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Keto White Chocolate Raspberry Cheesecake Recipe

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★★★★★

4.5 from 100 reviews

This Keto White Chocolate Raspberry Cheesecake is a creamy, low-carb dessert that combines a rich white chocolate cheesecake with a buttery almond flour crust and tangy homemade raspberry sauce. Perfect for those following a ketogenic lifestyle or anyone craving a decadent, sugar-free treat with a fresh berry twist.

Ingredients

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Crust

  • 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

Raspberry Sauce

  • 1 10-ounce package frozen raspberries
  • 2 tablespoons granular Swerve
  • ¼ teaspoon xanthan gum
  • ½ cup water (at room temperature)

Cheesecake Filling

  • 9 ounces keto white chocolate chips (such as Lily’s or ChocZero)
  • 3 (8-ounce) packages cream cheese, at room temperature (Philadelphia Original preferred)
  • ¾ cup Confectioners’ Swerve (plus ¼ to ½ cup more if desired)
  • 3 large eggs, at room temperature
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C). Lightly grease a springform pan and set it aside to be ready for the crust.
  2. Make the Crust: In a medium bowl, combine almond flour, melted butter, granular Swerve, salt, cinnamon, and vanilla extract. Stir until the mixture forms a well-combined, slightly crumbly dough. Press this dough evenly into the bottom of the prepared springform pan.
  3. Bake the Crust: Place the crust in the preheated oven and bake for about 8 minutes or until it just starts to turn golden. Be careful not to overbake. Remove from the oven and let it cool for at least 10 minutes.
  4. Prepare the Raspberry Sauce: In a medium saucepan, combine frozen raspberries, granular Swerve, xanthan gum, and water. Bring this mixture to a boil, then cook for about 5 minutes or until the sauce thickens.
  5. Strain the Raspberry Sauce: Remove saucepan from heat. Pour the sauce through a fine mesh sieve into a bowl to remove seeds. Set the strained sauce aside to cool completely.
  6. Melt the White Chocolate: In a microwave-safe bowl, melt the white chocolate chips at 50% power for 30 seconds. Stir well. Continue microwaving in 20-second intervals at 50% power, stirring after each, until the chocolate is just melted. Avoid overheating.
  7. Mix the Cheesecake Filling: In a large bowl, use a mixer to beat the softened cream cheese with Confectioners’ Swerve until smooth. Add the eggs one at a time, fully incorporating each before adding the next. Slowly mix in vanilla extract and melted white chocolate until the filling is smooth and combined.
  8. Assemble the Cheesecake: Pour half the cheesecake filling over the cooled crust in the springform pan. Spoon 3 tablespoons of raspberry sauce over this layer. Then pour the remaining cheesecake filling on top. Spoon another 3 tablespoons of raspberry sauce on top. Use a knife tip to create a marbled effect if desired.
  9. Bake the Cheesecake: Place the springform pan on the middle oven rack and bake at 325°F for 45 to 55 minutes. The center should be almost set but still slightly jiggly. Avoid overbaking to prevent cracking.
  10. Cool and Chill: Let the cheesecake cool to room temperature to avoid cracks. Once cooled, cover with plastic wrap and refrigerate for at least 8 hours to set completely.
  11. Serve: After chilling, slice the cheesecake and serve it chilled with the remaining raspberry sauce for a delicious finish.

Notes

  • Make sure cream cheese and eggs are at room temperature for a smooth filling.
  • Be careful when melting white chocolate to prevent burning or seizing.
  • Don’t overbake the crust or cheesecake to keep the perfect texture.
  • The raspberry sauce can be made ahead and stored in the refrigerator.
  • Use a springform pan to easily remove the cheesecake without damage.
  • If you prefer a sweeter cheesecake, add up to ½ cup more confectioners’ Swerve.
  • For a seedless sauce, make sure to properly strain the raspberry mixture.

Keywords: keto cheesecake, white chocolate cheesecake, low carb dessert, raspberry sauce, sugar-free cheesecake, ketogenic dessert, almond flour crust

Find it online: https://leofoster.com/keto-white-chocolate-raspberry-cheesecake-recipe/