Description

This Orange Creamsicle Cheesecake is a delightful no-bake dessert combining the creamy texture of cheesecake with the refreshing citrus flavor of orange. Featuring a crunchy almond flour crust and a luscious layered filling accented with orange extract and food coloring, it’s topped with whipped cream sweetened and stabilized with gelatin for a beautiful finish. Perfect for those seeking a vibrant, lightly sweetened treat that sets in the fridge rather than the oven.

Ingredients

Crust

1 1/2 cups almond flour
1/3 cup salted butter, melted
1/4 cup Joy Filled Eats Sweetener (or preferred sweetener alternative)
3 tbsp almond butter

Filling

1-2 tbsp gelatin
8 oz cream cheese, softened
1 cup cottage cheese
1/2 cup Joy Filled Eats Sweetener (or preferred sweetener alternative)
1/4 cup sour cream
1 tsp vanilla extract
1 tsp orange extract (or orange zest)
Orange food coloring (optional)

Topping

1/2 cup heavy cream
2 tsp Joy Filled Eats Sweetener (or preferred sweetener alternative)
1 tsp gelatin (optional)
2 tbsp cold water (for dissolving gelatin)
Orange slices for garnish

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Instructions

Prepare the Crust: In a food processor, combine the almond flour, melted salted butter, sweetener, and almond butter. Process until the mixture is well combined and holds together. Press the mixture firmly into the bottom of a standard 9-inch pie plate to form the crust.
Bloom the Gelatin: Sprinkle 1-2 tablespoons of gelatin over 1/4 cup cold water and let it sit for 5 minutes to bloom. Then add 1/4 cup of very hot water and stir until almost all the gelatin is dissolved, ensuring to strain out any lumps.
Make the Cheesecake Filling: In a food processor, blend the softened cream cheese, cottage cheese, and 1/2 cup sweetener until smooth. Add the sour cream and vanilla extract and pulse to combine thoroughly. Scrape down the sides if needed.
Incorporate Gelatin into Filling: Strain the dissolved gelatin into the cheesecake mixture and blend until fully mixed. Pour about half of this filling over the prepared crust.
Color and Layer: Add orange food coloring (if using) to the remaining filling, mix well, and then pour carefully over the plain layer. Spread evenly and swirl gently if desired.
Set the Cheesecake: Refrigerate the assembled cheesecake for at least 2-3 hours to allow it to set firmly.
Prepare the Topping: Whip the heavy cream until stiff peaks form. Dissolve 1 teaspoon gelatin in 2 tablespoons cold water (this small amount dissolves in cold water alone). Mix in 2 teaspoons sweetener and then the dissolved gelatin. Incorporate this whipped topping mixture thoroughly.
Finish and Garnish: Pipe the whipped cream topping onto the set cheesecake. Garnish with fresh orange slices. Store the cheesecake refrigerated until serving.

Notes

The recipe uses Joy Filled Eats Sweetener, but you can substitute with erythritol, xylitol, or another granulated low-carb sweetener.
Gelatin is essential for setting the cheesecake and stabilizing the whipped topping. Avoid skipping it if you want a firm texture.
If you don’t have orange extract, finely grated orange zest can be used to provide natural citrus flavor.
Optional food coloring enhances the visual appeal but does not affect flavor.
Ensure the cream cheese is softened to room temperature for a smooth filling.
Use a fine mesh sieve to strain dissolved gelatin to avoid lumps in the filling.
For best results, chill the cheesecake overnight to maximize firmness and flavor melding.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Cook
Cuisine: American