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Low Carb Raspberry Swirl Cheesecake


Low Carb Raspberry Swirl Cheesecake


                                     Low Carb Raspberry Swirl Cheesecake

A firm family favourite, raspberry swirl cheesecake is heavenly and sweet. The addition of a little lemon zest would be a lovely addition also. Serve as one large baked cheesecake, or make individual dishes too.


Raspberry Swirl Cheesecake Base

  • 50 g (1/2 stick) butter melted
  • 130 g (1 1/3 cups) almond meal/flour
  • 1 (1 ) egg
  • tsp (1 tsp) dried ginger (optional)
  • tbsp (3 tbsp) granulated sweetener of choice or more to taste

Raspberry Swirl Cheesecake Filling

  • 500 g (1.1 lb) cream cheese NOT spreadable
  • 4 tbsp (4 tbsp) granulated sweetener of choice or more to taste
  • 125 ml (1/2 cup) heavy cream
  • 3 (3 ) eggs – medium lightly beaten
  • 3 tsp (3 tsp) vanilla to taste

Raspberry Swirl

  • 200 g (2 cups) raspberries fresh or frozen
  • 3 tbsp (3 tbsp) granulated sweetener of choice or more to taste


  • Stick Blender


Raspberry Swirl Cheesecake Base

  • Place all the ingredients for the cheesecake base in a mixing bowl and mix well.
  • Place the cheesecake base into a lined pie dish. Press the base down with the back of a spoon or using parchment paper, press down gently.
  • Bake at 180C/350F for 10 minutes, or until golden.

Raspberry Swirl Cheesecake Filling

  • Place all the ingredients in a mixing bowl. Using a stick blender, process with the blade attachment until lump free.

    You may also use a blender to do this step.

  • Pour the cheesecake filling onto the cooked cheesecake base. Add the raspberry swirl (see below). Gently swirl the cheesecake filling and the raspberry puree together.

Raspberry Puree

  • Pulse/blend the berries and sweetener together using a stick blender. Pour HALF the raspberry puree over the cheesecake filling in large circles. Swirl together gently.
  • Bake at 180C/350F for 20 minutes, or until cooked in the centre. Push a fork into the middle to test.
  • Serve the raspberry swirl cheesecake with extra raspberry puree.


Nutrition Facts
Low-Carb Raspberry Swirl Cheesecake
Amount Per Serving
Calories 363Calories from Fat 306
% Daily Value*
Fat 34g52%
Total Carbohydrates 7g2%
Fiber 2g8%
Sugar 3g3%
Protein 8g16%
NET carbs 5g


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