Description
This Easy Keto Raspberry Cheesecake is a no-bake, low-carb dessert that’s creamy, tangy, and naturally sweetened with raspberries. Perfect for keto and low-carb diets.
Ingredients
16 oz full-fat cream cheese, softened
½ cup powdered erythritol or monk fruit sweetener
1 tsp vanilla extract
1 tbsp fresh lemon juice
½ cup heavy cream
1 tbsp unflavored gelatin
3 tbsp warm water
½ cup fresh or frozen raspberries (pureed)
—
Optional Almond Crust:
1 cup almond flour
3 tbsp melted butter
1 tbsp erythritol
Instructions
1. Optional: Mix almond flour, melted butter, and erythritol. Press into springform pan and chill 10 minutes.
2. In a small cup, sprinkle gelatin over warm water and let bloom for 5 minutes. Heat gently until dissolved.
3. In a bowl, beat softened cream cheese with sweetener until smooth.
4. Add vanilla, lemon juice, and raspberry puree. Mix well.
5. Whip heavy cream until soft peaks form and fold into the mixture.
6. Stir in dissolved gelatin and mix until fully combined.
7. Pour over crust (or directly into pan without crust).
8. Smooth the top and chill for at least 5 hours or until set.
9. Slice, garnish with fresh raspberries, and serve chilled.
Notes
You can freeze individual slices wrapped tightly for up to 1 month.
Best enjoyed within 3–4 days when stored in the fridge.
For a firmer texture, chill overnight.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 2g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 75mg
Keywords: Easy Keto Raspberry Cheesecake, low carb dessert, keto cheesecake