​No Bake Keto Raspberry Cheesecake with Walnut Crust

Looking for a fantastic easy summer dessert? Try this No Bake Keto Raspberry Cheesecake with Walnut Crust! It’s perfect for anyone keto diet or low carb lifestyle, even beginners.

Indulge 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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This no-bake keto cheesecake is low carb, gluten-free, diabetic-friendly, and sugar-free. With only 4 grams of net carbs per serving, it’s a delicious keto treat!

Great for weight loss, this simple keto cheesecake recipe fits perfectly into a low carb high fat (LCHF) or Clean Keto diet. Enjoy it as a snack, or even for breakfast, lunch, or dinner. This cheesecake is one of the best keto desserts, and it’s so easy and quick to make. You’ll love the flavor and simplicity of this keto recipe.

Enjoy a fantastic, easy low carb cheesecake summer dessert with this no-bake raspberry cheesecake. The combination of raspberries and cream cheese on a walnut crust is simply irresistible!

Watch me make this recipe in my quick video – it’s like cooking together in the kitchen!

Why No Bake Keto Dessert?

This easy no bake cheesecake recipe with raspberries is perfect for you. It’s full of healthy fats from walnuts, cream cheese, and cream. Fresh raspberries add a nutritious punch, but frozen ones work just as well.

The combination of raspberries and cream cheese creates a fantastic flavor. If you don’t have raspberries, you can use strawberries, blueberries, red currants, or any other berries you have on hand, fresh or frozen.

Enjoy this refreshing and nutritious dessert without the need to heat up your kitchen!

Ingredients

Keto Cheesecake Crust

• Walnuts – you can use any nuts you like or even almond flour for almond flour crust. I like using walnuts as I love snacking on them.
• Melted Butter
• Swerve – you can replace it with any sugar-free sweetener.

Cream Cheese Layer

• Cream Cheese – room temperature
• Heavy Whipping Cream
• Gelatin – I use Dr. Oetker Gelatin Powder. If you are using a different brand, please check how much you need to use on the package.
• Swerve – you can replace it with low-carb sweeteners of your choice.
• Vanilla Extract

Sugar Free Raspberry Jam

• Raspberries
• Water
• Swerve – you can replace it with any sweetener.

Directions

Prepare the Crust:

1. Place the walnuts in a blender or food processor.
2. Grind the walnuts to a fine powder, then add the melted butter and sweetener.
3. Mix until smooth and place it on the bottom of your springform pan lined with parchment paper.
4. Press the buttery crust well and refrigerate for 20-30 minutes while you work on the cream cheese mixture.

Prepare the Cream Cheese Mixture:

1. Measure 3 grams of gelatin (around 1 teaspoon). I use Dr. Oetker animal-based gelatin, which is keto-friendly. If using different gelatin, read the instructions on the package. You need gelatin for 150 milliliters of liquid.
2. Mix the gelatin with the heavy whipping cream. You can warm the cream before or after adding the gelatin.
3. In a food processor or high-speed blender, beat the cream cheese until fluffy. You can use electric mixer as well.
4. Add your sweetener and mix again.
5. Add the heavy whipping cream with gelatin. Make sure the mixture is not too hot, or the cream may curdle.
6. Add 1/4 teaspoon of vanilla extract and mix until combined.
7. Take the crust out of the fridge. It should be firm now. Pour the cheesecake batter over it.
8. Refrigerate for 1-2 hours or until the mixture is firm.

Make the Raspberry Sauce:

1. Add the raspberries, water and sweetener to a sauce pan. You can use fresh or frozen raspberries. Simmer the jam on medium heat until it thickens.
2. Let it simmer for 20-30 minutes until it reaches a thick consistency like jam.
3. You can use a little gelatin to thicken the jam, but I prefer to let it thicken naturally.
4. Let the jam cool while you wait for the cheesecake to harden.

Final Assembly:

Ideally, refrigerate the cheesecake overnight, but you can enjoy it right away!

When the cheesecake is firm, spread the jam on top of the cheesecake.

FAQ

Can I use sour cream in this recipe?

Yes, you can add a little sour cream to the cream cheese mixture for extra tanginess.

Can I substitute heavy cream with something else?

Heavy cream is best for this recipe, but you can use coconut cream as a dairy-free alternative.

How can I get the best results for my first time making this cheesecake?

Follow the step-by-step instructions carefully and use exact amounts for ingredients.

Can I use coconut oil instead of butter for the crust?

Yes, coconut oil is a great substitute for butter in the crust.

How do I ensure an even layer of crust at the bottom of the pan?

Press the crust mixture firmly and evenly with the back of a spoon.

Can I use a graham cracker crust instead of a walnut crust?

Yes, but it will increase the carb count, making it less keto-friendly.

Can I use regular sugar instead of a keto-friendly sweetener?

For a keto recipe, stick to swerve, stevia, monk fruit sweetener or another low-carb sweetener.

How long should I refrigerate the cheesecake before serving?

Refrigerate it overnight for the best results, but a few hours will work if you’re in a hurry.

Can I use monk fruit sweetener in this recipe?

Yes, monk fruit sweetener is a great low-carb option.

What’s the great thing about this recipe?

It’s easy, delicious, and perfect for special occasions or everyday treats.

Where can I find step-by-step instructions?

The step-by-step instructions are included in the recipe card below.

Can I add a raspberry swirl to the cheesecake?

Yes, swirl some raspberry jam into the cream cheese mixture before refrigerating.

Is this a delicious dessert for special occasions?

Absolutely! It’s perfect for birthdays, holidays, or any special event.

Can I use coconut sugar instead of Swerve?

Coconut sugar is not keto-friendly, so stick to Swerve or another low-carb sweetener.

Can I bake this raspberry cheesecake keto recipe?

This is a no-bake recipe, but you can find baked keto cheesecake recipes on our blog.

How does this compare to a regular cheesecake?

It’s just as delicious but much lower in carbs and sugar.

Is this similar to a traditional cheesecake?

It’s a keto-friendly version of a traditional cheesecake, with fewer carbs and no baking required.

Can I use sunflower seed flour instead of walnuts?

Yes, sunflower seed flour is a good alternative to almond flour.

How long should I let the cheesecake cool?

Refrigerate it for at least a few hours, ideally overnight, to let it set properly.

How should I store the cheesecake?

Store it in an airtight container in the fridge to keep it fresh.

Can I use powdered sweetener instead of granulated?

Yes, powdered sweetener works well and dissolves easily.

For more low carb desserts like this one, check here:

• Keto Strawberry Cheesecake Ice Cream
• No Bake Keto Blueberry Cheesecake with Walnut Crust
• 4 Layers Keto Mug Cheesecake Chocolate with Strawberry Jam^​
• No Bake Keto Raspberry Cheesecake – Great Summer Dessert Idea