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A slice of keto white chocolate raspberry cheesecake slightly removed from the rest of the cheesecake
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Keto White Chocolate Raspberry Cheesecake

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.
Course Dessert
Cuisine American, Keto
Keyword christmas, low glycemic, valentine's day
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Chill Time 8 hours
Total Time 9 hours 45 minutes
Servings 12 slices
Calories 468kcal

Equipment

  • Oven
  • Medium bowls (2)
  • Silicone spatulas
  • 9-inch springform pan
  • medium saucepan
  • Fine mesh sieve
  • Medium microwave-safe bowl
  • Microwave
  • Large bowl
  • Hand mixer or stand mixer
  • Knife
  • Plastic wrap
  • Refrigerator

Ingredients

For the Keto Cheesecake Crust

  • 2 cups almond flour
  • cup butter measured, then melted (but not hot)
  • 3 tablespoons granular Swerve
  • 1 pinch salt
  • 1 pinch cinnamon
  • 1 teaspoon vanilla extract

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

Instructions

  • 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.

Notes

  • 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.
 
Recipe yields approximately 12 servings. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using ingredients listed. 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 12. Result will be the weight of one serving.

Nutrition

Serving: 1slice | Calories: 468kcal | Carbohydrates: 40g | Protein: 11g | Fat: 41g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 304mg | Potassium: 249mg | Fiber: 9g | Sugar: 4g | Vitamin A: 233IU | Vitamin C: 6mg | Calcium: 133mg | Iron: 2mg | Erythritol: 22g | Net Carbs: 9g