What Makes This Recipe So Good
I can’t say enough amazing things about this keto white chocolate raspberry cheesecake. Seriously! This is one of my favorite desserts, and I swear you can’t even tell that it’s keto… BUT IT IS!!! The filling is rich and creamy, the raspberry swirl is sweet and tangy, and the crust is buttery and crisp. It has the perfect traditional cheesecake taste and texture, but it’s gluten free, refined sugar free, and keto-friendly.There’s no need for a water bath with this cheesecake! Water baths are generally used to keep the cheesecake from cracking in the oven, and to keep it evenly baked and creamy. Well, this dessert sets up beautifully without having to fuss with a water bath, and letting it cool slowly to room temperature after baking keeps the cracks away.The hidden layer of raspberry sauce in the middle of the keto white chocolate cheesecake is a MUST! It carries that amazing raspberry flavor throughout the cheesecake without overpowering the rest of the dessert.
Key Ingredients
Swerve – My favorite keto sweetener! It’s a zero-calorie, low-glycemic, natural sweetener that measures just like sugar, and I use it in basically all of my favorite sweet keto recipes. This keto white chocolate raspberry cheesecake uses both granular Swerve and Confectioners’ Swerve for the perfect taste and texture.Raspberries – Frozen raspberries make this sauce SUPER easy. You can use fresh raspberries if you want, though! If you’re using frozen, there’s no need to thaw them first. You just may need to boil the sauce a little longer to thicken it up as much as you want. You could also try strawberries, blackberries, or blueberries in place of the raspberries!Keto White Chocolate Chips – Truly amazing that we exist in the same timeline as keto white chocolate chips. My favorite brands are Lily’s and ChocZero, but you can use another keto-friendly chocolate brand if you like!
Chef’s Tips
Careful not to marble the top of the cheesecake too much. If you do, the top layer will just end up (a very pretty shade of) pink. It’ll taste amazing, of course, but it won’t have the same visual impact.You can totally turn this into keto white chocolate raspberry cheesecake bars if you want! Follow the instructions as written and just bake the cheesecake in a square 9×9 pan. After you’ve refrigerated the cheesecake overnight, slice it into as many bars as you’d like.There’s a lot of “don’t’s” in this keto white chocolate raspberry cheesecake recipe. 1) Don’t overmix the filling. If you do, it’ll puff up in the oven and most likely crack. 2) Don’t overbake the crust. If you do, it’ll end up dry (or worse – burnt!). 3) Don’t overcook the white chocolate. TRUST ME on this one. The taste and texture will be SO wrong. 4) Don’t overcook the cheesecake itself. The center should be a little jiggly still. It’ll set up more as it cools.Speaking of the chocolate chips… Make sure both the bowl and the silicone spatula you use to stir are COMPLETELY dry before adding the chips – even the tiniest bit of moisture will make the chocolate seize up. If you have trouble melting the white chocolate chips, you can add a little cocoa butter or coconut oil to the bowl.We use two types of Swerve in our keto white chocolate raspberry cheesecake. If you don’t have, or don’t want to buy, both granular and Confectioners’ Swerve, here’s a trick. You can run the granular Swerve through a food processor, high speed blender, or coffee grinder until it’s nice and powdery – et voila! DIY Confectioners’ Swerve! Just make sure to blend it fully, otherwise your cheesecake filling will be gritty.
You’ll Love These Keto Recipes, Too!
Keto Pumpkin CheesecakeKeto Chicken Pot PieEasy Keto Pumpkin PieKeto Shortbread CookiesKeto Lemon BarsCream Cheese Fat Bombs (Keto Cheesecake Balls)Keto Cream Cheese Frosting
