​No Bake Keto Raspberry Cheesecake with Walnut Crust (Edit recipe)

Prepare the crust

1. Place the walnuts in a blender or food processor.
2. Grind the walnuts to a fine powder, then add the melted butter and sweetener.
3. Mix until smooth and place it on the bottom of your springform pan lined with parchment paper.
4. Press the buttery crust well and refrigerate for 20-30 minutes while you work on the cream cheese mixture.

Prepare the cream cheese mixture

1. Measure 3 grams of gelatin (around 1 teaspoon). I use Dr. Oetker animal-based gelatin, which is keto-friendly. If using different gelatin, read the instructions on the package. You need gelatin for 150 milliliters of liquid.
2. Mix the gelatin with the heavy whipping cream. You can warm the cream before or after adding the gelatin.
3. In a food processor or high-speed blender, beat the cream cheese until fluffy. You can use electric mixer as well.
4. Add your sweetener and mix again.
5. Add the heavy whipping cream with gelatin. Make sure the mixture is not too hot, or the cream may curdle.
6. Add 1/4 teaspoon of vanilla extract and mix until combined.
7. Take the crust out of the fridge. It should be firm now. Pour the cheesecake batter over it.
8. Refrigerate for 1-2 hours or until the mixture is firm.

Make the raspberry sauce

1. Add the raspberries, water and sweetener to a sauce pan. You can use fresh or frozen raspberries. Simmer the jam on medium heat until it thickens.
2. Let it simmer for 20-30 minutes until it reaches a thick consistency like jam.
3. You can use a little gelatin to thicken the jam, but I prefer to let it thicken naturally.
4. Let the jam cool while you wait for the cheesecake to harden.

Final assembly

1. When the cheesecake is firm, spread the jam on top of the cheesecake.
2. Ideally, refrigerate the cheesecake overnight, but you can enjoy it right away!