Low carb & keto friendly Raspberry & Vanilla Cheesecake
This divine cheesecake recipe will have you wondering 'how is this sugar free?' the crunchy, low carb cheesecake biscuit base topped with a creamy vanilla & raspberry indulgent topping is the epitome of healthy indulgence.
- Less than 20 mins
- serves 12
Ingredients:
- I pack of Go-low Buttery Cookie Mix
- 80g butter
- 250g thickened cream
- 80g powdered sweetener
- 250g mascarpone
- 250g soft cream cheese
- 2 teaspoons vanilla extract
Method:
- Preheat the oven to 160°C. Line a 20cm cake tin.
- Make up the cookie mix and butter as per the instructions, then press down the whole amount into the prepared baking tin to create the cheesecake base. Bake the base for around 10-12 minutes or until lightly golden. Remove from the oven and allow to cool.
- Whip the cream into stiff peaks.
- Mix the remaining ingredients together, then fold in the whipped cream.
- Layer onto the base and decorate with raspberries.
- And enjoy!
