Decadent Keto White Chocolate Raspberry Cheesecake: A Sugar-Free Delight

For cheesecake enthusiasts embracing a ketogenic lifestyle, prepare for a truly special treat. These Keto White Chocolate Raspberry Cheesecake creations are absolutely heavenly, offering a delightful sugar-free dessert experience.

Why Keto Cheesecake?

Cheesecake is easily adaptable into a Keto friendly version. The ingredients that make cheesecake so rich and creamy, like cream cheese and sour cream, are a really good source of healthy fat for those following Keto. It’s no wonder that it’s the darling of the keto dessert world. It’s easy to adapt to this lifestyle and there are infinite flavor options. There are also so many different ways to make it.

The Magic of Keto White Chocolate

Keto friendly white chocolate is a game changer! For a long time, dark chocolate was the only varietal that was keto-friendly. Keto white chocolate seemed like a mythical creature. Then ChocZero came along and fulfilled my dreams! Their sugar-free white chocolate chips have allowed me to create so many of the recipe ideas I was holding back on. You can use sugar-free white chocolate sweetened with low-carb sweeteners such as Erythritol, FOS or Xylitol. If you live in the US, Choc Zero White Chocolate Chips or Lily's White Chocolate Chips are a great keto option. If you can't find a healthy low-carb option, you can make your own sugar-free white chocolate like this Keto White Chocolate.

Recipe Overview: Keto White Chocolate Raspberry Cheesecake Bars

This recipe features a white chocolate cheesecake filling that’s easy to make with just a few simple ingredients. One of the things that you’ll love most about this recipe is how the homemade raspberry sauce adds a pop of refreshing flavor to sweet white chocolate cheesecake filling. If you love that flavor combination as much as I do, you should also try this Keto White Chocolate Raspberry Mousse. 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!

For the average traditional cheesecake there can be anywhere from 35 -70+ carbs per serving. With just a few low carb substitutions, this cheesecake recipe only has 4 net carbs per serving!

Read also: Easy Low-Carb Cheese Crackers

Key Ingredients

• Full-fat cream cheese: When you’re making a no-bake cheesecake, you must use full-fat cream cheese. This needs to be soft at room temperature so that it will be smooth when whisking.
• Heavy cream: Also known as whipping cream.
• Allulose: I like this low carb sweetener for no bake desserts as there is no granular bite.
• White chocolate: Although I've made my own, I still prefer the store bought sugar free chocolate for baking. Home made is better for snacking!
• Raspberries: Either fresh or frozen raspberries.
• Almond flour: For the base I used almond flour with unsweetened cocoa. Add melted butter with a dash of sweetener.

Variations

Not a fan of raspberries? No worries! You can use this Strawberry Sauce or Blueberry Sauce. Or for a totally different twist, you can use some of this Keto Salted Caramel Sauce or this sugar-free Chocolate Sauce swirled into the filling. If you want a lighter swirl of raspberries, halve the amount in the recipe. The chilled white chocolate should help the cheesecake set firm.

You can totally turn this into keto white chocolate raspberry cheesecake bars if you want! Follow the instructions as written and just bake the cheesecake in a square 9×9 pan. After you’ve refrigerated the cheesecake overnight, slice it into as many bars as you’d like.

If you have a nut allergy or just prefer to omit the crust, you can add the filling to ramekins and serve it more like a cheesecake mousse.

Essential Equipment

• 9x9 inch square pan (for cheesecake bars) or tart pan with a removable bottom or pie dish.
• Double boiler or microwave-safe bowl
• Mixer
• Small saucepan
• Fine mesh sieve (optional, for seedless raspberry sauce)
• 8inch springform cake tin (if you want to make the Cheesecake Base)

Part 1: Preparing the Keto Raspberry Sauce

Make the sugar free raspberry sauce first, so it can cool properly before being swirled into your cheesecake bars. The homemade raspberry sauce adds a pop of refreshing flavor to sweet white chocolate cheesecake filling.

Ingredients:

• Raspberries (fresh or frozen)
• Sweetener (Erythritol or Allulose)
• Water
• Glucomannan or Xanthan Gum (for thickening)

Instructions:

1. In a small saucepan over low heat, combine the raspberries and water.
2. Bring to a simmer and then cook until the raspberries can be easily mashed.
3. Stir in the sweetener to taste.
4. Whisk in the glucomannan or xanthan gum to thicken it.
5. Let cool completely.

For simplicity’s sake, I left the seeds in my sauce. If you prefer, you can strain out the seeds through a sieve. Prepare the Keto Raspberry Sauce, then puree in a food processor and strain all the seeds using a fine mesh sieve.

Read also: Keto Calorie Counting: A Detailed Guide

You will only need about 1/2 cup for this recipe, so you should have 1/4 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.

Part 2: Crafting the Keto Crust

I love the contrast that a chocolate crust has with the white cheesecake. The almond flour pie crust is also Keto-friendly. You do want to par-bake the crust so that it sets up better and is more firm after the cheesecake is baked.

Ingredients:

• Almond flour
• Cocoa powder
• Sweetener
• Salt
• Butter, melted

Instructions:

1. Preheat the oven to 325F and lightly grease a 9×9 inch square pan.
2. In a medium bowl, whisk together the almond flour, cocoa powder, sweetener, and salt.
3. Stir in the butter until well combined.
4. Press firmly into the bottom of the prepared baking pan.
5. To par-bake: press the crust firmly and evenly into the pan and bake at 325F for 12 minutes.
6. Let cool while preparing the filling.

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.

Make the Cheesecake BaseIn a medium bowl, add the unsweetened cocoa, allulose and almond flour. Mix.Pour in the melted butter and stir until combined.Line an 8inch springform cake tin with parchment paper and spoon the mixture into the tin. Press it down firm (I use the back of my ¼ measuring cup).Place in the fridge to firm whilst you are making the cheesecake filling.

Part 3: Assembling the White Chocolate Cheesecake Filling

This is a pretty basic cheesecake filling, with the addition of a little sour cream for texture and smoothness. If you prefer, you can use 2 tablespoons of heavy whipping cream instead.

Read also: Magnesium Supplements for Keto

Ingredients:

• Cream cheese, softened
• Sour cream
• Sweetener
• White chocolate chips
• Cocoa butter or coconut oil (optional, for smoother melting)
• Egg
• Vanilla extract

Instructions:

1. Reduce the oven temperature to 300F.
2. In a small heatproof bowl set over a pan of barely simmering water, melt the white chocolate with the cocoa butter, stirring until smooth. Do not walk away, as white chocolate can seize very easily.
3. Remove the bowl from over the heat once melted.
4. In a large bowl, beat the cream cheese with the sour cream until smooth.
5. Beat in the sweetener until well combined, then beat in the melted white chocolate.
6. Add the egg and vanilla extract and beat until just combined.

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.

Make the CheesecakeBreak the chocolate into pieces and melt in a Bain Marie.Remove from the heat and add ¼ cup of the heavy cream. Stir until you have a smooth mixture and set aside.Put the cream cheese, allulose, vanilla extract and heavy cream in a large bowl. Whisk until smooth and firm. Spoon in the white chocolate and stir well.

Part 4: Creating the Swirl and Baking

Instructions:

1. Dollop about half of the white chocolate cheesecake batter over the cooled crust, then drizzle with about half of the raspberry sauce.
2. Repeat this with the remaining batter and sauce.
3. Then swirl until it’s all beautifully mixed up! Don’t swirl too much, as you will simply end up with a pale pink cheesecake. Try to leave the contrast of white and dark raspberry pink showing through. Gently shake the pan to even out the filling.
4. Bake 30 to 35 minutes, until the edges of the cheesecake are set but the center still jiggles slightly.

Pour the cheesecake mixture into the baking tin, over the base and smooth evenly.In a small bowl, gently mash the raspberries. You want a mixture you can swirl.Spoon the raspberry mixture on top of the cheesecake and gently swirl it in.

Once combined, pour half of white chocolate cheesecake mixture into springform pan on top of cooled crust. Spoon 3 tablespoons of raspberry sauce over first layer of cheesecake mixture.Pour remaining cheesecake mixture into springform pan. Spoon 3 more tablespoons of raspberry sauce over top of cheesecake. If desired, drag tip of knife through top of cheesecake to create marbled effect or other designs.Place springform pan in oven on middle rack. Bake at 325° Fahrenheit for 45 to 55 minutes. Remove cheesecake from oven when center is almost set but still jiggly. Be careful not to overcook.

Part 5: Cooling and Refrigerating

Cheesecake is best removed from the oven when the sides are set but there is still a jiggle in the center when you shake the pan. This results in the creamiest consistency.

Instructions:

1. Remove and let cool completely.
2. Then refrigerate 3 hours before cutting.

Let cheesecake cool to room temperature to prevent cracking. Once completely cooled, cover springform pan with plastic wrap and place in refrigerator for at least 8 hours. Cover and place the cheesecake in the fridge overnight to firm.

Part 6: Serving and Storing

Cheesecake of any kind should be refrigerated, and can last up to 5 days in the fridge. It’s also fine to freeze it, and can last up to two months. Wrap up any leftover tightly. For frozen cheesecake bars, thaw them at room temperature for 30 minutes or so, or in the fridge for several hours.

To serve, spoon into a bowl and optionally serve with extra raspberries. This cheesecake is designed to be a showstopper at any gathering. The vibrant raspberries not only add flavour but also create an appealing visual contrast.

Tips for Perfection

• Melting White Chocolate: White chocolate is finicky stuff and can seize very easily so stay near it, stirring almost constantly. I always recommend adding some cocoa butter to help it melt more smoothly. If you can’t find cocoa butter, try using 1 tablespoon of coconut oil.
• Don’t overmix the filling: Once the filling is nice and smooth, stop mixing. Over-beating can cause puffing and cracking in a cheesecake.
• Don’t rush the chill time: Because you start out with room temperature cream cheese, you have to leave the cheesecake in the fridge long enough for it to firm up.
• Speaking of the chocolate chips… Make sure both the bowl and the silicone spatula you use to stir are COMPLETELY dry before adding the chips - even the tiniest bit of moisture will make the chocolate seize up. If you have trouble melting the white chocolate chips, you can add a little cocoa butter or coconut oil to the bowl.
• We use two types of Swerve in our keto white chocolate raspberry cheesecake. If you don’t have, or don’t want to buy, both granular and Confectioners’ Swerve, here’s a trick. You can run the granular Swerve through a food processor, high speed blender, or coffee grinder until it’s nice and powdery - et voila! DIY Confectioners’ Swerve!
• Careful not to marble the top of the cheesecake too much. If you do, the top layer will just end up (a very pretty shade of) pink. It’ll taste amazing, of course, but it won’t have the same visual impact.
• There’s a lot of “don’t’s” in this keto white chocolate raspberry cheesecake recipe. 1) Don’t overmix the filling. If you do, it’ll puff up in the oven and most likely crack. 2) Don’t overbake the crust. If you do, it’ll end up dry (or worse - burnt!). 3) Don’t overcook the white chocolate. TRUST ME on this one. The taste and texture will be SO wrong. 4) Don’t overcook the cheesecake itself. The center should be a little jiggly still. It’ll set up more as it cools.
• Tip: Here’s a fun idea! If you’re making this for someone special that you love, add the raspberry sauce in perfect round drops in a circle.

Important Considerations

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them.

Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice.

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes. Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings.

tags: #keto #white #chocolate #raspberry #cheesecake #recipe