web analytics
Kalyn's Kitchen

Low-Sugar Raspberry Cheesecake with Pecan Crust

When you need a dessert that’s not too sweet, this Low-Sugar Raspberry Cheesecake with Pecan Crust is a tasty option! Use Dessert Recipes to see more low-sugar desserts.

Click here to PIN Low-Sugar Raspberry Cheesecake with Pecan Crust!

Low-Sugar Raspberry Cheesecake with Pecan Crust found on KalynsKitchen.com
Here we are in the middle of the sugar rush season, where there are sweet treats everywhere, and even people like myself who normally don’t have trouble passing up the sugary stuff will be seriously tempted. To help with that, I thought it might be fun to try to add a few more options to the Low Sugar Desserts section of the recipe archives this month, and it’s been fun testing new dessert recipes. (It’s a tough job, but someone has to do it!)

This recipe is for Gayle, a teacher at school who gave me the pie plate you see above when we came back to school after Thanksgiving. Gayle tried the Sugar-Free Pumpkin Cheesecake and in that recipe I mentioned I didn’t have a pie plate, so she bought one to thank me for helping her find tasty Thanksgiving food that would work for her low-glycemic way of eating. I’m considering this recipe a work in progress, because I’m not sure I liked the seeds in the raspberries, and I’m thinking blueberries would be the next fruit I’d try.

I’m not a baker, but I think you can bake it in a pan of hot water to prevent cracks. Meanwhile, this version is still very good, even with raspberry seeds and a few cracks. I’m definitely not a dessert cook, so if any readers make improvements to this recipe I’d love to know about it.

Low-Sugar Raspberry Cheesecake with Pecan Crust found on KalynsKitchen.com

I wanted some kind of a crust that didn’t have flour, so I ended up grinding up pecans in the food processor. Any kind of nuts would work. I rubbed the pie plate with butter (or margarine would work) and then sprinkled the ground pecans in and pressed them evenly around the plate.

This recipe uses the basic cheesecake mixture from the Sugar-Free Pumpkin Cheesecake, but instead of pumpkin I added a 10 oz. container of frozen raspberries that I’d thawed in the fridge and drained the juice from. Fold gently into the mixture so it doesn’t all turn pink. Then spread the filling gently over the nut crust and bake at 325F for about 35 minutes. Chill several hours in the refrigerator before serving.

More Low-Sugar Cheesecake to Try:

Reduced Sugar or Sugar-Free Layered Pumpkin Cheesecake from Kalyn’s Kitchen
Low Carb Pumpkin Cheesecake from Christine Cooks
Mixed Berry Cheesecake from A Recipe a Day

Low-Sugar Raspberry Cheesecake with Pecan Crust

This Low-Sugar Raspberry Cheesecake with Pecan Crust is a good option for dessert that’s not too sweet.


  • 1 cup pecans, ground in food processor
  • 1/2 stick butter or margarine, to rub pie plate (you will not use it all)
  • 2 pkg. (8 oz. each ) lcream cheese, at room temperature
  • 1/2 cup sweetener of your choice (or a bit more if you want a sweeter cheesecake)
  • 2 tsp. vanilla extract
  • 2 eggs
  • 1 10 oz. pkg. frozen raspberries without added sugar (Check the label to see that it says only raspberries, nothing else. Could also use fresh fruit.)


  1. Preheat oven to 325F.
  2. Put pecans into bowl of food processor or mini-chopper and pulse until ground but still a bit chunky.
  3. Rub pie plate with a thick layer of butter or margarine, then sprinkle in pecans and spread around with your fingers so the bottom and sides of the pie plate are evenly covered.
  4. Thaw raspberries overnight in the refrigerator or use microwave to thaw.
  5. Drain raspberries and discard the juice.
  6. Put cream cheese, Splenda, and vanilla in a medium sized bowl, and use electric beaters to combine, then add eggs one at a time, and beat until mixture is smooth. (It’s important that the cream cheese is at room temperature or this will be very difficult.)
  7. Gently fold in raspberries, being careful not to overmix or the mixture will turn completely pink.
  8. Spoon batter over the nut crust and spread around evenly with rubber scraper.
  9. Bake cheesecake 35-45 minutes, or until center feels firm to the touch.
  10. Allow to cool, then chill several hours or overnight before serving.


This recipe adapted from AllRecipes version of pumpkin cheesecake.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This is not a sugar-free dessert because there’s some natural sugar in the raspberries, but made with an approved sweetener, this is a great dessert option for phase 2 or 3 of the South Beach Diet or any other type of low-glycemic eating plan. South Beach Dieters could use margarine instead of butter if you prefer. Even with sweetener, this might be too high in sugar for low-carb diet plans.

Find More Recipes Like This One:
Use the Diet Type Index to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, you can sign up for a free membership with Yummly and use the Yum button on my site to save the recipe and see the nutritional information. Another option is entering the recipe into this Recipe Nutrition Analyzer, which will calculate it for you.</>

Pinterest image of Low-Sugar Raspberry Cheesecake with Pecan Crust

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

Leave a Reply

Your email address will not be published. Required fields are marked *

    22 Comments on “Low-Sugar Raspberry Cheesecake with Pecan Crust”

  1. I'm assuming you replaced the Splenda with Xylitol? I've never used that as a sweetener because I'm sensitive to those kinds of issues. My current sweetener of choice is Stevia in the Raw Granulated Sweetener, and I also like Swerve. You might try those if you don't want to use Splenda.

  2. I made this yesterday and it was delicious. Unfortunately it really messed up my digestion, and the effects lasted into the next day. I assume that's because of the xylitol, known for causing gas and diarrhea. It's the first time I've used it in cooking and it clearly doesn't aqree with me.