bottom (of course)?
The beautiful photos that include the full sized cheesecake appear to have "side" crust, yet the instructions say to press it into the bottom of the pan. There are numerous recipes that DO call for a base - only crust, so I'm somewhat confused.
Thanks so much! I drooled all over my phone screen, if that means anything
Jael says
Yummy,those look so pretty and delicious.I love Shavuot because all the cheesy delicacies.
kseniaprints says
Me too!!!