7 tbsp cream cheese (3oz/90g)
2 tbsp heavy cream (30ml)
2 tbsp powdered erythritol (approx. 12g)
½ tsp sugar-free vanilla extract
2.50 oz raspberries (50g)
1: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.
2:Chill the raspberries in your fridge while proceeding to the next step.
3:Add the cream cheese, heavy cream, powdered erythritol, and vanilla extract into a bowl.
4:Mix with a hand blender or eggbeater until the mixture is pale and fluffy.
5 : Add the no bake cheesecake mix into a jar or glass.
6: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.
7:Store for up to 3 days in your fridge.