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low carb citrus cheesecake

Low Carb Citrus Cheesecake

Sugar-free, low carb citrus cheesecake. A tangy taste sensation!
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Course: Dessert
Cuisine: Low Carb Sugar-Free Keto Friendly
Prep: 30 minutes
Cook: 10 minutes
Hands On Time: 40 minutes
Servings: 16
Carbs: 10g
Author: Julie - icanlivewithoutsugar




  • 16 oz. cream cheese Philadelphia (e.g. two blocks/500g)
  • 1/2 batch low carb sugar free condensed milk recipe (equals 1 tin regular kind)
  • 6 oz. whipping cream (180 ml)
  • 0.35 oz. gelatin powder (approx 2-2.5 tsp/10-12.5g)
  • 2 medium lemons juice & 2/3 zest (reserve other 1/3 zest for decoration)
  • 1 small lime juice & 2/3 zest (reserve other 1/3 zest for decoration)
  • 1 tsp orange extract or 1 small orange (as above, if using)


  • 12 oz whipping cream (1.5 cups/360 ml)
  • 2 tsp *Xylitol (powdered)


  • Set oven to 350 degrees F (180 C) or 320 degrees F (160 C) if using fan-forced. Gently grease the sides and base of an 8 inch (20 cm) spring-form pan with olive oil spray or softened butter. 

Cheesecake Base

  • Mix all dry base ingredients in a bowl, ensuring there are no lumps. Stir in melted butter and vanilla extract (mixture should be moist and hold together, add a little extra melted butter if too dry).
  • Pour base mixture onto the bottom of a prepared springform pan (do not add mixture to sides). Press into bottom of the pan with the back of a spoon, spreading evenly to ensure uniform crust. Bake base 10-15 minutes until light gold in colour (check after 10 minutes as it can overcook and burn very quickly). Remove from oven, leave the base in the pan and set aside to cool while making the filling. 

Cheesecake Filling

  • Add the cream cheese, the low carb sugar-free condensed milk, orange extract (if using) and cream to the bowl of a stand mixer (or large mixing bowl if using a hand-held mixer). Mix on medium speed until ingredients are combined, then increase speed to high, scraping down sides as needed. Mix until smooth and creamy.
  • In a small glass or bowl, combine juice from fruit and stir in gelatine powder. Put the container in microwave and heat for 20-30 seconds, stir and check gelatine has dissolved (nuke a little longer if needed until gelatine dissolves)
  • Add gelatine mixture and 2/3 of lemon and lime zest (and 2/3 orange zest if not using extract) to cream cheese mixture and mix at medium speed until combined. (Remember to only use 2/3 zest in filling mix and reserve 1/3 for decoration)
  • Pour cream cheese mixture over top of the cooked base, spread evenly and smooth top with a flat knife. Chill cheesecake in the fridge and allow to set for 2-3 hours. 


  • When the cheesecake is set, take it out of the fridge and run an icing spatula around edges of cake to loosen from sides of the pan, then carefully unlock spring-form clips and remove from base. Gently slide a large egg turner or cake lifter between the spring-form base of pan and cheesecake crust and carefully transfer cheesecake to a serving platter.
  • Add the 2 tsp sugar substitute to the 1.5 cups of additional whipping or heavy cream and beat until stiff.
  • Spread a very thin layer of the whipped cream over the top of cheesecake. Put rest of cream into a piping bag, and pipe cream swirls around the outer edge of the cheesecake. Finally, sprinkle reserved zest evenly over cream swirls.
  • Enjoy!


*Just like chocolate, Xylitol is toxic to animals and may prove fatal if ingested. Store Xylitol and/or any foods or drinks containing it away from pets. My free sugar swapper has a variety of substitutes to choose from if you wish to use an alternative.
**You will need 1/2 a batch of my low carb sugar-free condensed milk to make this low carb citrus cheesecake recipe.

Where to Buy Ingredients/Supplies

NOW Xylitol
Culinary Corner® Easy Flex Silicone Spatulas - set of three
8-Inch Round Non-Stick Springform Pan 


Calories: 425kcal | Carbohydrates: 10g | Protein: 5g | Fat: 41g | Saturated Fat: 15g | Cholesterol: 86mg | Sodium: 143mg | Potassium: 93mg | Fiber: 4g | Sugar: 1g | Vitamin A: 980IU | Vitamin C: 8.6mg | Calcium: 91mg | Iron: 0.7mg