Cooked - Kristy’s No Bake Raspberry Cheesecake

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Kristy’s No Bake Raspberry Cheesecake

8.0

CHEESECAKE FILLING:

8 oz softened cream cheese.

¼ cup sour cream.

½ cup powdered monkfruit sweetener.

1 tsp lemon juice.

1 tsp vanilla extract.

CRUST:

1 cup almond flour.

2 Tbsp golden monkfruit sweetener.

½ tsp cinnamon.

3 Tbsp melted butter.

RASPBERRY TOPPING:

30 fresh raspberries.

1 Tbsp water.

1 & ½ Tbsp powdered monkfruit sweetener.

8-4oz mason jars or cups

STEPS:

In a bowl, whisk together the ingredients for the filling. *I microwave the cream cheese for 30 seconds before mixing. Set aside.
In a second bowl, mix the crust ingredients until crumbly. Set aside.
In a saucepan over medium-low heat, add in the ingredients for the raspberry topping.
Chop the raspberries as much as you can and cook for about 3-4 minutes. Remove from heat and let cool.
Equally divide the crust mixture into 8 small mason jars or cups and pack it down using the back of a spoon.
Next, equally divide the cheesecake filling into each jar. Tap them on your work surface to even it out.
Top each jar with the raspberry topping.
Cover the jars with lids and let them chill in the refrigerator for at least an hour.

NUTRITION: 1 jar | 2.2g net carbs | 11.2g total carbs | 2g fiber | 265 calories | 5g protein | 25g fat | 1.5g sugar | 7g sugar alcohol

Course🍰Dessert

Diets🥕Vegetarian🌾Gluten-free...

Category🍰Dessert

Cuisine🇺🇸American

Occasions🎉Celebration📆Everyday

Season☀️Summer

DifficultyEasy ⏰ 15m

Created 127 weeks ago

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