No-bake cakes are all the rage this year, and with this sugar-free low carb version, you’re in too! Small, delicate and fruity – this No Bake Keto Cheesecake with raspberry yoghurt tart is a delight.
Ingredients for No Bake Keto Cheesecake:
The ingredients for the base:
65 g butter
60 g almond flour
1 tsp guar gum
3 tbsp cream
45 g xylitol (Xucker)
1 pinch of salt
The cake mixture:
250 g Greek yoghurt
100 g cream quark
250 ml whipped cream
70 g Xucker
½ packet powdered gelatine
a little lemon juice
300 g raspberries
powdered x sugar
Beat the butter with the xugar and pinch of salt until fluffy. Mix the almond flour, guar gum and the cream with it and knead into a smooth dough. Place in the fridge for 15 minutes. Then roll out and place in a greased springform pan 18 cm in diameter and bake at 330°F for about 10-15 minutes.
In the meantime, prepare the gelatine according to the instructions on the packet and whip the cream until stiff. Mix the yoghurt, quark, lemon juice and Xucker. Mix 1/3 of the mixture with the gelatine, then return, mix well, then fold in the whipped cream. Pour onto the cooled cake base (do not remove the cake ring!) and place in the fridge for several hours, preferably overnight.
Purée 75 g raspberries and sweeten with icing sugar to taste.
Pour the raspberry puree over the cold yoghurt cake and then cover closely with raspberries, dusting with icing sugar if necessary.
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