No-bake Keto Raspberry Cheesecake fits perfectly into your low-carb lifestyle. This guilt-free dessert is ideal for busy moms looking for a simple yet satisfying treat without the sugar spike. With a buttery almond flour crust and a tangy raspberry topping, this cheesecake is the perfect combination of flavor and texture.
I absolutely love raspberry cheesecake! There’s something magical about the combination of rich, creamy cheesecake and the tart sweetness of fresh raspberries. But what makes it even better is that this version is healthy—low-carb and keto-friendly, so I can indulge without guilt. Traditional cheesecakes are loaded with sugar and carbs, but this one fits perfectly into my lifestyle. The almond flour crust adds a delightful crunch, and the velvety cheesecake filling is just as satisfying as any classic recipe. The best part? It’s completely sugar-free, yet still bursting with flavor. Knowing that I can enjoy a delicious, homemade dessert without worrying about a sugar crash makes it even more enjoyable. Whether it’s for a special occasion or just a personal treat, this keto raspberry cheesecake is my go-to indulgence. It proves that eating healthy doesn’t mean sacrificing the desserts I love!
Ingredients you need to make No-Bake Keto Raspberry Cheesecake
For the crust:
- 1 ½ cups almond flour
- ¼ cup unsalted butter, melted
- 2 tbsp granulated erythritol
- 1 tsp vanilla extract
For the cheesecake filling:
- 16 oz cream cheese, softened
- ½ cup powdered erythritol
- 1 cup heavy cream
- 1 tsp vanilla extract
How you make No-Bake Keto Raspberry Cheesecake
Prepare the Crust:
- In a bowl, mix almond flour, melted butter, erythritol, and vanilla extract until well combined.
- Press the mixture into the bottom of a greased 9-inch springform pan.
- Place in the refrigerator for at least 20 minutes to set.
Prepare the Raspberry Cheesecake:
- In a small bowl, add the gelatin to water. Microwave for 30 seconds. Mix until the gelatine has dissolved.
- In a large bowl, beat cream cheese and powdered erythritol until smooth.
- Add heavy cream and vanilla extract, mixing until fully incorporated.
- Add crushed raspberries. Mix it very well and then add the gelatine powder dissolved in water.
- Pour the batter over the chilled crust and smooth the top.
- Refrigerate for at least 4 hours or overnight to set.
Slice and enjoy!
Why You Need This Recipe
This no-bake keto raspberry cheesecake is an absolute must-have for anyone following a low-carb or ketogenic diet. It’s not only easy to make but also provides a luxurious dessert option without the guilt. The combination of rich, creamy cheesecake with a hint of tart raspberry makes it a crowd-pleaser at family gatherings, holidays, or as a special treat after a long day. Plus, it’s sugar-free, gluten-free, and packed with healthy fats, keeping you full and satisfied without derailing your diet.
Tips to Store
Refrigeration: Store any leftover cheesecake in an airtight container in the fridge for up to 5 days.
Freezing: If you want to make it ahead of time, you can freeze the cheesecake (without the raspberry topping) for up to 3 months. Simply wrap it tightly in plastic wrap and place it in a freezer-safe container. Thaw overnight in the refrigerator before serving.
Individual Portions: For easy meal prep, slice the cheesecake into portions before freezing so you can grab a piece whenever you need a quick dessert.
Enjoy this decadent yet healthy no-bake keto raspberry cheesecake and make dessert time feel extra special—even on the busiest days!
| Prep Time | 30 minutes |
| Passive Time | 4 hours |
| Servings |
slices
|
- 1 1/2 cups almond flour
- 1/4 cup Unsalted Butter melted
- 2 tbsp granulated erythritol
- 1 tsp Vanilla Extract
- 3 cup raspberries crushed
- 1/4 cup water
- 2 tbsp gelatine powder
- 16 oz Cream Cheese softened
- 1/2 cup powdered erythritol
- 1 cup Heavy Cream
- 1 tsp Vanilla Extract
Ingredients
For the Crust
For the Raspberry Cheesecake
|
|
- In a bowl, mix almond flour, melted butter, erythritol, and vanilla extract until well combined.
- Press the mixture into the bottom of a greased 9-inch springform pan.
- Place in the refrigerator for at least 20 minutes to set.
- In a small bowl, add the gelatin boiling water. Microeave for 30 seconds. Mix until the gelatin has dissolved.
- In a large bowl, beat cream cheese and powdered erythritol until smooth.
- Add heavy cream and vanilla extract, mixing until fully incorporated.
- Add crushed raspberries.Mix it very well and then add the gelatine powder dissolved in water.
- Pour the batter over the chilled crust and smooth the top.
- Refrigerate for at least 4 hours or overnight to set.
