No-Bake Keto Raspberry and Mascarpone Cheesecake
A luscious no-bake cheesecake featuring fresh raspberries and rich mascarpone, perfect for a keto-friendly dessert. This french-inspired keto (low-carb) ready in about 20 minutes layers almond flour, unsalted butter, 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 "Plan a meal with the AI" 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.
Ingredients
- 1 1/2 cups almond flour
- 6 tbsp, melted unsalted butter
- 1/4 cup erythritol sweetener
- 8 oz, softened cream cheese
- 8 oz mascarpone cheese
- 1 cup heavy cream
- 1 tsp vanilla extract
- 1 cup fresh raspberries
- 2 tbsp powdered erythritol
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- 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.
Frequently asked questions
How long does No-Bake Keto Raspberry and Mascarpone Cheesecake take to make?
Total time is about 20 minutes (20 min prep + 0 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover No-Bake Keto Raspberry and Mascarpone Cheesecake?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in No-Bake Keto Raspberry and Mascarpone Cheesecake?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale No-Bake Keto Raspberry and Mascarpone Cheesecake for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is No-Bake Keto Raspberry and Mascarpone Cheesecake keto?
Yes — this recipe is tagged keto, low-carb, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
