You’ll never believe this Raspberry Cheesecake is made without sugar! This decadent vanilla cheesecake features a raspberry swirl and homemade raspberry sauce.
While you can make other keto desserts such as keto brownies or cookies, cheesecake lends itself especially well to low-carb remakes. I mean, the main ingredient is cheese! Plus, because it’s not made with flour like so many other desserts, all you really have to replace is the sugar.
This keto raspberry cheesecake begins with a nutty crust made with almond flour, pecans, and butter instead of the traditional graham crackers. A basic vanilla cheesecake filling made with monkfruit is layered over the top, then swirled with homemade raspberry sauce.
If summer had an official cheesecake, this would be it. There’s bright berry flavor in each slice, and it’s perfect for garnishing with your favorite in-season berries and sprigs of fresh mint. You’re going to love this decadent, delicious dessert!
Why You’ll Love Keto Raspberry Cheesecake
This is going to be your new go-to low-carb cheesecake recipe. Here’s what makes it so good:
- Healthier. No sugar here! This dessert is made with keto-friendly monkfruit for a low-carb alternative.
- Customizable. Don’t like raspberries? No problem! You can easily switch up the flavors to use with whatever berries are in season.
- Delicious. This keto raspberry cheesecake is simply delicious! You won’t believe such a decadent dessert is completely sugar-free.
What You’ll Need
Here are all the ingredients you need to make this raspberry cheesecake. Scroll to the recipe card at the bottom of the page to see the exact amounts for each ingredient.
- Almond flour: Be sure to use almond flour, not almond meal. Almond flour is much finer.
- Pecans: Because you’ll be crushing them anyway, save some money and buy pecan pieces instead of expensive whole pecans.
- Butter: I use salted butter, but unsalted will work too.
- Confectioners’ monkfruit sweetener: if you aren’t worried abour carbs regular confectioners sugar will work.
- Cream cheese: Use the full-fat cream cheese that comes in bars, not tubs.
- Sour cream: full fat or light will work in this recipe.
- Eggs: size large eggs, allow these come to room temperature so they smoothly blend into the filling.
- Vanilla extract: adds richness and flavor to the cheesecake.
- Fresh raspberries: Frozen works too, but thaw them first.
How to Make Raspberry Cheesecake
In addition to the ingredients listed above you will also need mixing bowls, an electric mixer, a sauce pan and a spring form pan. Although it isn’t required I find using a liner in the springform pan makes life much easier. I’ve documented each step of the process so you can make this deliciously decadent cheesecake at home, just follow the steps below.
Make the Raspberry Sauce
Combine the raspberries, water, and sweetener in a small saucepan and bring the mixture to a simmer. Reduce the heat to low and allow the sauce to thicken, stirring occasionally, for about 10 minutes. Remove from heat. Next, allow the sauce cool slightly in the pan, then pour it through a fine mesh strainer to remove any seeds. This ensures a smooth sauce that will swirl perfectly.
Make the Crust
Preheat your oven to 350°F and line a 9-inch springform pan with parchment paper. Mix the almond flour, crushed pecans, butter, and monkfruit sweetener in a bowl. Press this into the bottom of the prepared pan. Be sure the crust is pressed tightly into an even layer. I like to use the bottom of a measuring cup to make sure the crust is tightly packed.
Make the Filling
Beat the cream cheese and monkfruit sweetener with an electric mixer until smooth. Beat in the sour cream and vanilla extract, then mix in the eggs one at a time on low speed. The key to a cheesecake that doesn’t crack is to not beat too much air into the filling. Once the mixture is combined stop mixing. If you continue to mix the mixture becomes light and fluffy meaning that there is too much air in the filling. As the cheesecake cooks the air will release which causes cracks.
Add Cheesecake Filling to Crust
Once the filling is nice and smooth it is ready to go in the pan. Be sure your springform pan is tightly secured and pour the filling over the crust. Use an offset spatula to spread the filling evenly across the crust.
Add Raspberry Swirl
Once the cheesecake is perpared you are ready to add the swirl! Spoon about 1/4 cup of the raspberry sauce in small drops all over the cheesecake. Use a butter knife or toothpick to swirl the sauce into the cheesecake. Be sure not to add too much raspberry sauce, the remaining sauce will be spooned over the finished cheesecake.
Bake and Chill
Place the pan in the oven and bake for 1 hour to 1 hour 10 minutes, or until the center is almost set. Run a knife around the rim of the pan to loosen the cake and let it cool before removing the rim. Refrigerate the cheesecake for 4 hours before serving.
After the cheesecake has chilled and been refrigerated several hours you are ready to enjoy! Plate the cheesecake slices with the remaining raspberry sauce, fresh raspberries, and whipped cream. If you want to try something extra decadent you can serve with a drizzle of dark chocolate ganache!
Tips and Variations
Here are some tips to help you make the perfect keto raspberry cheesecake—and some ideas for switching things up.
- Keep your cake from cracking. Cheesecakes like a hot, humid environment. Instead of baking in a water bath and risking water leaking through your pan, you can place a separate dish of water in the oven as the cheesecake cooks to prevent cracks from forming.
- Add different flavors. Lemon or orange zest are delicious additions to the cheesecake mixture; they add just a hint of citrus flavor without overpowering the raspberry and vanilla.
- Top it with ganache. Make a simple chocolate ganache with heavy cream and your favorite dark chocolate. Then pour it over the chilled cheesecake for some added decadence.
- Make it crustless. You can also skip the crust and just bake the filling. It doesn’t serve as neatly, but if you’re just baking a low-carb treat for yourself, it works!
What to Eat It With
You can drizzle chocolate sauce over the cheesecake before serving, or add sprigs of fresh mint and other seasonal berries like blueberries, blackberries, and strawberries. Peaches and nectarines also pair well with raspberries—you can dice them and simmer them in a pan until they get saucy and spoon them over the cheesecake.
How to Store Keto Raspberry Cheesecake
This keto raspberry cheesecake will keep in the refrigerator for up to 5 days. Store it covered in the pan or transfer it to an airtight container.
Can I Freeze This Recipe?
Yes, you can freeze the keto raspberry cheesecake. To do this, make sure it is completely cool before wrapping it in plastic wrap. It will keep for up to 3 months in the freezer. When ready to serve, let it thaw overnight in the refrigerator or for about 2 hours at room temperature before serving.
Keto Cheesecake FAQ
Yes, cheesecake can be considered a keto-friendly dessert when it’s made with a sugar-free sweetener like monkfruit. While it does contain some carbs from the crust and fruit, you can still enjoy it in moderation on a low-carb diet.
In my opinion, the best sugar substitute for cheesecake is monkfruit sweetener. It has a similar sweetness to sugar and can be used as an exact 1:1 replacement in most recipes, so your keto cheesecake will have the same texture as the original.
Yes, Philadelphia cream cheese is keto-friendly. Just be sure to buy the plain, full-fat cream cheese—not the sweetened or flavored kind that comes in tubs!
More Keto Dessert Recipes
- Cheesecake Bars (keto + low carb)
- Mocha Cheesecake
- Pecan Pie Cheesecake Bars (keto + low carb)
- No Bake Cheesecake (keto + low carb)
For the Crust
For the Vanilla Cheesecake
- 3 8-ounce packages of cream cheese
- 1/2 cup sour cream
- 1 cup confectioners Monkfruit Sweetener
- 3 eggs room temperature
- 2 teaspoons vanilla extract
For the Raspberry Sauce
- 2 cups fresh raspberries
- 1/4 cup water
- 1/3 cup confectioners monkfruit sweetener
To make the raspberry sauce
- Add the raspberries, water, and sweetener to a small saucepan. Once the sauce is simmering reduce the heat to low and allow it to reduce, stirring occasionally, for about 10 minutes.
- When the sauce has thickened remove from heat and set aside.
- Allow the sauce to cool. Once cooled slightly pour through a fine mesh strainer to remove any seeds. Set aside.
To make the Cheesecake
- Heat oven to 350°F.
- Mix almond flour, crushed pecans, butter, and monkfruit sweetener. Press onto the bottom of a parchment paper-lined 9-inch springform pan.
- Beat cream cheese monkfruit sweetener with an electric mixture until well combined. Add sour cream and vanilla extract; mix well.
- Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over the crust.
- Add about 1/4 cup of the raspberry sauce in small spoonfuls all over the cheesecake. Use a knife or toothpick to carefully swirl the sauce into the cheesecake. Reserve the remaining sauce for serving.
- Bake for 1 hour to 1 hour 10 min. or until the center is almost set. Run a knife around the rim of the pan to loosen the cake; cool before removing the rim.
- Refrigerate the cheesecake for 4 hours.
- Serve the cheesecake slices with the remaining raspberry sauce, fresh raspberries, and whipped cream.