Written by Di Bauer December 15, 2001, Updated by Andrew DiMino January 8, 2015
Low-Carb, Gluten-Free, Primal, Vegetarian
The Cranberry Sunset Frozen Cheesecake recipe looks like a long one, but it’s simply making a low-carb cranberry relish and then using the relish to flavor a no-bake cheesecake.
Because it is higher in carbs than many low-carb desserts, Cranberry Sunset Frozen Cheesecake is definitely a special holiday treat.
It is super-rich and creamy so remember to keep your slices a bit smaller than usual.
This dessert will definitely blow the socks off your family and friends.
Cranberry Sunset Frozen Cheesecake Low-Carb RecipePrint
Cranberry Sunset Frozen Cheesecake Low-Carb Recipe
The Cranberry Sunset Frozen Cheesecake recipe looks like a long one, but it’s simply making a low-carb cranberry relish and then using the relish to flavor a no-bake cheesecake. Because it is higher in carbs than many low-carb desserts, Cranberry Sunset Frozen Cheesecake is definitely a special holiday treat. It is super rich and creamy so remember to keep your slices a bit smaller than usual. This dessert will definitely blow the socks off your family and friends. Enjoy!
- Prep Time: 3 hours 25 mins
- Cook Time: 15 mins
- Total Time: 3 hours 40 mins
- Yield: 10 1x
- Category: Low-Carb, Gluten-Free, Primal, Vegetarian
- 2 12–ounces packages fresh cranberries
- 1/2 cup sugar-free DaVinci orange syrup (see note)
- 1/2 cup water
- 1 teaspoon dried orange peel
- 1 teaspoon orange extract
- 1/2 teaspoon lemon extract
- 1 teaspoon ground cinnamon
- 1/2 cup granular Swerve (or to taste)
- 1 cup chopped pecans
- 1/2 teaspoon Thick It Up (optional)
- Wash the cranberries and then put them in a Dutch oven or other large, heavy pan.
- Add the sugar free DaVinci orange syrup and water and heat the berries over medium heat, stirring occasionally until they begin to pop.
- Add the dried orange peel, 1 teaspoon of the orange extract, the lemon extract, and the cinnamon. Stir to combine all the ingredients.
- Continue cooking until all the berries are popped, adding a bit more water if it is necessary to keep the berries from scorching. Stir the berries with a wooden spoon, pressing some of the berries against the side of the pot to mash them.
- When all the berries are popped, add ½ cup of granular Swerve and the chopped pecans. Stir to combine them thoroughly into the cranberry mixture.
- Taste test to adjust the sweetening to your personal taste.
- If the mixture is too thin and watery, add the Thick It Up and continue cooking until the mixture thickens.
- Remove the cranberry mixture from the heat, place in a large bowl, and set aside to cool completely.
- When the cranberry mixture is completely cooled, whip the softened cream cheese in a small mixing bowl.
- In a separate, large mixing bowl, whip the heavy cream until soft (not stiff) peaks form.
- Add the remaining ½ cup of the granular Splenda and the remaining 1 teaspoon of the orange extract. Continue whipping briefly to combine the ingredients thoroughly.
- Gradually add the whipped cream cheese to the whipped cream mixture.
- Add the cooled cranberry mixture and continue beating until all the ingredients are thoroughly combined.
- Turn the cheesecake mixture into a large, ungreased springform pan.
- Smooth the top of the cheesecake with a spatula, and cover with plastic wrap, pressing the wrap directly onto the top of the cheesecake so that no air can get to it.
- Freeze until firm, a minimum of three hours.
- To serve, remove the cheesecake from the freezer at least ½ hour before you want to serve it.
- Remember to cut small slices because this cheesecake is very rich.
If you have extra cheesecake mixture that will not fit into your springform pan, simply freeze it in small plastic containers in individual portions.
If you don’t have the DaVinci orange syrup, you may substitute additional water for the syrup, but you will need to add additional orange extract to make up for the flavor of the missing syrup.
Special Carb-Cutting Note: If you are determined not to go overboard at your holiday meal, just make the cranberry relish for yourself and skip the whole cheesecake! Serve it warmed up topped with whipped cream.
Optional Garnish Idea: Before adding the cranberry mixture to the cheesecake mixture, take about ⅓ of the cranberry mixture and run it through a Foley’s Food Grinder or a sieve to separate the liquid from the solids. Set the liquid portion aside.
Return the solids to the rest of the cranberry mixture and continue on with making the cheesecake as the recipe directs.
Heat the liquid you have pressed out of the cranberry mixture. If it is too thin, add a small amount of glucomannon powder to thicken it; if it is too thick, add a little water to thin it. Taste test to adjust the sweetener.
Place the syrup in a small plastic container and refrigerate until it you bring the cheesecake out of the freezer to thaw. At that time, take the syrup out of the refrigerator to warm up so that you can drizzle a small amount over each slice of cheesecake before it is served.
One mandarin orange segment looks very pretty if placed in the center of the drizzled sauce, too.
- Serving Size: 1 Slice
- Calories: 519
- Sugar: 0g
- Sodium: 248mg
- Fat: 46g; 402 Calories from Fat
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 8g
- Protein: 6g
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