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keto raspberry cheesecake bars
Mirha Pretty

Raspberry White Chocolate Keto Cheesecake

This raspberry white chocolate keto cheesecake is a rich, creamy, and low-carb dessert that blends sweet white chocolate flavor with a tangy raspberry swirl. Made with a buttery almond flour crust and a silky cream cheese filling, it delivers a perfect balance of sweetness and freshness. Packed with healthy fats and indulgent taste, it’s ideal for special occasions or a luxurious keto treat.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8
Course: Dessert
Cuisine: Keto / American
Calories: 360
Ingredients Method Notes

Ingredients
  

  • 2 cups almond flour
  • ¼ cup melted butter
  • 2 tbsp keto sweetener
  • 3 blocks cream cheese softened
  • ¾ cup keto sweetener
  • 3 large eggs
  • 1 tsp vanilla extract
  • ½ cup heavy cream
  • ⅓ cup white chocolate keto-friendly, melted
  • ½ cup raspberries mashed

Method
 

  1. Preheat oven to 160°C (320°F) and grease a springform pan.
  2. Mix almond flour, melted butter, and sweetener, then press into the pan for the crust.
  3. Bake crust for 10 minutes and let it cool.
  4. Beat cream cheese and sweetener until smooth.
  5. Add eggs one at a time, mixing gently.
  6. Stir in vanilla extract, heavy cream, and melted white chocolate.
  7. Pour most of the batter over the crust.
  8. Drop raspberry puree on top and swirl with a knife.
  9. Bake for 40 minutes, then cool completely.
  10. Refrigerate for at least 4 hours before serving.

Notes

  • Use fresh or frozen raspberries (thawed) for best flavor.
  • Avoid overmixing to keep the texture smooth.
  • Chill overnight for a richer taste and firmer texture.

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