Satisfy your sweet cravings on the ketogenic diet in no time with this super easy no bake keto raspberry cheesecake in a jar! Only 2.9g net carbs per glass!
Add the raspberries into a pot and cook for approx. 5-10 min over low-medium heat.
You know when the raspberries are done when the fruit has broken down completely, so you shouldn't be able to make out individual berries anymore.
Chill the raspberries in your fridge while proceeding to the next step.
Add the cream cheese, heavy cream, powdered erythritol, and vanilla extract into a bowl.
Mix with a hand blender or eggbeater until the mixture is pale and fluffy.
Add the no bake cheesecake mix into a jar or glass.
Pour the cooled down raspberries on top of the cream cheese mix and chill for approx. 30 min before enjoying your keto-friendly no bake raspberry cheesecake in a jar.
Store for up to 3 days in your fridge.
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**(I try to be as accurate as possible with the nutrition information below, but values may vary because of natural occurring fluctuations and different products used.)
Serving Size 1/2 jar
Servings 2
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.