This gorgeous Keto Cranberry Orange Cheesecake is subtly flavored with orange, and has a generous amount of cardamom in the crust. The jewel-toned cranberry gel on top makes this festive keto dessert a real show stopper!
This Keto Cranberry Orange Cheesecake is as beautiful as it is delicious!
Don’t be intimidated by the top layer, it’s super easy to execute, and the creamy keto cheesecake is perfectly complemented by that sweet-tart cranberry jelly!
Not your average low carb cheesecake, this lush keto cranberry orange cheesecake starts with a rich crust, spiced with cardamom and orange zest.
The super smooth cheesecake layer is lightly flavored with orange, cranberry, and vanilla, which pairs really, REALLY well with the sophisticated crust.
I baked this keto cranberry orange cheesecake without a water bath, and it turned out perfectly, with not a crack in sight.
I also blended this batter in my high powered Blendtec blender, but if you don’t have a large blender, I’ll also provide instructions to make with a mixer below.
The cranberry jelly gets added after the cheesecake is fully cooled (I did it the next morning) making this keto cranberry orange cheesecake a multi-step recipe.
I promise that it’s not difficult though, and is SO totally worth the effort!
After cooking and then straining the ingredients to make your juice, you’ll add unflavored gelatin as a thickener. Then you cool it until it’s no longer liquid but not quite set either, and then spread it onto the cheesecake.
After chilling for a few more hours, it will set into a firmer gel that slices without oozing, but still melts in your mouth and isn’t firm or chewy when eating.
I can’t say enough about how perfect a bite of cheesecake that these three layers make together!
This is easily the fanciest keto cheesecake I’ve ever made, and definitely a new favorite in our house – even with the perennially picky Hungry Jr.
I just know that your tribe will love it too! 🙌🏻
Keto Cranberry Orange Cheesecake Notes:
- It is imperative that your cream cheese be fully softened so that it will blend easily and not bog down the blender or leave you with chunks.
- Frozen cranberries are fine (it’s what I used)
- Be sure to only use the orange part of the zest, if you get into the white part (called the pith) it will turn bitter.
- Don’t use the convection setting on your oven if given the option – if you do, the top of your cheesecake can dry out and form a brownish skin.
- When you remove the cooked cheesecake from the oven it may still be a little jiggly. Don’t panic, it’s cooked and safe to eat, but it won’t set fully until completely chilled.