No Bake Keto White Chocolate & Raspberry Cheesecake

Step 1In a small cup or bowl, sprinkle the gelatin over 3 tbsp (45 ml) cold water and let stand for a couple minutes to soften.

Step 2Place 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.

Step 3Meanwhile, 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.

Step 4Once cool, add the cream cheese (or use mascarpone) and beat until smooth and creamy.

Step 5Pour 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.

Step 6Refrigerate 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.