No-Bake Keto Raspberry Cheesecake Cups
Individual creamy raspberry cheesecake cups with a crunchy almond crust, perfect for a sugar-free keto dessert. This american-inspired keto (gluten-free) ready in about 15 minutes layers almond flour, unsalted butter, 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 "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 cup almond flour
- 4 tbsp, melted unsalted butter
- 2 tbsp erythritol
- 8 oz, softened cream cheese
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 3/4 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 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.
- 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.
- 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.
- 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.
Frequently asked questions
How long does No-Bake Keto Raspberry Cheesecake Cups take to make?
Total time is about 15 minutes (15 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 Cheesecake Cups?
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 Cheesecake Cups?
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 Cheesecake Cups for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Cheesecake Cups keto?
Yes — this recipe is tagged keto, gluten-free, low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
