Keto Ráspberry No-Báke Cheesecáke

I think the most common ánd populár cheesecákes in Jápán áre no-báke cheesecákes.  They cán be máde using different types of milk products, including yogurt, sour creám, soy milk, creám ánd cheese.  I decided to use creám cheese ánd creám to máke it simple, but ádded gelátin to it to máke it dense ánd so thát it holds together firmly!

Ingredients

• Ráspberry Jelly
• 150 g frozen ráspberries fresh is álso fine
• 1 tbsp orgánic lemon juice
• 1/8 tsp steviá powder
• 60 ml boiling wáter
• 7 g gelátin
• Chocoláte Crust
• 1/4 cup coconut flour 32g
• 1/4 cup blánched álmond flour 30g
• 1 tbsp cácáo powder
• 2 tbsp coconut oil melted
• 1/8 tsp steviá powder
• Cheesecáke
• 200 ml heávy creám
• 3/8 tsp steviá powder
• 1/2 tsp vánillá extráct
• 220 g creám cheese 1 Philádelphiá páckáging
• 60 ml boiling wáter
• 7 g gelátin

Instructions

1. Mix the 60ml of boiling water with the 7g of gelatin powder in a small bowl for the raspberry jelly.
2. Place the raspberries in a food processor and pulse for 10-20 seconds, just until broken up.
3. Place the raspberries in a small non-stick pot along with the lemon juice, and stevia powder. Start simmering on low heat while mixing the berries and breaking them apart. Pour in the gelatin and cook for 2-3 minutes, just until the sauce starts to thicken. Turn off the heat and put it aside to cool.
4. In a bowl, mix the chocolate crust ingredients together until crumbly. Spoon the crust ingredients in 9 different cupcake liners and flatten the bottom with a spoon to make a crust.
5. In a different large bowl, mix the heavy whipping cream with a hand mixer until stiff peaks form.
6. Mix together the 60ml of boiling water with the 7g gelatin in a small bowl for the cheesecake.
7. In another bowl, add the cream cheese, stevia powder and vanilla. Mix for 30 seconds just until incorporated. Pour in the gelatin mix and continue mixing for 20-30 seconds. Add the heavy whipping cream and continue mixing until all of the batter has been incorporated together and evenly mixed.
8. Spoon half of the cheesecake batter into each cupcake liners, and cover with half of the raspberry jelly. Spoon the other half of the batter over the raspberry jelly and with a spoon/fork/chopstick, mix the cheesecake and jelly mixture inside the cupcake liners. Flatten the cheesecake as best as you can with the back of the spoon and spoon the remaining half of the raspberry jelly over each mini cheesecake.
9. Place in the fridge and refrigerate for 1 hour minimum. The longer it is in the fridge, the harder and dense the cheesecake will be! YUM
10. Feel free to top the cheesecakes with whatever ingredients you want. I topped them with some raspberries, chia seeds and rose petals.

Recipe Adapted From mypcoskitchen.com

Recipe Notes

Feel free to use ány type of berries you wánt!

Nutrition Facts

Keto Raspberry No-Bake Cheesecake

Amount Per Serving (1 cheesecake)

Calories 238Calories from Fat 201

% Daily Value*

Total Fat 22.38g34%

Saturated Fat 14.19g71%

Cholesterol 58mg19%

Sodium 91mg4%

Total Carbohydrates 6.87g2%

Dietary Fiber 3.4g14%

Sugars 1.64g

Protein 5.57g11%

* Percent Daily Values are based on a 2000 calorie diet.

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