No bake raspberry cheesecake keto recipe

No bake raspberry cheesecake keto recipe will give you fantastic easy summer dessert. Raspberries and cream cheese on yummy almond bottom.

It's summer time and it's so warm, I have a feeling that I live in some tropical island. Actually I live in Croatia but on the continent, not in a beautiful beach on the coast. 😀 Yes, there is continental part of Croatia, majority of people is surprised when they find out. 😀

No bake keto dessert!

However, it's really hot and I don't like to turn my oven on if I really don't have to. But I just need my low carb desserts. My children are asking for keto sweets, also. OK, I can admit we all like keto desserts. Why not, when we have our healthy sugar free desserts full of nutrients.

This easy no bake cheesecake with raspberries is packed with healthy fats from almonds, cream cheese and mascarpone. If you have fresh raspberries you get a nutritious bomb. If you don't have fresh raspberries, frozen will be great too.

When raspberries release beautiful smell and taste and in combination with cream cheese, you get a really fantastic flavor.

Instead of raspberries you can use strawberries, blueberries, red currants or whatever berries you have fresh or frozen in your freezer.

As you see, there is also some grass fed gelatin in this recipe. If you don't have it you can use gelatin sheets. I like to use grass fed beef gelatin because it's healthy for joints! Here is one more recipe with grass fed gelatin that I can recommend you to try - my keto carrot cake with jello! But that jello is made of totally unusual ingredients!

Ingredients for no bake keto cheesecake crust

Almond meal/ ground almonds 2 cup (300 g/10.58 oz)

Sweetener ½ cup (powdered erythrotol + stevia, monk fruit, Swerve ot Sukrin)

Butter melted ½cup (120 g/4.23 oz)

For cream cheese layer

Cream cheese 400 g/14.11 oz

Mascarpone 250 g/8.81 oz

Vanilla extract 1 tsp

Sweetener ½ cup powdered sweetener (monk fruit, erythritol + stevia, Swerve or Sukrin)

Ingredients for the raspberry jam

Fresh or frozen raspberries 2 cups (280g/9.87 oz)

4 TBS low carb sweetener (erythritol + stevia, monk fruit, Swerve, Sukrin)

Grass fed gelatin 1 TBS

How to make it?

Prepare no bake keto crust

Mix almond meal with sweetener and melted or softened butter until you get a nice "dough." I like to grind my almonds in a food processor and gradually adding other ingredients for the crust to make the "dough".

Press the dough into the baking tray covered with a parchment paper and leave it in the fridge for few minutes until you prepare cream cheese mixture.

Prepare cream cheese mixture

Mix mascarpone and cream cheese with vanilla extract and sweetener. It's the best to use powdered sweetener.

Put cream cheese mixture on pressed crust and put the cake back in the fridge until you make raspberry jam.

How to make raspberry jam?

Put the raspberries in a sauce pan on the stove with sweetener. When it starts to boil add gelatin. Remove it from the heat and stir well to completely dissolve the gelatin. Don't cook it, it's necessary only to heat the raspberries and dissolve the gelatin. You will get the jam in few minutes.

Pour keto raspberry jam on the cream cheese layer and put the cheesecake to fridge for at least 30 minutes to completely cool.

Enjoy the cake!

No bake raspberry cheesecake keto recipe

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

No bake raspberry cheesecake keto recipe will give you fantastic easy summer dessert. Raspberries and cream cheese on yummy almond bottom.

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Ingredients

• Ingredients for no bake keto cheesecake crust
• Almond meal/ ground almonds 2 cup (300 g/10.58 oz)
• Sweetener ½ cup (powdered erythritol + stevia, monk fruit, Swerve or Sukrin)
• Butter melted ½cup (120 g/4.23 oz)
• For cream cheese layer
• Cream cheese 400 g/14.11 oz
• Mascarpone 250 g/8.81 oz
• Vanilla extract 1 tsp
• Sweetener ½ cup powdered sweetener (monk fruit, erythritol + stevia, Swerve or Sukrin)
• Ingredients for the raspberry jam
• Fresh or frozen raspberries 2 cups (280g/9.87 oz)
• 4 TBS low carb sweetener (erythritol + stevia, monk fruit, Swerve, Sukrin)
• Grass fed gelatin 1 TBS

Instructions

1. Prepare no bake keto crust
2. Mix almond meal with sweetener and melted or softened butter until you get a nice "dough." I like to grind my almonds in a food processor and gradually adding other ingredients for the crust to make the "dough".
3. Press the dough into the baking tray covered with a parchment paper and leave it in the fridge for few minutes until you prepare cream cheese mixture.
4. Prepare cream cheese mixture
5. Mix mascarpone and cream cheese with vanilla extract and sweetener. It's the best to use powdered sweetener.
6. Put cream cheese mixture on pressed crust and put the cake back in the fridge until you make raspberry jam.
7. How to make raspberry jam?
8. Put the raspberries in a sauce pan on the stove with sweetener. When it starts to boil add gelatin. Remove it from the heat and stir well to completely dissolve the gelatin. Don't cook it, it's necessary only to heat the raspberries and dissolve the gelatin. You will get the jam in few minutes.
9. Pour keto raspberry jam on the cream cheese layer and put the cheesecake to fridge for at least 30 minutes to completely cool.
10. Enjoy the cake! 

Notes

This recipe is for the cake tray 20 cm x 20 cm (7.5 inch x 7.5 inch).

Nutrition Information:

Yield: 12 Serving Size: 1 slice = 1/12
Amount Per Serving: Calories: 346Total Fat: 32.32gNet Carbohydrates: 3.25gProtein: 8.33g

This is for orientation only, please, calculate your own macros with ingredients you use.