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Raspberry Swirl Cheesecake

This RASPBERRY SWIRL CHEESECAKE recipe is the perfect low carb treat! The cheesecake is dense and creamy with the perfect little raspberry swirl. Each mini cheesecake has 3 net carbs.

raspberry cheesecakes in muffin papers

Hey, hey! I’m back with another cheesecake recipe.

I hope you’re not getting tired of my mini cheesecake recipes yet, because I just can’t stop myself. 

Remember my keto pumpkin cheesecake? Still making those and it’s not even fall!

We LOVE keeping a batch of mini cheesecake in the fridge to grab for a sweet treat after dinner and this raspberry version might be the best yet.

Everyone I’ve shared these with had no idea they were low carb. The cream cheese really masks any sweetener vibe you might normally detect and the texture of these is just perfect. 

Raspberries are my favorite berry, so making a simple 2-ingredient raspberry sauce and swirling some into a creamy cheesecake was inevitable. 

mini cheesecakes in white muffin tin

How to make the cheesecake: 

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This keto raspberry cheesecake start with 16 ounces of cream cheese. It’s very important that your cream cheese is at room temperature or it will be a bit clumpy. No amount of beating the mixture will get those lumps out and over-beating your cheesecake batter will lead to it sinking in the middle after baking. 

cheesecake batter in glass bowl

Let the cream cheese set out at room temperature for a few hours before getting started.

Add your cream cheese to a mixing bowl with 2 eggs, a dash of vanilla, and a 1/2 cup of your favorite sweetener.

I use and recommend Lakanto Monkfruit Sweetener for baking. It’s a blend of erythritol and monkfruit, which helps cut any aftertaste you might normally get from plain erythritol. Plus, it’s a ZERO on the glycemic index, so it shouldn’t spike your insulin levels. It can be counted as zero net carbs. 

I love Lakanto so much that I teamed up with them to bring you a coupon code. Use code THATLOWCARBLIFE for 20% off your order at Lakanto.com

cheesecake batter

Once your cheesecake mixture is smooth and creamy, use a large cookie scoop to scoop it into 12 muffin wells. Of course, you don’t have to use the cookie scoop, but I prefer to because it gives you the perfect size scoop and each muffin well will be filled evenly which helps with even baking. 

Keto Raspberry Sauce: 

The raspberry sauce is beyond simple with just 2 ingredients, but you will need either a food processor or blender. 

I use and love my Breville Sous Chef. I grate cheese with it, slice vegetables, chop, puree, and more. 

raspberry sauce in food processor

Add the raspberries and sweetener to the food processor and process until smooth.

Press the sauce through a fine mesh sieve to remove the seeds. 


Once your muffin wells are full of the cheesecake mixture, drop 3 dots of the raspberry sauce over the top of each cheesecake.

Use a toothpick to swirl the raspberry sauce throughout the cheesecakes. 

Bake these for about 25 minutes at 325 degrees or until the centers are just slightly jiggly.

raspberry sauce swirled into cheesecake

Tips & Tricks:

Use muffin liners to make it easy to remove the cheesecakes from the muffin tin. They’ll stick otherwise. 

Skip the swirl and just spoon the raspberry sauce over the tops of the cooled cheesecakes before serving, if you’d like to make it a little simpler. 

A little bit of sinking is normal upon cooling, but if your cheesecake sinks a lot, it’s likely that you’ve either under-baked the cheesecake or beat too much air into the batter when mixing. 

mini cheesecake recipe with raspberry swirl on paper liner

More keto desserts: 

Close up of a raspberry cheesecake in a cupcake wrapper

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Raspberry Swirl Cheesecake

These mini cheesecakes are perfectly creamy and dense with a simple raspberry swirl baked in.

Yield 12
Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 4 hours
Total Time 4 hours 35 minutes


For the cheesecake:

For the raspberry sauce:


  1. Preheat oven to 325 degrees. Line a muffin tin with paper liners.
  2. Beat together the cream cheese and eggs until smooth and creamy.
  3. Add the sweetener  and vanilla to the cream cheese mixture and mix until well combined. Do not overmix.
  4. Pour the batter evenly between the 12 muffin wells. Use a large cookie scoop to get evenly sized portions every time.
  5. Add the raspberries and sweetener to a food processor or blender and process until smooth.
  6. Press the mixture through a fine mesh sieve to remove seeds.
  7. Drop 3 dots of raspberry sauce over each cheesecake and swirl through the batter with a toothpick.
  8. Bake for 25 minutes or until just slightly jiggly in the center.
  9. Cool completely on the counter before transferring to the refrigerator to finish cooling.


Cream cheese should be completely room temperature or you'll have a lumpy cheesecake batter.

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Nutrition Information:

Yield: 12 Serving Size: 1 cheesecake
Amount Per Serving: Calories: 150Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 69mgSodium: 131mgCarbohydrates: 12gNet Carbohydrates: 3gFiber: 0gSugar: 2gSugar Alcohols: 9gProtein: 3g

All information and tools presented and written within this site are intended for informational purposes only. This information is provided as a courtesy and there is no guarantee that the information is accurate.

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21 thoughts on “Raspberry Swirl Cheesecake”

  1. Wonder how long you would cook little mini size (bite size) cheesecakes. These would be so good for a party if bite size? Maybe one good drop of raspberry?

    1. Karly Campbell

      Hi Vickie! I’m not sure how long you’d need to cook them. Keep an eye on them – they should be just slightly jiggly in the center when you pull them. 🙂

  2. For the sweetener, is it powder or granulated? Can I use stevia or trivia for the sweetener for the batter and sauce?

    1. Karly Campbell

      Hi Julia! I use granulated sweetener. I’ve never tried with Stevia or Truvia, but if they’re a 1:1 replacement for sugar, I think it would work fine.

    1. Karly Campbell

      I’ve not tried it as coconut sugar isn’t low carb. I’m not sure how it would work, but my guess is that it would work fine.

    1. Karly Campbell

      Hmm, I’m not really sure how else you would get the seeds out, unfortunately.

    1. Karly Campbell

      I used the classic version in this recipe, but have also used the golden. Love them both!

  3. cynthia chestnut

    I was looking at the carbs and it said 12 g crabs one cheesecake.Then it said Net Carbs 3 g there is no fiber to subtract to get the Net crabs How did you come up with Net Crabs of 3 g for one cheesecake.I like the recipe I have to watch my crabs so I will know how many cheese cake I can have.So is 12 g of crabs per cheese cake or what

    1. Karly Campbell

      There are 9g of erythritol (sugar alcohol) which can be deducted from the total carbs.

  4. Becca Upchurch

    Would you be able to make a regular cheesecake in a springform pan with this recipe?

    1. Karly Campbell

      Hi Becca! I haven’t tried it, but I think it would work fine. You’d want to grease the pan very well. I’m not sure if this will the right amount of batter to fill the pan, but I’m guessing it’ll be a thinner cheesecake. I don’t know how long it will need to bake either.

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