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Low Carb Raspberry Swirl Cheesecakes

These low carb, trim healthy mama s raspberry swirl cheesecakes are so yummy!

If you are wanting to make a simple but delicious dessert that pleases everyone, these cheesecakes are it! They require no special ingredients or special skills. The recipe is so easy too. These individual cheesecakes are pretty and perfect for holidays or to take to a gathering. These would be perfect for Valentine’s day.

I used raspberries but you can use whatever berries your family likes.

This recipe is adaptable to whatever flavor berries your family likes. I had raspberries, so that’s what I used. Blackberries might be a little too seedy but they will work. Strawberries would be nice. And you could make sugar-free chocolate sauce to pour on top for chocolate covered strawberry cheesecakes. Yum!

I made a berry syrup to pour on top.

The cheesecakes don’t need a sauce or syrup on top but I can’t seem to stop myself once I get started. I wanted to amplify the berry flavor so I made a berry syrup. The syrup I made had strawberries, cherries, and blackberries. Everyone loved it! Even my picky hubby loved them! And since these are made in muffin pans, the cheesecakes are so much easier than a regular cheesecake. Those can be finicky. These are so easy and you can enjoy them the same day you make them.

Low Carb, THM S, Raspberry Swirl Cheesecakes

Servings 12


  • 1 C Almond flour
  • 2 T Oat fiber, or coconut flour
  • 1/4 C Butter, melted
  • 1/2 t Vanilla
  • 3/4 t Cinnamon
  • 2 T Sweetener of choice, I used Swerve
  • 2 Pcks Cream Cheese (8 oz each), softened
  • 2 Eggs, room temperature
  • 2 t Vanilla
  • 1 T Lemon Juice
  • 3 T Sour cream
  • 1/2 C Sweetener You can add more sweetener if you want yours to be a bit more or a doonk of pure stevia
  • 1/2 C Packed Raspberries
  • 3 T Sweetener

Optional Syrup

  • 1 1/2 C Berries
  • 2 t Lemon Juice
  • 2 T Water
  • 3 T Sweetener
  • 1 Doonk Pure Stevia, or a little more of the other sweetener


  • Mix almond flour, oat fiber, melted butter, vanilla, cinnamon, and 2 T sweetener. I used silicone muffin pans. If you don't have these kind, I would recommend that you use liners. Spray silicone muffin pan and divide mixture evenly in each hole. Use the bottom of a jelly jar (or other similar size jar) and use the bottom to flatten the mixture out. Bake at 350 degrees for 5 minutes.
  • While crust is baking, beat cream cheese. Add eggs, vanilla, lemon juice, and sour cream. Beat. Scrape sides and bottom and scraped again.
  • Add 1/2 C Sweetener. Beat and scrape as needed, until smooth.
  • Smash the raspberries and sweetener together.
  • Divide cheesecake mixture evenly on top of the crust mixture. I used an ice cream scoop.
  • Once the muffin pans are filled, top with the raspberry mixture. Swirl each one with a butter knife. Bake at 350 degree for 20-25 minutes.
  • If desired, make the berry syrup. Add the ingredients to a small saucepan. I did the strawberries and the cherries first because they were frozen. Once the strawberries had mostly thawed (I also cut them up some), I added the blackberries.
  • Remove the pans from the oven when they are cooked.
  • Allow to cool before carefully removing. Store in the fridge.
  • Smash the berried in the syrup and allow to cook on a low boil for at least 5 minutes. Store in a small jar and store in the fridge.

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