This keto white chocolate raspberry cheesecake is the ultimate keto dupe – it’s so rich and delicious, no one would ever guess this cheesecake is keto! Made with white chocolate chips and an easy raspberry sauce, this is my all-time favorite low carb dessert, and it’s just so impressive. Perfect for the holidays or anytime.
What Makes This Recipe So Good
- I can’t say enough amazing things about this keto white chocolate raspberry cheesecake. Seriously! This is one of my favorite desserts, and I swear you can’t even tell that it’s keto… BUT IT IS!!! The filling is rich and creamy, the raspberry swirl is sweet and tangy, and the crust is buttery and crisp. It has the perfect traditional cheesecake taste and texture, but it’s gluten free, refined sugar free, and keto-friendly.
- There’s no need for a water bath with this cheesecake! Water baths are generally used to keep the cheesecake from cracking in the oven, and to keep it evenly baked and creamy. Well, this dessert sets up beautifully without having to fuss with a water bath, and letting it cool slowly to room temperature after baking keeps the cracks away.
- The hidden layer of raspberry sauce in the middle of the keto white chocolate cheesecake is a MUST! It carries that amazing raspberry flavor throughout the cheesecake without overpowering the rest of the dessert.
Swerve – My favorite keto sweetener! It’s a zero-calorie, low-glycemic, natural sweetener that measures just like sugar, and I use it in basically all of my favorite sweet keto recipes. This keto white chocolate raspberry cheesecake uses both granular Swerve and Confectioners’ Swerve for the perfect taste and texture.
Raspberries – Frozen raspberries make this sauce SUPER easy. You can use fresh raspberries if you want, though! If you’re using frozen, there’s no need to thaw them first. You just may need to boil the sauce a little longer to thicken it up as much as you want. You could also try strawberries, blackberries, or blueberries in place of the raspberries!
Keto White Chocolate Chips – Truly amazing that we exist in the same timeline as keto white chocolate chips. My favorite brands are Lily’s and ChocZero, but you can use another keto-friendly chocolate brand if you like!
- Careful not to marble the top of the cheesecake too much. If you do, the top layer will just end up (a very pretty shade of) pink. It’ll taste amazing, of course, but it won’t have the same visual impact.
- You can totally turn this into keto white chocolate raspberry cheesecake bars if you want! Follow the instructions as written and just bake the cheesecake in a square 9×9 pan. After you’ve refrigerated the cheesecake overnight, slice it into as many bars as you’d like.
- There’s a lot of “don’t’s” in this keto white chocolate raspberry cheesecake recipe. 1) Don’t overmix the filling. If you do, it’ll puff up in the oven and most likely crack. 2) Don’t overbake the crust. If you do, it’ll end up dry (or worse – burnt!). 3) Don’t overcook the white chocolate. TRUST ME on this one. The taste and texture will be SO wrong. 4) Don’t overcook the cheesecake itself. The center should be a little jiggly still. It’ll set up more as it cools.
- Speaking of the chocolate chips… Make sure both the bowl and the silicone spatula you use to stir are COMPLETELY dry before adding the chips – even the tiniest bit of moisture will make the chocolate seize up. If you have trouble melting the white chocolate chips, you can add a little cocoa butter or coconut oil to the bowl.
- We use two types of Swerve in our keto white chocolate raspberry cheesecake. If you don’t have, or don’t want to buy, both granular and Confectioners’ Swerve, here’s a trick. You can run the granular Swerve through a food processor, high speed blender, or coffee grinder until it’s nice and powdery – et voila! DIY Confectioners’ Swerve! Just make sure to blend it fully, otherwise your cheesecake filling will be gritty.
You’ll Love These Keto Recipes, Too!
- Keto Pumpkin Cheesecake
- Keto Chicken Pot Pie
- Easy Keto Pumpkin Pie
- Keto Shortbread Cookies
- Keto Lemon Bars
- Cream Cheese Fat Bombs (Keto Cheesecake Balls)
- Keto Cream Cheese Frosting
For the Keto Cheesecake Crust
For the Keto Raspberry Sauce
- 1 10-ounce package frozen raspberries
- 2 tablespoons granular Swerve
- ¼ teaspoon xanthan gum
- ½ cup water at room temperature
For the Keto Cheesecake
- 9 ounces keto white chocolate chips like Lily's or ChocZero
- 3 8-ounce packages cream cheese at room temperature, Philadelphia Original preferred
- ¾ cup Confectioners' Swerve plus ¼-½ more if desired
- 3 large eggs at room temperature
- 1 teaspoon vanilla extract
- Medium bowls (2)
- Silicone spatulas
- 9-inch springform pan
- medium saucepan
- Fine mesh sieve
- Medium microwave-safe bowl
- Large bowl
- Hand mixer or stand mixer
- Plastic wrap
- Preheat oven to 325° Fahrenheit. Lightly grease springform pan and set aside.
For the Keto Cheesecake Crust
- In medium bowl, stir together almond flour, melted butter, granular Swerve, salt, cinnamon, and vanilla extract until dough is well combined and slightly crumbly. Press dough mixture into bottom of springform pan, forming an even layer.
- Place pan in preheated oven and bake approximately 8 minutes, until crust just starts to turn golden, being very careful not to overbake. Remove pan from oven and let crust cool at least 10 minutes.
For the Keto Raspberry Sauce
- In medium saucepan, stir together frozen raspberries, granular Swerve, xanthan gum, and water.
- Bring mixture to boil and cook 5 minutes or until sauce is thick.
- Remove saucepan from heat. Place fine mesh sieve over empty medium bowl and pour sauce through sieve to remove any seeds. Set strained raspberry sauce aside to cool.
For the Keto Cheesecake
- In medium microwave-safe bowl, microwave white chocolate chips at 50% power for 30 seconds. Stir chocolate chips. Continue microwaving chocolate at 50% power in 20 second bursts, stirring after each burst, until chocolate is just melted. Be very, very careful not to overcook chocolate.
- In large bowl, mix together softened cream cheese and Confectioners' Swerve with mixer until mixture is smooth.
- One at a time, crack and beat each egg into cream cheese mixture, fully incorporating one egg before adding another.
- Slowly mix in vanilla extract and melted white chocolate chips until fully combined.
- Once combined, pour half of white chocolate cheesecake mixture into springform pan on top of cooled crust. Spoon 3 tablespoons of raspberry sauce over first layer of cheesecake mixture.
- Pour remaining cheesecake mixture into springform pan. Spoon 3 more tablespoons of raspberry sauce over top of cheesecake. If desired, drag tip of knife through top of cheesecake to create marbled effect or other designs.
- Place springform pan in oven on middle rack. Bake at 325° Fahrenheit for 45 to 55 minutes. Remove cheesecake from oven when center is almost set but still jiggly. Be careful not to overcook.
- Let cheesecake cool to room temperature to prevent cracking. Once completely cooled, cover springform pan with plastic wrap and place in refrigerator for at least 8 hours. After 8 hours, slice and serve chilled with remaining raspberry sauce.
- Cream Cheese: Your favorite brand of cream cheese will work here. I recommend Philadelphia Original because it has the lowest carb content of any brand I’ve found so far. Use a full fat cream cheese to avoid any added sugars..
- Confectioners’ Swerve: If you don’t have (or don’t want to buy) Confectioners’ Swerve, you can make your own using the granular Swerve. Just run it through a food processor, coffee grinder, or high speed blender until powdery.
- Raspberry Sauce Swirl: Make sure the raspberry sauce is cooled before swirling it into the cheesecake filling.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.