No Bake Raspberry Lemon Cheesecake (Low Carb)

Keto Recipes

No bake cheesecakes are so easy to make. You can change the flavor easily. Different berries can be used. You could also use a flavored gelatin that is sugar free. This recipe uses a plain gelatin and gets its flavor from the lemon and raspberries.

It is a nice light dessert for summer time. The nuts in the crust add nice texture to the cheesecake. Since it is not baked you could leave out the nuts and just use a little more almond flour till you have the right texture. This would be for people who do not like nuts.

Servings: 10

Slices

Nutritional Info (Per Serving)

Calories Fats (g) Protein (g) Net Carbs (g)
363.0 33.5 9.0 5.2

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Ingredients

Instructions

  1. Make sure butter is room temperature. Place all the crust ingredients into a food processor and process about 20 seconds.
  2. Press the dough with your hands into a 9 inch springform pan. Spread out evenly to form the crust.
  3. Add the gelatin and boiling water into a bowl and stir until gelatin is dissolved.
  4. Add the raspberries to a pot with the water and bring to a boil. Crush the berries with a fork and then add the gelatin to the pot. Remove from the heat and set aside.
  5. In a large bowl, whip the cream cheese and sour cream together. Continue to beat while adding the lemon juice, stevia, and heavy cream.
  6. Add in half of the berries mixture along with the zest of a lemon. Beat until smooth and it becomes a pink color.
  7. Pour the batter over the crust and smooth it out with a spatula.
  8. Place in fridge for an hour. After an hour pour the rest of the berries over the cheesecake. Place in the fridge for another 3 hours. Cheesecake is ready when completely set.

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