Sugar-Free Raspberry Cheesecake
Indulge guilt-free with this creamy, decadent Sugar-Free Raspberry Cheesecake, a dessert that's as delicious as it is wholesome. Featuring a buttery almond flour crust and a luscious filling made with softened cream cheese, Greek yogurt, and a natural sugar substitute like erythritol or monk fruit, this recipe ensures sweet satisfaction without the sugar. The vibrant raspberry topping adds a tangy burst of flavor that perfectly complements the rich and creamy texture of the cheesecake. With just 30 minutes of prep time and simple techniques like using a water bath for crack-free baking, this low-carb dessert is ideal for special occasions or everyday indulgence. Serving up to eight slices, it's a keto-friendly treat that’s sure to impress your guests or satisfy personal cravings.
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Recipe Information
Ingredients
- 120 grams Almond flour
- 60 grams Unsalted butter, melted
- 30 grams Granulated sugar substitute (erythritol or monk fruit sweetener)
- 1 teaspoon Vanilla extract
- 450 grams Cream cheese, softened
- 120 grams Greek yogurt
- 3 large Eggs
- 2 tablespoons Lemon juice
- 200 grams Fresh raspberries
Instructions
Preheat your oven to 160°C (320°F). Grease a 9-inch (23cm) springform pan, then line the bottom with parchment paper.
In a medium bowl, combine the almond flour, melted butter, half of the sugar substitute (15 grams), and 1/2 teaspoon of vanilla extract. Mix well until the mixture resembles wet sand.
Press the almond flour crust mixture firmly and evenly into the bottom of the prepared springform pan. Bake for 10 minutes, then remove from the oven and let it cool while preparing the filling.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the Greek yogurt, remaining sugar substitute, lemon juice, and the remaining 1/2 teaspoon of vanilla extract, and continue to beat until well combined.
Add the eggs one at a time, mixing on low speed until just combined. Be careful not to over-mix to avoid incorporating too much air.
Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
Bake the cheesecake in the preheated oven for 40-50 minutes, or until the edges are set but the center is still slightly jiggly.
Turn off the oven and allow the cheesecake to cool inside the oven with the door slightly ajar for about 1 hour. This helps prevent cracks.
While the cheesecake cools, prepare the raspberry topping by mashing the fresh raspberries in a small saucepan. Cook on low heat for 5-7 minutes until they release their juices.
Allow the mashed raspberry topping to cool completely before spreading it evenly over the top of the cooled cheesecake.
Refrigerate the cheesecake for at least 4 hours or overnight to set completely.
Before serving, release the cheesecake from the springform pan, slice, and enjoy your sugar-free raspberry cheesecake.
Nutrition Facts
Calories |
3126 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 282.4 g | 362% | |
| Saturated Fat | 134.9 g | 674% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1191 mg | 397% | |
| Sodium | 1722 mg | 75% | |
| Total Carbohydrate | 113.9 g | 41% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 34.2 g | ||
| Protein | 84.5 g | 169% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 945 mg | 73% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1132 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
