Low Carb Raspberry Cheesecakes

Low Carb Raspberry Cheesecakes

by Julie
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These Low Carb Raspberry Cheesecakes are a perfect sweet ending!

I’ve always loved cheesecake.  In face, one of my best taste memories is having the perfect slice of cheesecake at the old Claim Jumper restaurant just down the street from Knott’s Berry Farm in Buena Park, California.  (I believe they don’t have that anymore…been at least 15 years since I had it.)

My point is….I. love. cheesecake.

Having gone low carb a few years ago, my dessert repertoire has shrunken quite a bit.  And while I’m always on the lookout for a low carb or keto dessert recipe, I am always skeptical.  I’ve tried so many and been disappointed.

Happily, I can report that this recipe has now joined my canon of low carb recipes that I will use regularly!  Not only is it tasty for being low carb, it is also made in cupcake size so that I can easily portion it.  Freeze theme, take one out and thaw it in the fridge overnight, and in the next day you have your little treat!

A Few Notes from Me

I think you could easily half the crust amount, but I do like it nice and thick.  Still, if you don’t like nuts or just want more filling to crust ratio, try playing with the crust amounts.  I seem to always have leftover filling.  Maybe my cupcake pan is too small?  Since the crust is ample I will probably try reserving some and using it to make a couple of extra cheesecakes using the extra filling.  Maybe you won’t have extra!  And by all means, try any sugar free jam or preserves that you would like.  Might be fun to play here.  Low Carb Raspberry Cheesecakes could be strawberry, blueberry, chocolate and peanut butter, etc.  You know what low carb or sugar free stuff you have on hand.  Go nuts!

If you need ideas for pre-dessert (also known as dinner) trying looking here and here.

Low Carb Raspberry Cheesecakes

These Low Carb Raspberry Cheesecakes are a perfect sweet ending!
By:
Ingredients
  • 8 ounces cream cheese (softened)
  • 1/4 cup sour cream
  • 1/4 cup zero carb granular sweetener (I use erythritol)
  • 1 egg
  • 2 Tbsp. fresh lemon juice
  • 1 tsp. vanilla extract
  • Crust:
  • 1/2 cup super finely chopped walnuts
  • 1/2 cup super finely chopped pecans
  • 2 Tbsp. melted butter
  • 1 tsp. cinnamon (optional)
  • 2 Tbsp. zero carb granular sweetener
  • Topping:
  • sugar free raspberry preserves
Directions
Step 1
Prepare the crusts by combining all the crust ingredients in a small mixing bowl. Mix well till evenly combined. Place 2 Tbsp of the crust mixture into the bottom of your cupcake pan (which is lined with cupcake liners/papers). OPTIONAL: you can toast the whole crust mixture in a dry skillet over medium heat for 2-3 minutes before placing the cupcake liners.
Step 2
Using the bottom of a drinking glass (spray it with cooking spray first) press the crust mixture flat in each cupcake depressing. Gently twist the glass to get it to release from the crust.
Step 3
To prepare the filling, cream together the cream cheese and sweetener. Then add the remaining filling ingredients and mix until smooth.
Step 4
Pour 2-3 Tbsp of filling into each cupcake liner.
Step 5
Warm up the preserves in the microwave for 15-30 seconds. Spoon a couple of teaspoonfuls over the cheesecakes. Then use a knife or toothpick to swirl and marble it into the top of the cheesecakes.
Step 6
Bake for 20-25 minutes at 350 degrees. Remove when middle is set. Cool completely.
Step 7
Chill for a few hours before serving. Store in the fridge in an airtight container.

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