Description

Tangy, sweet, and silky smooth — these no-bake keto lemon-raspberry cheesecake cups are a refreshing dessert packed with bright citrus and fruity flavor, perfect for spring or summer!

Ingredients

For the Crust:

1 cup almond flour
¼ cup powdered erythritol or monk fruit sweetener
2 tbsp melted coconut oil or butter
Pinch of salt
For the Lemon Cheesecake Filling:

8 oz cream cheese, softened
¼ cup heavy cream or full-fat coconut cream
¼ cup powdered sweetener (erythritol or allulose)
¼ cup fresh lemon juice
Zest of 1 lemon
½ tsp vanilla extract
Pinch of salt
For the Raspberry Layer:

¼ cup mashed raspberries (fresh or frozen)
1–2 tbsp powdered sweetener (adjust to taste)
½ tsp lemon juice (to balance tartness)
Optional: 1 tsp chia seeds for natural jam texture
Optional Topping:

Whipped cream
Fresh raspberries
Lemon zest

Instructions

In a bowl, mix almond flour , powdered sweetener , melted oil , and salt until crumbly.
Press into the bottom of silicone muffin cups or mini tart pans to form small crusts. Chill while preparing filling.
In another bowl, beat cream cheese until smooth.
Add heavy cream , powdered sweetener , lemon juice , zest , vanilla , and salt . Mix well until thick and creamy.
Spoon mixture over the crusts, filling almost to the top.
For the raspberry layer, mash raspberries with sweetener and lemon juice .
Optional: Stir in chia seeds and let sit 10–15 mins for a jam-like topping.
Spread or spoon raspberry mixture on top of cheesecake filling.
Cover and chill in the fridge for at least 2–3 hours or freeze for 1 hour until firm.
Before serving, top with whipped cream , extra raspberries , and a sprinkle of lemon zest if desired.

Notes

These make great party desserts or grab-and-go snacks! Store in the fridge for up to 5 days or freeze for longer shelf life. Perfect for meal prep or holiday treats.

Prep Time: 10 mins
Chill Time: 2 hrs

Nutrition

Serving Size: 8–10 cups
Calories: 140
Fat: 12g
Carbohydrates: 3g
Protein: 4g