This no-bake keto raspberry cheesecake is a delightfully creamy and decadent dessert! If you don’t tell them, no one will ever guess it’s also low carb!
This no-bake keto raspberry cheesecake is an awesome dessert! Combining a homemade crust with a delicious cheesecake filling and fresh raspberries makes for a fresh and rich sweet treat! It is easy enough to serve any time, yet elegant enough to serve for holidays and special occasions!
Let’s talk about the crust in this no-bake keto raspberry cheesecake!
I love the crust in this cheesecake. It is perfectly sweet and is reminiscent of a graham cracker crust. But… it’s low carb and keto! We start with almond flour. Make sure you’re using almond flour and not almond meal. Almond flour is finer than almond meal. This is because almond flour is made from almonds which have had their skins removed. Almond meal is made with almonds with their skins. To the almond flour, we add both keto brown and granulated sugar. A little cinnamon and salt enhance the flavors in this crust. Melted butter brings all the ingredients together and gives this crust the perfect consistency!
Are raspberries keto?
Most fruits are too high in carbs to be included in the keto plan. But in moderation, many berries, included raspberries are an excellent keto option. One cup of raspberries contains approximately 7 grams of net carbs. Raspberries are also a good source of a variety of nutrients. They contain some important antioxidants, vitamins, and minerals. Raspberries contain iron, magnesium, manganese, potassium, and vitamins C, E, and K. They are also an excellent source of fiber!
Is this no-bake keto raspberry cheesecake difficult to make?
This is an easy dessert to make, but I do have a few tips to ensure your cheesecake turns out perfectly! First, when making your crust, you’ll want to press it as firmly as possible into the bottom of your springform pan. You can use your hands or the bottom of a measuring cup to do this. Then, place your crust in the freezer to set while you make the filling. Next, toss your berries in keto granulated sugar and allow this mixture to set while you make the rest of the filling. An important part of keeping this cheesecake light and airy is to use a spatula or spoon to gently fold your whipped cream into your cream cheese mixture. Last, refrigerate your cheesecake for 4-6 hours or overnight before serving.
Need some more creamy and decadent keto desserts? Here you go!
Awesome Keto Peanut Butter Pie
Cinnamon Sugar Keto Cheesecake Bars
Keto No-Bake Chocolate Cream Pie
Keto Pumpkin Cheesecake Mousse
Helpful Hints:
*To help ensure your crust holds together, use your hands or the bottom of a measuring cup to press the crust firmly onto the bottom of your springform pan.
*You can top your cheesecake with some keto whipped cream or garnish with some fresh raspberries if you’d like.
Main Kitchen Equipment and Utensils:
- Springform pan
- Small mixing bowl
- Medium mixing bowl
- Large mixing bowl
Splash of Encouragement:
***To God our Saviour, Who alone is wise, Be glory and majesty, Dominion and power, Both now and forever. Amen. Jude 1:25***
No-Bake Keto Raspberry Cheesecake
This no-bake keto raspberry cheesecake is a delightfully creamy and decadent dessert! If you don’t tell them, no one will ever guess it’s also low carb!
Ingredients
For the crust:
- 1¼ cups almond flour
- ¼ cup brown sugar substitute (Swerve)
- ¼ cup granulated sugar substitute (Swerve)
- 1 teaspoon cinnamon
- ⅛ teaspoon salt
- 3 tablespoons butter, melted
For the filling:
- 6 ounces fresh raspberries
- 2 tablespoons granulated sugar substitute (Swerve)
- 2 cups heavy whipping cream
- 3 (8 ounce) packages cream cheese, softened
- 1 cup powdered sugar substitute (Swerve)
- ¼ cup sour cream
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
Instructions
For the crust:
1. In a small bowl, combine the almond flour, brown sugar, granulated sugar, cinnamon, and salt. Stir until all ingredients are mixed together.
2. Add the melted butter and stir until combined.
3. Press crust mixture onto the bottom of a 9-inch springform pan. Pack the crust firmly into an even layer using your hands or the bottom of a measuring cup.
4. Place crust in the freezer while you make the filling.
For the filling:
1. In a small bowl, add raspberries and sugar. Stir gently. Set aside.
2. In a medium bowl, using an electric mixer, beat the heavy whipping cream on medium high speed until stiff peaks form. This will take approximately 4-5 minutes. Set aside.
3. In a large bowl, using an electric mixer, beat the cream cheese and powdered sugar together on medium speed. Beat until smooth and fluffy. Scrape down the sides and bottom of bowl with a rubber spatula as needed to incorporate ingredients.
4. Add sour cream, lemon juice, and vanilla. Mix until combined.
5. Carefully fold the whipped cream into the cream cheese mixture and stir until combined. Mash raspberries to break apart. Then fold them into cheesecake mixture.
6. Remove your crust from the freezer and use a spatula to transfer the filling mixture onto the crust. Smooth off the top.
7. Cover the cheesecake with plastic wrap and refrigerate 4-6 hours, or overnight, before serving.
Nutrition Information:
Yield: 12 Serving Size: 1 pieceAmount Per Serving: Calories: 446Total Fat: 44gCholesterol: 58mgSodium: 66mgCarbohydrates: 8.5gNet Carbohydrates: 6gFiber: 2.5gProtein: 7g
Thanks for stopping by! Nutritional information is provided as a courtesy and is calculated with the assistance of a third party service. Values are approximate, can’t be guaranteed, and should be considered as estimates only. Values differ according to types and brands of foods used. When used in a recipe, erythritol has been removed from the carb count as it is a sugar alcohol. Please note net carbs are total carbs minus fiber.
Leave a Reply