Keto Chocolate Raspberry Cheesecake

Keto Chocolate Raspberry Cheesecake

Keto Chocolate Raspberry Cheesecake


This Chocolate Raspberry Cheesecake is pure decadence! It’s not too sweet, but very rich, so a small slice goes far! The fresh raspberry pockets swirled throughout are delightfully refreshing.


It’s been a little while since my last cheesecake, which means I owe you a really good one—and believe me, this chocolate raspberry cheesecake delivers.


Keto Chocolate Raspberry Cheesecake


I like making cheesecake for the holidays and I’m excited about this one.


• There’s no water bath required! The cheesecake turns out creamy with just water UNDERNEATH the baking pan.

• This cheesecake freezes beautifully if you’re someone who likes to keep a little dessert on hand.

• The raspberry swirl is made with frozen berries so if you can’t find fresh you can still make this.


Keto Chocolate Raspberry Cheesecake


• Note that the cheesecake needs to chill overnight before you serve it so factor that into your baking plans.

• Your cream cheese needs to be at room temperature in order to mix properly with the other ingredients; it will take about 30 to 60 minutes on the counter depending on the temperature in your kitchen.

• Don’t use reduced-fat or non-fat cream cheese! Your cheesecake won’t set up properly.

• I always use Philadelphia cream cheese in cheesecakes. This post isn’t sponsored; some brands of cream cheese just don’t seem to set up as well after baking but Philadelphia always works well for me!

• Be sure to set your springform pan on a baking sheet when you bake both the crust and the cheesecake; it will catch any butter that seeps out of the pan and save you from having to clean your oven.

Keto Chocolate Raspberry Cheesecake


If you have leftover cheesecake, you can store it, covered, in the fridge for 3 or 4 days.
You can also store slices of cheesecake in the freezer, tightly wrapped, for up to 3 months.



In this section we try and highlight other recipes that might interest you.  This week we decided to highlight another extremely popular and easy to make recipe:







Keto Low Carb Cranberry Orange Swirl Cheesecake

We plan on releasing keto content that will be exclusive for blog subscribers.  Also feel free to share this recipe with family and friends! If you haven’t already consider subscribing over on YouTube, we’d love to have you as part of our to Keto Family.







Keto Quick Start Guide


Here is a companion blog post to get the best results from our Keto Quick Start Guide



Keto Chocolate Raspberry Cheesecake
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5 from 1 vote

Keto Chocolate Raspberry Cheesecake

Creamy, luscious, rich and delicious keto low carb cheesecake. Perfect for Christmas, or any time of year!
Course Christmas dishes, Dessert, diabetic friendly dessert, holiday classics, keto desserts, low carb dessert
Cuisine American
Keyword Atkins Diet recipes, chocolate chip cookie recipe, diabetic safe recipes, easy keto desserts, easy low carb desserts, keto berries, keto cheesecakes, raspberry
Prep Time 30 minutes
Cook Time 40 minutes
chilling time 2 hours
Servings 12
Calories 213kcal


Chocolate crust:

Raspberry swirl:

Cheesecake filling:

  • 4 pkgs. cream cheese full fat, softened
  • 1 cup confectioners natural sweetener more if desired to taste
  • 1 tsp raspberry extract optional
  • 2 eggs room temperature



  • Preheat oven to 350 degrees.
  • Combine crust ingredients in a small bowl. Press into a springform pan lined with parchment paper on the bottom.
  • cook crust for 8 minutes. Set aside.

Raspberry swirl:

  • In a small saucepan, combine swirl ingredients. Cook until softened. Press sauce through a strainer to remove seeds. Set aside.

Cheesecake filling:

  • In a large mixing bowl, combine filling ingredients. Beat in one egg at a time using stand or hand mixer.
  • Beat until fluffy, check sweetness to taste. Fold half onto prepared crust.
  • Add half of raspberry puree. Swirl with a knife, or skewer. Add remaining cheesecake filling. Repeat swirl.
  • Place springform pan on a baking dish. Place a 9x13 baking dish on bottom rack of oven. Fill with 3 to 4 cups boiling water.
  • Bake cheesecake 40 minutes. It should be only slightly jiggly in center. If you need additional time, lower oven to 300 degrees, bake additional 10 to 15 minutes. Let cool in oven.
  • Remove cheesecake. Let set 2 hours, or ideally overnight. Some shrinkage is normal. Serve with sugar free chocolate sauce if desired.



Total Carbs: 8g
Fiber: 3g
Net carbs: 5g
Serves: 12


Serving: 1piece | Calories: 213kcal | Carbohydrates: 8g | Protein: 6g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 58mg | Sodium: 87mg | Potassium: 37mg | Fiber: 3g | Sugar: 1g | Vitamin A: 340IU | Vitamin C: 3mg | Calcium: 53mg | Iron: 1mg







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