No-Bake Keto Raspberry Cheesecake Cups

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.

Individual creamy raspberry cheesecake cups with a crunchy almond crust, perfect for a sugar-free keto dessert. This American keto recipe (gluten-free), ready in about 15 minutes, layers almond flour, unsalted butter, and erythritol 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 4, 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: 15 min Serves 4 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, combine 1 cup almond flour, 4 tbsp melted unsalted butter, and 2 tbsp erythritol. Mix until evenly moistened and crumbly. Divide the mixture evenly into 4 serving cups and press the crust firmly into the bottom to form a base.
  2. Step 2: In a large bowl, beat 8 oz softened cream cheese with 2 tbsp powdered erythritol and 1 tsp vanilla extract using an electric mixer until smooth and fluffy, about 2 minutes.
  3. Step 3: In a separate bowl, whip 1/2 cup heavy cream until stiff peaks form, about 3-4 minutes. Gently fold the whipped cream into the cream cheese mixture until fully combined and light.
  4. Step 4: Spoon the cheesecake filling evenly over the almond crusts in each cup. Top each with approximately 3 tbsp fresh raspberries. Refrigerate for at least 2 hours to set before serving.

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