Raspberry Cheesecake

You’ll never believe this Raspberry Cheesecake is made without sugar! This decadent vanilla cheesecake features a raspberry swirl and homemade raspberry sauce.

 

While you can make other keto desserts such as keto brownies or cookies, cheesecake lends itself especially well to low-carb remakes. I mean, the main ingredient is cheese! Plus, because it’s not made with flour like so many other desserts, all you really have to replace is the sugar.

This keto raspberry cheesecake begins with a nutty crust made with almond flour, pecans, and butter instead of the traditional graham crackers. A basic vanilla cheesecake filling made with monkfruit is layered over the top, then swirled with homemade raspberry sauce.

If summer had an official cheesecake, this would be it. There’s bright berry flavor in each slice, and it’s perfect for garnishing with your favorite in-season berries and sprigs of fresh mint. You’re going to love this decadent, delicious dessert!

Why You’ll Love Raspberry Cheesecake

This is going to be your new go-to low-carb cheesecake recipe. Here’s what makes it so good:

• Healthier. No sugar here! This dessert is made with keto-friendly monkfruit for a low-carb alternative.
• Customizable. Don’t like raspberries? No problem! You can easily switch up the flavors to use with whatever berries are in season.
• Delicious. This keto raspberry cheesecake is simply delicious! You won’t believe such a decadent dessert is completely sugar-free.

What You’ll Need

Here are all the ingredients you need to make this raspberry cheesecake. Scroll to the recipe card at the bottom of the page to see the exact amounts for each ingredient.

• Almond flour: Be sure to use almond flour, not almond meal. Almond flour is much finer.
• Pecans: Because you’ll be crushing them anyway, save some money and buy pecan pieces instead of expensive whole pecans.
• Butter: I use salted butter, but unsalted will work too.
• Confectioners’ monkfruit sweetener: if you aren’t worried abour carbs regular confectioners sugar will work.
• Cream cheese: Use the full-fat cream cheese that comes in bars, not tubs.
• Sour cream: full fat or light will work in this recipe.
• Eggs: size large eggs, allow these come to room temperature so they smoothly blend into the filling.
• Vanilla extract: adds richness and flavor to the cheesecake.
• Fresh raspberries: Frozen works too, but thaw them first.

How to Make Raspberry Cheesecake 

In addition to the ingredients listed above you will also need mixing bowls, an electric mixer, a sauce pan and a spring form pan. Although it isn’t required I find using a liner in the springform pan makes life much easier. I’ve documented each step of the process so you can make this deliciously decadent cheesecake at home, just follow the steps below.

Make the Raspberry Sauce

Combine the raspberries, water, and sweetener in a small saucepan and bring the mixture to a simmer. Reduce the heat to low and allow the sauce to thicken, stirring occasionally, for about 10 minutes. Remove from heat. Next, allow the sauce cool slightly in the pan, then pour it through a fine mesh strainer to remove any seeds. This ensures a smooth sauce that will swirl perfectly.

Make the Crust

Preheat your oven to 350°F and line a 9-inch springform pan with parchment paper. Mix the almond flour, crushed pecans, butter, and monkfruit sweetener in a bowl. Press this into the bottom of the prepared pan. Be sure the crust is pressed tightly into an even layer. I like to use the bottom of a measuring cup to make sure the crust is tightly packed.

Make the Filling

Beat the cream cheese and monkfruit sweetener with an electric mixer until smooth. Beat in the sour cream and vanilla extract, then mix in the eggs one at a time on low speed. The key to a cheesecake that doesn’t crack is to not beat too much air into the filling. Once the mixture is combined stop mixing. If you continue to mix the mixture becomes light and fluffy meaning that there is too much air in the filling. As the cheesecake cooks the air will release which causes cracks.

Add Cheesecake Filling to Crust

Once the filling is nice and smooth it is ready to go in the pan. Be sure your springform pan is tightly secured and pour the filling over the crust. Use an offset spatula to spread the filling evenly across the crust.

Add Raspberry Swirl

Once the cheesecake is perpared you are ready to add the swirl! Spoon about 1/4 cup of the raspberry sauce in small drops all over the cheesecake. Use a butter knife or toothpick to swirl the sauce into the cheesecake. Be sure not to add too much raspberry sauce, the remaining sauce will be spooned over the finished cheesecake.

Bake and Chill

Place the pan in the oven and bake for 1 hour to 1 hour 10 minutes, or until the center is almost set. Run a knife around the rim of the pan to loosen the cake and let it cool before removing the rim. Refrigerate the cheesecake for 4 hours before serving.

Serve

After the cheesecake has chilled and been refrigerated several hours you are ready to enjoy! Plate the cheesecake slices with the remaining raspberry sauce, fresh raspberries, and whipped cream. If you want to try something extra decadent you can serve with a drizzle of dark chocolate ganache!

Tips and Variations

Here are some tips to help you make the perfect keto raspberry cheesecake—and some ideas for switching things up. 

• Keep your cake from cracking. Cheesecakes like a hot, humid environment. Instead of baking in a water bath and risking water leaking through your pan, you can place a separate dish of water in the oven as the cheesecake cooks to prevent cracks from forming.
• Add different flavors. Lemon or orange zest are delicious additions to the cheesecake mixture; they add just a hint of citrus flavor without overpowering the raspberry and vanilla.
• Top it with ganache. Make a simple chocolate ganache with heavy cream and your favorite dark chocolate. Then pour it over the chilled cheesecake for some added decadence.
• Make it crustless. You can also skip the crust and just bake the filling. It doesn’t serve as neatly, but if you’re just baking a low-carb treat for yourself, it works! 

Storage and Freezing

This raspberry cheesecake will keep in the refrigerator for up to 5 days. Store it covered in the pan or transfer it to an airtight container.

To freeze, make sure it is completely cool before wrapping it in plastic wrap. It will keep for up to 3 months in the freezer. When ready to serve, let it thaw overnight in the refrigerator or for about 2 hours at room temperature before serving.

More Keto Dessert Recipes

• Cheesecake Bars (keto + low carb)
• Mocha Cheesecake
• Pecan Pie Cheesecake Bars (keto + low carb)
• No Bake Cheesecake (keto + low carb)