This keto no-bake raspberry chocolate icebox pie is a delicious low-carb, no added sugar, gluten-free, grain-free cheesecake that combines the flavors of chocolate and fresh raspberries beautifully.
It’s a no-bake keto dessert that features a chocolate “Oreo” almond crust, a chocolate cheesecake that is studded with raspberries, and then topped with a layer of fresh raspberries and a drizzle of chocolate ganache!
This low-carb chocolate raspberry icebox pie is a showstopper and makes the perfect keto dessert for when you don’t want to turn on the oven.
Enjoy all the flavors of its high-carb counterpart without worrying about consuming too many carbs and sugar.
This recipe was inspired by our keto no-bake chocolate strawberry cheesecake, which is well-loved on our site.
We can’t seem to get enough cheesecakes around here, and that’s why our keto cheesecake recipes continue to grow. I recommend you take a look at our low-carb cheesecakes for more delicious options.
Keto No-Bake Raspberry Chocolate Icebox Pie
This no-bake low-carb raspberry chocolate cheesecake is not overly sweet but rich in flavor.
The fresh raspberries inside the chocolate cheesecake, as well as the topping, make it a decadent and filling keto treat!
It also has a sugar-free, gluten-free chocolate crust that takes the place of an Oreo cookie crust! So, there is no need to crave that high-carb option with this recipe.
If you are a fan of chocolate and raspberries together, this cheesecake recipe is definitely for you! The flavors complement each other well and silence your sweet tooth.
Ingredients Needed For This No-Bake Keto Raspberry Chocolate Icebox Pie
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Keto Chocolate No-Bake “Oreo” Crust
- Melted, unsalted butter
- Unsweetened baking chocolate
- Almond flour
- Granulated sugar substitute
- Sea salt
Keto No-Bake Chocolate Raspberry Icebox Pie
- Cream cheese (room temperature)
- Granulated sugar substitute
- Full-fat sour cream
- Cocoa powder
- Unsweetened baking chocolate
- Unsalted melted butter
- 18 ounces of fresh raspberries, divided
- One ounce of 85% chocolate
- One tablespoon of coconut oil or butter
Tools Needed For Making A Keto-Friendly No-Bake Chocolate Raspberry Cheesecake Pie
How To Make A Low Carb No-Bake Raspberry Chocolate Cheesecake Pie
To make this no-bake pie, start by making the “Oreo” crust.
Melt the butter with the baking chocolate (I used a microwave for 40–45 seconds). Add the almond flour, sugar substitute, and sea salt and combine well.
Next, press the crust into a 9-inch pie crust and place it in the fridge until ready to fill.
Keto No-Bake Chocolate Cheesecake Pie Filling
Then you’ll proceed to make the chocolate cheesecake filling by melting the butter and unsweetened baking chocolate and combining well. Set aside and allow it to cool for about 10 minutes.
Using an electric mixer, combine the softened cream cheese, sour cream, cocoa powder, and sugar substitute.
Then, add the chocolate and butter mixture gradually to the cheesecake batter and mix till fully combined.
Add 6 ounces of the fresh raspberries to the chocolate filling and continue to blend. The raspberries should break apart into small pieces easily for the filling.
Then, fill the prepared chocolate crust with the chocolate raspberry cheesecake filling. Make sure to spread the mixture evenly.
Next, top the pie with the remaining fresh raspberries and proceed to make the chocolate ganache.
To make the chocolate sauce that is drizzled on top of the raspberries, melt the coconut oil with one ounce of 85% chocolate.
Then, drizzle the chocolate ganache sauce over the top of the raspberries.
Allow the pie to chill for a minimum of 4 hours or overnight before slicing.
Store leftovers in the refrigerator for up to 5 days.
Sweetener Options For Sugar-Free Chocolate Raspberry Icebox Pie
As far as which sugar substitute to use for this sugar-free chocolate raspberry cheesecake, I have a few recommendations.
Lakanto Monk Fruit Classic is their white version, and it’s my go-to option whenever a recipe calls for granulated white sugar. It’s my favorite since the texture and flavor are what I have found to be the closest to real sugar.
The brand Swerve, which is an erythritol blend, also makes a great white granulated sugar substitute. You could also use the stevia and erythritol-based brand Pyure if you prefer to use a granulated white stevia-based sweetener.
Please note that if this is your pick, make sure you reduce the amount called for in the recipe by half since it’s a much sweeter option.
For more information on the best sugar substitutes to use on the keto diet, be sure to check out our guide.
If you are a fan of chocolate and raspberries, be sure to also check out our keto raspberry chocolate cheesecake that is baked.
Be sure to visit our Keto Hershey’s Cocoa Powder Recipes page for more delicious options!
Also, check out our Amazon Store for our recommendations. You might be surprised by how many great keto options are at your disposal.
Grab Our Books!
In case you don’t know, we have two books for you, Essential Keto Bread and Essential Keto Desserts, both inspired by your requests over the years.
We pray these keto cookbooks will help make keto a delicious breeze for you.
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So when the Holy Spirit led us to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation. When we followed the Holy Spirit’s prompting, we got on the path to real transformation.
Knowing firsthand the benefits of this decision, we have created a closed Christian group that is using the keto diet to transform their lives.
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Keto Chocolate No Bake "Oreo" Crust
- 1/4 cup of melted unsalted butter
- 1 ounce of unsweetened baking chocolate
- 2 cups of almond flour
- 1/4 cup of granulated sugar substitute
- 1/4 teaspoon of sea salt
Keto No-Bake Chocolate Raspberry Icebox Pie Filling
- 20 ounces of cream cheese (room temperature)
- 2 1/2 cups of granulated sugar substitute
- 1 1/2 cups of full-fat sour cream
- 1/4 cup of cocoa powder
- 2 ounces of unsweetened baking chocolate
- 1/3 cup of unsalted melted butter
- 18 ounces of fresh raspberries divided
- 1 ounce of 85% chocolate
- 1 tablespoon of coconut oil or butter
Keto Chocolate Crust
- Melt the butter with the baking chocolate ( I used a microwave for 40-45 seconds)
- Add the almond flour, sugar substitute, and sea salt, and combine well.
- Press the crust into a 9-inch pie crust and place it in the fridge until ready to fill.
Keto No-Bake Chocolate Pie Filling
- Melt the butter and unsweetened baking chocolate and combine well. Set aside and allow to cool for about 10 minutes.
- Using an electric mixer, combine the cream cheese, sour cream, cocoa powder, and sugar substitute.
- Then add the chocolate/butter mixture gradually to the cheesecake batter and mix till fully combined.
- Add 6 ounces of the fresh raspberries into the chocolate filling and continue to blend. The raspberries should break apart into small pieces for the filling.
- Fill the prepared chocolate crust with the chocolate raspberry filling. Make sure to spread the mixture evenly.
Fresh Raspberry Topping
- Add the fresh raspberries to the top of the cheesecake.
- Melt the coconut oil with one ounce of 85% chocolate.
- Top the keto chocolate raspberry ice-box pie by drizzling the chocolate ganache sauce over the top of the raspberries.
- Allow the pie to chill for a minimum of 4 hours or overnight before slicing.
- Store leftovers in the refrigerator for up to 5 days.
If making the chocolate ganache with baking chocolate add 2 tablespoons of powdered sugar-free sugar.
Nutrition Information:Yield: 14 Serving Size: 1
Amount Per Serving: Calories: 355Total Fat: 35gSaturated Fat: 21.1gCholesterol: 76mgSodium: 188mgCarbohydrates: 9.1gNet Carbohydrates: 6.2gFiber: 2.9gSugar: 2gProtein: 6.6g