Sugar-Free Raspberry Cheesecake

Indulge guilt-free with this luscious Sugar-Free Raspberry Cheesecake, a perfect dessert for those seeking a healthier sweet treat without sacrificing flavor. Featuring a buttery almond flour crust sweetened with a sugar substitute, this low-carb cheesecake boasts a creamy filling made with rich cream cheese, tangy Greek yogurt, and a hint of zesty lemon juice. Crowned with a vibrant homemade raspberry topping, it’s a delightful combination of refreshing fruitiness and velvety decadence. Designed to be sugar-free yet satisfying, this recipe is ideal for low-carb or keto lifestyles and special occasions alike. Easy to prepare and stunning to serve, this gluten-free cheesecake is bound to impress your family and friends!

Nutriscore Rating: 58/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 8

Ingredients

• 120 grams Almond flour
• 60 grams Unsalted butter, melted
• 30 grams Granulated sugar substitute (erythritol or monk fruit sweetener)
• 1 teaspoon Vanilla extract
• 450 grams Cream cheese, softened
• 120 grams Greek yogurt
• 3 large Eggs
• 2 tablespoons Lemon juice
• 200 grams Fresh raspberries

Directions

Step 1

Preheat your oven to 160°C (320°F). Grease a 9-inch (23cm) springform pan, then line the bottom with parchment paper.

Step 2

In a medium bowl, combine the almond flour, melted butter, half of the sugar substitute (15 grams), and 1/2 teaspoon of vanilla extract. Mix well until the mixture resembles wet sand.

Step 3

Press the almond flour crust mixture firmly and evenly into the bottom of the prepared springform pan. Bake for 10 minutes, then remove from the oven and let it cool while preparing the filling.

Step 4

In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the Greek yogurt, remaining sugar substitute, lemon juice, and the remaining 1/2 teaspoon of vanilla extract, and continue to beat until well combined.

Step 5

Add the eggs one at a time, mixing on low speed until just combined. Be careful not to over-mix to avoid incorporating too much air.

Step 6

Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.

Step 7

Bake the cheesecake in the preheated oven for 40-50 minutes, or until the edges are set but the center is still slightly jiggly.

Step 8

Turn off the oven and allow the cheesecake to cool inside the oven with the door slightly ajar for about 1 hour. This helps prevent cracks.

Step 9

While the cheesecake cools, prepare the raspberry topping by mashing the fresh raspberries in a small saucepan. Cook on low heat for 5-7 minutes until they release their juices.

Step 10

Allow the mashed raspberry topping to cool completely before spreading it evenly over the top of the cooled cheesecake.

Step 11

Refrigerate the cheesecake for at least 4 hours or overnight to set completely.

Step 12

Before serving, release the cheesecake from the springform pan, slice, and enjoy your sugar-free raspberry cheesecake.

Nutrition Facts

Serving size	(1164.2g)

Amount per serving	% Daily Value*
Calories	3126.4

Total Fat 282.4g	0%
Saturated Fat 134.9g	0%
Polyunsaturated Fat 0.0g
Cholesterol 1191.2mg	0%
Sodium 1722.1mg	0%
Total Carbohydrate 113.9g	0%
Dietary Fiber 26.0g	0%
Total Sugars 34.2g
Protein 84.5g	0%

Vitamin D 123IU	0%
Calcium 944.6mg	0%
Iron 10.1mg	0%
Potassium 1132.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 76.2%

Protein: 10.1%

Carbs: 13.7%