No Sugar Raspberry Cheesecake - Low Calorie
The No Sugar Raspberry Cheesecake, also known as the Guilt-Free Raspberry Delight, is a feast for both the eyes and the palate. Crafted with a buttery almond flour crust and a luscious cheesecake filling, it boasts a vibrant raspberry puree swirl that adds a burst of tartness and elegance to every slice. This dessert perfectly balances creamy and tangy flavors, making it an irresistible treat.
Ingrédients
- 1 1/2 1/2 cups almond flour
- 1/4 cup unsalted butter, melted
- 1 1/2 1/2 cups raspberries, fresh or frozen
- 16 ounces ounces cream cheese, softened
- 1/2 cup Greek yogurt
- 2 teaspoons vanilla extract
- 2/3 cup powdered erythritol
- 3 large eggs
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 325°F (160°C).
- In a bowl, combine almond flour and melted butter until well mixed. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- In a food processor, blend raspberries until smooth. Set aside.
- In a large mixing bowl, beat the cream cheese until smooth. Add Greek yogurt, vanilla extract, powdered erythritol, lemon juice, and mix until well combined.
- Add eggs one at a time, beating well after each addition. Pour half of the cheesecake batter over the crust.
- Pour the raspberry puree over the batter in a swirl pattern. Add the remaining cheesecake batter over the raspberry layer.
- Bake in preheated oven for 50-60 minutes or until the cheesecake is set and the edges are lightly browned. Turn off the oven, and let the cheesecake cool inside with the door ajar for 1 hour.
- Chill in the refrigerator for at least 4 hours before serving.
Nutrition (per 100g)
Serving: 100g | Calories: 320kcal | Carbohydrates: 7g | Protéines: 8g | Fat: 28g | Sucre: 4g
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