This cheesecake is a cooler/refrigerator cheesecake that is easy to prepare. It makes an ideal treat/dessert for individuals on low-carb, gluten-free, grain-free, ketogenic, diabetic, LC/HF, and Banting diets.

This cheesecake’s extra-creamy filling combines raspberries with vanilla and lemon. This recipe is no-bake (except for the crust) and uses gelatin to transform the filling into a fluffy, raspberry lemon cloud. The texture is not as dense and heavy as New York style cheesecake, but is still a satisfying end to a meal.

To provide more dimension to this decadent dessert we added a subtle lemon flavor–The faint tart flavor of the lemon perfectly compliments the sweet raspberry syrup. In this cheesecake the raspberries are the star of the show. The glossy raspberry syrup swirls peek through in every slice. Because this is a no-bake cheesecake, it needs time to set. To ensure this dessert is ready in time for serving, I recommend preparing it the night before. This allows the cheesecake plenty of time to set. If you can’t prepare it the night before, try to allow at least all 6-8 hours for it to set before serving.

For the crust

  • 3/4 cup super fine almond flour
  • 3 Tablespoons stevia/erythritol granulated sweetener
  • 1/2 teaspoon baking powder
  • pinch of salt
  • 1 teaspoon vanilla extract
  • 3 Tablespoons butter

For the filling

  • 2/3 cup stevia/erythritol granulated sweetener
  • 1 envelope unflavored gelatin
  • 1 cup boiling water
  • 3 8-ounce packages cream cheese
  • 3/4 cup sour cream
  • 1 Tablespoon lemon juice
  • 1 Tablespoon vanilla extract
  • 2 teaspoons lemon zest

For the raspberry swirl

  • 3 Tablespoons stevia/erythritol granulated sweetener
  • 1/4 teaspoon xanthan gum
  • 2 Tablespoons water
  • 1 Tablespoon lemon juice
  • 3/4 cup frozen raspberries

For the crust

  1. Preheat oven to 375º Fahrenheit. Line a 9″ round springform pan with parchment paper.
  2. In a medium bowl, whisk together the almond flour, stevia/erythritol sweetener, baking powder and the pinch of salt.
  3. Stir in the vanilla extract. Cut in the butter using a pastry blender or a whisk. Transfer mixture into the prepared springform pan and press to form an even layer on the bottom of the pan. Do not cover the sides of the pan.
  4. Bake crust for 8-10 minutes or until beginning to brown. Remove from oven and allow to cool.

For the filling

  1. In a small bowl, whisk together the stevia/erythritol blends and the unflavored gelatin. Whisk in 1 cup of boiling water and continue whisking until gelatin is completely dissolved.
  2. In a large bowl, beat cream cheese and sour cream until soft and fluffy. Beat in the lemon juice, vanilla extract, and lemon zest.
  3. Gradually beat in the gelatin mixture. Refrigerate about 45 minutes or until thickened, stirring 2 or three times during this time.

For the raspberry swirl

  1. In a small saucepan, whisk the stevia erythritol blend and the xanthan gum together. Gradually whisk in the water and the lemon juice. Stir in raspberries. Place mixture over medium-low heat, whisking frequently. When mixture just reaches a simmer, remove from heat and allow to cool before assembling the cake.

To assemble

  1. Pour half of the cream cheese mixture over the crust in the springform pan. Spoon half of the raspberry mixture over it and swirl gently using a butter knife. Pour remaining cream cheese over the raspberry swirls. Spoon the rest of the raspberry mixture on top and swirl with a butter knife. Cover the springform pan and refrigerate overnight.

Nutritional Facts

  • Calories- 368
  • Total Fat-35g
  • Total Carbs-7g
  • Dietary Fiber-2g
  • Protein-7g
  • Net carbs- 5g

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