The Ultimate No-Bake Keto Raspberry Cheesecake
Enjoy this decadent yet healthy no-bake keto raspberry cheesecake and make dessert time feel extra special—even on the busiest days!
Servings Prep Time
10slices 30minutes
Passive Time
4hours
Servings Prep Time
10slices 30minutes
Passive Time
4hours
Ingredients
For the Crust
  • 1 1/2cups almond flour
  • 1/4cup Unsalted Buttermelted
  • 2tbsp granulated erythritol
  • 1tsp Vanilla Extract
For the Raspberry Cheesecake
  • 3cup raspberriescrushed
  • 1/4cup water
  • 2tbsp gelatine powder
  • 16oz Cream Cheesesoftened
  • 1/2cup powdered erythritol
  • 1cup Heavy Cream
  • 1tsp Vanilla Extract
Instructions
The Crust
  1. In a bowl, mix almond flour, melted butter, erythritol, and vanilla extract until well combined.
  2. Press the mixture into the bottom of a greased 9-inch springform pan.
  3. Place in the refrigerator for at least 20 minutes to set.
The Raspberry Cheesecake
  1. In a small bowl, add the gelatin boiling water. Microeave for 30 seconds. Mix until the gelatin has dissolved.
  2. In a large bowl, beat cream cheese and powdered erythritol until smooth.
  3. Add heavy cream and vanilla extract, mixing until fully incorporated.
  4. Add crushed raspberries.Mix it very well and then add the gelatine powder dissolved in water.
  5. Pour the batter over the chilled crust and smooth the top.
  6. Refrigerate for at least 4 hours or overnight to set.

Sharing is caring!

shares