Keto Black Raspberry Ice Cream Cheesecake

Name: Keto Black Raspberry Ice Cream Cheesecake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 slices
Ingredients: 24 oz cream cheese; 2 cups yogurt; 2.5 tsp pure vanilla extract; 1 tbsp lemon juice; 0.667 cup monk fruit sweetener or sweetener of your choice; 0.25 cup almond flour; 1 prepared crust; 2 pints Keto Pint Black Raspberry Ice Cream; 0 Whipped cream (optional); 0 Sprinkles (optional)

This Keto Black Raspberry Ice Cream Cheesecake is all the fun of summer in a delicious, low-carb dessert, perfect for your next family get together.

Servings: 8 slices

Keywords: Keto, Raspberry, Cheesecake, Ice Cream, Dessert

Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins

Ingredients

Instructions

Ingredients

24 oz cream cheese
2 cups yogurt
2 ½ tsp pure vanilla extract
1 tbsp lemon juice
⅔ cup monk fruit sweetener or sweetener of your choice
¼ cup almond flour
1 prepared crust
2 pints Keto Pint Black Raspberry Ice Cream
Whipped cream (optional)
Sprinkles (optional)

Instructions

Preheat the oven to 350F. Fill a baking pan halfway up with water, and place it on the oven's lower rack.
Bring cream cheese to room temperature.
Beat all ingredients, except ice cream, in a food processor or blender until smooth.
Spread filling on top of prepared crust. Place on the middle rack (above the rack with the water pan).
Bake for 30 minutes. Once time is up, turn off the heat and let the cheesecake sit in the oven for an additional 5 minutes.
Remove the cheesecake from the oven and let cool on the counter for 20 minutes.
Take the ice cream out of the freezer to soften for about 15 minutes.
Spoon & smooth the Keto Pint Black Raspberry Ice Cream on top of the cheesecake then top with whipped cream and sprinkles. Enjoy!