Lemon raspberry cheesecake
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Lemon Raspberry Cheesecake Cupcakes

These Lemon Raspberry Cheesecake Cupcakes are as simple as can be, and they have only 3g carbs! Great for the gestational diabetes diet.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Keyword: Lemon Raspberry Cheesecake Cupcakes
Servings: 12 cupcakes
Calories: 75kcal
Author: Traci



  • 1 pkg 8oz of Cream Cheese
  • 2 Tbsp Truvia* or any sweetener using the equivalent of ¼ c of sugar
  • 1 each Egg


  • t Lemon Zest packed or 2 Tbsps Lemon Juice
  • ¼ t Vanilla Extract
  • ? t Salt
  • ½ c Almond Flour optional


  • 10 each Raspberries



  • Let cream cheese reach room temperature.
  • Preheat oven to 325?F.   
  • Line the cupcake pan with wrappers.


  • Mix cream cheese, Truvia & egg on medium speed for 5-7 mins until light and fluffy. Stop as needed to scrape down the sides to incorporate all.
  • Add remaining ingredients, except the raspberries, to the batter & mix well. 

Crush & Swirl

  • While that mixes, thoroughly crush the raspberries in a separate bowl with the back of the spoon.
  • Add the raspberries and fold or stir gently to create a swirl.


  • Pour batter into the liners & bake for 25 mins. Let cool & refrigerate.


Equipment: Oven, Mixer, Large Bowl, Small Bowl, Spoon, Rubber Spatula, Cupcake Pan, Cupcake Liners
The raspberry seeds have fiber and other nutrients so it's best to leave them in. If you don't want them to effect the final texture, strain the juice from the berries and just use the juice.