Keto No Bake Lemon Raspberry Cloud Cheesecake

If you love lemon desserts, this keto lemon raspberry cloud cheesecake is going to be your new favorite.

It has a bright, fresh lemon flavor with a soft raspberry swirl running through it.

The texture is light and airy, almost like a cloud, which is where the name comes from.

Best of all, it is low carb and keto friendly, so you can enjoy a slice without worrying about all the sugar you usually find in cheesecake.

I like making this ahead of time and letting it chill overnight, so it is ready to serve whenever I want something sweet.

Why You’ll Love This Recipe

Bright Lemon Flavor – The fresh lemon zest and juice give every bite a bright, zingy taste you will love.

Light and Fluffy Texture – Whipped heavy cream folded into the filling makes this cheesecake feel airy like a soft cloud.

No Baking Needed – You simply chill this cheesecake in the fridge, so your oven stays off the whole time.

Recipe Ingredients

For the Crust

• 1 1/2 cups Almond Flour
• 1/3 cup Unsweetened Shredded Coconut
• 1/4 cup Powdered Allulose
• 1/4 tsp Fine Sea Salt
• 5 tbsp Unsalted Butter, Melted

For the Filling

• 16 oz Cream Cheese, Softened
• 3/4 cup Powdered Allulose
• 1 tbsp Lemon Zest
• 1/4 cup Lemon Juice
• 1 tsp Vanilla Extract
• 1 cup Heavy Cream, Cold
• 1/4 cup Sour Cream

For the Raspberry Swirl

• 1 cup Raspberries
• 2 tbsp Powdered Allulose
• 1 tbsp Lemon Juice
• 1 tsp Chia Seeds

How To Make

Step 1

Stir the almond flour, shredded coconut, powdered allulose, and salt in a bowl. Mix in the melted butter until the crumbs look evenly damp.

Step 2

Press the crust firmly into a 9-inch springform pan lined with parchment. Chill it while you make the swirl and filling.

Step 3

Mash the raspberries, powdered allulose, lemon juice, and chia seeds until saucy but still slightly textured. Let the mixture sit for 10 minutes so it thickens.

Step 4

Beat the softened cream cheese, powdered allulose, lemon zest, lemon juice, vanilla extract, and sour cream until completely smooth and fluffy.

Step 5

In a separate bowl, whip the cold heavy cream to firm peaks. Fold it into the cream cheese mixture in two additions, keeping the filling airy.

Step 6

Spread half of the filling over the chilled crust, spoon over half of the raspberry swirl, then repeat with the remaining filling and swirl. Drag a spoon lightly through the top to create soft ribbons.

Step 7

Cover and refrigerate for at least 6 hours, or overnight for the cleanest slices. Serve chilled.

Tips

Make Sure Your Cream Cheese Is Fully Softened

Before you start on the filling, leave your cream cheese out on the counter until it is soft all the way through, which usually takes about an hour.

If it is still cold in the middle, you will get little lumps that never smooth out no matter how long you mix.

My favorite trick here is to press on the block with your finger. If it gives easily and feels like soft butter, it is ready to go.

Use Powdered Allulose, Not Granulated

Every bit of allulose in this recipe needs to be the powdered kind, both in the crust and the filling.

From my experience, granulated allulose stays a little gritty in a no bake filling because there is no heat to melt it down.

The powdered version blends in smoothly and gives you that soft, creamy texture that makes this cheesecake feel like a cloud.

Whip the Cream Separately and Fold It In Gently

You will get the best results if you whip the cold heavy cream to firm peaks in its own bowl first, then add it to the cream cheese mixture.

When you fold it in, go slow and use a soft over and under motion instead of stirring hard.

Stirring too much knocks out all the air you just added, and that air is exactly what keeps the filling light and fluffy instead of dense.

More Recipes

• Keto Raspberry Cheesecake Bars
• Keto White Chocolate Raspberry Mousse Cups
• Keto Lemon Ricotta Cloud Muffins
• Keto Layered Berry Cheesecake Jars

Frequently Asked Questions

Why does this recipe use allulose instead of another keto sweetener?

Allulose is popular for low carb desserts because it dissolves smoothly and does not leave the cool aftertaste or gritty feel that some other sweeteners can have.

It also helps the filling stay soft and creamy in the fridge, so your cheesecake feels rich instead of firm and icy.