Lemon Raspberry Cheesecake Cups (Low Carb, No Bake)

These Lemon Raspberry Cheesecake Cups are a creamy, no-bake dessert that looks elegant but comes together in just 15 minutes.

With a tangy lemon cream cheese base and bursts of fresh raspberry in every layer, these cups are light, flavorful, and perfect for entertaining.

They’re naturally gluten-free and sweetened with a low-carb confectioners-style sweetener, so they’re also a great option for anyone cutting back on sugar.

You can serve them in plain glass jars or dress them up with individual dessert cups and a piping tip for a more elevated presentation.

Why You’ll Love These Lemon Raspberry No Bake Cheesecake Cups

• No baking required

• Light, fresh, and fruity

• Easy to scale for parties

• Low carb and gluten-free

• Make-ahead friendly

Greta Brinkley

Lemon Raspberry No Bake Cheesecake Cups

Creamy, fruity, and no bake, these lemon raspberry cheesecake cups are perfect for spring and summer entertaining. Naturally gluten-free and low carb, too.

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Prep Time 15 minutes mins

Resting time 30 minutes mins

Total Time 45 minutes mins

Servings: 6

Course: Dessert

Cuisine: American

Ingredients Method

Ingredients

  

• 8 oz. cream cheese softened
• 3/4 c. Swerve* Confectioners sugar replacement divided
• 1½ c. heavy whipping cream divided
• 1 T. fresh lemon juice
• 1 t. fresh lemon zest preferably organic
• 1 t. pure vanilla extract
• 54 fresh raspberries
• Sprigs fresh mint for garnish

Method

 

1. Combine cream cheese, 1/2 cup Swerve, 1 cup heavy cream, lemon juice, zest, and vanilla in a large bowl. Beat until smooth.
2. Divide one-third of mixture between six 5-oz dessert cups.
3. Add one raspberry into the side of each cup, then top with another third of the filling.
4. Add four raspberries around the edge of each cup. Top with remaining filling.
5. Chill for at least 30 minutes.
6. Just before serving, whip remaining Swerve and cream until soft peaks form. Top each cup with whipped cream, a raspberry, and mint.

Tips for Best Results

• For a more polished look, use a piping bag with a decorative tip to layer the cheesecake filling.

• Use room temperature cream cheese for the smoothest texture.

• Chill long enough for the layers to set — overnight is ideal if prepping ahead.

• Want to make it more indulgent? Add a spoonful of lemon curd between layers or a crushed nut crust at the bottom.

Make these Lemon Raspberry Cheesecake Cups Your Own

• Swap raspberries for blueberries or sliced strawberries.

• Use coconut whipped cream as a dairy-free topping.

• Garnish with lemon zest instead of mint for an extra citrus pop.