Raspberry Lemon Cheesecake | THM: S

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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.

Yield: 12

Raspberry Lemon Cheesecake

Raspberry Lemon Cheesecake

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.

Prep Time 20 minutes
Cook Time 40 minutes
Additional Time 6 hours
Total Time 7 hours


  • 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


  1. Preheat oven to 350 F.
  2. 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.
  3. 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.


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10 thoughts on “Raspberry Lemon Cheesecake | THM: S”

    • 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

    • How much gentle sweet did you use? I’m not sure how xylitol measures to gentle sweet.
      Thank you so very much!!! Cristy

  1. 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!

  2. 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?

  3. 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.


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