Keto Desserts/ Keto Recipes

Keto Berry Swirl Cheesecake

A celebration keto cheesecake

Every once in a while, life throws a celebration our way, even when you’re on keto (particularly when you’re on keto?). And these are times when a keto recipe for a cookie or a fat bomb or even a mug cake is just not going to cut it. I mean, imagine eating a single mug cake on your birthday! That’s the stuff of sad movies about single people! When life demands a robust celebration, you need a robust cake and this one, my friends, is the robustest and tastiest of them all. This is the keto cheesecake to end all keto cheesecakes. This dreamy dessert has alternating layers of lemon and berry cream cheese and mascarpone, sitting on a nutty, buttery almond flour crust. It’s sweet and tangy and creamy and dreamy and you need to stop reading and make this right now!

Make a better berry cheesecake

Does that mean this cheesecake is not good enough? Good grief, no! This is possibly the best dessert I’ve made on keto. But, we did cut a few corners to make it easier for viewers to follow. See the cracks in the keto berry cheesecake? That’s because we didn’t use a water bath to bake it in. If you have the time and the patience, wrap the springform pan in two layers of foil and immerse in a larger pan with hot water in it. When you cook a cheesecake in a water bath, it cooks slower and better and doesn’t crack. Of course, that’s just for aesthetic purposes. What is not – and this is a tip our very helpful viewers gave us – is adding a pinch of cinnamon to the crust. The cinnamon apparently makes the crust taste exactly like graham crackers (something we’ve never eaten here in India) which just takes it that much closer to a regular cheesecake.

I know I say this about a lot of recipes, but guys, you HAVE TO make this keto berry cheesecake. It’s life altering, and makes keto just that much sweeter. Say cheese!

Nutrition Info (Per serving)

  • Calories: 301
  • Net Carbs: 5g
  • Carbs: 8g
  • Fat: 28g
  • Protein: 7g
  • Fiber: 3g

This recipe makes 8 servings. 1 Serving = 1 slice. Cut the cake into 8 equal pieces. Get this recipe on myfitnesspal.

keto berry swirl cheesecake
Keto Berry Swirl Cheesecake
Yum
Votes: 26
Rating: 4.23
You:
Rate this recipe!
Servings
8 servings
Servings
8 servings
keto berry swirl cheesecake
Keto Berry Swirl Cheesecake
Yum
Votes: 26
Rating: 4.23
You:
Rate this recipe!
Servings
8 servings
Servings
8 servings
Ingredients
For the puree
  • 200 grams fresh berries or thawed frozen berries (Any berries you like, but blackberries have the least carbs)
  • 1/2 tbsp sweetener or to taste I recommend this one
  • a pinch of salt
For the base
For the filling
  • 226 grams cream cheese at room temperature I use this
  • 200 grams mascarpone at room temperature
  • 2 eggs at room temperature
  • Juice of one lemon/lime
  • Sweetener of choice to taste Taste the batter as you go along for desired sweetness
  • 1/2 Tsp Vanilla Extract I recommend this one
Servings: servings
Units:
Instructions
  1. Throw the berries into a blender and puree as finely as possible. Pass it through a sieve to get rid of all the seeds, then put it in a sauce pan on a low flame. Add the sweetener, and allow the mixture to reduce until it’s a thick, jammy consistency. Put aside to cool.
  2. Preheat the oven to 175 C/350 F. Line an 8 inch cake tin with parchment paper and grease thoroughly with butter. In a bowl, add the almond flour, sweetener and salt and give it all a goooooood mix. Stir the melted butter into the flour and mix till it comes together like dough. Press the almond flour mix into the cake tin and level it using your fingers, or a spoon, or, anything, really. Bake the base for 10 minutes, then take it out and leave it to cool.
  3. Turn the oven down to 160 C/325 F. In the meantime, make the filling. It’s important to have all the filling ingredients at room temperature to minimise the chance of the cheesecake cracking later. Add the cream cheese and mascarpone to a bowl, along with the sweetener. Whisk it all together until it’s smooth and lump free. Be careful not to whisk it too much, or it will crack later. Add the lemon juice and whisk until just combined. Add the eggs one at a time, and again, whisk until it’s just incorporated. Add the vanilla, whisk, and taste test to make sure the sweetness is fine.
  4. Divide the cheesecake filling into two parts. Stir the berry puree into one part. Then, alternating the two, spoon one ladle of the vanilla mix, then one of the berry. Do this until you’ve used up both batters. Shake very lightly to level, then bake for 35 to 40 minutes, or until the sides are set but the center still has a bit of a jiggle. Leave it to cool to room temperature on a rack, then chill it in the fridge for at least four hours.

You Might Also Like

23 Comments

  • Reply
    kpazdetodo
    June 29, 2018 at 10:44 am

    DUUUUUUUUUUUUDE! Incredible recipe. I know I say this in every comment, but I do mean it. I’ve made this a couple of times now using different fruits for the coulis–blackberries, raspberries, blueberries, even one with canned peaches that turned out really well. I recommend making about twice the amount you suggest in the recipe so you can serve it as a sauce (maybe garnish with a few berries, too).

  • Reply
    Shay
    July 23, 2018 at 5:48 pm

    Hello this was delicious but I don’t quite understand the macros. Is that correct that it’s 258 grams of fat? And in total in that 13 grams of carbs? Thank you!

  • Reply
    evy burrick
    July 24, 2018 at 12:48 pm

    Made this yesterday! in cre di ble!!! Just the best desert ever! i thought your chocolate cake was the bomm but this it lasted a day, i’m sorry i ate it all!!! wil be making this alot! ow and i changed the almond power to coconut, tasted great!!! Thanxxx

    • Reply
      Steph
      June 29, 2019 at 2:23 am

      Hello, how much coconut did you put on it?

  • Reply
    Jody
    August 12, 2018 at 9:31 pm

    Made this today with freshly picked, organic huckleberries ! Ridiculously awesome!! Thanks for such a great Keto recipe! I made this adding the cinnamon and a pinch of nutmeg with coconut flour crust😋

  • Reply
    cga
    August 29, 2018 at 6:56 pm

    Made this with a macadamia nut crust and more than 6oz of pureed berries. Just amazing, thank you!!! The mascarpone is the secret to that great cheesecake flavor. Gotta find that chocolate cake of yours another commenter mentioned…

  • Reply
    Gaurav Goswami
    September 4, 2018 at 12:15 pm

    Can I make this with dried berries?

    • mm
      Reply
      Sahil Makhija
      September 5, 2018 at 10:27 am

      Yes.

  • Reply
    Steven
    December 7, 2018 at 5:09 am

    Made this tonight and apparently my springform pan was a lot larger than what you had. Doubled the crust recepie to make it across the pan. Filling made as directed and total thickness came out about 1/2 inch. Also only 1 tbsp of sweetener in filling? It was so sour and tart. Had to toss the whole thing.

    • mm
      Reply
      Sahil Makhija
      December 7, 2018 at 6:15 am

      Sorry to hear that. I think I mentioned the pan size in the blog post. With regards to the sweetener you got to taste the batter as you go along because all the sweeteners are very variable and their level of sweetness varies. I had also mentioned ‘or to taste’ but now I’ve changed it since you are right it’s better not to have a measurement there.

  • Reply
    Roxana Lopez
    February 17, 2019 at 2:07 am

    Just saw this recipe on Hifalutin Low Carb Cheesecake Battle, and can’t wait to try it!

  • Reply
    Cty
    February 17, 2019 at 4:29 am

    Hello!
    I just now stumbled on this recipe. I am glad I read the comments because my pan is also nine inches. I think I’ll scale the recipe up a bit (maybe 10%??) so I get a nice sized result. I have 2 fairly easy fixes that can help reduces cracking. 1. When pre-heating add an oven proof bowl of warm water on the rack to the side of where the cheesecake will go and then just bake. or 2. Place the cheesecake pan into a 10″ (or so) silicon pan and place the whole thing in a roasting pan filled about 1/2 way with water (pre-heat the pan of water at the same time as the oven). I have had great success with both methods–but the silicon pan is my go to–no foil to mess with, no leaking.
    I just used up all my cream cheese for fathead bagels–but more cream cheese is on the top of my shopping list.

    • Reply
      CTY
      February 22, 2019 at 1:33 am

      I just pulled mine out of the oven! Gorgeous! No cracks 🙂
      My spring form pan is 10″ so I increased the crust by 10% and then doubled the filling.
      It set up beautifully and gave 16 generous sized slices that did not fall apart and kept the macros pretty close to yours.
      This is my new go to Dazzle people with keto.

  • Reply
    Jackie
    February 24, 2019 at 3:08 pm

    This was amazing….. Thank you!

  • Reply
    A new fan
    February 27, 2019 at 1:43 am

    This is my new Birthday Cake! I made this the first time a few weeks ago with the wrong size pan so it was very thin. This time I doubled everthing–crust and all. I did not make enough moscarpone for the doubled recipe so I used 3 packs of cream cheese and one moscarpone. This filled my 9 inch pan and I was a bit nervous when it popped high above the pan in the oven, but all is well. Baked to perfection. Looks like perfection. Tastes like perfection! This is a winner! I think I will try a pecan crust next time for fun! Thanks for this fantastic culinary opportunity to enjoy a keto “birthday cake” recipe for years to come!

  • Reply
    KarinC5
    February 28, 2019 at 2:05 am

    Made this today, my word, SO GOOD!! I used raspberries instead of blackberries, and all cream cheese because I couldn’t find mascarpone. Made it in my 6” springform pan. Excellent flavor. Thanks for another winner!!

  • Reply
    Jaia
    May 19, 2019 at 5:17 pm

    This cheesecake is amazing! Thank you!

    I used that same quantity of coconut flour for the base but used around 80 grams of butter. I did not make a berry puree but used mango puree as this was all I had and wanted to experiment. Next time I will make with berries.

    Also, I used the water bath technique and had no cracks. It looked as good as it tastes and everyone enjoyed it.

  • Reply
    Jeano
    June 12, 2019 at 7:14 pm

    You don’t say how much puree of berries…………………..US.

    • mm
      Reply
      Sahil Makhija
      June 13, 2019 at 2:10 am

      Yes it does. Read the recipe again please 🙂

  • Reply
    susan
    August 26, 2019 at 2:46 pm

    I made his for a birthday party. Unsure of the amount of sugar /sweetner to use. You said to taste. Didn’t use enough sweetner and it was uneaten…. it would have been nice to give a general amount- 1/4 c, 1/2c, 1c… then I wouldn’t have wasted time on a cake that no-one ate.

    • mm
      Reply
      Sahil Makhija
      August 28, 2019 at 8:20 am

      Hi Susan I will try and update with a proper amount

  • Reply
    darren cassells
    September 20, 2019 at 5:01 pm

    Great Recipe Sahil from one keto rocker to another!
    Keep it up you just inspire the hell out of myself and my wife doing keto!

  • Reply
    Stephani J
    October 3, 2019 at 1:15 am

    My husband and I started the keto diet this week. When we started I didn’t even think about my birthday being this week!! I got bummed out and considered a “cheat” day for my birthday, but my husband said he would not participate in cheating on the diet lol. Anyways. I’ve been frantically looking for a desert we could enjoy on my birthday. I knew this was the one when I started reading the article!!

  • Leave a Reply