Keto Raspberry No-Bake Cheesecake
Effortlessly, luscious no-bake keto cheesecake boasting a silky smooth texture and perfectly complemented with a homemade sugar-free raspberry sauce on top.
1 slice
12
Servings
373
Calories
35g
Fat
6.3g
Protein
4.4g
Net Carb
9.8g
Total Carbs
So you aren’t Martha Stewart and don’t want to spend hours in the kitchen making a New York style cheesecake, only to have it crack, melt or catch on fire. I got you! Luckily, with this keto cheesecake recipe, you don’t have to worry about torching the kitchen unintentionally. Your oven could be on fire, but you will still end up with a silky, luxurious cheesecake since you don’t even need the oven or baking skills with this recipe!
What makes this recipe different?
- Easy to prepare – You could make this recipe in your car – except for the raspberry sauce. All you need is the ingredients, a couple of bowls, a cordless electric mixer and a springform pan. The only baking skill you need is how to mix.
- Mousse-like texture – No bake cheesecakes have a lighter, creamier texture compared to cheesecakes made in a water bath. The particular way we mix this low carb cheesecake gives it a softer, silky texture similar to a velvety pudding or mousse.
- Not just a block of cream cheese – Don’t you just loathe those keto no-bake cheesecake recipes that are just a block of cream cheese mixed with a sugar-free sweetener. Nobody wants to eat a block of cream cheese. Instead, this no-bake cheesecake recipe combines the cream cheese with sour cream, sweetener, heavy cream, lemon juice and lemon zest to create a flavor comparable to Cheesecake Factory cheesecake and a texture that is out-of-this-world amazing!
- Fancy sauce – You could be a plain jane, but I prefer to adorn my cheesecake with sauce. This sugar-free raspberry sauce is made by remove the seeds and pulp so you don’t get those stuck in your teeth while you are enjoying a slice on Valentine’s Day. Want to learn how to make those pretty hearts? Watch the video below.
- Low carb – This cheesecake is so delicious that you will want two slices. Luckily, you can because it is made low carb using sugar-free sweeteners and an almond flour based crust.
How to make a keto no-bake cheesecake
- Make the raspberry sauce. Combine frozen or fresh raspberries in a sauce pan with sugar-free sweetener and lemon zest. Once thicken, push it through a fine mesh strainer to remove the pulp and seeds, leaving behinds a delicious raspberry sauce. Any berry can be used in the recipe. Blackberries, blueberries, huckleberries, snozberries… you can even make a strawberry sauce!
- Make a no-bake keto crust. Sure you can use my famous keto pie crust recipe, but keeping with a no-bake theme, just combine almond flour with oat fiber, sugar-free sweetener, salt, melted butter and vanilla extract.
- Creamy cheesecake filling. All you need here is cream cheese, sweetener, lemon juice, lemon zest, vanilla, sour cream and heavy cream. There is a special way you’ll want to mix it all together to get that silky, air texture. Just follow the instructions below.
Keto Raspberry Cheesecake Recipe Video
With 100s of videos and millions of views, Ketofocus is one of the most popular Keto channels on YouTube.
Raspberry Sauce Ingredients
12 oz bag frozen raspberries (or fresh) - 1/4 cup sugar-free sweetener
- 1 teaspoon lemon zest
Almond Flour Crust Ingredients
- 1 ¼ cup almond flour
- 3 tablespoons oat fiber
- 2 tablespoons brown sugar-free sweetener
- 1/8 teaspoon salt
- 6 tablespoons unsalted butter, melted
- 1/2 teaspoon vanilla extract
- 9" springform pan
Keto Cheesecake Filling Ingredients
- 16 oz cream cheese, softened
- 3/4 cup sugar-free sweetener
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1/2 cup sour cream
- 1 cup heavy whipping cream, cold
Keto Raspberry No-Bake Cheesecake Directions
-
Get sauced first
To a medium saucepan, add raspberries, sweetener and lemon zest. Heat to medium heat, stirring frequently to break up the raspberries and to keep them from burning. Once the mixture comes to a simmer, increase heat to medium high and cook, while stirring, until thickened (about 5 minutes).
Ingredients
- 12 oz fresh or frozen raspberries
- 1/4 cup sugar-free sweetener
- 1 teaspoon lemon zest
-
Strain out the seeds & pulp
Pour the raspberry mixture into a mesh sieve or strainer set over a bowl. Using the back of a spoon, press the raspberry puree through the strainer, occasionally scraping the underside to allow for more to pass through. Continue dragging and pressing the puree into the strainer with the back of a spoon until you are left with mostly seeds. Discard the seeds & pulp. Chill the syrup puree in the refrigerator while preparing the cheesecake.
Quick Tip
This should yield about 2/3 - 3/4 cup of raspberry puree. -
Press in crust
Spray the bottom and sides of a 9" or smaller springform pan with cooking spray. Set aside. To make the crust, add almond flour, oat fiber, brown sugar sweetener and salt to a large bowl. Mix to combine. Stir in vanilla extract to the melted butter. Then add to dry ingredients. Mix until combined. Add crumb mixture to the springform pan and evenly press the crumb mixture into the bottom of the pan and up the sides about ½-1 inch. Refrigerate crust while preparing the filling.
Ingredients
- 1 ¼ cup almond flour
- 3 tablespoons oat fiber
- 2 tablespoons brown sugar-free sweetener
- 1/8 teaspoon salt
- 6 tablespoons unsalted butter, melted
- 1/2 teaspoon vanilla extract
-
Cheesecake mixture
To a large bowl, add softened cream cheese, sweetener, lemon juice, lemon zest, vanilla extract and salt. Using an electric mixer, mix on high speed until smooth and fluffy (about 2-3 minutes). Stir in sour cream until combined. Slowly add in cold heavy whipping cream and whip on low speed until combined. Then increase speed to high and continue to whip until thick and fluffy (about 5 minutes).
Ingredients
- 16 oz cream cheese, softened to room temperature
- 3/4 cup sugar-free sweetener
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1/2 cup sour cream
- 1 cup heavy whipping cream, cold
-
Pour into crust
Pour the cheesecake filling into the prepared crust and smooth the top using a spatula.
-
Swirl it into hearts
Dot the top of the cheesecake with small dots of syrup in concentric circles. Using a toothpick, gently pull through the dots of sauce, creating a heart shape. Alternate which direction you pull the sauce in, creating swirls. Refrigerator for at least 8 hours or overnight.
Quick Tip
To unmold, run a thin knife around the edge of the pan to loosen the crust before removing the ring from the pan. Use a clean, hot knife for smooth, sharp slices. Top with more syrup, whipped cream and fresh raspberries.
