Looking for a guilt-free Mother’s Day gift to give a Trim Healthy Mama in your life? This Raspberry Lemon Cheesecake is sure to please! It’s creamy, smooth, not too sweet and not too sour. Feminine and fruity, this low-carb, sugar-free, gluten-free THM S dessert will surely be appreciated!
Made with no special ingredients, you probably have everything on hand to whip it up today! I used xylitol to sweeten this cheesecake, but you can halve the sweetener measurement and use Gentle Sweet (or an equivalent) instead, if you prefer.
If you don’t have fresh lemons on hand, 2 Tbsp of bottled lemon juice (I used Santa Cruz lemon juice in this recipe) will work just as well.
This Raspberry Lemon Cheesecake is a creamy, fruity flavored dessert that's not too sweet and not too sour. A lovely low-carb, gluten-free, Summertime THM S treat. You can replace the raspberries with blueberries.Raspberry Lemon Cheesecake
Ingredients
Instructions
Notes
I calculated the macros at 22 carbs per serving. Does that sound right to you?
Here’s what I got, with 12 servings
287 calories per slice (1/12 of cake)
Total Fat 25.9g 33%
Saturated Fat 15.3g 77%
Cholesterol 113mg 38%
Sodium 212mg 9%
Total Carbohydrate 8.1g 3%
Dietary Fiber 1.6g 6%
Total Sugars 1.2g
Protein 6.5g
This recipe was amazing! I used gentle sweet, and it was perfect! All the flavors came together beautifully!
How much gentle sweet did you use? I’m not sure how xylitol measures to gentle sweet.
Thank you so very much!!! Cristy
Ok, I had to get back on here to tell you I made this for a teacher staff luncheon yesterday where we had to bring a clean eating type of dish. I left with an empty pan, much to my daughter’s dismay, as she was hoping I would bring home leftovers. I have received multiple requests for the recipe. Still a winner!
A PIN, please!
If I wanted to make the crust nut free and sub frugal flour for the almond flour (half flax meal and half coconut flour), would I still use the same amount?
Amazing recipe. I was actually looking for bars vs. a whole cheesecake so I adjusted the recipe to the same amount of crust on the bottom but 1/3 of all ingredients for the filling. Great little bites when you’re craving something sweet. I used an 8×8 square pan and cut them into 5×5 squares (for a total of 25). I was a little under on the crust with this method but I was fine with that. Could use a smaller pan but still cut into 24 or 25.
At 25 squares the nutrition info (with 1/3 of the filling recipe above) is approx. the following:
Calories: 78
Fat: 7g
Sat Fat: 3g
Protein: 2.1g
Total Carbs: 71.9g
>Fibre: 0.9g
>Sugar: 0.8g
>Sugar Alcohols: 70g
•Net Carbs: 1g
I left them in the fridge overnight before cutting for a cleaner cut.
Thanks so much for this recipe! Very easy.