No-Bake Raspberry Cheesecake

By Nikki Sheriff

Low-carb sweetened condensed milk, tart cream cheese and fresh raspberries meld together in a creamy dessert the whole family can enjoy.

No-Bake Raspberry Cheesecake
photographer: Nikki Sheriff
Ingredients
  • 1 3/4 cups whole milk

  • 1/4 cup stevia, or preferred sugar substitute

  • pinch of xanthan gum, arrowroot, or desired powdered thickener

  • 3/4 cup almond meal

  • 2 Tbsp coconut oil, melted

  • 2 Tbsp stevia, or preferred sugar substitute

  • 8 oz. fat free cream cheese

  • 2 Tbsp lemon juice

  • 1 tsp vanilla

  • 1 cup raspberries

Directions
  1. Ahead of time, pour whole milk into a medium saucepan. Heat over medium-high heat until the milk begins to boil.

  2. Add 1/4 cup of sweetener and a pinch of xanthan gum. Reduce heat to a simmer. Allow it to simmer for 30-45 minutes, stirring occasionally.

  3. When the homemade sweetened condensed milk is reduced by almost half and thickened, remove from heat and cool completely.

  4. Preheat the oven to 375 degrees F. Mix the almond meal, coconut oil and 2 TBSP sweetener.

  5. Press into a 9-inch pie dish. Bake the crust for 8-10 minutes. Remove from oven and set aside to cool.

  6. Beat the cream cheese until it is smooth.

  7. Add the lemon juice, vanilla and cooled sweetened condensed milk. Mix well.

  8. Add the raspberries and beat until the raspberries break apart.

  9. Pour into the piecrust and refrigerate until set up; at least 3 hours. Cut into 10 slices and serve.


Nutritional Facts

Servings
10
Serving Size 1 slice
Calories 132
Total Fat 8g
Sodium 172mg
Total Carbohydrate 8g
Dietary Fiber 1g
Protein 6g

dessert pie cheesecake calcium vitamin d low carb gluten free

6 replies

foretravelu300
foretravelu300 2015-03-19 11:57:32 -0500 Report

This recipe looks good but I think I'm gonna try it with strawberries simply because I don't care for raspberries.

Spofy56
Spofy56 2014-08-23 13:47:44 -0500 Report

What can I use instead of almond meal? I am allergic to almonds, pecans, walnuts, etc.