${{amount}} USD
  • info@dixiediner.com
Low Carb Lemon Raspberry Cheesecake

Low Carb Lemon Raspberry Cheesecake

  • April 01, 2015
  • 0comments


Like a breath of fresh air, this is a simply delicious and refreshing low carb cheesecake if you love lemon. However, if you don’t care for lemon, just omit the lemon flavoring and you’ll have a great vanilla version. The raspberry topping can be quickly made from fresh or frozen raspberries and the choice of how to use them when topping this upscale cheesecake are all yours.

No matter how you slice it, with or without the crust, this cheesecake recipe is a wonderful addition to your low carb kitchen favorites, perfect for teatimes, guaranteed to impress your dessert guests.

No wonder cheesecake is America’s favorite restaurant dessert. No one but you will realize it's low carb. Unless you tell them of course. Enjoy!


  • 1 Inner pack Classic Cheesecake Mix
  • 1 8 oz blocks Cream Cheese
  • 2 Large or extra large Eggs
  • 1 Cup Warm water
  • 2 Teaspoons Lemon extract


Cook’s Tips: Cream cheese may be easily softened in the microwave. Simply pick a medium/large microwave safe bowl and heat cheese on high for 1 or 2 minutes.

Use same bowl to prepare the cheesecake in. Like vanilla extract, lemon extract can be easily found in the spice section of the bakery supermarket aisle. For cheesecake crust, see notation below.

Preheat oven to 325°. Place oven rack to the lowest position and place a cookie sheet on top of the rack. Move a remaining rack to the center position.

In a medium/large size bowl, using a whip or an electric mixer, mix softened cream cheese until smooth. Whisk in eggs until well mixed and add water, Classic Cheesecake Mix, and lemon extract.

Beat on medium speed or whisk well until water is blended in completely and mixture is smooth (about 2 minutes). Note: batter will be thin.

Coat a 7” cheesecake pan or 9” pie pan or 8” or 9” square/round baking pan with non stick cooking spray. Prepare crust if using and pat into bottom of pan.

Pour batter into pan. Place cheesecake directly on center oven rack and bake for 1 hour. Cool cheesecake for 15 minutes. Chill in fridge for 1-1/2 hours or speed chill cheesecake in freezer for 30 minutes.

Top with raspberry topping below. Makes 9 servings 1 net carb per cheesecake slice without topping.

For raspberry topped cheesecake, count a total of 4 net carbs per slice.

Raspberry Topping Variations: Cheesecake may be topped with plain fresh or frozen raspberries and Sugar Not™ sweetened whip cream, or a glazed topping version of the raspberries.

If a glazed version is preferred, here's a quick recipe:


  • 2 cups (one pint) fresh raspberries or frozen raspberries
  • 1/3 cup Sugar Not™ Spoonful™ Natural Sugar Replacement with Fiber
  • 1/2 teaspoon Thick it up™ Thickener
  • 1/4 cup water

Just bring the raspberries and Sugar Not™, along with ¼ cup water, to a boil on medium high heat, whisking to prevent burning. Whisk in the Thick it up™ and cool. Spread the topping over the cheesecake and chill for 30 minutes or speed chill in freezer for 15 minutes.

Fat Free Version: Use fat free cream cheese and 4 egg whites in place of 2 whole eggs.

For Crust: Use Carb Counter's Graham Cracker-Style Low Carb Pie Crust Mix - Prepare according to label directions – pat in bottom of cheesecake pan. Just 1 net carb per serving.


Leave a comment