KETO RASPBERRY CHEESECAKE IN A JAR

 



Ingredients:


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)


Instructions:


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.


Storage:


7:Store for up to 3 days in your fridge.


Enjoy !!!

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