Shannon Douglas

Raspberry Cheesecake Recipe

Name: Raspberry Cheesecake Recipe
Total time: 35 min
Yield: 12 serving(s)
Ingredients: 2/3 c. coconut oil, melted; 1/2 c. cream cheese, at room temp; 6 eggs; 3 tbsp. granulated sweetener; 1 tsp. alcohol-free pure vanilla extract; 3/4 c. raspberries

By The Good Housekeeping Test KitchenPublished: Nov 15, 2019

Yields:

12 serving(s)

Total Time:

35 mins

Cal/Serv:

176

Jump to recipe

This crust-free cheesecake features plump, ripe raspberries and a distinct note of vanilla. You can use any type of berry, sliced peaches or plums or even a tablespoon of cocoa powder to create gorgeous variations.

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Ingredients

2/3 cup
coconut oil, melted
1/2 cup
cream cheese, at room temp
6
eggs
3 Tbsp.
granulated sweetener
1 tsp.
alcohol-free pure vanilla extract
3/4 cup
raspberries

Directions

1. Step 1Preheat oven to 350°F. Line 8- by 8-in. baking dish with parchment paper and set aside.
2. Step 2In large bowl, beat together coconut oil and cream cheese until smooth.
3. Step 3Beat in eggs, scraping down sides of the bowl at least once.
4. Step 4Beat in sweetener, vanilla and baking powder until smooth.
5. Step 5Spoon batter into baking dish and use spatula to smooth out top. Scatter raspberries on top.
6. Step 6Bake until center is firm, about 25 to 30 min.
7. Step 7Allow to cool completely before cutting into 12 squares.