Keto White Chocolate Raspberry Cheesecake – Creamy, Low-Carb, and Crowd-Pleasing

This cheesecake delivers that classic bakery-style richness without the sugar crash. It’s creamy, lightly sweet, and brightened by bursts of tart raspberries. If you’re craving dessert on a low-carb plan, this one feels indulgent while staying keto-friendly.

The texture is silky, the crust is buttery, and the white chocolate brings a mellow sweetness that pairs perfectly with berries. Make it for a dinner party or a slow Sunday afternoon—you’ll be proud to share it.

Keto White Chocolate Raspberry Cheesecake - Creamy, Low-Carb, and Crowd-Pleasing

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 12 servings

Ingredients Method

Ingredients

  

• For the crust:
• Almond flour (about 1 1/2 cups)
• Granulated erythritol or allulose (2–3 tablespoons)
• Unsalted butter, melted (5 tablespoons)
• Pinch of fine sea salt
• Vanilla extract (1/2 teaspoon)
• For the filling:
• Cream cheese, full-fat and room temperature (24 ounces / 680 g)
• Powdered erythritol or allulose (2/3 to 3/4 cup, to taste)
• Eggs, room temperature (3 large)
• Sour cream, room temperature (1/2 cup)
• Heavy cream (1/4 cup)
• Vanilla extract (2 teaspoons)
• Sugar-free white chocolate (6–8 ounces), finely chopped
• Fresh raspberries (1 1/2 to 2 cups), divided
• Pinch of salt
• Lemon zest (optional, 1 teaspoon) for brightness
• For the pan and bake:
• 9-inch springform pan
• Parchment paper
• Aluminum foil (for wrapping the pan)
• Hot water for a water bath (optional but recommended)

Method

 

1. Prep the pan: Line the bottom of a 9-inch springform pan with parchment. Lightly grease the sides. If using a water bath, wrap the outside of the pan with a double layer of foil to prevent leaks.
2. Heat the oven: Preheat to 325°F (163°C). Position a rack in the middle.
3. Make the crust: In a bowl, combine almond flour, granulated sweetener, salt, vanilla, and melted butter. Mix until it feels like damp sand.
4. Press and par-bake: Press the crust firmly into the bottom of the pan. Bake for 10 minutes. Set aside to cool slightly while you prepare the filling.
5. Melt the white chocolate: Place the chopped sugar-free white chocolate in a heatproof bowl. Microwave in short bursts (15–20 seconds), stirring between each, until smooth. You can also melt it over a double boiler. Let it cool slightly so it doesn’t scramble the eggs later.
6. Beat the cream cheese: In a large mixing bowl, beat the cream cheese on medium until smooth and fluffy, about 1–2 minutes. Avoid overbeating.
7. Add sweetener and flavor: Add the powdered sweetener, salt, vanilla, and optional lemon zest. Mix until smooth, scraping down the bowl.
8. Blend in eggs: Add eggs one at a time on low speed, mixing just until combined. Keep the speed low to limit air bubbles.
9. Add sour cream and cream: Mix in sour cream and heavy cream until just smooth.
10. Stir in white chocolate: Pour the melted, slightly cooled white chocolate into the batter and mix on low until combined.
11. Fold in raspberries: Gently fold in about 1 cup of raspberries, reserving the rest for topping. Be gentle to avoid crushing them too much.
12. Assemble for baking: Pour the filling over the crust. Tap the pan on the counter a couple of times to release air bubbles.
13. Water bath (optional, recommended): Place the wrapped pan in a larger roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform.
14. Bake: Bake at 325°F for 55–70 minutes. The edges should be set and the center slightly wobbly, like Jell-O. If the top browns too quickly, tent with foil.
15. Cool gradually: Turn off the oven, crack the door open, and let the cheesecake rest inside for 30–45 minutes. Then transfer to a rack to cool to room temp.
16. Chill: Cover and refrigerate at least 6 hours, preferably overnight, to set fully.
17. Finish and serve: Top with the remaining raspberries. Slice with a sharp knife wiped clean between cuts. Enjoy cold.

What Makes This Special

This cheesecake hits the sweet spot between fancy and doable. You don’t need special techniques, and the ingredients are easy to find.

It uses a simple almond flour crust and a smooth cream cheese filling, gently sweetened with a keto-friendly sweetener. White chocolate flavor comes from a sugar-free white chocolate, which melts seamlessly into the batter. Fresh raspberries bring brightness and balance, so each bite feels satisfying, not heavy.

• Keto-friendly and gluten-free: Almond flour crust and sugar-free sweetener keep carbs low.
• Silky texture: Room-temperature ingredients prevent lumps and give that true cheesecake creaminess.
• Balanced flavor: White chocolate adds mellow sweetness while raspberries add a tart, juicy pop.
• Great for make-ahead: Cheesecake improves after chilling, so it’s perfect for prepping in advance.

Shopping List

• For the crust:
• Almond flour (about 1 1/2 cups)
• Granulated erythritol or allulose (2–3 tablespoons)
• Unsalted butter, melted (5 tablespoons)
• Pinch of fine sea salt
• Vanilla extract (1/2 teaspoon)
• For the filling:
• Cream cheese, full-fat and room temperature (24 ounces / 680 g)
• Powdered erythritol or allulose (2/3 to 3/4 cup, to taste)
• Eggs, room temperature (3 large)
• Sour cream, room temperature (1/2 cup)
• Heavy cream (1/4 cup)
• Vanilla extract (2 teaspoons)
• Sugar-free white chocolate (6–8 ounces), finely chopped
• Fresh raspberries (1 1/2 to 2 cups), divided
• Pinch of salt
• Lemon zest (optional, 1 teaspoon) for brightness
• For the pan and bake:
• 9-inch springform pan
• Parchment paper
• Aluminum foil (for wrapping the pan)
• Hot water for a water bath (optional but recommended)

Step-by-Step Instructions

1. Prep the pan: Line the bottom of a 9-inch springform pan with parchment.

   Lightly grease the sides. If using a water bath, wrap the outside of the pan with a double layer of foil to prevent leaks.

2. Heat the oven: Preheat to 325°F (163°C). Position a rack in the middle.
3. Make the crust: In a bowl, combine almond flour, granulated sweetener, salt, vanilla, and melted butter.

   Mix until it feels like damp sand.

4. Press and par-bake: Press the crust firmly into the bottom of the pan. Bake for 10 minutes. Set aside to cool slightly while you prepare the filling.
5. Melt the white chocolate: Place the chopped sugar-free white chocolate in a heatproof bowl.

   Microwave in short bursts (15–20 seconds), stirring between each, until smooth. You can also melt it over a double boiler. Let it cool slightly so it doesn’t scramble the eggs later.

6. Beat the cream cheese: In a large mixing bowl, beat the cream cheese on medium until smooth and fluffy, about 1–2 minutes.

   Avoid overbeating.

7. Add sweetener and flavor: Add the powdered sweetener, salt, vanilla, and optional lemon zest. Mix until smooth, scraping down the bowl.
8. Blend in eggs: Add eggs one at a time on low speed, mixing just until combined. Keep the speed low to limit air bubbles.
9. Add sour cream and cream: Mix in sour cream and heavy cream until just smooth.
10. Stir in white chocolate: Pour the melted, slightly cooled white chocolate into the batter and mix on low until combined.
11. Fold in raspberries: Gently fold in about 1 cup of raspberries, reserving the rest for topping.

    Be gentle to avoid crushing them too much.

12. Assemble for baking: Pour the filling over the crust. Tap the pan on the counter a couple of times to release air bubbles.
13. Water bath (optional, recommended): Place the wrapped pan in a larger roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform.
14. Bake: Bake at 325°F for 55–70 minutes.

    The edges should be set and the center slightly wobbly, like Jell-O. If the top browns too quickly, tent with foil.

15. Cool gradually: Turn off the oven, crack the door open, and let the cheesecake rest inside for 30–45 minutes. Then transfer to a rack to cool to room temp.
16. Chill: Cover and refrigerate at least 6 hours, preferably overnight, to set fully.
17. Finish and serve: Top with the remaining raspberries.

    Slice with a sharp knife wiped clean between cuts. Enjoy cold.

Keeping It Fresh

Cheesecake keeps well for days, which makes it a great make-ahead dessert. Store it covered in the fridge for up to 5 days.

For longer storage, freeze individual slices on a baking sheet until firm, then wrap and store in a freezer bag for up to 2 months. Thaw in the fridge overnight for best texture.

Why This is Good for You

• Lower in carbs: Almond flour and sugar-free sweeteners cut down on net carbs compared to traditional cheesecake.
• Higher in healthy fats: The fat content keeps you satisfied and aligns with keto goals.
• Protein from dairy: Cream cheese and eggs add a steady dose of protein to support fullness.
• Antioxidants from raspberries: The berries bring fiber and micronutrients without a big carb load.

Common Mistakes to Avoid

• Cold ingredients: If your dairy is cold, the batter can get lumpy and overmixed. Let everything come to room temp.
• Overbeating the batter: Too much air creates cracks.

  Mix on low and stop when combined.

• Skipping the water bath: It’s optional, but it helps minimize cracks and ensures even baking.
• Underbaking or overbaking: Pull it when the center still jiggles slightly. It will set as it cools.
• Cutting too soon: Rushing the chill time leads to a soft, messy slice. Give it at least 6 hours.
• Using the wrong sweetener form: Powdered sweetener blends better; granulated can feel gritty in the filling.

Variations You Can Try

• Lemon twist: Add extra lemon zest and a tablespoon of lemon juice for a bright, citrusy edge.
• Chocolate swirl: Melt a few squares of sugar-free dark chocolate and swirl into the batter before baking.
• Nutty crust: Add finely chopped pecans or walnuts to the crust for extra crunch and flavor.
• Berry swap: Use blackberries or strawberries in place of raspberries, keeping quantities the same.
• No-bake option: Skip the eggs and bake; instead, use gelatin to set the filling, then chill.

  Flavor and sweetness will be similar but the texture will be lighter.

FAQ

Can I use monk fruit sweetener?

Yes. Most “monk fruit” blends are erythritol-based and work well. If using pure allulose, you may need slightly more since it tastes less sweet.

Always use a powdered form for a smooth filling.

Do I have to use a water bath?

No, but it helps. A water bath protects the cheesecake from harsh heat and reduces cracking. If you skip it, bake on a middle rack and don’t overbake.

Cooling slowly still matters.

My cheesecake cracked—what now?

It’s still delicious. Cover with raspberries or a light whipped cream topping and no one will notice. Next time, reduce mixing, use a water bath, and cool it gradually.

Can I make it without sugar-free white chocolate?

You can.

The cheesecake will still be tasty, just less “white chocolate” forward. Increase sweetener by a tablespoon or two and add a touch more vanilla for balance.

How do I prevent a soggy crust?

Par-bake the crust and let it cool slightly before adding the filling. If using a water bath, wrap the pan tightly in foil, or place the springform inside a larger silicone cake sling to block leaks.

Is this recipe gluten-free?

Yes, as written it’s gluten-free because the crust uses almond flour.

Always check labels on chocolate and sweeteners to confirm.

Can I make mini cheesecakes?

Absolutely. Use a lined muffin tin. Bake crusts for 6–7 minutes and fillings for 18–22 minutes, or until just set with a slight jiggle.

Chill as usual.

In Conclusion

This Keto White Chocolate Raspberry Cheesecake brings creamy texture, balanced sweetness, and bright berry flavor—all without the carb overload. It’s simple enough for a weeknight project and polished enough for guests. Follow the steps, give it time to chill, and you’ll have a dessert that looks and tastes bakery-worthy.

Enjoy every smooth, tangy, chocolate-kissed bite.