Keto Orange Creamsicle Cheesecake

Growing up, orange creamsicles were always my favorite treat on a hot summer afternoon.

That sweet mix of bright citrus and smooth vanilla ice cream is something I still crave today.

That is why I created this keto orange creamsicle cheesecake.

It gives you all of those classic flavors, but in a rich dessert that fits your daily macros.

The best part is that it is completely low carb and keto friendly, so you do not have to worry about sugar spikes.

Why I Love This Recipe

Nostalgic Flavor – You get the classic taste of a summer ice cream bar in a rich keto dessert.

Ultra Creamy Texture – Real cream cheese and sour cream bake into a velvety filling that melts in your mouth.

Naturally Sugar Free – A powdered monk fruit blend keeps every slice low carb without any bitter aftertaste.

Stunning Swirled Look – The bright orange and white layers look impressive enough to serve for any special dinner.

Ingredients You’ll Need

For the Crust

• 1 1/2 cups Almond Flour
• 1/4 cup Butter, Melted
• 3 tbsp Powdered Monk Fruit Allulose Blend
• 1 tsp Vanilla Extract
• 1/4 tsp Salt

For the Filling

• 24 oz Cream Cheese, Softened
• 3/4 cup Powdered Monk Fruit Allulose Blend
• 3 Large Eggs
• 1/2 cup Sour Cream
• 2 tsp Vanilla Extract
• 2 tbsp Orange Zest
• 1 1/2 tsp Orange Extract
• 4 drops Natural Orange Food Coloring

For the Vanilla Cream Topping

• 1 cup Heavy Cream, Cold
• 3 tbsp Powdered Monk Fruit Allulose Blend
• 1 tsp Vanilla Bean Paste

How To Make

Step 1

Preheat the oven to 350F and line a 9 inch springform pan with parchment. Combine the almond flour, melted butter, sweetener, vanilla and salt, press firmly into the pan and bake for 10 minutes. Cool and reduce the oven to 325F.

Step 2

Beat the cream cheese and sweetener for 2 minutes until smooth. Add the eggs one at a time on low speed, then mix in the sour cream and vanilla just until combined.

Step 3

Transfer half the batter to a second bowl. Stir the orange zest, orange extract and food coloring into one bowl to make the orange layer, leaving the other bowl as vanilla.

Step 4

Pour the orange batter over the crust and smooth it out. Gently spoon the vanilla batter on top in dollops and spread carefully so the layers stay separate, then drag a skewer through once or twice for a soft swirl on top.

Step 5

Bake for 50 to 55 minutes until the edges are set and the center jiggles slightly. Turn the oven off, crack the door and cool inside for 1 hour, then refrigerate for at least 6 hours.

Step 6

Whip the cold heavy cream with the sweetener and vanilla bean paste to stiff peaks. Spread or pipe it over the chilled cheesecake.

Step 7

Finish with a little extra orange zest on top and serve cold for the full creamsicle effect.

Tips

Bring the Cream Cheese to Room Temperature

Make sure your cream cheese, sour cream, and eggs sit on the counter until they are completely at room temperature before you start.

If the cream cheese is even slightly cold, it will leave tiny white lumps in your batter that are impossible to smooth out.

Room temperature dairy blends together quickly and gives you that silky, velvety texture you want in a cheesecake.

Press the Crust Firmly With a Flat Glass

Almond flour does not contain gluten, so it needs extra help binding together into a sturdy base.

I recommend using the flat bottom of a drinking glass or a measuring cup to press the crumbs firmly into the pan.

If you press it too loosely, the crust will crumble and fall apart when you cut your slices.

Zest Only the Bright Orange Skin

When you grate your fresh orange, make sure you take off only the thin, bright orange surface of the peel.

The white layer underneath is called the pith, and it has a bitter taste that can overpower your sweet creamsicle flavor.

From my experience, a fine microplane grater works best because it captures the fragrant citrus oils without digging too deep.

More Recipes

• Keto Blueberry Muffin Cookies
• Keto Churro Cheesecake Bars
• Keto Cinnamon Roll Cheesecake Bars
• Keto Pecan Pie Cheesecake Cups
• Keto Strawberry Crunch Cheesecake

FAQ

Can I use fresh orange juice instead of orange extract?

Fresh orange juice adds too much liquid and extra fruit sugar, which can make the filling runny and raise the carb count.

The blend of orange extract and fresh zest delivers a bright citrus taste while keeping the dessert completely low carb.