No-Bake Keto Raspberry and Mascarpone Cheesecake

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A luscious no-bake cheesecake featuring fresh raspberries and rich mascarpone, perfect for a keto-friendly dessert. This French keto recipe (low-carb), ready in about 20 minutes, layers almond flour, unsalted butter, and erythritol sweetener into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Add this recipe to your weekly plan" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Serves 8 French cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, combine 1 1/2 cups almond flour, 6 tbsp melted unsalted butter, and 1/4 cup erythritol sweetener; stir until mixture resembles wet sand. Press this crust mixture evenly into the bottom of an 8-inch springform pan. Chill in the refrigerator while preparing the filling.
  2. Step 2: In a large bowl, beat 8 oz softened cream cheese and 8 oz mascarpone cheese with 2 tbsp powdered erythritol and 1 tsp vanilla extract until smooth and creamy using an electric mixer on medium speed.
  3. Step 3: In a separate chilled bowl, whip 1 cup heavy cream until stiff peaks form, about 3-4 minutes on high speed. Gently fold the whipped cream into the cheese mixture until fully combined and fluffy.
  4. Step 4: Pour the filling over the chilled crust and smooth the top with a spatula. Arrange 1 cup fresh raspberries evenly on top. Cover and refrigerate for at least 4 hours or overnight until set.

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