Orange Creamsicle Cheesecake is the invigorating dessert of your dreams. It has luscious, velvety smooth layers of vibrant filling and a no-bake crust. Take this beauty to potlucks, barbecues, and pool parties! No one can resist a slice of this gluten-free, grain-free, low-carb, and keto-friendly cheesecake.
Awe...Cheesecake! Oh, how I love you! I honestly don't think there is a more sophisticated and delicious dessert. This is one of my favorite recipes because it's creamy, easy to make, and leaves behind this amazing citrus flavor. Plus, in case you didn't notice, it's very pleasing to the eyes too. That makes it ideal for parties and gatherings.
I could go on and on about all the reasons why you'll love this no bake orange creamsicle cheesecake! However, I am ready to get down to business so you can make your own and try it for yourself. Before I do, though, be sure to try my keto blueberry cheesecake, keto lime cheesecake, and cottage cheese cheesecake too.
In this free 5-day email series learn all my tips for incorporating a low-carb lifestyle into the life of your family.
Ingredients Needed
There are 3 separate layers to this keto orange creamsicle cheesecake: crust, filling, and whipped cream. The ingredients overlap some, so you really only need 12 ingredients! How easy is that? Plus, this is a no-bake low carb keto orange cheesecake too. Winning!
- Almond Flour - To make the crust nice and crispy, you will need some almond flour. It's easy to work with and tastes great too.
- Salted Butter - I like to use salted butter because it tastes better to me. You could use unsalted, but you would want to add a dash of salt to the crust.
- Sweetener - The sweetener is an important ingredient because you will need it for each layer.
- Almond Butter - While you could use another nut butter, almond butter tastes great with the other ingredients.
- Gelatin - To end up with the correct texture for the filling and whipped cream, gelatin is the secret ingredient. It's going to give you a creamy, luscious texture.
- Cream Cheese - Naturally, the real star here is the cream cheese. Just make sure it's softened before you begin.
- Cottage Cheese - I know some people worry that cottage cheese would be a weird addition, but trust me, it's great. It provides a creaminess, and you won't even notice a different flavor.
- Extracts - For the perfect orange creamsicle cheesecake flavor, you'll need a combination of vanilla and orange extracts. You can use fresh grated orange zest in place of the orange extract if you prefer.
- Orange Food Coloring - While it's completely optional to use the food coloring, I love the vibrant look! It's so gorgeous.
- Heavy Cream - The whipped cream layer will need some heavy whipping cream.
How To Make Keto Orange Creamsicle Cheesecake
Step One: Add the almond flour, melted butter, sweetener, and almond butter to a food processor. Give it a whirl until the ingredients are combined well. Place in the bottom of a pie pan and press with fingers to form a crust.
Step Two: Sprinkle the gelatin over cold water and allow it to sit for 5 minutes so it can bloom. Then pour in very hot water and stir until the gelatin has dissolved.
Step Three: Combine the cream cheese, cottage cheese, and sweetener together in your food processor. Mix in the sour cream and vanilla extract. Scrape down the sides if needed.
Step Four: Strain the gelatin mixture through a mesh sieve to get rid of any lumps, if necessary, and add it to the cream cheese mixture. Combine well and pour half into the pie pan.
Step Five: Add some food coloring to the rest of the cheesecake filling. Mix until the color is uniform, then add on top of the no bake cheesecake. Spread evenly, then give it a swirl.
Expert Tip: For a more visible swirl drop dollops of the orange instead of fully spreading it. And then swirl.
Step Six: Place the cheesecake in the fridge for 2-3 hours to allow it to set up.
Step Seven: Whip the heavy cream until stiff peaks begin to develop. Add the sweetener until well mixed. Gently mix in the dissolved gelatin. Pipe the whipped cream mixture along the outer edge of the cheesecake, add some orange slices and keep refrigerated until you are ready to serve. Enjoy!
Tips For Making Orange Creamsicle Cheesecake
- Don't skip chilling the cheesecake, or it will fall apart as you try to cut it. I know it's tempting to sneak a taste, but the result is going to be much better if you wait.
- It's important to use full-fat ingredients. Not only will it be extra creamy and flavorful, but it's also going to give you good fats.
- If you aren't a fan of food coloring, go ahead and omit it. Using it doesn't change the flavor; it just adds to the overall look and style of the cheesecake. I tried to use natural food coloring at first and it didn't give the cheesecake enough of an orange color. Gel food coloring made for cake icing worked much better and you do only need a tiny amount.
Can I Skip The Crust?
While technically you can skip the almond flour crust, it's not going to be a true cheesecake if you do, it would be more like a jello salad. Still delicious though!
The crust adds a nice texture to the filling and helps hold the keto orange creamsicle cheesecake together. However, if you really want to skip the crust, place the cheesecake layers in serving glasses and serve it as a parfait instead. It will look pretty, and you'll still end up with a fabulous dessert.
How Long Does Creamsicle Cheesecake Last?
Typically, the leftover keto orange cheesecake will last 5-7 days as long as it's covered tightly and kept cold. You can freeze it for longer storage. Just thaw completely in the refrigerator before serving.
Like what you see? Follow me on Facebook! Love this recipe? Leave a comment & a 5-star rating right here! Make sure you don’t miss new recipes by getting email updates!
Ingredients
Crust:
- 1 ½ cups almond flour
- ⅓ cup salted butter melted
- ¼ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 3 tablespoon almond butter
Filling:
- 1-2 tablespoon gelatin
- 8 oz cream cheese softened
- 1 cup cottage cheese
- ½ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- ¼ cup sour cream
- 1 teaspoon vanilla
- 1 teaspoon orange extract or orange zest
- orange food coloring optional
Whipped Cream
- ½ cup heavy cream
- 2 teaspoon Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 1 teaspoon gelatin optional
Instructions
Crust
- Prepare the no-bake crust by mixing the crust ingredients until they are well combined. This is easiest in a food processor. Press into a standard 9 inch pie plate.
Filling
- Bloom the gelatin by sprinkling it over ¼ cup of cold water. Let is sit for 5 minutes. Then mix in ¼ cup very hot water. Stir until is almost all dissolved. You will strain out any lumps.
- Process the cream cheese, cottage cheese, and sweetener in a food processor until smooth. Add the sour cream and vanilla. Pulse until well combined. Scrape down the sides if needed.
- Add in the gelatin mixture (strain through a mesh sieve if there are any lumps). Mix well. Pour about half of the filling into the prepared crust.
- Add the food coloring to the remaining cheesecake filling. Mix well. Pour on top of the plain cheesecake. Spread evenly. Swirl if desired.
- Refrigerate at least 2-3 hours to set.
Topping
- Whip the cream until stiff peaks form.
- Dissolved 1 teaspoon of gelatin in 2 tablespoons of cold water. Since it is such a small amount of gelatin it should dissolve completely with just cold water.
- Mix in the sweetener and then the dissolved gelatin. Pipe onto the cheesecake. Garnish with orange slices. Store in the refrigerator.
Notes
Nutrition
Anne Keefe Atkinson says
Does the 1 tsp of orange extract give it this much orange color? The picture is beautiful but I can’t imagine where the orange color is coming from.
Taryn says
The color is from optional food coloring.
Hanna says
Wow, what a stunning dessert! I can't wait to try it this weekend with my family. Thanks for another great recipe!
Shadi Hasanzadenemati says
This was such a hit! Thank you for this awesome recipe
Laura says
I used 1 tsp of gelatin when I made this. I started with 2 tbsp called for in the recipe but within a couple of minutes it formed a stiff mass in the 1/4 cup water. Using 1 tsp of gelatin my end product was creamy, 2 tsp would probably make it more thick and create the clean lines in the picture at the beginning of the recipe.
Also a teaspoon of the orange extract left an unpleasant taste for me.
Taryn says
When you add the hot water to the gelatin and cold water it will dissolve it. And then you strain out any solid pieces that are left. I will clarify the instructions to make that more clear. You can use orange zest in place of orange extract if you prefer.