Bake an award-winning orange cranberry cheesecake and be proud to show it off! This easy recipe is low-carb and gluten-free, too.
Orange Cranberry Cheesecake
This cheesecake is a little higher in carbs than a few of my other recipes. There are six grams net carbs in each slice. But I promise you, it is worth every single carb!
The crust is perfectly crumbly and slightly sweet. It has a rich and creamy filling. And it’s topped with fresh cranberries and full-bodied orange zest. All three layers work together like magic.
I wouldn’t even call this a quick recipe. It’s not one of my no-bake cheesecakes. It takes about 20 minutes to bake the crust and another hour to bake the cheesecake. But trust me when I tell you that when you bite into it, you’ll be so glad you took the time to bake it.
Keto Cranberry Cheesecake
One of the reasons the net carbs are a bit higher is that I used real cranberries in the topping. As they simmer and cook down, they will caramelize and fill your kitchen with aromas that smell just like Christmas!
In fact, make a little extra topping! You can sprinkle it on top of Greek yogurt to enjoy a delicious breakfast parfait.
Keto Cheesecake Crust
The crust is the other thing that makes this cheesecake stand out. It tastes just like a traditional cheesecake crust!
In fact, you’ll definitely want to prepare the pan so that it doesn’t stick to the bottom. Because you won’t want to miss out on a single bite.
The crust is made with a combination of almond flour, vanilla, Swerve brown sugar substitute and melted butter. Remember to use almond flour, not almond meal.
I haven’t tested this with coconut flour. But if you want to try and use coconut flour instead, you’ll have to add more butter so that the crust doesn’t fall apart.
Keto Desserts
Decadent low-carb orange cranberry cheesecake will become one of your favorite low-carb Christmas desserts! If you’re serving it at a party, make some Keto Peppermint Cheesecake Chocolate Cups to go with it. One is tart and the other is bright and minty.
To add even more Christmas colors to the dessert table, make some red and green Keto White Chocolate Christmas Shooters. They are a lot of fun to make and look extra festive.
If you love the bite of ginger, then make some Keto No Bake Gingerbread Cheesecake Bites. They really do taste like gingerbread cookies.
Finally, it’s not Christmas without some fudge, and this Easy Keto Fudge is super-rich and super-sweet but still low-carb.
How To Store Cheesecake
Store the orange cranberry cheesecake in an airtight container in the refrigerator. It will stay fresh for about three days.
The sooner you eat it, the better the crust will taste. The crust will soak up the liquid from the filling as it sits in the fridge.
The cheesecake is freezer-friendly, too. Store it in a freezer-safe pie container and seal it completely with a lid and/or aluminum foil. Keep it in the freezer for up to six months. Let it thaw naturally in the refrigerator.
Low-Carb Orange Cranberry Cheesecake Recipe
Here’s the list of ingredients (and step by step pictures) that you’ll need to make this low-carb orange cranberry cheesecake recipe. The exact measurements and instructions are in the printable recipe card, just a little further below.
Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 14
Net Carbs: 6 net carbs per serving
Ingredients
Crust:
- Almond flour
- Vanilla
- Swerve brown sugar substitute
- Butter melted
For the filling
- Cream cheese softened (32 oz.)
- Plain Greek yogurt
- Sour cream
- Large eggs
- Heavy whipping cream
- Vanilla extract
- Swerve confectioners sugar substitute
For the topping:
- Fresh cranberries
- Water
- Swerve confectioners sugar substitute
- Orange extract
- Zest from ½ an orange
Directions
Preheat the oven to 350 degrees. Add the crust ingredients to a mixing bowl, and whisk to combine well.
Press the mixture into a well greased 9 inch springform pan.
Bake for 20 minutes, and allow the crust to cool.
Blend together the cream cheese and 1 cup of Swerve in a large mixing bowl.
Add in the Greek yogurt, sour cream, heavy whipping cream and vanilla until smooth and creamy.
Beat in the eggs one at a time.
Spread the mixture over the cooled crust. Cover lightly with tin foil, and bake at 325 for 1 hour, removing the tin foil halfway through the cook time. The cheesecake should be mostly solid with just a little jiggle left in the center.
Turn the oven off, and crack it slightly. Leave the cheesecake in the cracked oven for an additional hour after it has been shut off. 11. Let the cheesecake come to room temperature, and then chill for at least 4 hours.
Combine the cranberries, water and Swerve in a pot over medium heat on the stove. Simmer the mixture until the berries begin to break open.
Remove from the heat and stir in the orange extract and zest.
Allow the mixture to cool, and then pour over the chilled cheesecake. Slice to serve.
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Low-Carb Orange Cranberry Cheesecake
Equipment
- Mixing Bowls
- Electric Mixer
- Springform Pan
Ingredients
Crust
- 2 cups Almond Flour
- 1 tsp Vanilla
- 1/3 cup Swerve Brown Sugar Substitute
- 8 tbsp Butter melted
Cheesecake Filling
- 4 blocks Cream Cheese softened (32 ounces)
- 1 cup Plain Greek Yogurt
- 1 cup Sour Cream
- 4 large Eggs
- 1/4 cup Heavy Whipping Cream
- 1 tsp Vanilla Extract
- 1 cup Swerve Confectioner's Sugar Substitute
Topping
- 1 1/2 cups Fresh Cranberries
- 1/2 cup Water
- 1/2 cup Swerve Confectioner's Sugar Substitute
- 1/2 tsp Orange Extract
- Zest from 1/2 Orange
Instructions
- Preheat the oven to 350 degrees.
- Add the crust ingredients to a mixing bowl, and whisk to combine well.
- Press the mixture into a well greased 9 inch springform pan.
- Bake for 20 minutes, and allow the crust to cool.
- Blend together the cream cheese and 1 cup of Swerve in a large mixing bowl.
- Add in the Greek yogurt, sour cream, heavy whipping cream and vanilla until smooth and creamy.
- Beat in the eggs one at a time.
- Spread the mixture over the cooled crust.
- Cover lightly with tin foil, and bake at 325 for 1 hour, removing the tin foil halfway through the cook time. The cheesecake should be mostly solid with just a little jiggle left in the center.
- Turn the oven off, and crack it slightly. Leave the cheesecake in the cracked oven for an additional hour after it has been shut off.
- Let the cheesecake come to room temperature, and then chill for at least 4 hours.
- Combine the cranberries, water and Swerve in a pot over medium heat on the stove.
- Simmer the mixture until the berries begin to break open.
- Remove from the heat and stir in the orange extract and zest.
- Allow the mixture to cool, and then pour over the chilled cheesecake.
- Slice to serve.
Notes
Net Carbs: 4 Net Carbs Per Serving The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.
Keto Cheesecake Recipes
If you enjoyed this low-carb orange cranberry cheesecake recipe, then I have some more amazing keto cheesecake recipes you should make next. Everyone is going to love them!
