No-Bake Keto Raspberry Chia Cheesecake
A sugar-free, gluten-free raspberry cheesecake that’s rich and refreshing, perfect for a keto-friendly dessert. This american-inspired keto (gluten-free) ready in about 20 minutes layers cream cheese, heavy whipping cream, 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 "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
- 8 oz cream cheese
- 1/2 cup heavy whipping cream
- 1/4 cup erythritol sweetener
- 1 tsp vanilla extract
- 2 tbsp chia seeds
- 3/4 cup fresh raspberries
- 1/2 cup almond flour
- 3 tbsp, melted unsalted butter
- 1 tsp lemon zest
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a medium bowl, combine 1/2 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.
- 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.
- Step 3: In a separate chilled bowl, whip 1/2 cup heavy whipping cream until stiff peaks form, approximately 3-4 minutes.
- Step 4: Gently fold the whipped cream into the cream cheese mixture until fully combined.
- Step 5: Stir 2 tbsp chia seeds into the cream mixture to thicken and add texture.
- Step 6: Fold in 3/4 cup fresh raspberries gently, reserving a few for garnish.
- Step 7: Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula.
- Step 8: Refrigerate the cheesecake for at least 4 hours or overnight to set and allow the chia seeds to absorb moisture.
- Step 9: Before serving, garnish the cheesecake with the reserved fresh raspberries.
Frequently asked questions
How long does No-Bake Keto Raspberry Chia 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 Chia 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 Chia 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 Chia Cheesecake for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Chia Cheesecake 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.
