Low Carb Keto No Bake Raspberry Cheesecake Mousse
No Bake Keto Raspberry Cheesecake Mousse is made with only 5 ingredients, is low carb and has no sugar added! Just 3 g net carbs!
Low Carb Raspberry Cheesecake Mousse
What’s not to love when a beautiful dessert can be made in minutes that’s also healthy too!
When I think of desserts for a holiday, I’m really not into slaving away in the kitchen. For example, Mother’s Day is about less work and more relaxing and definitely not complex desserts.
I’d prefer a simple, beautiful treat that requires little work, but still feels luxurious and satisfying and allows me to stay on my ketogenic diet with ease.
This keto cheesecake fluff recipe is a simple adaption of some of my other favorite no bake treats, Mint Chocolate Cheesecake Mousse and Pumpkin Cheesecake Mousse. Simple, easy, little effort involved and healthy to boot!
Best Low Carb Sweeteners
You could really change out the fresh raspberries to any fruit of choice, but one thing remains is adding my favorite liquid stevia to the blend. This time being this recipe involves berries, I chose berry flavored stevia.
Of course if you only have vanilla or plain clear you can certainly use that as well. Powdered stevia extract powder would work too but use a tiny amount, but it wouldn’t be my first choice as there are better options for a no bake recipe. The liquid mixes in better and no aftertaste is evident.
I’ve been noticing when I have a no bake dessert recipe the liquid stevia is always my first choice.
When baking the powdered stevia is fine, but with no bake recipes such as this, flavored stevia’s only enhance the recipe all the more. Monk Fruit Allulose confectioners sweetener is also a fantastic sugar substitute if you don’t like stevia.
I steer clear of sugar alcohols like Maltitol and Sorbitol as they cause major GI distress if you consume too much. Artificial sweeteners like Splenda, Aspartame and the sugar alcohols I mentioned are shown in studies to spike blood sugar so for me, those are not sweeteners I use in my keto recipes.
Can I make a crust?
I’m a cheesecake lover for sure even before I started a keto diet, but I’ve never been fond of the crust, hence this keto raspberry mousse version was created.
You could easily make a cookie crumble to add to the bottom of the glasses if you desire. High Key is a good brand of keto cookies on Amazon.
You could use this crust from my Raspberry Streusel bars which tastes like graham cracker crumbs.
How to Serve
Top with fresh berries and sugar free whipped cream and it’s just perfect for a Mother’s Day treat, Valentine’s day or for any other special occasions!
Guests will have no idea this simple recipe is made without sugar and won’t care for that matter. It’s so satisfying because of the healthy fat, just a small amount is all you need to feel content.
Creamy and thick with a fluffy texture, just the way I like it! And with just 5 simple ingredients needed and very little time in the kitchen to prepare it, it’s a winning recipe for a low carb lifestyle.
If you’re not into raspberries and would like to use another berry, I’d suggest, blackberries, blueberries or even strawberries.
You could even add this mousse to a popsicle mold and have delicious creamy cheesecake popsicles!
Guilt-Free Dessert
I can’t think of a better way to enjoy a special holiday or birthday or any day for that matter, when you have a delicious dessert that won’t cause you a sugar crash and won’t break your caloric budget for the day either!
You’ll find the nutrition information below at the bottom of the recipe card. This recipe makes a total of 3 cups. I figured since it is so rich and creamy, 1/2 cup is plenty for a serving to curb that sweet tooth. There are 6 servings in this simple recipe.
More No Bake Keto Mousse Recipes
Cottage Cheese Strawberry Mousse
Peanut Butter Cheesecake Mousse
Keto Raspberry Cheesecake Mousse
No Bake Raspberry Cheesecake Mousse
Ingredients
- 8 oz cream cheese room temperature
- 1 tsp Berry liquid stevia
- 1 cup raspberries fresh or frozen, thawed, and drained
- 1 cup heavy whipping cream
- 1 tsp vanilla extract
optional
- lemon juice and lemon zest
Instructions
- In a stand mixer, or a large bowl and electric mixer, cream the cream cheese until smooth in texture.
- Add the raspberries and blend until combined. Pour heavy cream into cream cheese and raspberry puree and blend on high until it becomes whipped in texture.
- Once whipped, add the vanilla extract and Berry liquid stevia and blend again. Taste and adjust sweetener if needed. Makes 3 cups total.
Video
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
Absolutely delicious. My raspberries were not as flavorful so I added a bit of raspberry juice powder and lemon zest and it put it over the top. I used powdered monk fruit/allulose as well. So easy for a quick dessert but can also be presented very elegantly.
Thanks Amy!
where is the recipe for this Strawberry mouse, there’s all kinds of talk about using subtatutes but no recipe , yikes! that’s fustrating.
can I please have the recipe.
Thank you, Nora Garcia
The recipe is directly above where you commented. The top of the page has the title and jump to recipe button which bypasses all the content you read in the post. Bottom of the page is the printable recipe card that you missed to get to the comment section.
do you use collagen peptides for other recipes? do you have to use it in the recipe?
This recipe doesn’t have any collagen in it.
I made this today on this icy winter day in upstate ny and man was it the color and taste pick me up I sure needed. Delicious!
Love to hear it thank you!
How would you adjust the recipe if using frozen berries?
Just thaw the frozen berries.
I also had the issue of it being completely runny. My cream cheese sat on the counter for about 45 minutes. I followed the recipe to a T, and I’m an experienced baker/cook. I was able to salvage it by separately whipping my remaining cup of heavy cream into whipped cream. I then folded that into the other mixture. Still not even as firm as pudding, but edible.
I made this today using the powdered stevia and it turned out beautifully! So fast and easy. Thank you!
Hi there!
So if I am using allulose instead of stevia what would be the conversion? Sorry I am new to all this. Thanks for your help!
I have my sweetener guide with conversion chart here https://www.sugarfreemom.com/recipes/natural-sugar-free-low-carb-sweeteners-guide-conversion-chart/
Thank you for this recipe! I was diagnosed with gestational diabetes and all the baby wants is sweets! I put this on top of a low carb brownie and it really hit the stop. My husband tea likes it too, he went back for seconds.
Deliciously creamy and refreshing! I made with blackberries with a splash of lemon juice.
I made this today using Splenda. It is a little bland, I think next time I will use more raspberries.
I used Berry stevia. Splenda doesn’t add that extra berry flavor like the flavored stevia does which is why you think it tastes bland.
Would it be ok to substitute the raspberries for strawberries instead?
Sure no problem at all!
I am looking forward to trying this recipe. Sounds delicious. I am by myself. I may have to eat on it for 3 days, then make 3 frozen popsicles with the rest. Also, I love your little dishes. Where did you get those & what size are they? Four ounce maybe? Thanks.
Oh gosh, so long ago I just can’t remember, but yes only 4 ounces.
What a Great Recipe. I made it already a few times – always tastes great. LOVE IT!
Can you use reduced fat cream cheese.
If you want to it would still work.
If I use the Swerve confectioners, do I add it after the first whipping when you would add the liquid sweetener?
yes exactly
I just made this !! So tasty and satisfying. Thank you .
how do you preserve it, if you dont use it all at once??? Does it stay good in the fridge for a few days??
Oh yes it’s fine in the fridge for 3-4 days
I just made this and it is delicious!! I wanted a quick dessert and it’s perfect.
Just made it, 5 years after you posted it. No raspberries on hand so I substituted blueberries. Terrible. In that it is SO difficult to stop eating!!! Thanks so much for the recipe.
Oh man you totally scared me on that one! Thanks for the laugh!
Just made this and licked the bowl. It was perfect. Can you freeze it as well?
It’s never made it to my freezer as we’ve eaten it so quick, but I think yes!
Great recipe! However I made a few changes based on how I make whipped cream and my dislike of stevia. When whipping cream, I always stabilize 1C cream with 1t plain gelatin. For this recipe, I used sugar free raspberry Jello and made that first. Then combined the whipped cream cheese, swerve, raspberries and then the whipped cream… Beautiful and tasty!
My husband and daughter LOVE this recipe. I always use Truvia as a sweetener and that seems to work for me. I’m making it again for dessert tonight. This was a “finger lickin’ ” good recipe. My daughter (50ish) literally took her finger and cleaned the bowl!! OMG Thanks Brenda
Hi: Can you explain how you used the raspberry Jello? Was this in addition to the swerve or in place of swerve? The only sweetener I use is Truvia which for me is most like the real thing. If you could explain about the raspeberry Jello I’d like to try it. Thanks, Joy
I just made this for my birthday today… absolutely scrumptious and better than cake! Thank you.