Decadent Keto Raspberry Cheesecake Recipes: Bars, Bites, Mousse and More!

For centuries, cheesecake has been a beloved dessert, celebrated for its rich, creamy texture and decadent flavor. Now, those following a ketogenic diet or simply watching their carb intake can indulge in this classic treat without compromising their health and wellness goals. This article explores a variety of keto raspberry cheesecake recipes, from bars and bites to mousse and a stunning coconut macaroon crust cheesecake, ensuring there's a perfect option for every craving and occasion.

Keto Raspberry Cheesecake Bars

These bars offer a delightful twist on traditional cheesecake, incorporating keto-friendly ingredients to satisfy your sweet tooth without derailing your low-carb lifestyle.

Ingredient Swaps for a Keto-Friendly Treat

The key to creating a keto-friendly raspberry cheesecake lies in substituting high-carb ingredients with low-carb alternatives:

• Flour: White flour is replaced with almond flour, which not only reduces carbs but also adds nutrients and healthy fats, contributing to a more filling dessert.
• Sugar: Traditional sugar is swapped for erythritol, a staple sweetener in keto baking.
• Brown Sugar: Brown sugar is replaced with Sukrin Gold.

Recipe: Keto Raspberry Cheesecake Bars

This recipe provides a step-by-step guide to creating delicious keto raspberry cheesecake bars.

Ingredients:

• Almond Layer: Butter, erythritol, eggs, almond extract (optional), almond flour.
• Cheesecake Layer: Cream cheese, sour cream, egg, vanilla extract, erythritol.
• Raspberry Layer: Raspberries.
• Crumble Layer: Ingredients combined to form pea-sized crumbles.

Instructions:

1. Prepare the Almond Layer: Beat the butter and erythritol in a medium bowl with a hand mixer for 1 minute. Add in the eggs and almond extract (if using) and beat again until a smooth mixture forms. Add in the almond flour and mix until incorporated. Set aside.
2. Prepare the Cheesecake Layer: In a separate medium-sized bowl, beat the cream cheese and sour cream together with a hand mixer until smooth. Add in the egg, vanilla extract, and erythritol and beat for 1-2 minutes until well combined. Set aside.
3. Prepare the Raspberry Layer: Warm the raspberries in a small saucepan over medium heat. Stir continuously until the raspberries are broken down and a sauce forms. Remove from heat and set aside.
4. Prepare the Crumble Layer: Put all the ingredients into a small bowl and combine with a fork until you get pea-sized crumbles.
5. Assemble: Heat oven to 325°F. Line a 7" x 11" inch baking pan with parchment paper. Pour in the almond layer first and spread out evenly across the baking pan. Dollop the cream cheese layer on top of the almond layer. Make sure to just gently sprinkle the crumble layer over top.
6. Bake: Bake in the preheated oven until golden brown and set.
7. Cool and Serve: Allow the bars to cool completely before cutting into squares and serving.

The bars offer portion control and the same flavor as a giant cheesecake. With a creamy texture and sweet-tart raspberry flavor, these keto raspberry cheesecake bars are a must-try.

Read also: Decadent Keto Dessert

Keto Raspberry Cheesecake Bites

These bite-sized treats are perfect for satisfying sweet cravings while maintaining a low-carb lifestyle. They combine tangy-sweet raspberries, creamy vanilla cheesecake, and sugar-free dark chocolate.

Why You'll Love These Bites

• Easy to make: Requires just a few simple ingredients and no baking.
• Elegant: Great for sharing with friends.
• Perfect portion control: Enjoy any time.
• Make ahead: Prep in advance and keep in the freezer.
• Sugar-free and low carb: Only 3.6g net carbs per serving.

Key Ingredients

• Raspberries: Fresh or frozen.
• Gelatin: Helps set the cheesecake bites.
• Sugar-free chocolate: Your favorite brand.
• Cocoa butter: Thins out the chocolate coating for dipping.

Step-by-Step Instructions

1. Prepare the raspberry puree: Simmer the berries, sweetener, and water until you can mash them up.
2. Whip the cream cheese: Beat the cream cheese until super smooth, then add the sweetener and vanilla extract.
3. Combine: Add the raspberry puree to the cream cheese mixture and combine well.
4. Scoop: Use a small cookie scoop to form mounds onto a cookie sheet lined with waxed paper or a silicone baking mat.
5. Freeze: Freeze 1 to 2 hours, until solid.
6. Dip: Dip each frozen mound into melted chocolate and toss to coat.
7. Refrigerate: Refrigerate for 20 minutes to help set the chocolate.

Tips for Success

• Gelatin: Use grass-fed gelatin. If using Knox gelatin, use about 1/2 teaspoon.
• Thickening: If you prefer not to use gelatin, use glucomannan or xanthan gum to help thicken the puree.
• Sweetener options: Use powdered erythritol or powdered allulose.
• Scooping: Dip the scoop into warm water to release the truffles easily.

Storing and Nutrition

• Storage: Store in a covered container in the fridge for up to a week or freeze for several months.
• Carbs: 3.6g net carbs for two bites.

No Bake Keto Raspberry Cheesecake Mousse

This mousse is a simple, no-bake dessert option, perfect for holidays or any special occasion. It requires only 5 ingredients and minimal preparation time.

Why This Mousse is a Winner

• Simple: Only 5 ingredients.
• Quick: Very little time in the kitchen to prepare.
• Adaptable: Change out the fresh raspberries to any fruit of choice, such as blackberries, blueberries, or strawberries.
• Delicious: Creamy and thick with a fluffy texture.
• Sugar-free: Made without sugar.

Key Ingredients

• Cream cheese
• Raspberries
• Heavy cream
• Vanilla extract
• Berry liquid stevia

Instructions

1. In a stand mixer, or a large bowl and electric mixer, cream the cream cheese until smooth in texture.
2. Add the raspberries and blend until combined.
3. Pour heavy cream into cream cheese and raspberry puree and blend on high until it becomes whipped in texture.
4. Once whipped, add the vanilla extract and Berry liquid stevia and blend again.
5. Taste and adjust sweetener if needed.

Serving Suggestions

Top with fresh berries and sugar-free whipped cream. Serve in glasses for an elegant presentation.

No-Bake Raspberry Swirl Cheesecake

This recipe combines a no-bake, keto filling with an almond flour gluten-free crust, making it suitable for various dietary needs.

Key Features

• No-bake filling: Easy to prepare.
• Almond flour crust: A gluten-free alternative to traditional graham cracker crusts.
• Raspberry swirl: Adds a beautiful and flavorful touch.
• Diet-friendly: Fits low sugar, keto, gluten-free, and vegan diets.

Almond Flour Crust

1. Preheat the oven to 350F. Line the bottom of a 9-inch springform pan with parchment paper, and grease the sides.
2. In a medium bowl, combine almond flour, coconut oil, sweetener and vanilla extract. Stir to combine.
3. Press the almond flour cheesecake crust into the bottom of the prepared springform pan.
4. Transfer to a 350F oven to bake for 12-15 minutes, until the almond flour cheesecake crust is golden. Remove from the oven and set aside to cool for at least 10-15 minutes.

Cheesecake Filling

1. In a large bowl using a standing mixer or a handheld mixer, beat the cream cheese until soft. Add the sweetener, lemon zest and juice. Beat to combine.
2. In another bowl, whip the whipping cream until you attain stiff peaks. Using a spatula, gently fold into the cream cheese mixture.
3. Spoon the filling into the pastry shell. Option: if you’d like to add a layer of raspberry sauce halfway in the middle of the cheesecake for an extra hint of berry flavor, make sure you only pour half the filling in before adding some sauce. Top with the remaining filling.

Raspberry Swirl Sauce

1. To make raspberry swirl sauce, combine raspberries and an optional tablespoon of sweetener in a blender. Whirl until blended into an easily pourable sauce (add one or two tablespoons of water to make it more pourable).
2. To decorate your raspberry cheesecake, drizzle the raspberry sauce with a teaspoon over the top in various patterns or shapes.

Tips for Success

• Room temperature oil: Keep your coconut oil at room temperature to make it easier to work with the dough.
• Swirls: Make swirls in any shape or pattern you like.
• Extra raspberry flavor: Add a layer of raspberry sauce halfway in the middle of the cheesecake.

Keto Raspberry Cheesecake with Coconut Macaroon Crust

This recipe, created by Angela from Divalicious Recipes, features a golden coconut crust and creamy raspberry filling.

Read also: Easy Low-Carb Cheese Crackers

Coconut Macaroon Crust

1. Gently apply the coconut oil to the inside of a springform cake tin. Line the bottom with parchment paper.
2. Preheat the oven to 180C/350F degrees.
3. Spoon the mixture into the cake tin and with clean wet hands, press the coconut mixture around the sides and bottom until the whole tin is covered.
4. Bake for 20 to 25 minutes until slightly golden and firm.

Raspberry Cheesecake Filling

1. For the filling, beat the cream cheese until soft and then stir in the sweetener (preferably erythritol), lemon zest and juice.
2. Add the raspberries and gently stir, being careful not to break them up too much.
3. Spoon the filling into the coconut case and place in the fridge to chill for at least 4 hours or overnight.

Read also: Keto Calorie Counting: A Detailed Guide

tags: #keto #raspberry #cheesecake