Keto Friendly No-Bake Raspberry Cheesecake

It’s grain-free, gluten-free and egg-free… and it’s Keto!

Raspberries and cheesecake? Need I say more? This Low-Carb Raspberry Cheesecake is extra special because it’s so yummy and grain-free, gluten-free, egg-free, and sugar-free along with gut-friendly bacteria! Perfect for the keto dieter.

Here’s a simple five-ingredient recipe for a delicious raspberry cheesecake. It’s made of vanilla custard (a mixture of eggs, milk, sugar, and cream), agar-agar (an edible seaweed). To make a vegan version of this dessert, substitute the gelatin for agar-agar.

Agar-agar is a red algae whereas gelatin is made from animal bones. Both are very healthy for the body.

The crust is made by rolled oats, medjool dates and a pinch of sea salt.

 

 

No Bake Cheesecake Recipe

This vanilla cheesecake is one example of many different variations of this cake. Sometimes, especially in the summer months, I’ve made this dish using different kinds of yogurt, fruits and topping options.

You can also experiment with the crust by adding different ingredients. For instance, replace the dates with raisins, add some raw cacau to the mixture, or an even healthier alternative would be using your favorite cookies instead of oatmeal.

Have fun!

 

Easy Raspberry Cheesecake

Here’s a simple recipe for a delicious and nutritious cheesecake with just five ingredients!

Equipment Needed

  • sauce pan 2x
  • spring-form

 

Ingredients

Crust

  • 2 cups (200 gram) rolled oats
  • 12 medjool dates, pitted

Filling

  • 2 tsp (4 gram) agar-agar
  • 4 cups (1 liter) vanilla custard, or vanilla yogurt
  • 1 cup (150 gram) raspberries, cleaned

 

Instructions

  • Add the crust ingredients plus a pinch of sea salt into a food-processor and run until everything is finely chopped.
  • Leave the food-processor running and add tablespoons of water until the mixture starts to stick together.
  • Grease a spring-from and equally press the mixture into the bottom of the spring-form.
  • Mix the agar-agar with a cup of water in a pot and bring to boil. Leave boiling for 5 minutes.
  • Heat the custard just a little in another pan on the stove but avoid boiling.
  • When the agar-agar mixture is ready stir into the custard.
  • Pour the filling into the spring-form and finish with the raspberries.
  • Transfer the cheesecake to the fridge to set for about 1 hour and enjoy!

 

Need some more sweet inspiration…

For more healthy cake recipes, check out my other variants, including this sweet bread with poppyseeds, bananas and oranges. If you’re looking for a fruity, sweet, nectarine banana cake, then check out this recipe. But if you want something more chocolatey, check out this brownie with black bean frosting. Adding black beans to your brownies sounds strange at first but I challenge you to give them a go. You won’t notice the bean flavor when eating them, but you’ll eat an extra portion because they’re so healthy.

Because there is no such thing as too many raspberries in raspberry cheesecake, you can place as much raspberries into the cheesecake.

Share your Raspberry Cheesecake!

If you do make the healthy cheesecake recipe, feel free to leave a comment below. By doing this together, we can both learn from each other and inspire one another!

 

 

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