Raspberry Jar Cheesecake

 

Individually served, these cheesecakes are simple, quick, visually stunning, and keto-friendly.

RASPBERRY JAR CHEESECAKE

Category: Dessert Calorie Count: 500 Macronutrient ratio: Carb-induced calories—6% Protein: 9 grams Carbohydrates: 8 grams Total Fat: 50 grams
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Servings 4 servings

Ingredients
  

Crust

  • 1/2 cup almond flour
  • 1 tablespoon butter
  • 1/4 teaspoon Cinnamon ground
  • 1 tablespoon erythritol

Cheesecake Layer

  • 1 cup Cream Cheese full fat
  • 1 cup heavy whipping cream
  • 2 tablespoons lemon juice
  • 1/2 teaspoon vanilla powder
  • 1/4 cup powdered erythritol

Topping

  • 1/2 cup raspberries crushed

Instructions
 

  • Start by preheating the oven to 350. As that warms, prepare your crust ingredients in a bowl, mixing all of the crust ingredients well before placing the dough on a parchment paper lined baking sheet. Use your hands to press and flatten the dough to create one large cookie, roughly 1/8-inch thick.
  • Move to the oven, baking 8-10 minutes (until golden brown), removing from the oven to let cool 10 minutes.
  • As that bakes and cools, prepare your cheesecake layer, combining your cheesecake ingredients in a large bowl and beating with a whisk or electric mixer.
  • Lastly, when the cookie is cooled, crumble into smaller pieces and layer in the bottom of your 4 jars. Top each with the prepared cheesecake layer and raspberry jam, serving immediately.

Notes

Tools Needed:
  • Bowls (2)
  • Baking sheet
  • Parchment paper
  • Whisk or electric mixer
  • Jars (4)

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