Sugar Free Low Carb Keto Cranberry Cheesecake Pie Recipe
This delicious, no bake, low carb, keto cranberry cheesecake pie includes an amazing keto jam made from fresh cranberries that’s swirled into a luscious, cream cheese mixture creating a beautiful festive cranberry pie recipe for the holiday season.
No Bake Sugar Free Keto Cranberry Cheesecake Pie
This delicious dessert is a no bake, low carb, keto cranberry cheesecake pie made with a creamy cheesecake filling and a vibrant tangy cranberry sauce created from fresh cranberries.
A homemade whole berry cranberry sauce is swirled into a luscious cream cheese mixture, creating a beautiful festive cranberry pie recipe that’s perfect for the holiday season or any special occasion.
This low carb cheesecake has incredible delicious flavor, requires no oven or water bath, and sets beautifully with just a slight jiggle once chilled.
Each slice contains just 6 grams of net carbs, making it ideal for anyone following low-carb recipes, a keto diet, or simply looking to reduce grams of carbohydrates while enjoying a truly delicious dessert. Printable recipe card with all nutritional information is at the bottom of the page.
Sugar Free Cranberry Sauce (Keto-Friendly)
Even if you’re not usually a fan of homemade cranberry sauce, this keto cranberry filling recipe is a game changer.
Made with fresh cranberries, lemon juice or orange zest, and a low carb sweetener like Lakanto monk fruit, this sauce comes together quickly on the stovetop and tastes far better than store-bought versions made with regular sugar.
Low carb berries that work well on the keto diet include blackberries, strawberries, raspberries, and blueberries, so feel free to swap those in if you prefer.
The cranberry mixture is especially festive, but this easy recipe is versatile enough to enjoy year-round.
If you already have leftover cranberry sauce, you can absolutely use that here—but making this tangy cranberry sauce from scratch takes just minutes and avoids unnecessary sugar substitutes that may spike blood sugar.
Low Carb Pie Crust Options
This creamy cranberry pie can be made with or without a pie crust, depending on your preference.
The recipe includes a simple no bake pie crust made in a food processor using sunflower seeds, unsweetened shredded coconut, and coconut flour for structure.
When time allows, you can also bake the crust for extra firmness. I simply press the crust into the pan with my fingers—no rolling pin needed—and line with parchment paper if desired.
All options pair beautifully with this light cheesecake filling.
No Bake Chocolate Coconut Flour Pie Crust
No Bake Pie Crust from my Peppermint cheesecake pie (no coconut)
Baked Chocolate Pie Crust (no coconut)
Baked Pie Crust with sesame and sunflower flour
Baked Almond Flour Pie crust from my Pecan Pie recipe
Low-Carb Sweetener Options
For this recipe, I use a combination of Monk Fruit Allulose, liquid monk fruit, and vanilla extract to balance sweetness and eliminate aftertaste.
Using more than one sugar substitute helps create a smoother, more traditional cheesecake flavor.
Since this is a no bake cheesecake recipe with no eggs, feel free to taste the cream cheese mixture as you go. Always start with less sweetener and adjust—remember, you can add more, but you can’t take it away.
If you’re new to low carb sweeteners, preferences vary widely. Trying different options is key before deciding whether you enjoy keto cheesecake recipes. For help, refer to my Sweetener Guide & Conversion Chart.
Can I use coconut sugar or Regular Sugar?
Coconut sugar, organic cane sugar, and other forms of regular sugar are still sugar and will spike blood sugar levels. If you’re following a low carb cheesecake or keto diet, these are not recommended.
Reducing refined sugar helps curb cravings and supports long-term success, especially if you’re working toward improved long-term health. Eliminating white sugar, cane sugar, and all forms of sugar will help you achieve that goal.
More Keto Holiday Dessert Recipes
Why You’ll Love This Keto Cranberry Cheesecake Pie
- No baking required
- Smooth, creamy filling
- Festive cranberry topping
- Easy to make ahead
- Just 6 grams of net carbs per slice
- Perfect for holidays or special occasions
This sugar-free keto cranberry cheesecake pie is proof that low-carb meals and desserts can still feel indulgent, celebratory, and satisfying.
Low Carb Keto Sugar Free Cranberry Cream Pie
Sugar Free Keto Cranberry Cheesecake Pie Recipe
Ingredients
No Bake Pie Crust
- 1 cup sunflower seeds
- 1 cup unsweetened shredded coconut
- 1/3 cup Monk Fruit Allulose confectioners
- 1/4 cup unsalted butter softened or coconut oil
Sugar Free Cranberry Sauce
- 8 ounces fresh cranberries or frozen
- 1/3 cup Allulose confectioners
- 3/4 cup water
- 1 tsp orange zest
- 1 tsp orange liquid stevia or berry or vanilla stevia
Cheesecake Filling
- 1 cup heavy cream
- 1 tsp vanilla liquid stevia
- 1 tsp vanilla extract
- 16 ounces cream cheese softened
- 1/2 cup Monk Fruit Allulose confectioners
- 2 tbsp water
- 1 scoop gelatin powder
Optional Decorations
- 1/2 cup fresh cranberries
- 1/2 cup Allulose liquid or Lakanto maple syrup
- 1/2 cup Monk fruit granulated
Instructions
No Bake Pie Crust
- All all ingredients into a food processor and process until well blended.
- Press into a 9 inch greased pie pan. Set aside.
Cranberry Sauce
- Combine cranberries, water, Swerve, orange zest to a sauce pan.
- Boil over medium heat, stir frequently, mash cranberries if needed, for about 15 minutes.
- Remove from heat and add stevia.
- Cool slightly then taste and adjust sweetener. Set aside or chill in fridge while you make the cheesecake filling.
No Bake Cheesecake Filling
- In a large mixing bowl combine the heavy whipping cream with vanilla stevia and vanilla extract. Beat with an electric mixer or stand mixer until stiff peaks form.
- In another bowl, combine the room temperature cream cheese with Swerve confectioners. Beat until smooth and creamy.
- Place the water and gelatin into a small microwavable bowl and cook 1 minute. Mix until completely dissolved. Set aside to cool slightly.
- Fold the whipped cream into the cream cheese mixture and stir together until combined.
- Add 3/4 of the room temperature or chilled cranberry sauce to the cheesecake mixture and swirl or mix until combined. Drizzle the cooled gelatin into the filling and spread into your pie crust.
- Use the remaining low-carb cranberry sauce to add to the center of the top of the cheesecake layer.
- Add optional "sugared" cranberries to decorate if using. Cover pie plate with plastic wrap and refrigerate for 2-3 hours or overnight.
- Storage: place leftover pieces in an airtight container and refrigerate for up 5 days.
Optional decorations
- Toss the cranberries in a small bowl with liquid Allulose until all are coated.
- In another shallow medium bowl add the monk fruit. Toss a few cranberries at a time in the granulated sweetener until coated all around.
- Decorate the edges of the pie with "sugared" cranberries and sugar free whipped cream if desired.
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 20 years and is the author of four cookbooks: Sugar-Free Mom, Naturally Keto, The 30-Day Sugar Elimination Diet, and her newest release, Good, Better, Best (2025). Her work focuses on helping women detox from sugar, eliminate cravings, balance blood sugar, and lose weight while enjoying delicious, nutrient-dense whole foods. Brenda is also the creator of the Midlife Macro™ Method and the weekly Midlife Macro Meal Plans™, designed specifically for women in perimenopause and menopause who want simple, high-protein, low-carb meals to support hormones, metabolism, and long-term health.She is the founder of the Sugar Free Fresh Start course and the Sugar Free Mom Tribe membership.
How much is one scoop of the gelatin powder?
1 scoop from my Vital Protein beef gelatin powder is 10 grams.
I don’t see the gelatin step added, also how much is a scoop?
Sorry! I forgot that step, added now!
When do you mix the cranberry mixture into the cream cheese mixture? And where and when do you put the gelatin powder?
Sorry i missed that step, just updated it now, thank you so much!