A KETO Raspberry Cheesecake? Yes, please!
Raspberries were on BOGO, so I grabbed a couple packs and set out to make a Keto Raspberry Cheesecake! This dessert (or fancy breakfast?!) is made simple with a slight lemon flavor, as is traditional, and you can add any topping you want to it. I did raspberries... but you go do blueberries, strawberries, chocolate, peanut butter, you name it. For the crust, I decided to splurge. Made of macadamia nuts and pine nuts, it's decadent and full of flavor. You can make the cake without it though. As with most things keto, the crust is optional.
This Keto Raspberry Cheesecake is actually quite simple to make... most of your time spent will be on waiting for things to bake or cooling in the fridge.
To crust, or not to crust...
Let me start by saying that the crust is completely optional. And to prove it to you, this page includes photos of the cheesecake both with and without a crust! Both were delicious.
I made my crust with macadamia nuts and pine nuts because I like the flavor combo with the cheesecake. However, if you prefer to make one of almond flour, coconut flour, pecan flour, or anything else... go for it!
Tips, Tricks & FAQs
- Most cheesecake recipes will have you use a springform pan so that you get the perfectly rounded edge. If you want that, then by all means go for it. But if you don't have a springform pan then don't worry about it. I didn't use one and it tasted just as delicious! Instead, I made one with crust like a pie and for the crustless cheesecake I lined a regular pan with parchment paper and then flipped the cake upside-down at the end.
- Macadamia nuts are extremely oily, so be careful not to over-chop them or they'll turn into butter (not that it wouldn't still taste good).
- Does the type of sweetener matter? For the crust, no. You can swap it with a different type of sweetener and it would make minimal impact to the finalized product. However, for the cheesecake filling you really should use a powdered sweetener.
- If you made a crustless version, you can put the raspberry topping right on top, or turn it upside down on a plate first. If the top gets messed up, no worries... just cover it with jam!
- You want the outside of the cheesecake to be firm but the inside to still be a bit jiggly when you take it out of the oven.
- If you are using several small ramekins to make several mini-cheesecakes, it may take as little as 15 minutes in the oven to cook, depending on the size of each pan.
In the mood for berries? Try my Keto Strawberry Chia Pudding for dessert or breakfast.
📖 Recipe
Raspberry Cheesecake | Low Carb & Keto
Ingredients
Crust
- 1 cup macadamia nuts
- ½ cup pine nuts
- 3 tablespoon softened butter
- 2 tablespoon powdered erythritol
Filling
- 16 oz cream cheese (2 blocks)
- 3 eggs
- ½ cup sour cream
- 2 teaspoon vanilla
- zest of 2 lemons
- 2 tablespoon lemon juice (juice of ½ a lemon)
- pinch salt
Raspberry Jam Topping
- 12 oz raspberries
- 2 tablespoon powdered erythritol
- ¼ teaspoon xanthan gum
Instructions
- If you aren't using a crust, grease a 9-inch pie pan, or line it with parchment paper, and skip to the "Filling" section.
Crust (optional)
- Preheat the oven to 350° and get out a 9-inch pie pan. Greasing the pan is not necessary since the crust has enough oil in it.
- Put the nuts, butter and powdered erythritol in a food processor and pulse until a chunky meal is made (finely chopped, but don't over-process into a butter).
- Press the nut mixture firmly and evenly into your pan to form a crust.
- Bake the crust for 10-15 minutes until it just starts to brown.
- Take the crust out of the oven and let it cool while you make the filling.
Filling
- Heat the cream cheese in a microwave-safe bowl for 20-30 seconds until it becomes soft.
- Add all other Filling ingredients and mix until smooth and creamy.
- Pour the mixture over your crust (or greased pan).
- Bake at 350° for approximately 30 minutes, or until the edges are firm but the middle is still slightly jiggly.
- Remove from the oven and let it cool before adding the topping. It does not have to be completely cooled, but shouldn't be hot either.
Raspberry Jam Topping
- Put the raspberries, powdered erythritol and xanthan gum in a pot on low heat on the stove. Bring it to a simmer and let it reduce for 10 minutes while stirring often. Set it aside and let it cool for a few minutes (it can still be warm but shouldn't be piping hot either).
- Spread the raspberry jam over the cooled cheesecake. Wrap with plastic wrap and refrigerate for at least a couple hours. Optionally, you could sprinkle with fresh berries, shaved chocolate or whipped cream when serving.
Nutrition
Nutrition information is estimated. Amounts may vary depending on the specific brand and/or type of ingredients you use. Sugar alcohols and other sweeteners that typically do not effect blood glucose levels, including but not limited to erythritol and allulose, are excluded from the carb count.
Pamela
This looks and sounds really good - can't wait to try it! Adding sour cream and nuts to my shopping list. I've never heard of a crust made from macadamia nuts and pine nuts. It's really different and begs to be tried.