Satisfy your sweet cravings on the ketogenic diet in no time with this super easy no bake keto raspberry cheesecake in a jar! Only 2.9g net carbs per glass!
It also has a perfect ratio for the ketogenic diet as it is pretty high in fat and low in carbs.
One of my favorite ways to enjoy a cream cheese based dessert is by turning it into a small no-bake cheesecake in a jar.
Like this raspberry one.
KETO RASPBERRY CHEESECAKE IN A JAR INGREDIENTS:
This section is where I share a few tips and suggestions regarding the ingredients you’ll need for this recipe.
You can find the exact amounts needed on the recipe card at the end of this post!
I prefer to use frozen raspberries.
Frozen produce is usually richer in micronutrients than fresh produce because it gets harvested at the peak of their ripeness whereas fresh produce gets picked earlier to avoid spoiling of the food in transit.
Plus: It’s available all year round!
Another important step is to cook the raspberries for approx. 5-10 minutes until the fruit has broken down.
This step ensures that the flavors are as vibrant as they can be and it aslo improves the consistency of the final recipe.
full-fat cream cheese
You can also skip the heavy cream if you don’t like heavy cream or don’t have it at home right now, but I highly recommend adding it.
It’ll make the “cheesecake” part of the recipe a lot fluffier (and thus more delicious)!
in my opinion, the BEST keto-friendly sweetener.
– it doesn’t spike your blood sugar,
– it’s completely safe and
– has a very fresh & natural sweet taste.
Because of it’s natural origin and natural production process (fermentation by a certain kind of yeast) I also consider erythritol to be paleo-friendly!
Even though I’m a bit biased towards erythritol, you can use other powdered keto-friendly sweeteners that won’t spike your blood sugar as well, but be aware that you may have to add more or less sweetener if you do so
Erythritol is about 70% as sweet as sugar whereas other keto-friendly sweeteners like monk fruit and stevia are much sweeter than sugar.
Simply taste a tiny amount of the blueberry fat bomb mass before over sweetening it and adjust accordingly.
COOK TIME 10 mins
TOTAL TIME 45 mins
2.50 oz raspberries (50g)
1:Add the raspberries into a pot and cook for approx. 5-10 min over low-medium heat.
You know when the raspberries are done when the fruit has broken down completely, so you shouldn’t be able to make out individual berries anymore.
2:Chill the raspberries in your fridge while proceeding to the next step.
3:Add the cream cheese, heavy cream, powdered erythritol, and vanilla extract into a bowl.
4:Mix with a hand blender or eggbeater until the mixture is pale and fluffy.
5 : Add the no bake cheesecake mix into a jar or glass.
6:Pour the cooled down raspberries on top of the cream cheese mix and chill for approx. 30 min before enjoying your keto-friendly no bake raspberry cheesecake in a jar.
7:Store for up to 3 days in your fridge.
Serving Size 1/2 jar