Indulge in a guilt-free Keto No-Bake Raspberry Cheesecake recipe paired with a delicious, non alcoholic wine!

Scale

Crust:

2 cups almond flour

1/2 cup butter (grass-fed butter for Heart Healthy)

1/4 cup Swerve Granular Sugar or monk fruit sweetener

Pinch salt

Vegan Cheese Filling:

2 cups raw cashews, soak 4 hours, then drain

1/2 cup coconut milk (cashew milk for Heart Healthy)

1/4 cup Swerve Granular Sugar or monk fruit sweetener

1/4 cup fresh lemon juice (plus 1 tablespoon zest, optional)

2 teaspoons pure vanilla extract

1/2 teaspoon sea salt

Raspberry Layer:

1 (500g/17-ounce) bag frozen raspberries, mostly thawed

1/2 teaspoon fresh lemon juice

1/4 cup Swerve Granular Sugar or monk fruit sweetener

2 tablespoons ground chia seeds

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To make crust, add all the ingredients for the crust into a bowl and mix until a sandy consistency. Put the mixture in a 9″ (23 cm) springform pan. Using the bottom of a measuring cup or your fingers, press the crust into the bottom and up the sides of the pan. Put it in the fridge.
In a high-powered blender, blend the cashews, milk, sweetener, lemon juice, zest, vanilla and salt until completely creamy (about 1 minute). Pour the filling over the crust and smooth until even. Freeze until this layer is completely firm, at least 2 hours.
In the blender, combine the raspberries, lemon juice, sweetener and chia seeds. Blend until smooth. Pour the raspberry mixture on top of the frozen cheesecake layer and smooth until even. Freeze for 4 hours or overnight.
When ready to serve, remove the cake from the freezer and let it thaw for at least 20 minutes. Using the sides of the parchment paper, carefully lift the cheesecake out of the pan.
Use a sharp chef’s knife to slice it into 8 to 10 slices. Let the individual slices thaw for an additional 15 to 20 minutes, until fully thawed so that the middle layer is creamy, and the raspberry layer is less icy. Re-freeze any remaining slices.
*A high-powered blender, such as a Vitamix, is recommended for this option in order for the cashews to get really creamy.

The recipe is based on the keto version and is approximate only. One serving has 10 grams of net carbs.
(Note: The nutritional information provided is a courtesy and is approximate only. We cannot guarantee the nutritional accuracy of any recipe on this site. We cannot know what brands you use or how accurately you follow the recipe or what you like to add creatively to the dish. Use the information as a general guideline only.)

KETO NO-BAKE RASPBERRY CHEESECAKE

EAT BREAD; LOSE WEIGHT