This smooth and creamy Keto White Chocolate and Raspberry Cheesecake with a decadent no-bake filling, sweet raspberry swirl and a buttery gluten-free crust makes a beautiful presentation!

Jump to:

• ❤️ Why You’ll Love this Low Carb Cheesecake Recipe
• 🛒 What’s in Keto White Chocolate Cheesecake
• 🔪 How to Make Keto Cheesecake
• Is it OK to Eat Cheesecake on Keto?
• What is a Good Sugar Substitute for Cheesecake?
• What Can I Use Instead of Raspberries
• Tips for Making the Best No-Bake Cheesecake Filling
• Can You Freeze Leftover Cheesecake?
• Can I Make This Low Carb Cheesecake Without a Crust?
• More Keto Cheesecake Recipes

❤️ Why You’ll Love this Low Carb Cheesecake Recipe

• Tasty no-bake cheesecake filling with white chocolate 
• Swirl of sugar-free raspberry sauce for added flavor
• Beautiful presentation, perfect for special occasions 
• Family friendly, sugar-free and gluten-free
• Easy flaky Keto friendly crust

This recipe features a white chocolate cheesecake filling that's easy to make with just a few simple ingredients. An eye-catching, bright red raspberry swirl is added making this a dessert that's ideal for holidays, summer parties or any special occasion.

The great thing about this incredibly impressive dessert is that because it has no bake filling, it doesn't require a fussy water bath or gelatin to help it set up, unlike some complicated cheesecake recipes. You just mix it, pour it and chill it.

One of the things that you'll love most about this recipe is how the homemade raspberry sauce adds a pop of refreshing flavor to sweet white chocolate cheesecake filling. If you love that flavor combination as much as I do, you should also try this Keto White Chocolate Raspberry Mousse.

🛒 What’s in Keto White Chocolate Cheesecake

• Keto Pie Crust
• Cream cheese
• Keto Raspberry Sauce
• Heavy cream
• Monk fruit/allulose
• Sugar-free white chocolate chips
• Sour cream
• Vanilla extract
• Salt

*Exact measurements are listed in the recipe card below.

🥣 Recommended Tools

• Tart pan or pie dish
• Mixing bowl
• Hand mixer
• Fine mesh sieve

🔪 How to Make Keto Cheesecake

Prepare the Keto Raspberry Sauce, then puree in a food processor and strain all the seeds using a fine mesh sieve. 

Chill in the fridge while you make the tart crust. You will only need about ½ cup for this recipe, so you should have ¼ cup leftover. 

Tip: You use can the leftover sauce for a smoothie, pour it over cheesecake fluff, waffles, pancakes, chaffles or even mix it into your favorite vinaigrette.

Prepare the Keto Pie Crust in a nonstick tart pan with a removable bottom or pie dish.  Once baked, remove it from the oven and allow it to cool at room temperature.

Tip: If the edges brown too quickly, gently cover them with aluminum foil or with a pie crust protector which is what I used.

While the tart crust is baking, you can prepare the Keto cheesecake filling mixture.  Add the white chocolate chips to a microwave safe bowl and heat for 30 seconds. 

Stir and continue heating in 10 second increments until the chocolate is melted and smooth.  Set aside to cool slightly.

Add the cream cheese to a large mixing bowl and fluff up using a hand mixer.

Add in the sour cream, heavy cream, sweetener, melted white chocolate, vanilla extract and salt. 

Mix until well combined and completely smooth. Pour the sugar free cheesecake filling into the cooled Keto cheesecake crust and smooth the top using an offset spatula.

Take the strained raspberry sauce and add random dollops over the top of the cheesecake filling.

Using a butter knife, gently swirl around the dollops until you have a swirled pattern.

Tip: Here's a fun idea! If you're making this for someone special that you love, add the raspberry sauce in perfect round drops in a circle. Then take the knife and drag it through each drop one time, the result will be little hearts all over!

Chill the cheesecake in the fridge and allow to set for at least 4 hours before cutting into and serving.

Tip: This step is critical because if you don't allow enough time for the cheesecake to set, when you cut into it, it will be runny.

Is it OK to Eat Cheesecake on Keto?

Cheesecake is one dessert that is easily adaptable into a Keto friendly version. The ingredients that make cheesecake so rich and creamy, like cream cheese and sour cream, are a really good source of healthy fat for those following Keto. The almond flour pie crust is also Keto-friendly.

For the average traditional cheesecake there can be anywhere from 35 -70+ carbs per serving. With just a few low carb substitutions, this cheesecake recipe only has 4 net carbs per serving!

What is a Good Sugar Substitute for Cheesecake?

There are several great brands of sugar substitutes, but for this recipe, I use an allulose and monk fruit sweetener blend that tastes so close to regular sugar, it's very hard to tell the difference.

What Can I Use Instead of Raspberries

Not a fan of raspberries? No worries! You can use this Strawberry Sauce or Blueberry Sauce. Or for a totally different twist, you can use some of this Keto Salted Caramel Sauce or this sugar-free Chocolate Sauce swirled into the filling.

Tips for Making the Best No-Bake Cheesecake Filling

• Full fat cream cheese: when you’re making a no-bake cheesecake, you must use full-fat cream cheese. Low fat cream cheese will not firm up enough to give the dessert a firm cheesecake texture.

• Room temp cream cheese: to create a smooth, clump free filling, make sure you use room temperature cream cheese.

• Don’t overmix the filling: once the filling is nice and smooth, stop mixing. If you overmix ingredients like the sour cream, they can begin to break down.

• Use the right pan: using a tart pan allows the cheesecake to turn loose easily, preventing your crust from breaking.

• Don’t rush the chill time: because you start out with room temperature cream cheese, you have to leave the cheesecake in the fridge long enough for it to firm up. For best results, allow at least 4 hours for it to reach firm cheesecake texture.

Can You Freeze Leftover Cheesecake?

You sure can! For best results, place the cheesecake into the freezer, uncovered, on a lined sheet pan for about an hour or until it’s very firm. Then wrap tightly in plastic wrap, followed by a layer of aluminum foil, and into the freezer. You can freeze individual slices instead, using the same method.

Can I Make This Low Carb Cheesecake Without a Crust?

If you have a nut allergy or just prefer to omit the crust, you can add the filling to ramekins and serve it more like a cheesecake mousse.

More Keto Cheesecake Recipes

• Salted Caramel Cheesecake Bars
• Mini Cheesecakes with Raspberry Sauce
• Lemon Cheesecake Mousse
• Blackberry Cheesecake Bars
• Cheesecake with Strawberry Sauce
• Vanilla & Chocolate Cheesecake Bars
• Keto Cheesecake Fat Bombs