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Keto Raspberry Cheesecake
Keto Raspberry Cheesecake

Keto Raspberry Cheesecake
Keto Raspberry Cheesecake
Source
Ingredients:
1
Servings
  • 1
    item
     raspberries
  • 1
    item
     i prefer to use frozen raspberries
  • 1
    item
     plus: it’s available all year round!
  • 1
    item
     full-fat cream cheese heavy cream
  • 1
    item
     in my opinion, the best keto-friendly sweetener
  • 1
    item
     ? it doesn’t spike your blood sugar
  • 1
    item
     ? it’s completely safe and
  • 1
    item
     ? has a very fresh & natural sweet taste
  • 7
    tbsp
     cream cheese (3oz/90g)
  • 2
    tbsp
     heavy cream (30ml)
  • 2
    tbsp
     powdered erythritol (approx. 12g)
  • 0.5
    tsp
     sugar-free vanilla extract
  • 2.5
    oz
     raspberries (50g)
Keto Raspberry Cheesecake
Instructions:
  1. Add the raspberries into a pot and cook for approx. 5-10 min over low-medium heat.
  2. You know when the raspberries are done when the fruit has broken down completely, so you shouldn’t be able to make out individual berries anymore.
  3. Chill the raspberries in your fridge while proceeding to the next step.
  4. Add the cream cheese, heavy cream, powdered erythritol, and vanilla extract into a bowl.
  5. Mix with a hand blender or eggbeater until the mixture is pale and fluffy.
  6. Add the no bake cheesecake mix into a jar or glass.
  7. Pour the cooled down raspberries on top of the cream cheese mix and chill for approx. 30 min before enjoying your keto-friendly no bake raspberry cheesecake in a jar.
  • 1
    item
     raspberries
  • 1
    item
     i prefer to use frozen raspberries
  • 1
    item
     plus: it’s available all year round!
  • 1
    item
     full-fat cream cheese heavy cream
  • 1
    item
     in my opinion, the best keto-friendly sweetener
  • 1
    item
     ? it doesn’t spike your blood sugar
  • 1
    item
     ? it’s completely safe and
  • 1
    item
     ? has a very fresh & natural sweet taste
  • 7
    tbsp
     cream cheese (3oz/90g)
  • 2
    tbsp
     heavy cream (30ml)
  • 2
    tbsp
     powdered erythritol (approx. 12g)
  • 0.5
    tsp
     sugar-free vanilla extract
  • 2.5
    oz
     raspberries (50g)
1
Servings
0

Add the raspberries into a pot and cook for approx. 5-10 min over low-medium heat.

You know when the raspberries are done when the fruit has broken down completely, so you shouldn’t be able to make out individual berries anymore.

Chill the raspberries in your fridge while proceeding to the next step.

Add the cream cheese, heavy cream, powdered erythritol, and vanilla extract into a bowl.

Mix with a hand blender or eggbeater until the mixture is pale and fluffy.

Add the no bake cheesecake mix into a jar or glass.

Pour the cooled down raspberries on top of the cream cheese mix and chill for approx. 30 min before enjoying your keto-friendly no bake raspberry cheesecake in a jar.

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