Here is my go-to summer favourite Keto Raspberry Cheesecake recipe! This is a no-bake keto dessert that is so refreshing and very easy to make – even beginners can make it without much effort!
THE BEST NO bake Keto Raspberry Cheesecake Recipe HANDS DOWN that is Low Carb, Gluten-Free & Sugar-Free – PERFECT for a Keto treat! Only 4g of carbs and so delicious! A great weight loss recipe – Keto dessert – only 4 carbs per portion! This recipe is a low carb high fat (LCHF) / Clean Keto diet dessert idea for snacking throughout the day or for breakfast, lunch or even dinner dessert. It is for those who are following a ketogenic diet or LCHF diet can relish the taste of cheesecake with this recipe. This is one of my favourite low carb dessert recipes – only 4g of carbs per portion and it is gluten-free and sugar-free too. It’s so easy, flavourful and quick to make. You will fall in love with this keto recipe.
Watch how to make this cheesecake on my YouTube Channel!
No bake raspberry cheesecake keto recipe will give you fantastic easy summer dessert. Raspberries and cream cheese on yummy walnut bottom.
NO BAKE KETO DESSERT!
It’s almost summer and it’s getting warmer by the day and I don’t like to turn my oven on if I really don’t have to. But I just need my low carb desserts. OK, I can admit we all like keto desserts. Why not, when we have our healthy sugar free desserts full of nutrients.
This easy no bake cheesecake with raspberries is packed with healthy fats from walnuts, cream cheese and cream. If you have fresh raspberries you get a nutritious bomb. If you don’t have fresh raspberries, frozen will be great too.
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When raspberries release beautiful smell and taste and in combination with cream cheese, you get a really fantastic flavor.
Instead of raspberries you can use strawberries, blueberries, red currants or whatever berries you have fresh or frozen in your freezer.
INGREDIENTS FOR NO BAKE KETO CHEESECAKE CRUST
1/2 cup (50g) x Walnuts – you can use any nuts you like or even almond flour. I like using walnuts as I love snacking on them.
2 tbsp (25g) x Melted Butter
1 tbsp (10g) x Swerve – you can replace it with any sweetener.
Cream Cheese Layer
6 tbsp (100g) x Cream Cheese
1/4 cup (60ml) x Heavy Whipping cream/Double Cream
3g x Gelatine – I use Dr Oetker Gelatine Powder. If you are using a different brand, please check how much you need to use on the package.
2 tbsp (20g) x Swerve – you can replace it with any sweetener.
1/4 tsp (2.5g) x Vanilla Extract
INGREDIENTS FOR THE RASPBERRY JAM
1/2 cup (75g) x Raspberries
4 tbsp (75ml) x Water
2 tbsp (20g) x Swerve – you can replace it with any sweetener.
HOW TO MAKE IT?
PREPARE NO BAKE KETO CRUST
Place the walnuts in a blender or food processor.
Once the walnuts are grounded to quite fine powder, you can add the melted butter and sweetener of choice.
Mix it till smooth consistency and place it on the bottom of your cake tin.
I’m using my favourite heart shaped cake tin. It equals five inch round tin.
Press it well and refrigerate for twenty to thirty minutes, while you are working on the cream cheese layer.
PREPARE CREAM CHEESE MIXTURE
Measure three grams of gelatine. I use Dr Oetker animal based gelatine which is Keto friendly.
If you are using different gelatine, please read the instructions on the packaging. You will need gelatine for a hundred fifty millilitres liquid.
Next, mix the gelatine with the heavy whipping cream/double cream.
You can either warm up the heavy whipping cream/double cream first or after you add the gelatine.
In a food processor, add the cream cheese and beat it until it’s fluffy.
Add your sweetener of choice and mix it again.
Next, add the heavy whipping cream/double cream with gelatine.
Make sure the mixture is not too hot, otherwise, the cream may curdle.
And the final ingredient for the batter is a quarter of a teaspoon vanilla extract.
And final mix until everything is combined.
Take the crust out of the fridge. It should be hard enough now, and poor the batter over it
You can refrigerate it between one to two hours or until the mixture is firm.
HOW TO MAKE RASPBERRY JAM?
Lets make some homemade raspberry jam.
You can use fresh raspberries or frozen. Add the water and your sweetener of choice.
Let it simmer for about twenty to thirty minutes until thick consistency like jam.
You can use a little bit gelatine to thicken the jam. However, I personally prefer to let it thicken the old-fashioned way like my grandmother use to do when I was a child.
Let the jam cool down while you are waiting for the rest of the cheesecake to harden.
FINAL ASSEMBLY OF THE KETO CHEESECAKE
when the cheesecake is firm, take the jam and place it on top.
ideally, you should refrigerate the cheesecake overnight. But, I usually have it straight away!
Enjoy your homemade keto raspberry cheesecake!
Psssst, you can freeze the whole keto raspberry cheesecake and have it as keto raspberry ice cream cake!
For more recipes like this one, check here:
Keto Strawberry Cheesecake Ice Cream With A Twist – Sugar Free
No Bake Keto Raspberry Cheesecake – Great Summer Dessert Idea
Course: Keto Desserts Recipes, Keto SnacksCuisine: American, British, Keto DietDifficulty: Beginners2
servings15
minutes10
minutes433
kcal2
minutes4
grams25
minutesIndulge guilt-free with our irresistible low carb keto chocolate muffins! Made with almond flour, they’re gluten-free, sugar-free, and perfect for weight loss!
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Ingredients
- Keto Raspberry Cheesecake Crust
1/2 cup 50 g (50g) x Walnuts – you can use any nuts you like or even almond flour. I like using walnuts as I love snacking on them.
2 tbsp 25 g (25g) x Melted Butter
1 tbsp 10 g (10g) x Swerve – you can replace it with any sweetener
- Keto Raspberry Cheesecake Layer
6 tbsp 100 g (100g) x Cream Cheese
1/4 cup 60 (60ml) x Heavy Whipping cream/Double Cream
3 grams 3 grams Gelatine – I use Dr Oetker Gelatine Powder. If you are using a different brand, please check how much you need to use on the package.
2 tbsp 20 g (20g) x Swerve – you can replace it with any sweetener.
1/4 tsp 1/4 tsp (2.5g) x Vanilla Extract
- Keto Raspberry Cheesecake Jam
1/2 cup 75 g (75g) x Raspberries
2 tbsp 20 g (20g) x Swerve – you can replace it with any sweetener.
4 tbsp 75 (75ml) x Water
Directions
- PREPARE NO BAKE KETO CRUST
- Place the walnuts in a blender or food processor.
- Once the walnuts are grounded to quite fine powder, you can add the melted butter and sweetener of choice.
Mix it till smooth consistency and place it on the bottom of your cake tin.
I’m using my favourite heart shaped cake tin. It equals five inch round tin. - Press it well and refrigerate for twenty to thirty minutes, while you are working on the cream cheese layer.
- PREPARE CREAM CHEESE MIXTURE
- Mix the gelatine with the heavy whipping cream/double cream. You can either warm up the heavy whipping cream/double cream first or after you add the gelatine.
- In a food processor, add the cream cheese and beat it until it’s fluffy.
- Add your sweetener of choice and mix it again.
- Next, add the heavy whipping cream/double cream with gelatine and the vanilla extract.
Make sure the mixture is not too hot, otherwise, the cream may curdle. - And final mix until everything is combined.
- Take the crust out of the fridge. It should be hard enough now, and poor the batter over it
You can refrigerate it between one to two hours or until the mixture is firm. - HOW TO MAKE RASPBERRY JAM
- Add the raspberries, water and your sweetener of choice to a sauce pan.
- Let it simmer for about twenty to thirty minutes until thick consistency like jam.
You can use a little bit gelatine to thicken the jam. However, I personally prefer to let it thicken the old-fashioned way like my grandmother use to do when I was a child.
Let the jam cool down while you are waiting for the rest of the cheesecake to harden. - FINAL ASSEMBLY OF THE KETO CHEESECAKE
- When the cheesecake is firm, take the jam and place it on top.
- Ideally, you should refrigerate the cheesecake overnight. But, I usually have it straight away!
Equipment
Multicolor Silicone Spatula SetMulticolor Silicone Spatula Set
Measuring cups and magnetic measuring spoons setMeasuring cups and magnetic measuring spoons set
NutriChef NCFP8 Ultra Quiet 600 Watt Powered Electric ProcessorElectric Processor Blender
Recipe Video
Notes
- You can freeze the whole keto raspberry cheesecake and have it as keto raspberry ice cream cake!
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Nutrition Facts
2 servings per container
- Amount Per ServingCalories433
- % Daily Value *
- Total Fat
43g
67%
- Total Carbohydrate
7g
3%
- Dietary Fiber 3g 12%
- Protein 8g 16%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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FAQ
Q: How do I store and serve my keto chocolate eclairs?
A: You can store your keto chocolate eclairs in an airtight container in the refrigerator for up to 3 days. You can also freeze them for up to 3 months. To serve them, you can thaw them in the fridge overnight or at room temperature for an hour. You can also reheat them in the oven or microwave for a few seconds to make them warm and soft. You can enjoy your keto chocolate eclairs as they are or with some keto ice cream or whipped cream on the side. They are perfect for any occasion, from breakfast to dessert.
Q: What is the difference between heavy cream and heavy whipping cream?
A: Heavy cream and heavy whipping cream are both high-fat dairy products that are used to make keto desserts. They have similar nutritional values and can be used interchangeably in most recipes. The main difference is that heavy cream has at least 36% milk fat, while heavy whipping cream has at least 30% milk fat. Heavy cream is slightly thicker and richer than heavy whipping cream, but both will whip well and create a fluffy texture.
Q: How many net carbs are in one keto chocolate eclair?
A: Net carbs are the total carbs minus the fiber and sugar alcohols. One keto chocolate eclair has about 2.3 grams of net carbs, depending on the ingredients and the size of the eclair. This is much lower than a regular eclair, which can have up to 28 grams of net carbs. Keto chocolate eclairs are a great low carb dessert for anyone who follows a keto diet or a low carb diet.
Q: How do I make keto chocolate custard?
A: Keto chocolate custard is a creamy and rich filling for keto chocolate eclairs. It is made with heavy cream, egg yolks, sweetener, salt, xanthan gum, butter, vanilla extract, and unsweetened chocolate. To make keto chocolate custard, you need to heat the cream and chocolate in a saucepan, whisk the egg yolks with the sweetener and salt in a bowl, temper the eggs with the hot cream, return the mixture to the saucepan and cook until thickened, stir in the butter and vanilla, and refrigerate until set. You can find the detailed instructions and measurements in the recipe card below.
Q: Can I make keto eclair cake instead of keto eclairs?
A: Yes, you can make keto eclair cake instead of keto eclairs. Keto eclair cake is a layered dessert that uses keto graham crackers, keto pastry cream, and keto chocolate glaze. It is easier and faster to make than keto eclairs, and it serves a larger crowd. To make keto eclair cake, you need to layer keto graham crackers in a large baking dish, spread half of the keto pastry cream over the crackers, add another layer of crackers, spread the remaining pastry cream, add the final layer of crackers, and pour the keto chocolate glaze over the top. Refrigerate the cake until set and enjoy. You can find the recipe for keto graham crackers and keto eclair cake here.
Q: Can I make these keto chocolate eclairs dairy-free?
A: Yes, you can make these keto chocolate eclairs dairy-free. You can substitute the heavy cream with coconut cream, the butter with coconut oil, and the cream cheese with dairy-free cream cheese. You can also use almond milk or coconut milk instead of water in the pastry dough. These substitutions will make your keto chocolate eclairs suitable for anyone who is lactose intolerant or allergic to dairy. They will also add a subtle coconut flavor to your keto chocolate eclairs.
Q: Can you freeze eclairs?
A: Yes, you can freeze eclairs as a whole or in separate parts. To freeze eclairs, you need to let them cool completely, then place them on a baking sheet lined with parchment paper and freeze them until firm. Then you can wrap each eclair individually in plastic wrap and store them in a freezer bag or container for up to 3 months. To thaw eclairs, you can leave them in the fridge overnight or at room temperature for an hour. You can also reheat them in the oven or microwave for a few seconds to make them warm and soft.
Q: How do you make chocolate icing for eclairs?
A: Chocolate icing for eclairs is a simple and delicious topping that adds a rich and glossy finish to your pastries. To make chocolate icing for eclairs, you need to melt some chocolate, butter, cream, and icing sugar substitute in a heatproof bowl over a pan of barely simmering water or in the microwave. Once melted, you can whisk the mixture until smooth and shiny. Then you can dip the top of each eclair into the icing, letting the excess drip off, or drizzle the icing over the eclairs with a spoon or a fork. You can use any type of chocolate you like, such as dark, milk, or white, but make sure it is keto-friendly if you are following a keto diet. You can also add some vanilla extract, coffee, or liqueur for extra flavor.
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Thank you very much for sharing, I learned a lot from your article. Very cool. Thanks.
Thank you very much for sharing, I learned a lot from your article. Very cool. Thanks.