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March 5, 2016

White Chocolate Raspberry Swirl Cheesecake

This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

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Creamy dreamy white chocolate cheesecake with a rich raspberry swirl. And yes, it’s still low carb and sugar-free!

Deliciously creamy white chocolate cheesecake with a rich raspberry swirl. Low carb, grain-free, keto recipe

We all know that white “chocolate” is a complete misnomer because it isn’t really chocolate at all. It’s a confection made from cocoa butter, vanilla, milk solids and plenty of sugar. It can’t be classified as real chocolate since it contains no cocoa solids. You know that little percent number you see on so many chocolate bars these days? 56%. 70%. 85%. 90%. Well, white chocolate contains zero percent of the very thing that would allow to qualify as chocolate. It hardly matters, though. We all know it as white chocolate, we’re all going to continue to call it white chocolate and many of will continue to crave it, no matter what it’s called.

Low carb grain-free White Chocolate Raspberry Cheesecake. THM S.

The problem is that no one seems to make a decent low carb, sugar-free white chocolate. Believe me, I’ve searched and although there are some tempting products, they all seem to be sweetened with maltitol or sucralose. For me, it’s not worth the tummy troubles or the glucose spike. I am desperate for someone to make a really good erythritol-sweetened white chocolate. There are a few of us low carb bloggers who’ve made our own version but I will be the first to tell you that it’s not the same. We don’t own the right equipment to knead the sweetener into the cocoa butter so that you end up with a truly smooth, creamy confection.

Low Carb Grain-Free White Chocolate Raspberry Swirl Cheesecake Recipe

However, while I wait for somebody to fulfill my white chocolate dreams, I can fake it. Fake it till you make it, as they say, and I intend to do just that. If white chocolate is mostly made of cocoa butter, vanilla and sweetener, then I can use those very things to make a white chocolate flavoured something or other. I’ve done it a few times before and it’s been a success. This time was no different! This low carb white chocolate cheesecake may be the creamiest, richest cheesecake I’ve ever made. You gotta try it!

Please see my White Chocolate Raspberry Swirl Cheesecake on A Sweet Life.

YOU MIGHT ALSO LIKE:

Low Carb White Chocolate Raspberry Ice Cream

White Chocolate Raspberry Ice Cream

Low Carb White Chocolate Cheesecake Recipe

White Chocolate Macadamia Nut Cheesecakes

Low carb white chocolate Macadamia nut Scones

White Chocolate Macadamia Nut Scones

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Filed Under: Gluten Free, Keto Cakes, Low Carb Tagged With: almond flour, raspberries, white chocolate

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

Reader Interactions

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Comments

  1. Anna @ Anna Can Do It! says

    March 5, 2016 at 9:45 am

    This cheesecake looks wonderful and I love the white chocolate and raspberry combination (honestly I love any white chocolate and fruit combination)! Great recipe! – Love, Anna

    Reply
  2. Emily says

    March 5, 2016 at 10:53 am

    Oh.My.Goodness!!! Yum!

    Reply
  3. Sharon Nading says

    March 5, 2016 at 6:01 pm

    I love white chocolate, I hate raspberries and strawberries. Any thoughts as to what I could substitute? BTW, I love, love, love your recipes. ?

    Reply
    • Carolyn says

      March 5, 2016 at 7:54 pm

      Blueberries? Nothing? You could make just the white chocolate filling and do that.

      Reply
    • Careyann says

      July 29, 2016 at 9:05 pm

      Rhubarb! Im gonna try it with rhubarb!

      Reply
      • Carolyn says

        July 31, 2016 at 5:39 pm

        That sounds delicious!

        Reply
  4. Mia says

    March 6, 2016 at 1:06 am

    Could one substitute coconut oil for the cocoa butter?

    Reply
  5. Kate says

    March 6, 2016 at 1:50 am

    Hey Carolyn, if this would work, do you think I’d need to triple the total “filling” to make a regular cheesecake in a springform pan ? I normally use 3 bricks of cream cheese, increase the eggs, etc, but with the addition of the cocoa butter and berries, I thought perhaps I could get your input. I do basically the same crust you do, except with a NY style, I do add cinnamon to almond meal, sweetener and butter. .

    I’m definitely making this. It looks excellent ! I’m an addict when it comes to “white chocolate” and berries.

    Reply
    • Carolyn says

      March 6, 2016 at 10:07 am

      I definitely don’t think you should triple the filling,that would be HUGE (it would be 6 blocks of cream cheese!). I’d do 1.5X the filling and just do two full eggs. It should still work. Not sure what the baking time would be, it will probably take a little longer.

      Reply
      • Kate says

        March 6, 2016 at 10:43 am

        Ha ! My fault for not reading the recipe more closely. When I copied it, I somehow read it was one block of cream cheese, (at 8oz), not two, equaling 16oz. It would be “the cheesecake that ate Fairbanks” if I tripled it 🙂

        Thanks for getting back with me. I might never have noticed my reading mistake. Old age, you know 😉

        Reply
  6. Emily says

    March 6, 2016 at 4:12 pm

    What kind of cocoa butter do you use? I’ve never seen it in the store.

    Reply
    • Carolyn says

      March 7, 2016 at 9:45 am

      Food grade cocoa butter is often purchased online. I get mine on Amazon. http://www.amazon.com/gp/product/B004X8IFUW/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004X8IFUW&linkCode=as2&tag=aldaidrabfo05-20&linkId=74FPLRAAV6SYAMMZ

      Reply
  7. Marsha says

    March 6, 2016 at 8:32 pm

    Hi, I cannot seem to find your white chocolate raspberry swirl cheesecake recipe anywhere. I am at a loss to find it. I would love to see it because it sounds so wonderful I would love to make it. Can you help me so I could either print it out or pin it for later? Thanks… I have tried many of your recipes before and they all have been good. Please someone help me find it?

    Reply
    • Carolyn says

      March 7, 2016 at 9:42 am

      Their site was down yesterday. You can find the recipe now at http://asweetlife.org/recipes/white-chocolate-raspberry-swirl-cheesecake/

      Reply
  8. judy sutton says

    March 6, 2016 at 9:23 pm

    I can’t find the recipe for your white chocolate raspberry swirl cheesecake at a sweetlife.com. Additionally, I have problems accessing or finding your recipes. Your blogs are great as are the pictures but it does not appear to be user friendly when it comes to actually accessing the recipes.

    Reply
    • Carolyn says

      March 7, 2016 at 9:39 am

      A Sweet Life was down for a while yesterday so that was the problem. I don’t know quite how you have trouble accessing my recipes?

      Reply
  9. Debbie Fore says

    May 7, 2016 at 5:56 pm

    My daughter’s favorite cheesecake from The Cheesecake Factory! Now she’s low carb so I’ll definitely be attempting this recipe for her. And I have raw cocoa butter buttons already! I enjoy 1-2 in my coffe/tea every morning…or sometimes I just let one melt in my mouth…yum!!!

    Reply
    • Carolyn says

      May 7, 2016 at 6:06 pm

      Great idea about the coffee!

      Reply
  10. Amber says

    June 29, 2016 at 7:07 pm

    Omg I love this but the link isn’t working anymore. Help me!

    Reply
  11. Stacey's says

    June 29, 2016 at 11:52 pm

    Please post the recipe. The link still isn’t working. ?

    Reply
  12. Stacey says

    June 29, 2016 at 11:55 pm

    Please post the recipe. The link isn’t working anymore.

    Reply
  13. plasterers bristol says

    May 16, 2017 at 1:16 pm

    one of my all time favs this. Thanks for sharing. Simon

    Reply
  14. Sophie says

    September 4, 2017 at 8:39 pm

    I followed your recipe to the letter but to be honest i can not taste any white chocolate. The crust is gritty. Not a bad recipe but I think the photo looks far more better than it tastes.

    Reply
  15. Anu says

    June 1, 2020 at 11:13 am

    I have made this about three times now and it’s been gorgeous every time, my husband loves it too! The first two times I made it as written (and once for Christmas too :)), but this time I used ground hazelnuts and pecans for the crust instead of almond flour. This was absolutely delicious, but I think the pecans made it a bit too greasy, so next time I might try only hazelnuts, I think they will work a treat with the white chocolate. Thank you SO MUCH for sharing this wonderful recipe, it made our weekend.

    Reply

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Carolyn PortraitLooking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more

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