Decadent Low-Carb Raspberry Cheesecake with Almond Crust
Satisfy your sweet tooth with this indulgent yet guilt-free low-carb cheesecake. Perfect for those with dietary restrictions, this recipe features a rich almond crust and a creamy filling made with low-fat cream cheese and sugar substitutes. Enhance the cheesecake with a luscious raspberry topping made from fresh raspberries and sugar-free gelatin for a burst of fruity flavor. Ideal for a healthy dessert or special occasion, this cheesecake is both easy to make and incredibly versatile, allowing you to experiment with different flavors to suit your taste.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Almond Flour
1 1/2 cups (Crushed almonds)
Butter
4 tablespoons (Melted)
Sugar Substitute
1 tablespoon (For crust)
Sugar-Free Jello
1 (3 ounce) box (Any flavor)
Boiling Water
1/2 cup (To dissolve Jello)
Sugar Substitute
2 tablespoons (For filling)
Low-Fat Cream Cheese
16 ounces (Softened)
Cool Whip Lite
1 cup (To fold in)
Fresh Raspberries
1/2 pint (Pureed with Splenda)
Instructions
1
Preheat the oven to 350°F (175°C).
2
In a mixing bowl, combine the almond flour, melted butter, and sugar substitute until well blended.
3
Spray an 8x8 square pan or a pie plate with cooking spray, then evenly press the almond mixture into the bottom of the pan.
4
Bake the crust in the preheated oven for 12-15 minutes, or until golden brown and slightly pulling away from the sides. Remove and let cool completely.
5
While the crust cools, dissolve the sugar-free Jello in 1/2 cup of boiling water, stirring for 2-3 minutes. Allow it to sit and thicken for 20-30 minutes.
6
In another mixing bowl, beat the softened cream cheese until smooth and creamy.
7
Gradually mix the thickened Jello into the cream cheese until well incorporated.
8
Fold in the Cool Whip, adding 1/2 cup at a time, and mix until fully blended.
9
Add the sugar substitute to taste, mixing until well combined.
10
Spread the cheesecake filling over the cooled almond crust evenly and refrigerate for at least 2 hours to set.
11
For the raspberry topping, puree fresh raspberries with Splenda to your desired sweetness, mix in a teaspoon of gelatin, and spread it over the chilled cheesecake before serving. Enjoy your deliciously healthy dessert!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of this cheesecake?
This is a decadent raspberry cheesecake featuring a creamy filling and a fruity raspberry topping.
Is this cheesecake suitable for a low-carb diet?
Yes, it is specifically designed as a low-carb dessert and is tagged as keto-friendly.
What kind of crust does this recipe use?
The recipe features a rich almond crust made from almond flour, melted butter, and sugar substitute.
Is this cheesecake gluten-free?
Yes, since it uses almond flour instead of traditional wheat flour, it is naturally gluten-free.
What temperature should I bake the crust at?
The oven should be preheated and the crust baked at 350 degrees Fahrenheit (175 degrees Celsius).
How long does the almond crust need to bake?
The crust should bake for 12 to 15 minutes until it is golden brown and slightly pulling away from the sides.
What type of cream cheese should I use?
The recipe calls for 16 ounces of softened low-fat cream cheese.
Does the recipe require sugar-free Jello?
Yes, it uses one 3-ounce box of sugar-free Jello in any flavor of your choice.
How much water is needed to dissolve the Jello?
You need 1/2 cup of boiling water to properly dissolve the sugar-free Jello.
How long should the Jello mixture sit before adding it to the cheese?
The dissolved Jello should sit and thicken for 20 to 30 minutes before being mixed with the cream cheese.
What type of Cool Whip is used in the filling?
The recipe uses 1 cup of Cool Whip Lite to be folded into the cream cheese mixture.
How do I incorporate the Cool Whip into the filling?
Fold in the Cool Whip Lite 1/2 cup at a time and mix until it is fully blended into the thickened Jello and cream cheese mixture.
When do I add the sugar substitute to the filling?
The sugar substitute is added to the filling mixture to taste after the Cool Whip has been folded in.
How long does the cheesecake need to set in the refrigerator?
The cheesecake needs to be refrigerated for at least 2 hours to set properly before serving.
How is the raspberry topping prepared?
Puree fresh raspberries with Splenda, mix in a teaspoon of gelatin, and spread it over the chilled cheesecake.
What size pan should I use for this cheesecake?
You can use either an 8x8 square pan or a standard pie plate.
Do I need to grease the pan before adding the crust?
Yes, you should spray the pan or pie plate with cooking spray before pressing the almond mixture into it.
Can I use frozen raspberries for the topping?
While the recipe specifies fresh raspberries, pureed frozen raspberries can also be used as a substitute.
How many ingredients are required in total?
The recipe requires a total of 9 ingredients including the components for the crust, filling, and topping.
Is this a difficult recipe to make?
No, this recipe is described as easy to make and incredibly versatile.
What is the preparation for the almond flour in the crust?
The almond flour is described as crushed almonds, which provides a nutty texture to the base.
Can I change the flavor of the cheesecake?
Yes, by changing the flavor of the sugar-free Jello, you can experiment with different flavor profiles.
How much butter is needed for the almond crust?
The crust requires 4 tablespoons of melted butter.
Should the cream cheese be cold when mixing?
No, the cream cheese should be softened to ensure the filling becomes smooth and creamy.
What is used to sweeten the raspberry puree?
The raspberry puree is sweetened with Splenda to your desired level of sweetness.
What is the purpose of the gelatin in the raspberry topping?
The teaspoon of gelatin helps the raspberry puree set so it can be easily spread over the cheesecake.
Does the crust need to cool before adding the filling?
Yes, you should let the baked almond crust cool completely before spreading the filling over it.
How much almond flour is used for the base?
The base requires 1 1/2 cups of almond flour.
Is this dessert guilt-free?
Yes, it is described as an indulgent yet guilt-free dessert option due to its low-carb and sugar-free ingredients.
How much fresh raspberries are needed?
The topping requires 1/2 pint of fresh raspberries.