No-Bake Raspberry Cheesecake (THM S, keto, low carb)
This quick and tasty cheesecake is the perfect dessert to wow your loved ones with this Valentines Day or for any special occasion. Raspberry and chocolate make the perfect accents for this creamy dessert :)
Ingredients
- Crust:
- 2 t. cocoa
- 1 c. almond flour or baking blend I like half and half
- 1/4 c. gentle sweet
- 1/2 c. melted butter
- Filling:
- 2 8 ounce packages reduced fat cream cheese
- 1 c. powdered erythritol OR ⅔ c. gentle sweet
- 1 tsp. raspberry extract
- 1 c. cream
- Raspberry Puree:
- 1 c. frozen raspberries
- 2 T. gentle sweet
- Chocolate drizzle:
- 1/2 c. bake believe or Lily's chocolate chips
- 1 1/2 tsp. coconut oil
Instructions
- Freeze a glass bowl for a few hours before making this recipe
- Let the cream cheese soften on the counter
- Preheat oven to 350
- Cut a circle out of parchment paper using the bottom of your springform pan
- Cut inside the lines of the circle and place in the pan
- Mix the crust ingredients together and press into the bottom of your pringform pan
- Spray with coconut or olive oil
- Bake crust for 10 minutes and let cool
- In the meantime, make the filling
- Take the cold bowl out of the freezer and whip the cream until stiff peaks form, usually about 5 minutes
- In a separate bowl, combine the softened cream cheese, sweetener and extract
- Carefully fold the cream into the cream cheese mixture
- Once combined, spread the filling on top of the cooled crust (you may need to cool the crust a bit in the freezer to cool it to room temperature)
- Set the cheesecake in the freezer until 1- 2 hours before serving
- In the meantime, make the raspberry puree by simply heating up the frozen raspberries and gentle sweet in a sauce pan on medium heat
- Stir continuously, breaking up the raspberries as they warm up
- 1-2 hours before serving, get the cheesecake out of the freezer. Cut around the cheesecake to separate it from the springform pan and put it on a serving tray
- Next, make the chocolate drizzle, put the chocolate chips and oil in a microwave safe bowl and cook for 1 minute at 50 %, then stir, repeat this process 1 1/2 more times or until the chocolate is nice and smooth. (It took me 2 1/2 minutes in total)
- Spoon out the room temperature raspberry puree (you don't want this hot) and make a circle with it in the center of your cheesecake
- Use a fork to drizzle the chocolate over the cheesecake and puree
- After the cheesecake is thawed, place it in the refrigerator until ready to serve