Keto Raspberry No-Bake Cheesecake

by KetoFocus.com
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Effortlessly, luscious no-bake keto cheesecake boasting a silky smooth texture and perfectly complemented with a homemade sugar-free raspberry sauce on top.

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!

A bite of cheesecake on a fork in front of a slice of raspberry cheesecake on a plate.

What makes this recipe different?

  • Easy to prepareYou 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

  1. 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
  2. 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.
  3. 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

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Raspberry Sauce Ingredients

Almond Flour Crust Ingredients

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

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A slice of cheesecake being pulled from the whole cake.

Substitutions

Raspberry puree swaps

Don’t want to make a keto raspberry cheesecake? Swap out the raspberries for strawberries, blackberries or blueberries.

Or add a sugar-free chocolate sauce or caramel sauce on top instead!

Keto crust ingredient substitutions

  • Almond flour – Swap out almond flour for coconut flour or lupin flour.
  • Oat fiber – Instead of oat fiber, just use more almond flour or your favorite keto flour.
  • Butter – Coconut oil can be melted and used in place of the butter.
  • Brown-sugar free sweetener – Don’t have a brown sugar substitute? Just use regular keto sweetener.

Cheesecake filling swap outs

  • Lemon juice/zest – Use lime juice or lime zest or completely omit.
  • Sour cream – Plain green yogurt can be used in place of the sour cream. This will still give a hint of tangy flavor to the cheesecake.
  • Heavy cream – Instead of heavy cream, use coconut cream.
Pouring raspberry sauce over a slice of cheesecake topped with fresh raspberries.

Storage information

Refrigerator storage

To store a no-bake keto cheesecake, cover it tightly with plastic wrap or aluminum foil and refrigerate it for up to 3-4 days to maintain its freshness and texture. 

Keep the cheesecake cool and not at room temperature for very long as it may start to soften too much making slicing difficult.

Freezer storage

Freeze a no-bake cheesecake for longer-term storage. Wrap the chilled keto cheesecake tightly with plastic wrap and then with aluminum foil to prevent freezer burn. Frozen cheesecake can be stored in the freezer for up to 1-2 months. When ready to serve, thaw the cheesecake in the refrigerator.

Keto Raspberry No-Bake Cheesecake: FAQS

Can I omit the oat fiber?

Yes, you can omit the oat fiber in the crust. It is only there for flavor. Just add more almond flour in place of the oat fiber.

Can I bake a no-bake cheesecake?

Unless you feel like cleaning a goopy mess from the bottom of your oven, please don't bake a no-bake cheesecake recipe. It doesn't contain eggs to help hold the ingredients together when baked like a classic New York Cheesecake does.

Can I mix the raspberry sauce into the cheesecake filling?

Yes, you can mix the keto raspberry sauce into the cheesecake filling if you want raspberry flavor to be throughout the cake rather than just drizzled on top.

Nutritional information & Macros

Nutrition Information

Keto Raspberry No-Bake Cheesecake

Servings: 12

Amount Per Serving
Calories 373
Fat 35g
Protein 6.3g
Total Carbs 9.8g
Net Carbs 4.4g

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