This creamy low carb white chocolate cheesecake with raspberries is an easy no bake dessert full of flavour. A dark chocolate base holds a creamy cheesecake with swirls of raspberries.
Raspberries and chocolate are a great flavour combination but I normally use dark chocolate because of the lower sugar content. Much to my delight, there is now a low carb sugar free white chocolate from Lilys! Even more delightful (and shocking) is that a store here now sells it!!
How to make low carb white chocolate cheesecake
This is a no bake cheesecake which means that I did not use any eggs. The cheesecake is simply:
- 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.
For the base I used almond flour with unsweetened cocoa. Add melted butter with a dash of sweetener.
Recipe Tips & Suggestions
If you want a lighter swirl of raspberries, halve the amount in the recipe. Mine did seem to sink a bit but it made for a colourful cheesecake when sliced.
The chilled white chocolate should help the cheesecake set firm. IF your cheesecake looks a bit wobbly after chilling over night, pop it in the freezer for 30 - 60 minutes to firm before slicing.
More low carb no bake desserts
Raspberry & Chocolate Cheesecake Mousse
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White Chocolate Raspberry Cheesecake
Ingredients
Cheesecake Base
- ¼ cup cocoa powder unsweetened
- 2 cups almond flour
- 6 tablespoons butter melted
- 2 tablespoons allulose
Cheesecake
- 4 oz white chocolate
- 16 oz cream cheese softened
- 1 ¼ cups cream heavy
- ¼ cup allulose
- 1 teaspoon vanilla extract
- 1 cup raspberries fresh or frozen (defrosted)
Instructions
Make the Cheesecake Base
- In 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.
Make the Cheesecake
- Break 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.
- 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.
- Cover and place the cheesecake in the fridge overnight to firm. (Or at least 8 hours).
- Decorate with raspberries and grated sugar free white chocolate
Notes
YOUR OWN NOTES
