Low-carb orange and gingerbread cheesecake

Low-carb orange and gingerbread cheesecake

Impress your loved ones with this holiday cheesecake that looks extravagant, but is surprisingly simple to make! The crispy gingerbread crust cradles a luscious orange-vanilla filling that doesn't require baking. This cheesecake is sure to become a favorite on your dessert menu.

Low-carb orange and gingerbread cheesecake

Impress your loved ones with this holiday cheesecake that looks extravagant, but is surprisingly simple to make! The crispy gingerbread crust cradles a luscious orange-vanilla filling that doesn't require baking. This cheesecake is sure to become a favorite on your dessert menu.
USMetric
16 servingservings

Ingredients

Gingerbread crust
  • 2 cups (8 oz.) 475 ml (230 g) almond flour
  • 4 oz. 110 g butter, melted
  • ¼ cup (1¾ oz.) 60 ml (55 g) erythritol
  • ¼ tsp ¼ tsp salt
  • 2 tsp 2 tsp ground cinnamon
  • 2 tsp 2 tsp ground ginger
  • 2 tsp 2 tsp ground cloves
Orange filling
  • 2 lbs (4 cups) 900 g (950 ml) cream cheese
  • 1 cup 240 ml heavy whipping cream
  • ¾ cup (5½ oz.) 180 ml (160 g) erythritol
  • 2 tsp 2 tsp vanilla extract
  • 1 1 orange, the zestoranges, the zest
Garnish
  • 1 1 orange, peeled and cut into smaller piecesoranges, peeled and cut into smaller pieces (optional)
  • 2 tbsp 2 tbsp pomegranatepomegranates (optional)
  • 1 tbsp 1 tbsp fresh mint (optional)
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Instructions

Instructions are for 16 servings. Please modify as needed.

  1. Pre-heat the oven to 350°F (180°C).
  2. Mix all of the ingredients for the crust in a bowl or food processor to create a coarse mixture.
  3. Use your fingers or the bottom of a measuring cup to press the crust into a 9" (23 cm) springform pan. Press the crust evenly into the bottom and up the sides of the pan. Refrigerate the crust for 10 minutes.
  4. Measure all of the ingredients for the filling into a large bowl. Use a handheld mixer or a stand mixer to whip all ingredients until fluffy (about 5 minutes). A paddle attachment is ideal to make the filling smooth and fluffy throughout.
  5. Remove the prepared crust from the refrigerator and bake for 10-12 minutes. Let the crust cool completely before pouring the filling into the crust. Smooth the top using a spatula or spoon.
  6. Cover the cake with plastic wrap and refrigerate for at least three hours or overnight.
  7. Remove the springform pan just before serving by running a thin-bladed knife around the edge to loosen the crust from the sides of the pan. Open the clamp and expand the sides of the pan and release the bottom.
  8. Garnish the top of the cheesecake with orange, pomegranate, and fresh mint.

Recommended special equipment

  • Springform pan, 9" (23 cm)
  • A handheld or stand mixer

No-bake cheesecake

You can save time by not baking the crust. Simply pour the filling into the unbaked crust, and put it in the refrigerator straight away. The crust will not be as crunchy, but will have a consistency more like cookie dough.

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16 comments

  1. 6 comments removed
  2. Jordan
    Looks delicious. Does the nutritional information include the optional fruits? Thanks!
    Reply: #9
  3. Karina
    Loved this cake ! Made for 8 people so using 18 cm tin. Family enjoyed it not knowing it’s low carb, will be making again !
    Reply: #10
  4. Kristin Parker Team Diet Doctor

    Looks delicious. Does the nutritional information include the optional fruits? Thanks!

    No, the nutrition information for our recipes will include serving suggestions (like leafy greens on some recipes) but does not include any ingredient listed as optional.

    Reply: #14
  5. Kristin Parker Team Diet Doctor

    Loved this cake ! Made for 8 people so using 18 cm tin. Family enjoyed it not knowing it’s low carb, will be making again !

    Thank you for letting us know how much you enjoyed the cake!

  6. Keene
    This looks good! Can't wait to try it. I'll let you how it turns out.
  7. Jes
    I'm just a little confused about the first item in the gingerbread crust recipe which is 2 cups of almond flour and in parenthesis it says 8 ounces... isn't a cup 8 oz?... so would 2 cups be 16 oz or the total amount of almond flour is 8 oz?
    Reply: #13
  8. Crystal Pullen Team Diet Doctor

    I'm just a little confused about the first item in the gingerbread crust recipe which is 2 cups of almond flour and in parenthesis it says 8 ounces... isn't a cup 8 oz?... so would 2 cups be 16 oz or the total amount of almond flour is 8 oz?

    2 cups of almond flour by weight is 8 oz. Perhaps you're thinking of fluid ounces which there are 8 fluid ounces in a cup?

  9. Jordan
    Thank you! Preparing it right now, and the filling is delicious!
  10. Judy
    We had three events in December: my 65th Bday, Christmas dinner and New Years Eve spread. I made this cheesecake for all three occasions, on request, with the same couple celebrating with us all three times. It really is that good. The other couple isn’t even keto. We do BYOB (bring your own bread) with them (we are in France, great bread is a staple) and enjoyed fab celebratory keto meals this month. They love the DD rolls and seed crackers too. Thank you DD for so many great recipes!
    Reply: #16
  11. Kristin Parker Team Diet Doctor

    We had three events in December: my 65th Bday, Christmas dinner and New Years Eve spread. I made this cheesecake for all three occasions, on request, with the same couple celebrating with us all three times. It really is that good. The other couple isn’t even keto. We do BYOB (bring your own bread) with them (we are in France, great bread is a staple) and enjoyed fab celebratory keto meals this month. They love the DD rolls and seed crackers too. Thank you DD for so many great recipes!

    Happy belated birthday and thank you for letting us know how much you're enjoying our recipes!

  12. Glenys Dawson
    This is so good - it made 12 mini cheesecakes ( I used a flat bottomed silicone muffin tray) - and I sprinkled a little bit of the base mix on top as a crumble - it looked and tasted amazing - lots of compliments. Such a delicious creamy filling. You could go with a little less erythritol in the base too if you don't need a lot of sweetness. Fabulous - just rated it five stars - thank you...
    Reply: #18
  13. Kerry Merritt Team Diet Doctor

    This is so good - it made 12 mini cheesecakes ( I used a flat bottomed silicone muffin tray) - and I sprinkled a little bit of the base mix on top as a crumble - it looked and tasted amazing - lots of compliments. Such a delicious creamy filling. You could go with a little less erythritol in the base too if you don't need a lot of sweetness. Fabulous - just rated it five stars - thank you...

    Thanks so much for the rating! So glad you enjoyed it!

  14. Ros
    Do you use a whole orange in the filling or just the peel?
    Reply: #20
  15. Charlotte Zwart Team Diet Doctor

    Do you use a whole orange in the filling or just the peel?

    You will only need the zest of the orange for the filling. You can use a peeled orange to garnish the cake.

  16. Jo-ann
    Looks amazing, but I can’t seem to add this to my meal plan?
    Reply: #22
  17. Britta Patterson

    Looks amazing, but I can’t seem to add this to my meal plan?

    Hi Jo-ann, in order to give you personalized assistance, please reach out to our Support team who is ready and happy to help! They will gladly walk you through our meal planner and ensure that you are able to add this recipe to your plan. You can reach out through our support page https://www.dietdoctor.com/about/contact.

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