Creamy Keto Orange Cheesecake Gluten Free

This keto orange cheesecake with brandy is creamy, fragrant, and is perfect festive meals. Best of all, it is gluten free, low carb and sugar free. A real showstopper!

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My family love this desert! You can’t image how easy it is to make this orange cheesecake with brandy. Along with all of my recipes, I only serve it to family during the winter when oranges are at their peak. The citris flavor is absolutely perfect in this cheesecake.

This is one of the first recipes I posted and is one of the most popular cheesecakes. I have reposted this with additional details and tips added to help you in perfectly making my most popular recipe.

Why You’ll Love This Keto Orange Cheesecake Recipe

So simple to make:

This one of the simplest recipes that I have! I make both the mixing of the filling, and the crust in my Vitamix! You don’t have to have a fancy blender to do this! You can use a large mixing bowl with an electric mixer, and you can mix it that way.

Low carb, Keto and Gluten free:

What is really cool and uniquely this recipe is that it is low carb and keto. I use a sugar substitute in the cake that is zero carb so neither you, or anyone with special dietary needs, will be able to tell it is low carb!

I have served this cheesecake recipe that has been sugar and carb restricted to many of my friends and family, and it always impresses! The best part about the crust? it’s naturally gluten free! Since we skip all graham crackers, the crust is only gluten free nuts!

Refreshing:

This cheesecake is refreshing! The orange zest add a wintery sunshine feel while bringing nostalgia to winter days spent eating creamsicles! Pure Joy!

 INGREDIENTS

Here are the ingredients you’ll need for a keto orange cheesecake recipe.

CRUST

Pecans: I grind pecan halves into a fine meal.

Almond flour: Made from finely ground blanched almonds.

Butter: Melted, either salted or unsalted works.

Granulated sweetener: I use a golden erythritol blend like Sukrin as a brown sugar substitute.

Spices: A warm mix of cinnamon, ginger, nutmeg, and cardamom.

FILLING

Eggs, Heavy Cream, Orange zests & Orange Extract

Cream Cheese: you can use other brands, but Philadelphia is the best in my opinion since it is very smooth, even when cold, and I use it a lot for cheesecakes.

Brandy: not required, but an orange liqueur like Cointreau or Grand Marnier goes very well with the recipe.

Powdered Sweetener: other than being powdered, it can be virtually any sweetener. For the best smooth texture in the cheesecake filling, use a blend of erythritol and monk fruit, allulose, Bocha Sweet, xylitol or other monk fruit sweetener.

Granulated sweetener can be powdered in a food processor.

INSTRUCTIONS

Let’s get started! First, we make the base.

STEP 1: Grind pecans to flour consistency using a food processor. Combine the remaining crust ingredients and blend until incorporated.

STEP 2: Using your fingers or a spoon, press the crust mixture into the base of a lined springform pan. While the crust is firming up in the refrigerator, prepare the filling.

STEP 3: Using a hand mixer, cream your eggs until fluffy and add in the rest of the filling ingredients, mixing until fully incorporated. Don’t forget to taste and see if more sweetness is desired!

STEP 4: Pour your cheesecake filling mixture a top the firmed crust and place your springform pan in the oven over a steaming bowl of water. Steam is going to stabilize the temperature of the cheesecake while it cooks, protecting it from temperature enraged cracks.

STEP 5: Bake in the oven for 1 hour 15 minutes, or until the top is golden brown and the cheesecake has a slight jiggle.

TOP TIPS

#1 Whenever the top of the cake gets golden, but it’s still underbaked, place some aluminum foil on top. This stops it from overbrowning.

 #2 The cake should still wobble in the center, but be totally set on top. It’ll set once it cools. #3 Allow the cake to cool all the way in the springform. Then, take a knife and gently go around the edges to loosen it before you take it all the way out.

#4 You can definitely do this the day before since the cake keeps nicely in the fridge overnight. Just take it out 30 minutes before you want to serve it to let it warm up.

SERVING SUGGESTION

For this orange cheesecake, I topped it with some dehydrated orange slices, fresh orange slices, and a sprinkle of orange zest.

You can dehydrate the orange slices a day or two in advance and they taste awesome. I have included the recipe in the recipe card notes.

You can also serve the cheesecake with a dollop of whipped cream and my sugar-free orange marmalade. It’s delicious!

VARIATIONS

Spices: During the summer, do not use the spices, and instead, sprinkle 1/2 teaspoon of vanilla extract. If you do not have all of the spices required, use one of them, or substitute one of the spices with a spice mix such as pumpkin spice.
Crust: You can also use walnut or hazelnut instead. For this keto chocolate cheesecake, I made the base with only almond flour.

FAQs

Can I use powdered sugar instead?

You can use regular sugar, but with a sugar-free sweetener, it’ll turn out healthier!

What if I do not have a springform?

A springform is great for baked cheesecakes (and for no bake cheesecakes, too!) because you can easily detach the cake. However, if you do not have a springform, you can use a loose-bottom cake pan. Line the bottom with parchment paper, and grease the sides well. Let the cake cool completely in the fridge and then cut along the sides, carefully lifting it out of the pan.

What is the process of making a cheesecake that does not require baking?

You should skip the eggs, and whip the heavy cream until it is fluffy and whipped to soft peaks, folding in the whipped cream at the end. Another option is letting the gelatin set in the filling mixture. For a straightforward no-bake dessert, I suggest my sugar free cheesecake recipe with the addition of orange zest and orange extract.

HOW TO STORE

As with any cheesecake, this orange cheesecake should be kept in the fridge. In a sealed container, it will stay good for about four days. The base will become a little soft and soggy after that.

You can also freeze cheesecake for up to three months. I like to slice it first, and then I can freeze the slices individually and defrost one portion at a time.