Yaidy Santiago 
This no bake raspberry chocolate cheesecake is creamy, light, and incredibly delicious!
No-Bake Raspberry Chocolate Cheesecake
Perfectly sweet, creamy, and most importantly, low carb! This no-bake dessert is a holiday showstopper that’s sure to make your celebrations sweeter, without the added sugar.
Ingredients
Crust
- 1 1/2 cups almond flour
- 1/2 cup sweetener (I use erythritol), powdered
- 1/4 cup unsalted butter, melted
- 1 1/2 tsp vanilla extract
- 1 tsp cinnamon powder
Cheesecake Filling
- 12 oz (1 1/2 blocks) cream cheese softened
- 1 cup + 2 tbsp sweetener (I use erythritol), powdered
- 1 tbsp vanilla extract
- 1/4 tsp lemon juice
- 1 cup heavy cream
- 1 tbsp unflavored gelatin powder
- 2 tbsp warm water
- 1/4 cup sugar-free raspberry jam
SF Raspberry Jam
- 1 1/2 cups frozen raspberries
- 1/4 cup granular sweetener (I used erythritol)
- 1/4 tsp lemon juice
Dark Chocolate Ganache
- 1 cup heavy cream
- 1/2 cup Lily's Dark Chocolate Baking Chips
Toppings
- Sugar-free whipped cream
- Fresh raspberries
- Lily's Sea Salt Extra Dark Chocolate Bar pieces
Instructions
- For the raspberry jam. In a small saucepan over medium-low heat. Add frozen raspberries, lemon juice, and sweetener. Give it a mix and let it cook for 10 minutes, mixing occasionally. Turn off the heat and let it cool completely.
- For the crust. In a medium-sized mixing bowl, add almond flour, cinnamon powder, powder sweetener, vanilla extract, and melted unsalted butter. Mix until thoroughly combined.
- In a parchment-lined round 6-inch springform pan, add the crumble and press it evenly to the bottom of the pan. Make sure it is flat against the sides of the pan. Set aside.
- To make the filling. In a small bowl, add unflavored gelatin powder and warm water. Mix together until incorporated. Set aside.
- In a large mixing bowl, add softened cream cheese and beat with an electric mixer until creamy. For about 1 minute. Then, add heavy cream and beat again until soft peaks form. Add vanilla extract, lemon juice, and powdered sweetener. Beat until fully incorporated.
- Place the gelatin mixture in the microwave for 30 seconds or until melted. Give it a mix and pour it into the cheesecake filling. Beat immediately until fully incorporated and stiff peaks form.
- Divide the mixture in half into a separate bowl. Then add raspberry jam to one half and mix until fully incorporated.
- Scoop the mixture on top of the crust. Alternate raspberry and vanilla scoops until all the mixture has been added. Then insert a butter knife into the filling without puncturing the crust. Make swirl motions in all directions. Remove the knife and tap the cheesecake against the countertop to remove air bubbles and flatten the top.
- Place the cheesecake in the fridge for at least 5 hours or preferably overnight.
- To make the dark chocolate ganache. Add heavy cream to a small microwave-safe bowl and microwave until right before the boiling point. Add Lily’s Dark Chocolate Baking Chips and cover the bowl for 2 minutes. Whisk gently until the chocolate has melted and is fully incorporated.
- Pour the ganache over the cheesecake and smooth it out using a spoon or rubber spatula.
- For garnish. Add sugar-free whipped cream, fresh raspberries, and pieces of Lily’s Sea Salt Extra Dark Chocolate Bar. Enjoy!
Notes
💕Nutritional Values/ Per Serving:
Calories 267 / Total Fat 24.9g / Total Carbohydrate 7.6g / Dietary Fiber 1.4g
/ Protein 4.1g / Sodium 141mg / Net Carbs 6.2g
/ Protein 4.1g / Sodium 141mg / Net Carbs 6.2g
