Keto Raspberry Cheesecake
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Keto Raspberry Cheesecake is probably my number one favorite cheesecake. It’s actually classic cheesecake with a raspberry puree. The cheesecake is creamy and the sauce is sweet and tart, making each bite interesting and flavorful.
I made these as a set of three but you can easily make one large cheesecake following the measurements in this cheesecake.
I really like making these in three small pans, especially if you’re having a dinner for two or four. Also if you are setting up a dessert table, it looks so cute, especially setting the cakes on greens.
While Keto raspberry cheesecake is great for any occasion, it’s especially nice for Christmas. Here I made some little chocolate decorations (not necessary) and did add some pomegranate arils and stabilized whipped cream.
Tips for Keto Cheesecake
Over the many years of making keto cheesecakes, I’ve discovered that allulose is often a better choice than erythritol. However, it’s not always easy to find and is expensive. I still use Swerve confectioner’s as my go to for my cheesecakes.
Make sure to cool completely before refrigerating.
Ratios: My typical ratio is 8 ounces full fat cream cheese to 1/4 cup sour cream, one egg. If you’re making a full-size cheesecake you will need 32 ounces (4 bars), 1 cup sour cream and four eggs and one extra egg yolk. To this you will add your sweetener (2 cups confectioner’s sweetener).
Baking in Jars: Yes, you can make mini cheesecakes in jars without a bottom crust. Don’t fill up more than 3/4 of the way and bake at 325° for about 15 minutes.
Raspberry Puree: If you use enough liquid with erythritol, your raspberry sauce will be smooth and will not crystalize.
How to Tell When Cheesecake is Done
This is always the big question. The ideal internal temperature for cheesecake is between 150° and 155° F. If you know me by now, you know I use a food thermometor for everything, especially baking. This will give you confidence.
How to Make a Keto Cheesecake Crust
This is much easier than you might think. You can decide if you only want to make one small cheesecake (for two), or make all three. These cheesecake pans from Amazon come in set of three.
If you feel you have too much cheesecake mix, you can put some in small jars.
More Keto Cheesecakes From Spinach Tiger
- Keto Crustless Cheesecakes in Jars
- Keto Classic New York Cheesecake with Fruit Wreath
- Keto Blueberry Cheesecake Bars
- Keto Basque Cheesecake
- Keto Maple Pecan Cheesecake Bars
- Keto Spiced Pear Cheesecake Bars
Keto Cheesecake with Raspberry Topping
Ingredients
Cream Cheese Mixture
- All Ingredients Need to be at Room Temperature
- 24 ounces cream cheese
- 3 eggs
- 3/4 cup sour cream
- 1 1/2 cup Swerve Confectioner’s
- 1 tablespoon vanilla
- 1/4 teaspoon lemon extract or 6 tablespoons lemon juice
- lemon zest about 1/4 teaspoon
Almond Flour Cheesecake Crust
- 1 cup almond flour
- 1 teaspoon vanilla
- 3 tablespoon melted butter
- Kitchen Tools Needed
- 4 inch Mini Cheesecake Pans
- Parchment Paper
Raspberry Sauce
- 1 10 ounce Frozen Raspberries
- 1/2 cup water
- 1 tablespoon lemon juice
- 1/2 cup erythritol
- Stabilized Whipped Cream (for Garnish) Recipe (optional)
Instructions
- Make Almond Flour Crust
Cheesecake Crust
- Mix all ingredients together. You may think it’s too dry, but when you put it between your fingers, you’ll see it hold together.
- Cut parchment paper to fit your pans.
- Press almond flour mixture in and bake for 8 to 10 minutes at 350 degrees.
- Lower temperature to 325.
Cream Cheese Mixture
- Please make sure your cream cheese is at room temperature. You might consider ten seconds in microwave.
- Put all ingredients into a food processor or blender. I like using the Vitamix to make sure everything is smooth.
- In that case, I’ll put the eggs in first, followed by the rest of the ingredients.
- Mix until smooth.
- Bake in center of oven at 325 degrees F. for 20 to 25 minutes, until the top seems not to move. There may be a slight jiggle as the cheesecake will keep cooking.
- Leave in oven for about 25 minutes with the door open.
- Take out and cool completely before refrigerating.
Raspberry Sauce
- Empty raspberries into a saucepan with water, 1/2 cup Swerve or sweetener of choice. Adding enough liquid will keep raspberry sauce from crystalizing. Cook on low for at least twenty minutes. Cool and take through a sieve. Cool completely before topping cheesecake.
- Top Cheesecake, refrigerate for several hours before serving.
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