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If you like no-bake cheesecakes, you will love this light and airy keto dessert. Just like our Fluffy Keto Strawberry Cream, this low-carb treat has no crust to make preparation easier. Fluffy layers of white chocolate flavored cheesecake are combined with tangy raspberry cream. Simply delicious!
Hungry for more? With the upcoming spooky season, make sure to check out our Halloween inspired Keto Chocolate & Mint Cheesecake Fluff!
Where to Buy Sugar-Free White Chocolate
You can use sugar-free white chocolate sweetened with low-carb sweeteners such as Erythritol, FOS or Xylitol. If you live in the US, Choc Zero White Chocolate Chips or Lily's White Chocolate Chips are a great keto option. I can't get it in the UK so I used white chocolate sweetened with Xylitol.
Make sure to avoid chocolate sweetened with Sorbitol, Maltitol or IMOs as these seemingly low-carb options are not keto-friendly and would most likely spike your blood sugar.
If you can't find a healthy low-carb option, you can make your own sugar-free white chocolate like this Keto White Chocolate. If you use heavy cream powder and powdered Allulose, it's the closest you will ever get to regular white chocolate!
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Hands-on Overall
Serving size about 120 g/ 4.2 oz
Nutritional values (per about 120 g/ 4.2 oz)
Net carbs4.2 grams
Protein3.9 grams
Fat28.2 grams
Calories295 kcal
Calories from carbs 6%, protein 6%, fat 88%
Total carbs8.8 gramsFiber4.6 gramsSugars4.2 gramsSaturated fat17.9 gramsSodium110 mg(5% RDA)Magnesium11 mg(3% RDA)Potassium136 mg(7% EMR)
Ingredients (makes 8 servings)
- 3 tbsp water (45 ml)
- 1 1/2 tsp gelatin powder
- 1 1/2 cups fresh or frozen raspberries (225 g/ 8 oz)
- 1/4 cup granulated Erythritol, Swerve or Allulose (50 g/ 1.8 oz)
- 1 1/2 cup heavy whipping cream (360 ml/ 12 fl oz)
- 225 g full-fat cream cheese or mascarpone cheese (8 oz)
- 1 tsp sugar-free vanilla extract
- 1/2 cup sugar-free white chocolate chips (70 g/ 2.5 oz) - you can make your own
Instructions
- In a small cup or bowl, sprinkle the gelatin over 3 tbsp (45 ml) cold water and let stand for a couple minutes to soften.
- Place the raspberries (fresh or frozen) into a saucepan. Add the sweetener (Erythritol or Allulose) and gelatin, and gently heat up over a medium-low heat until the bloomed gelatin is fully dissolved. Take off the heat and stir in a third of the heavy whipping cream ( 1/2 cup/ 120 ml). Set aside to cool down to room temperature.
- Meanwhile, place the remaining 1 cup (240 ml) heavy whipping cream into a small sauce pan and gently heat up. Add the chocolate chips and vanilla and cook over a medium-low heat while stirring, until the chocolate is completely melted. Take off the heat and set aside to cool down to room temperature. You can speed this up by cooling the mixture in a larger pot filled with ice water.
- Once cool, add the cream cheese (or use mascarpone) and beat until smooth and creamy.
- Pour about a quarter of the white chocolate cheesecake mixture into the center of a container or a pie dish. Right in the middle, pour about a quarter of the raspberry mixture and continue in an alternating order until all of the white chocolate cheesecake mixture and the raspberry mixture are used up. Gently swirl through the last 2 layers with the back of a spoon.
- Refrigerate for at least an hour or until fully set. To serve, spoon into a bowl and optionally serve with extra raspberries. To store, refrigerate for up to 5 days.
White Chocolate & Raspberry Cheesecake
Step by Step
Ingredients
- 3 tbsp water (45 ml)
- 1 1/2 tsp gelatin powder
- 1 1/2 cups fresh or frozen raspberries (225 g/ 8 oz)
- 1/4 cup granulated Erythritol, Swerve or Allulose (50 g/ 1.8 oz)
- 1 1/2 cup heavy whipping cream (360 ml/ 12 fl oz)
- 225 g full-fat cream cheese or mascarpone cheese (8 oz)
- 1 tsp sugar-free vanilla extract
- 1/2 cup sugar-free white chocolate chips (70 g/ 2.5 oz) - you can make your own
Instructions
- In a small cup or bowl, sprinkle the gelatin over 3 tbsp (45 ml) cold water and let stand for a couple minutes to soften.
- Place the raspberries (fresh or frozen) into a saucepan. Add the sweetener (Erythritol or Allulose) and gelatin, and gently heat up over a medium-low heat until the bloomed gelatin is fully dissolved. Take off the heat and stir in a third of the heavy whipping cream ( 1/2 cup/ 120 ml). Set aside to cool down to room temperature.
- Meanwhile, place the remaining 1 cup (240 ml) heavy whipping cream into a small sauce pan and gently heat up. Add the chocolate chips and vanilla and cook over a medium-low heat while stirring, until the chocolate is completely melted. Take off the heat and set aside to cool down to room temperature. You can speed this up by cooling the mixture in a larger pot filled with ice water.
- Once cool, add the cream cheese (or use mascarpone) and beat until smooth and creamy.
- Pour about a quarter of the white chocolate cheesecake mixture into the center of a container or a pie dish. Right in the middle, pour about a quarter of the raspberry mixture and continue in an alternating order until all of the white chocolate cheesecake mixture and the raspberry mixture are used up. Gently swirl through the last 2 layers with the back of a spoon.
- Refrigerate for at least an hour or until fully set. To serve, spoon into a bowl and optionally serve with extra raspberries. To store, refrigerate for up to 5 days.
Nutrition (per serving, about 120 g/ 4.2 oz)
Calories295kcal
Net Carbs4.2g
Carbohydrates8.8g
Protein3.9g
Fat28.2g
Saturated Fat17.9g
Fiber4.6g
Sugar4.2g
Sodium110mg
Magnesium11mg
Potassium136mg
Detailed nutritional breakdown (per about 120 g/ 4.2 oz)
| Total per about 120 g/ 4.2 oz |
| 4.2 g | 3.9 g | 28.2 g | 295 kcal |
| Water, still |
| 0 g | 0 g | 0 g | 0 kcal |
| Gelatin powder, thickening agent, unsweetened |
| 0 g | 0.1 g | 0 g | 0 kcal |
| Raspberries, frozen (unsweetened) |
| 1.2 g | 0.4 g | 0.1 g | 9 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.3 g | 0 g | 0 g | 1 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 1.2 g | 0.9 g | 17.1 g | 165 kcal |
| Cream cheese, soft (full-fat) |
| 0.9 g | 2 g | 7.9 g | 69 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 1 kcal |
| White Chocolate, sugar-free, ChocZero |
| 0.6 g | 0.6 g | 3.1 g | 50 kcal |
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