Low Carb Cheesecake with orange zest and Cocoa Shortbread crumble

A creamy and fragrant cheesecake, where the fresh, citrus notes of orange zest meet the intense cocoa flavor of OVER Cocoa Frollo biscuits.

The crumbly base, prepared with our artisanal low-carb biscuits, creates a pleasant contrast with the softness of the cream cheese and Greek yogurt filling. The natural orange aroma completes the dessert without the need to add juice or sugar.

Gentle baking and chilling in the refrigerator ensure a cheesecake with a velvety texture and firm, well-defined slices. An elegant dessert, ideal for preparing in advance to round off a lunch or dinner without giving up the pleasure of a sweet treat.

Ingredients

For 8 servings – 18 cm springform pan

Ingredient	Quantity
For the cocoa base
OVER Cocoa Frollo biscuits	250 g
Melted butter	80 g
For the orange cream
Full-fat natural cream cheese	500 g
Full-fat plain unsweetened Greek yogurt	150 g
Powdered erythritol	70 g
Medium eggs	2 (approx. 100 g without shell)
Organic orange zest (edible peel)	1 orange (approx. 6 g)
Fine salt	1 pinch (approx. 0.5 g)

Preparation time

Preparation: 25 minutes

Base baking: 10 minutes

Cheesecake baking: 55–70 minutes

Cooling: 30 minutes in the turned-off oven, plus time at room temperature

Chilling in the refrigerator: at least 6 hours, preferably overnight

Servings: 8

Estimated final weight: approx. 1,018 g

Preparation

1. Prepare the mold and oven Remove the cream cheese, Greek yogurt, and eggs from the refrigerator about 30 minutes before you start preparing, so they reach room temperature. Line the bottom of an 18 cm springform pan with parchment paper and lightly grease the sides. Preheat the oven to 170°C (static mode). 2. Prepare the Cocoa Frollo base Crumble the OVER Cocoa Frollo biscuits with a mixer until you have a mostly fine crumble, leaving a few small pieces to give the base more texture. Melt the butter over low heat or in the microwave and let it cool slightly. Pour it over the crumbled biscuits and mix thoroughly until you have an evenly moistened mixture. Spread the crumble on the bottom of the pan and compact it with the back of a spoon, forming an even layer without going up the sides. Bake for 10 minutes, then remove the pan and let the base cool slightly. Lower the oven temperature to 150°C.

3. Prepare the cheese and orange cream

In a large bowl, work the cream cheese with the powdered erythritol, mixing until you get a smooth and homogeneous cream.

Incorporate the Greek yogurt, a pinch of salt, and the finely grated orange zest.

Use only the colored part of the peel, avoiding the white pith, which could give the dessert a bitter note.

Mix gently until the ingredients are evenly distributed and you have a soft and fragrant cream.

4. Incorporate the eggs

Add the eggs one at a time, incorporating them gently with a spatula or using an electric mixer at minimum speed.

Avoid whisking the mixture: excessive air incorporation could cause the cheesecake to swell during baking and encourage cracks to appear on the surface.

The cream should be smooth, dense, and uniform.

5. Bake the cheesecake

Pour the cream over the cooled Cocoa Frollo base and level the surface gently with a spatula.

Bake on the middle shelf of the static oven at 150°C for about 55–70 minutes.

The cheesecake is ready when the edges are stable and the center still has a slight wobble when gently moving the pan, without appearing liquid.

The surface should remain light, without developing excessive browning.

6. Cool and rest

Turn off the oven and leave the cheesecake inside for 30 minutes, keeping the door slightly ajar.

This step promotes gradual cooling and helps limit cracking on the surface.

Afterward, remove the dessert and let it cool at room temperature.

Once completely cooled, transfer it to the refrigerator for at least 6 hours, preferably overnight.

The chilling time allows the cream to firm up and reach the ideal consistency for clean and regular slices.

7. Unmold and serve

When the dessert is well chilled, gently open the springform pan and transfer the cheesecake to a serving plate.

To get precise slices, use a smooth-bladed knife dipped in hot water and thoroughly dried. Wipe the blade after each cut.

Let the portions rest at room temperature for about 10–15 minutes before serving to enhance the creaminess of the filling and the aroma of the orange.

Serving suggestions

For an exceptionally smooth cream, use erythritol already reduced to a powder, which distributes more easily than the granular type and reduces any gritty sensation.

The orange zest is sufficient to give the dessert an intense aroma without adding juice, which would introduce extra liquid and sugar into the preparation.

There is no need for glazes or syrups: the contrast between the Cocoa Frollo biscuits and the freshness of the orange is already the star of the show.

Storage: keep the cheesecake in the refrigerator, well covered, and consume within 3 days.

Why it works

This cheesecake allows you to use OVER Cocoa Frollo biscuits not just as breakfast cookies, but as an ingredient for high-quality pastry.

Their crumbly texture makes them perfect for creating a firm, cocoa-rich base, while the cream cheese and Greek yogurt mixture provides creaminess without requiring traditional flour or starches.

Erythritol replaces sugar in the cream, helping to keep the available carbohydrate content low. The orange zest completes the preparation with a fresh aromatic note, perfectly balancing the richness of the cheese and butter.

Average nutritional values

Estimated values per 100 g and per serving of approx. 127 g (based on 8 slices).

Nutritional value	Per 100 g	Per serving
Energy	1,246 kJ / 300 kcal	1,585 kJ / 382 kcal
Fat	27.1 g	34.5 g
of which saturates	17.2 g	21.9 g
Carbohydrates (including polyols)	10.0 g	12.7 g
of which sugars	2.2 g	2.9 g
of which polyols (erythritol)	6.9 g	8.8 g
Carbohydrates excluding erythritol	3.1 g	4.0 g
Fiber	4.6 g	5.8 g
Protein	8.9 g	11.3 g
Salt	0.56 g	0.71 g

Nutritional values are estimated based on the raw ingredients used, considering a 12% weight loss during cooking. The final weight of the cheesecake is estimated at approx. 1,018 g, corresponding to 8 servings of approx. 127 g each.

The calculations were based on the nutritional values of OVER Cocoa Frollo biscuits, food composition tables, and nutritional data sheets of reference commercial products.

Erythritol is counted among carbohydrates as a polyol, but it provides 0 kcal according to European regulations. The share of carbohydrates excluding erythritol is listed separately to facilitate the assessment of the recipe within a low-carb diet.

Values may vary depending on the brands used, actual quantities, and the final weight of the dessert.

To learn more

Discover all our products in the Breakfast collection.