Keto White Chocolate Raspberry Cheesecake

Name: Keto White Chocolate Raspberry Cheesecake
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 12 serving
Ingredients: 1 batch Keto Pie Crust; 10 ounces cream cheese; ½ cup Keto Raspberry Sauce; ¾ cup heavy cream; ½ cup monk fruit/allulose; 6 ounces sugar-free white chocolate chips; ¼ cup sour cream; 1 teaspoon vanilla extract; pinch of salt

User Reviews

5.0

6 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
38 mins
Servings
12
Calories
392 kcal
Course
Dessert
Cuisine
American

Keto White Chocolate Raspberry Cheesecake

Iris Warren

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This smooth and creamy Keto White Chocolate and Raspberry Cheesecake with a decadent no-bake filling, sweet raspberry swirl and a buttery gluten-free crust makes a beautiful presentation!

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Ingredients

Servings

1 batch Keto Pie Crust
10 ounces cream cheese softened
½ cup Keto Raspberry Sauce seeds strained
¾ cup heavy cream
½ cup monk fruit/allulose
6 ounces sugar-free white chocolate chips
¼ cup sour cream
1 teaspoon vanilla extract
pinch of salt

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Instructions

Prepare the Keto Raspberry Sauce, then puree in a food processor and strain all the seeds using a fine mesh sieve. Chill in the fridge while you make the tart crust. You will only need about ½ cup for this recipe, so you should have ¼ cup leftover. You can add it to a smoothie, pour it over cheesecake fluff, waffles, pancakes, chaffles or even mix it into your favorite vinaigrette.
Prepare the Keto Pie Crust in a nonstick tart pan with a removable bottom or pie dish. Once baked, allow it to cool at room temperature.
While the tart crust is baking, you can prepare the cheesecake filling. Add the white chocolate chips to a microwave safe bowl and heat for 30 seconds. Stir and continue heating in 10 second increments until the chocolate is melted and smooth. Set aside to cool slightly.
Add the cream cheese to a large mixing bowl and fluff up using a hand mixer.
Add in the sour cream, heavy cream, sweetener, melted white chocolate, vanilla extract and salt.
Mix until well combined and completely smooth.
Pour the mixture into the cooled tart crust and smooth the top using an offset spatula.
Take the strained raspberry sauce and add random dollops over the top of the cheesecake filling.
Using a butter knife, gently swirl around the dollops until you have a swirled pattern.
Chill the cheesecake in the fridge and allow to set for at least 4 hours before cutting into and serving.