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.
- 1/4 cup butter
- 1 Tbsp xylitol
- 1 cup almond flour
- 3 8oz. pkgs cream cheese, very soft
- 2 Tbsp lemon juice, fresh or bottled
- 1 cup xylitol
- 3 eggs
- 2 cups fresh raspberries
- Preheat oven to 350 F.
- Melt butter and 1 Tbsp of xylitol together in a saucepan. Remove from heat and stir in almond flour. Press into a 9" springform pan. Bake at 350 for 12-15 minutes, or until golden. Cool.
- To make the filling, Beat cream cheese, lemon juice, and 1 cup of xylitol together thoroughly. Add eggs, one at a time, beating well after each addition. Fold in raspberries and pour over crust. Decrease oven temperature to 325 and bake for 40-45 minutes or until edges being looking dry and center jiggles slightly. Cool. Refrigerate for at least 6 hours before serving.
You can replace the raspberries with blueberries.