Introduction

This Keto White Chocolate Raspberry Cheesecake combines creamy richness with a refreshing raspberry swirl, perfect for low-carb dessert lovers. It’s a stunning dessert that feels indulgent but stays on track with keto guidelines.

A slice of cheesecake with three visible layers sits on a white marbled surface. The bottom layer is a golden brown crumbly crust, the middle layer is thick and creamy white cheesecake with a light pink swirl running through it, and the top layer is smooth and pale yellow. A thick dark red raspberry sauce is poured over the cheesecake slice, dripping down the sides. Two fresh red raspberries are placed on the surface near the cheesecake, and a glass jar filled with more raspberry sauce is partially visible in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups almond flour
⅓ cup butter, melted (but not hot)
3 tablespoons granular Swerve
1 pinch salt
1 pinch cinnamon
1 teaspoon vanilla extract
1 10-ounce package frozen raspberries
2 tablespoons granular Swerve
¼ teaspoon xanthan gum
½ cup water (room temperature)
9 ounces keto white chocolate chips (like Lily’s or ChocZero)
3 8-ounce packages cream cheese (at room temperature, Philadelphia Original preferred)
¾ cup Confectioners’ Swerve (plus ¼–½ cup more if desired)
3 large eggs (at room temperature)
1 teaspoon vanilla extract

Instructions

Step 1: Preheat oven to 325° Fahrenheit. Lightly grease a springform pan and set aside.
Step 2: In a medium bowl, mix almond flour, melted butter, 3 tablespoons granular Swerve, salt, cinnamon, and 1 teaspoon vanilla extract until the dough is well combined and slightly crumbly. Press evenly into the bottom of the springform pan.
Step 3: Bake the crust for about 8 minutes until it just starts to turn golden. Remove from oven and let cool at least 10 minutes.
Step 4: For the raspberry sauce, combine frozen raspberries, 2 tablespoons granular Swerve, xanthan gum, and water in a medium saucepan. Bring to a boil and cook for about 5 minutes until thickened.
Step 5: Remove from heat and strain the sauce through a fine mesh sieve to remove seeds. Set aside to cool.
Step 6: Melt white chocolate chips in a microwave-safe bowl at 50% power in 30-second intervals, stirring after each, until just melted. Be careful not to overheat.
Step 7: In a large bowl, beat cream cheese and ¾ cup Confectioners’ Swerve until smooth.
Step 8: Add eggs one at a time, mixing well after each addition.
Step 9: Mix in 1 teaspoon vanilla extract and melted white chocolate until fully combined.
Step 10: Pour half of the cheesecake batter over the cooled crust. Spoon 3 tablespoons of raspberry sauce over this layer.
Step 11: Pour the remaining cheesecake batter on top and spoon another 3 tablespoons of raspberry sauce. Use a knife tip to swirl the sauce gently for a marbled effect, if desired.
Step 12: Bake on the middle oven rack at 325° Fahrenheit for 45 to 55 minutes, until the center is almost set but still slightly jiggly. Avoid overbaking.
Step 13: Let cool to room temperature to prevent cracking. Cover and refrigerate for at least 8 hours before slicing.
Step 14: Serve chilled with any remaining raspberry sauce.

Tips & Variations

Use fresh raspberries when in season for the brightest flavor in your sauce.
For extra creaminess, make sure cream cheese and eggs are fully at room temperature before mixing.
Swap vanilla extract for almond extract for a subtle twist on flavor.
If xanthan gum is unavailable, you can thicken the raspberry sauce slightly by simmering it a bit longer.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. To reheat, allow slices to come to room temperature or warm slightly in the microwave for 10–15 seconds, if desired, but it’s best served chilled. The raspberry sauce can be kept separately in a sealed container for up to one week.

How to Serve

A round cheesecake with a thick golden-brown crust at the bottom and sides, filled with a creamy white layer. The top has a vivid red raspberry swirl design mixed with the white cheesecake, creating a marbled effect. One slice is slightly lifted by a woman's hand, showing the smooth texture inside. Around the cake are fresh raspberries and a small jar with red sauce, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of frozen?

Yes, fresh raspberries work well and may provide a brighter flavor. Adjust cooking time slightly if needed to achieve the desired sauce consistency.

What if I don’t have a springform pan?

A springform pan is ideal for cheesecakes, but if you don’t have one, use a regular cake pan lined with parchment paper and be extra careful when removing the cheesecake to avoid breaking it.