White Chocolate Raspberry Swirl Cheesecake

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White Chocolate Raspberry Swirl Cheesecake
White Chocolate Raspberry Swirl Cheesecake

White Chocolate Raspberry Swirl Cheesecake
White Chocolate Raspberry Swirl Cheesecake


This is a remake of an old high-carb recipe I invented a long time ago. It used to be one of my favourites and I thought it deserved a little makeover. To simulate that white chocolate flavour, I melted a little cocoa butter  and mixed it right into the cream cheese. It made for some of the creamiest cheesecake I have ever had!

(16 votes, average: 4.50 out of 5)
White Chocolate Raspberry Swirl Cheesecake


    Raspberry Sauce:
  • 1 cup frozen raspberries
  • 1/4 cup water
  • 1/4 tsp xanthan gum
  • Crust:
  • 1 1/2 cups almond flour
  • Powdered sweetener equivalent to 1/4 cup sugar
  • 1/4 cup butter, melted
  • Filling:
  • 16 ounces cream cheese, softened
  • Sweetener equivalent to 3/4 cup sugar
  • 1 1/2 ounces cocoa butter, melted
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 3/4 cup whipping cream, room temperature


    Raspberry Sauce:
  1. Combine raspberries and water in a medium saucepan over medium heat. Bring to a boil and cook until raspberries can be easily mashed with a fork, about 5 minutes.
  2. Mash raspberries. Sprinkle surface with xanthan gum and whisk vigorously to combine. Set aside.
  3. Crust:
  4. Preheat oven to 325F and grease a 9-inch glass or ceramic pie plate.
  5. In a medium bowl, combine almond flour, sweetener, and butter and mix until dough begins to come together. Transfer to pie plate and press firmly and evenly into bottom and up sides.
  6. Bake 10 minutes, until just beginning to brown (it will not be fully cooked). Remove and let cool.
  7. Cheesecake Filling:
  8. Reduce oven temperature to 300F. In a large bowl, beat cream cheese and sweetener until smooth. Add melted cocoa butter and beat until fully incorporated.
  9. Beat in egg, vanilla extract and whipping cream until well combined and smooth.
  10. To assemble, spread about 1/3 of the raspberry sauce on the bottom of the crust. Spread half the cheesecake filling and dot with another 1/3 of the raspberry sauce, then swirl with a knife. Repeat with remaining cheesecake filling and raspberry sauce. Smooth the top.
  11. Bake 45 to 50 minutes, or until cheesecake is mostly set and just jiggles the tiniest bit in the center. Remove and let cool, then refrigerate several hours.

Yield: 12

Cholesterol: 72mg

Food energy: 335 kcal

Total fat: 30.26g

Calories from fat: 272

Carbohydrate: 6.17g

Protein per serving: 5.75g

Total dietary fiber: 1.83

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5 years ago

I don’t have any cocoa butter so what can I use ?

5 years ago

I would like to make this for a friend who is starting a low carb diet, but is allergic to almonds. Any suggestions for a good substitution? (They are allergic to most nuts)


5 years ago
Reply to  Jennifer

I would make extra raspberry sauce and make it crustless. Then just add a little sauce on top.

3 years ago
Reply to  Jennifer

My daughter is also allergic to tree nuts. I use peanut (since they aren’t really a nut) or seed flour. If your friend is allergic to all nuts, you can use a coconut flour crust or you can easily substitute sunflower seed flour or pretty much any seed flour in this recipe. If you’re going to use coconut flour, find a recipe specifically for it because coconut flour absorbs liquids differently than seed or nut flours.

6 years ago

this looks great!!

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