This White Chocolate Raspberry Cheesecake is the perfect, elegant keto-friendly dessert for your next special occasion. Three amazing layers collide to produce the perfect flavor combination: dark chocolate crust, a white chocolate marscapone cheese cake, and a tart raspberry top. Rich, creamy, and decadent, this sugar-free dessert will be the perfect way to satisfy your sweet tooth.
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Best White Chocolate Raspberry Cheesecake - Low Carb, Keto, LCHF, Grain-free, Gluten-free, Sugar-free
Even before switching to a low carb diet, cheesecake has been my go-to dessert. I absolutely adore it’s creamy texture and the fact that it is so adaptable. Different toppings can take this dessert in a new direction every time.
You want fruity? Done. You want chocolate? Done. You want it to taste like a lemon meringue pie? Done. Cheesecake may be one of the most versatile desserts out there.
But what I love even more is the fact that this is one keto-friendly dessert made gluten-free and sugar-free with absolutely no difference in taste and texture from the traditional recipe. That’s not true of everything. Cauliflower can become a pizza crust, but it cannot become a cheesecake.
When I want something decadent and delicious, I make White Chocolate Raspberry Cheesecake. Perfect for an anniversary, Valentine’s Day, date night, or birthday, this sugar-free white chocolate dessert is luxurious, unique, and restaurant-quality at home.
How to make Keto Raspberry Cheesecake
- Blanched, ground almond flour
- Unsweetened cocoa powder
- Granular erythritol
- Sea salt
- Full-fat cream cheese
- Marscapone cheese
- Sugar-free white chocolate chips (ChocZero is AMAZING, try these!)
- Powdered erythritol
- Pure vanilla extract
Sugar-free White Chocolate Cheesecake Tips & Tricks
Use room temperature ingredients. One key to the silky, creamy texture is that you should be using room temperature ingredients. Let your eggs, cream cheese, and marscapone sit out for at least an hour before blending. Using room temperature ingredients keeps the cream cheese from chunking into clots that cannot be beaten into the batter. While that won’t affect the overall taste, it’s a bit unattractive to have chunks in your baked cheesecake.
Marscapone and cream cheese are not the same thing. Marscapone is similar to cream cheese, but not the same thing. An Italian cheese made from cream, it has a higher fat content which yields this wonderful rich and creamy texture. Marscapone is traditionally used in tiramisu, but also in savory dishes. I chose to use a blend of cream cheese and marscapone for this cheesecake because I like the combination of the two and find the texture more creamy than simply using cream cheese alone.
This recipe does not require a water bath for baking. The jury is still out on water baths and cheesecakes. Some recipes require it, some do not. This method works beautifully, so why complicate things? Bake your cheesecake at 325 for 50-55 minutes. The middle will be just set but still wobbly.
Turn off the heat, crack the oven door just slightly, and allow the cheesecake to cool down inside the oven for 30 minutes. At this point, the middle will be set and just firm. The cheesecake will continue to firm up nicely in the refrigerator when you cool it for a few hours before serving.
Low Carb Cheesecake Toppings
When I serve this low carb cheesecake, I love to do a bit of decoration. You will have leftover raspberry sauce for just this very reason. Smear it on the plate, or drizzle over a slice of cheesecake. A dollop of homemade vanilla whipped cream is also gorgeous. Add a few berries and you have a restaurant-quality dessert in the comfort of your own home.
How to make homemade sugar-free vanilla whipped cream
Pour ⅓ cup heavy whipping cream into a blender carafe. Add powdered erythritol to desired level of sweetness; I normally use about 2-3 teaspoons. Add a ½ tsp of pure vanilla extract. Blend until a thick cream forms and spoon on top of or to the side of your cheesecake.
Other Low Carb Keto Dessert Recipes you’ll love
Sugar-free White Chocolate Raspberry Cheesecake
Three amazing layers collide in this Sugar-free White Chocolate Raspberry Cheesecake to produce the perfect flavor combination: dark chocolate crust, a white chocolate marscapone cheese cake, and a tart rapsberry top. Rich, creamy, and decadent, this sugar-free dessert will be the perfect way to satisfy your sweet tooth.
- 4 tbsp butter, melted, plus more for greasing the pan
- 1 1/4 cup blanched, ground almond flour
- 2 tbsp unsweetened cocoa powder
- 3 tbsp granular erythritol
- 20 ounces (2 1/2 packages) full-fat cream cheese, softened
- 8 ounces marscapone cheese, room temperature
- 1/2 cup powdered erythritol
- 3 large eggs, room temperature
- 5 ounces white chocolate chips, melted
- 1 tsp pure vanilla extract
Raspberry Swirl Sauce
- 4 ounces fresh raspberries
- 2 tsp powdered erythritol
Preheat oven to 325 degrees. Generously butter a 9" springform pan. Set aside.
In a food processor, add almond flour, cocoa, and erythritol. Pulse to combine. Add melted butter. Pulse until a moist crumble forms. Turn out the contents into the prepared pan. Using your fingers, form an even crust on the bottom of the pan, pushing the dough all the way to the edges. Refrigerate the crust for 20 minutes.
Meanwhile, make the raspberry sauce. Combine raspberries and erythritol in a food processor. Puree until smooth. Press sauce through a fine mesh strainer and discard seeds and pulp, reserving the sauce in a small bowl for later.
In a large mixing bowl, beat the cream cheese and marscapone until light and fluffy. Add in the erythritol a little at a time until incorporated. Add eggs one at a time and mix after each addition. Add vanilla and melted chocolate and fold in with a rubber spatula until fully combined. Pour filling into the crust and even out the top. Drizzle with 3 tbsp raspberry sauce, use a toothpick to swirl the sauce into the filling. Reserve remaining sauce for serving.
Bake cheesecake for 50 minutes. The center should be just barely set and still wobble. Turn off the oven and open the door just a crack. Allow the cheesecake to sit in the oven for 30 minutes. Remove from the oven. The middle will be set, but not completely firm. Allow the cheesecake to cool for at least an hour before covering with plastic wrap and refrigerating for at least two hours.
Before serving, release the clasp to remove the sides of the pan. Slice, top, and serve.
Amount Per Serving: Calories: 316Total Fat: 30gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 101mgSodium: 116mgCarbohydrates: 6gNet Carbohydrates: 2gFiber: 4gSugar: 1gProtein: 7g
Nutrition is provided as a courtesy and calculated to the best of my ability using online databases. It is suggested that you perform your own check to ensure that a recipe fits within the scope of your dietary needs.
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