This festive cheesecake features a silky cream cheese and sour cream filling infused with the bright, aromatic notes of fresh orange zest. Set upon a buttery almond flour crust, the dessert is finished with a ruby-red swirl of homemade sugar-free cranberry sauce that provides a sharp, tangy contrast to the rich dairy. Baked until just set and chilled to perfection, it offers a visually striking and sophisticated holiday treat with a balanced profile of citrus and berry.

About This Recipe

The crust is prepared by combining fine almond flour with melted butter and vanilla, creating a sturdy and nutty base that bakes to a light golden brown. For the filling, softened cream cheese is whipped with orange zest and juice, ensuring the citrus fragrance is distributed evenly through the dense, velvety batter. The addition of sour cream provides a subtle acidity that lightens the texture and complements the natural tartness of the cranberry topping.

A homemade cranberry reduction is swirled into the surface of the batter, creating a marbled effect that highlights the deep, festive colors of the fruit. As the cheesecake bakes at a steady temperature, the edges firm up while the center remains slightly soft, allowing the flavors to meld and the texture to become smooth and uniform. Because the recipe relies on a slow cooling process, the filling retains its moisture and develops a glossy, professional finish.

This cheesecake is typically served thoroughly chilled, which allows the citrus notes to fully develop and the cranberry swirl to set into a vibrant glaze. It is often presented as a holiday centerpiece, garnished with extra orange zest or a few fresh cranberries for a clean, seasonal appearance. The combination of the rich, buttery almond crust and the bright, tangy filling makes it a refined choice for Christmas gatherings or elegant winter dessert spreads.

---

Why You’ll Love This Recipe

• Festive holiday flavor with cranberry + orange
• Smooth, creamy, bakery-style texture
• Low-carb, sugar-free, gluten-free
• Perfect make-ahead dessert
• Beautiful swirl topping without extra work
• Crowd-pleasing holiday treat — keto or not

---

What You’ll Need for This Keto Cranberry Orange Cheesecake

Almond Flour Crust

• 2 cups almond flour
• 1/4 cup powdered monk fruit sweetener
• 5 tbsp melted butter
• 1 tsp vanilla extract

Cheesecake Filling

• 24 oz cream cheese, softened
• 1 cup powdered monk fruit sweetener
• 3 large eggs
• 1/2 cup sour cream
• 2 tbsp orange zest
• 1 tbsp orange juice
• 1 tsp vanilla extract

Sugar-Free Cranberry Swirl

• 1 cup fresh or frozen cranberries
• 1/4 cup water
• 3 tbsp granular monk fruit sweetener
• 1/2 tsp orange zest

---

Step-by-Step Preparation

1. Preheat oven to 325°F. Line the bottom of a 9-inch springform pan with parchment.
2. Mix almond flour, sweetener, butter, and vanilla; press firmly into the pan. Bake 10 minutes and set aside.
3. In a small saucepan, simmer cranberries, water, sweetener, and zest for 5–7 minutes until thick. Mash lightly and cool.
4. Beat cream cheese and powdered sweetener until smooth.
5. Add sour cream, orange zest, orange juice, and vanilla; mix well.
6. Add eggs one at a time, mixing on low speed to avoid bubbles.
7. Pour batter over crust. Spoon cranberry sauce on top and swirl gently with a knife.
8. Bake 45–55 minutes until edges are set and center is slightly jiggly.
9. Cool completely, then chill at least 4 hours before slicing.

---

FAQ

• Can I use bottled orange juice?
  Yes, but fresh zest is essential for real flavor.
• Can I make this crustless?
  Yes — simply skip the crust and reduce baking time by 5–8 minutes.
• Can I use frozen cranberries?
  Absolutely. Use them straight from the freezer.
• Does it freeze well?
  Yes. Slice, wrap tightly, and freeze up to 2 months.

---

Variations & Substitutions

• Replace orange zest with lemon zest for a lemon cranberry version.
• Add a dash of cinnamon to the crust for a warm holiday flavor.
• Make mini cheesecakes using a muffin tin (bake 15–18 minutes).
• Dust with powdered monk fruit before serving for a bakery look.

---

Serving Suggestions

• Serve chilled with extra sugar-free cranberry sauce, a sprinkle of orange zest, or a dollop of whipped cream for a festive finish.

---

---

Did you make this recipe?

I’d love to hear from you — leave a comment below and tell me how it turned out, what you liked, or if you made any tweaks!

Try these next:

• Keto Cranberry Cream Cheese Bars
• Keto Pumpkin Pie – Classic Low-Carb Thanksgiving Dessert

New keto recipes are added every week — check back often for more low-carb inspiration!