Raspberry Cheesecake

You’ll never believe this Raspberry Cheesecake is made without sugar! This decadent vanilla cheesecake features a raspberry swirl and homemade raspberry sauce.


For the Crust: - Almond flour - Pecans - Butter - Monkfruit sweetener For the Vanilla Cheesecake: - Cream cheese - Monkfruit Sweetener - Eggs - Vanilla extract

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.


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.


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.


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