This Keto Orange Creamsicle Cheesecake is a little different from the other Keto Cheesecake recipes I have posted. I have made a lot of keto cheesecake recipes which are very rich and creamy. They are full of nuts and cheeses and have no eggs or cream. I made this Keto Cheesecake mostly because of the taste of Orange Creamsicle. I am a big fan of orange flavor and I love this flavour in all kinds of food. In this recipe, I have used only the orange flavor and I have used keto friendly cream cheese.

If you’ve been reading my blog for awhile, it may surprise you that I don’t make a lot of desserts. Yes, I love them and yes, I love chocolate, but I don’t really have the time at the moment. But trust me, this orange cheesecake is worth making. I’ve made it with an erythritol base (like Swerve) and with a regular sugar base. The latter is actually my favorite to make because it’s more natural (and uses less electric equipment).

This orange keto cheesecake promises to shock your taste buds with its creaminess!

Did you know that cremations are actually one of the most famous frozen desserts in history? Who doesn’t like a popsicle? So let’s make it a cheesecake!

Ice cream has been so popular for years, and we understand why…..

The creamy juice flavored duo has been used in smoothies, cakes, cookies, and now our keto orange cream cheesecake. You’ll love it! The best part is that it’s very easy to make.

And here’s an interesting little anecdote: There is actually a national ice day that is celebrated every year on the 14th. August is celebrated! Mark it on your calendar so you don’t forget to make that moist cheesecake to celebrate!

Tips to make the best Keto Orange Cream Cheesecake:

  • For best results, refrigerate for at least 4-5 hours before slicing.
  • Natural orange oil extract gives you a real orange taste. Unnatural, lab-made orange flavors are best avoided. Get the real thing!
  • I always use high quality whole cream cheese. This makes all the difference and it really is a delicious low-carb cheesecake.
  • I divided the cheesecake batter in half and colored and flavored half of the mixture with orange flavoring and orange food coloring. The other half is flavored with vanilla, and the two flavors blend into a deliciously marbled filling. Such a funny picture!


Orange cheesecake Keto

.. : 12 SERIES

Preparation time: 20 MINUTES

Total time : 20 MINUTES

This moist keto cheesecake combines the favorite flavors of vanilla and orange, just like the famous Good Humor Creamsicle.

For the crust:

For the cheesecake topping:


Prepare the crust:
Preheat the oven to 300 degrees and place the rack in the middle of the oven.


In a medium bowl, gently mix the almond flour, keto granulated sugar substitute and melted butter with a fork. It must look like wet sand.


Lightly spray a 9-inch springform pan with avocado oil spray and pour the almond flour mixture into the pan. Using your hands, press the mixture evenly onto the bottom of the pan and ½ to ½ inch onto the sides. You can also use the bottom of a glass or measuring cup to press the almond crust firmly into the pan.


Bake for about 10 minutes. Remove from oven and allow to cool on a wire rack, cool completely.

Once the crust is out of the oven, increase the temperature to 350 degrees.


Prepare the cheesecake filling:
Beat the cream cheese with a stand mixer or hand mixer for 2-3 minutes until light and fluffy.


Add the keto sugar substitute, sour cream, eggs and extra egg yolk. Beat on medium speed until everything is well blended, stopping once to scrape down the sides of the bowl.


Take half of the mixture and put it in another bowl. Put the vanilla in a bowl and mix well. In a second bowl, add the orange flavoring, lemon juice, orange zest and red and yellow food coloring and mix well. You can use as much or as little dye as you like to get the orange color you want.  Add a few drops of dye and whisk before adding more so you can control the depth of color.


Spoon half the vanilla mixture over the prepared crust, top with all the orange mixture and drizzle with the remaining vanilla mixture. Using a butter knife, gently brush the layers to create a marbled pattern. Be careful not to overdo it. You have to make a distinction between the two colors.


Bake for 10 minutes, then reduce oven temperature to 325 degrees and bake for another 35 minutes. The edges of the cheesecake will be slightly puffy when done. The middle will look a little soft, but not wet. Do not remove the cheesecake from the oven, but leave it in the oven with the door slightly open, turn off the heat and let it set for 35-40 minutes.


Remove from oven and let cool on a wire rack until completely cold.


Using a knife, go along the edge of the pan and remove the sides of the pan. Place in the refrigerator for at least 4 hours before serving.

Garnish with whipped cream and orange zest if desired.

Demand: 12 servings, serving size: 1 slice
Amount per serving:
310 calories | 26.2 g fat | 20.6 g total carbohydrates | 2 g fiber | 0 g sugar | 14.1 g sugar alcohol | 11 g protein | 4.3 g net carbs

Provided for you by

Make this tasty orange keto cheesecake the next time you want a rich, creamy, moist dessert without the fuss.

Everyone I made this dish for really enjoyed it. The combination of vanilla and orange flavor is simply unbeatable, especially in a cold, creamy dessert.

My assistant Jenna tried this recipe and here are her thoughts:

It was so tasty and delicious. He immediately became a favorite in the family! Everyone liked it, even the kids, and no one asked if it was keto! And the strudel on top was the most beautiful cheesecake I’ve ever seen! I will definitely do it again.

Then make these mini queso cheesecakes with strawberry frosting!

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