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A Creamy Keto Raspberry Cheesecake Mousse Recipe

Top it with berries, chocolate, or whatever else you want.

Sure, you've had traditional cheesecake, formed on top of a crust and sliced into pie-like triangles. But what about cheesecake mousse? This dessert combines two delicious treats into one, and it's pretty easy to whip up. Whether or not you follow the keto diet, this is one recipe that will have you coming back for seconds.

This recipe relies on Lakanto sweetener, a sugar substitute that's keto-approved. And while many fruits are off-limits on the keto diet, berries get the go-ahead, as they're low in sugar. Thanks to this recipe, you'll still get all the sweetness of a dessert recipe, without all of the added sugars.

To whip up this cheesecake mousse, you'll need a blender, a mesh sieve, an electric mixer, and a hand mixer or immersion blender. But once you've tasted the creamy concoction, you'll agree that it's worth the ensuing cleanup. A rich, keto-friendly treat that you can enjoy at home? Yep, it's worth the extra tools.

Makes 6 servings

Ingredients

2 8-oz packages frozen raspberries, thawed
8 oz cream cheese, at room temperature
½ cup (96 g) powdered Lakanto sweetener
Pinch of fine sea salt
1 tsp vanilla extract
½ cup heavy cream
Fresh raspberries, shaved dark chocolate, or mint leaves for garnish, optional

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How to Make It

  1. Blend raspberries in a blender until smooth. Place a fine-mesh sieve over a bowl. Push the raspberry purée through a sieve to remove seeds (yield: 1 cup purée).
  2. In a large bowl using an electric mixer, beat cream cheese until smooth and light, 1 to 2 minutes. Scrape down sides of bowl; beat in sweetener and salt, taking care to beat out any lumps. Scrape down sides of bowl. Beat in vanilla. Add raspberry puree and beat until nearly incorporated.
  3. In a separate bowl, using a hand mixer or immersion blender, whip cream until it forms medium peaks. Fold ½ of cream into the raspberry mixture to lighten it, then fold in the rest. (Yield: About 3 cups) Divide mixture into 6 cups; cover and refrigerate for at least 1 hour. Top with fresh raspberries, chocolate shavings, or mint leaves just before serving if desired.

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Beth Lipton
Beth Lipton is a recipe developer and food writer. Read more