No Bake Keto White Chocolate & Raspberry Cheesecake

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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Step-by-step

1. 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.

   

2. 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.

   

3. 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.

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

   

5. 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.

   

6. 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.

   

Recipe

No Bake Keto White Chocolate & Raspberry Cheesecake

★★★★★4.6 (79 ratings)

Sugar-free white chocolate cheesecake swirled with tangy raspberry cream. This light and airy low-carb dessert ...

Hands on

15m

Overall

2h

Servings

8

4.2 g

Net carbs

3.9 g

Protein

28.2 g

Fat

295

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings16 servings24 servings32 servings

US + metricMetricUS

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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

1. 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.

2. 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.

3. 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.

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

5. 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.

6. 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

Carbs 6%Protein 6%Fat 88% of calories

Net carbs

4.2 g

Total carbs

14.8 g

Fiber

4.6 g

Sugars

4.2 g

Protein

3.9 g

Fat

28.2 g

Saturated fat

17.9 g

Calories

295 kcal

Sodium

110 mg · 4.78% RDA

Magnesium

11 mg · 2.78% RDA

Potassium

136 mg · 6.82% EMR

Nutrition by ingredient

Per about 120 g/ 4.2 oz	Net carbs	Protein	Fat	kcal
Water, still	0 g	0 g	0 g	0
Gelatin powder, thickening agent, unsweetened	0 g	0.1 g	0 g	0
Raspberries, frozen (unsweetened)	1.2 g	0.4 g	0.1 g	9
Erythritol (natural low-carb sweetener)	0.3 g	0 g	0 g	1
Cream, heavy whipping, pouring, full-fat (30-40% fat)	1.2 g	0.9 g	17.1 g	165
Cream cheese, soft (full-fat)	0.9 g	2 g	7.9 g	69
Vanilla extract, sugar-free, alcohol-based	0 g	0 g	0 g	1
White Chocolate, sugar-free, ChocZero	0.6 g	0.6 g	3.1 g	50
Total	4.2 g	3.9 g	28.2 g	295

Serving size about 120 g/ 4.2 oz

• Gluten free
• Egg free
• Nut free
• Nightshade free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free