Easy Sugar Free Low Carb Orange Cheesecake

Name: Easy Sugar Free Low Carb Orange Cheesecake
Prep time: 12 min
Cook time: 85 min
Total time: 217 min
Ingredients: 1 cup almond flour; 1/4 tsp salt; 1/4 cup monk fruit or granulated sweetener of choice; 1/4 cup unsalted butter (melted); 750 grams cream cheese; 1 cup monk fruit or granulated sweetener of choice; 2/3 cup sugar free greek vanilla yogurt; 1 tsp vanilla extract; 1/4 tsp salt; 3 zest from 3 oranges; 1/4 cup fresh squeezed orange juice; 4 large eggs

The most amazing cheesecake ever! Bursting with orange creamsicle flavor but is low carb, has zero added sugar, and is gluten free! Let this cheesecake bring you back to your favorite childhood popsicle!

Slice of orange cheesecake topped with whipped cream and a orange wedge — Easy Sugar Free Low Carb Orange Cheesecake

If you are a cheesecake fan you will also love this classic keto new york cheesecake, and this healthy caramel apple cheesecake. But, this recipe is my current OBSESSION. The most amazing cheesecake ever! Let this cheesecake bring you back to your childhood memories of eating an orange creamsicle popsicle. Or maybe you still eat them, and if you do I don’t blame you, orange creamsicles were always my favorite treat!

INGREDIENTS YOU NEED

Crust:

1 cup almond flour
1/4 tsp salt
1/4 cup monk fruit
1/4 cup unsalted melted butter

Cheesecake:

750 grams cream cheese
1 cup monk fruit
2/3 cup vanilla sugar free greek yogurt
1 tsp vanilla extract
1/4 tsp salt
zest of 3 oranges
1/4 cup fresh squeezed orange juice
4 large eggs

Instructions To Make Orange Cheesecake

Preheat your oven to 325 degrees F and spray a 9″ springform pan with non stick spray, set aside. Zest your oranges and set aside.
Prepare your crust first, whisk together your almond flour, coconut flour, salt, and sweetener. Add in your melted unsalted butter and mix together until a sticky dough forms, press your crust evenly in to the bottom of your prepared springform pan and set aside.
In the bowl of a stand mixer or a large bowl using a hand mixer, add your cream cheese and mix until smooth and creamy. Add in your sweetener and mix again until incorporated.
Now add in your vanilla greek yogurt, vanilla extract, salt, orange juice and orange zest. Mix until all of your ingredients are well incorporated.
With your mixer on low speed, add your eggs one at a time, add in your next egg when the previous one is just barely incorporated. You do not want to overmix your eggs.
Pour your cheesecake batter in to your prepared springform pan. To ensure against leaks, place your springform pan on a cookie sheet that is lined with foil. Place your cheesecake in your preheated oven on the center rack and bake for 85-90 minutes. Do not overbake. Your edges should be just slightly puffed and perhaps have some browning. the center of your cheesecake should spring back to the touch and should jiggle like jello.
Remove from your oven and allow to cool for 10 minutes. Once 10 minutes have passed, gently use a knife to loosen the side of your cheesecake from the springform pan, this will prevent any cracking as the cheesecake cools, because cheesecakes shrink as they cool.
Allow your cheesecake to cool for 2 more hours at room temperature and then transfer to your refrigerator and allow it to cool for 6 hours or overnight. Cut into ten equal slices and enjoy!

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