No-Bake Keto Raspberry Chia 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 sugar-free, gluten-free raspberry cheesecake that’s rich and refreshing, perfect for a keto-friendly dessert. This American keto recipe (gluten-free), ready in about 20 minutes, layers cream cheese, heavy whipping cream, 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 280 calories and feeds 6, 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 6 American cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, combine 1/2 cup almond flour with 3 tbsp melted unsalted butter and 1 tsp lemon zest, mixing until crumbly and moist; press this mixture firmly into the base of a 6-inch springform pan to form the crust.
  2. Step 2: Using an electric mixer, beat 8 oz cream cheese with 1/4 cup erythritol sweetener and 1 tsp vanilla extract until smooth and creamy, about 2 minutes.
  3. Step 3: In a separate chilled bowl, whip 1/2 cup heavy whipping cream until stiff peaks form, approximately 3-4 minutes.
  4. Step 4: Gently fold the whipped cream into the cream cheese mixture until fully combined.
  5. Step 5: Stir 2 tbsp chia seeds into the cream mixture to thicken and add texture.
  6. Step 6: Fold in 3/4 cup fresh raspberries gently, reserving a few for garnish.
  7. Step 7: Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula.
  8. Step 8: Refrigerate the cheesecake for at least 4 hours or overnight to set and allow the chia seeds to absorb moisture.
  9. Step 9: Before serving, garnish the cheesecake with the reserved fresh raspberries.

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