Orange Creamsicles are a favorite summer-time treat and this Keto No Bake Orange Creamsicle Cheesecake has all of the creamy and refreshing flavors you would expect without all the carbs or sugar.
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This cheesecake is absolutely perfect for the coming summer months. It’s super refreshing, doesn’t require heating your house up with an oven, and won’t make you feel weighed down and bloated with excess carbs and sugar.
This orange creamsicle cheesecake is so pretty and is deceivingly simple to make. It’s also a great dish to take to summer gatherings where it will please everyone – regardless if they are eating a keto diet or not.
- The entire crust can be substituted with 2 cups of crushed low carb vanilla cookies (like my Keto Wedding Cookies) and 2 tbsp of melted butter. This is a great way to use up leftover cookies … whatever that is?
- You can swap the gelatin, orange extract, food coloring, and 1/2 cup of the powdered erythritol for a box of sugar-free orange jello.
- The orange zest is optional but adds a ton of great fresh orange flavor, so I highly recommend it!
- Food coloring is optional, and when I am making this orange creamsicle cheesecake just for my family I generally avoid it, but other people seem to be bothered when it’s not actually orange in color – so the choice is yours 🙂
Tips for making this No-Bake Orange Creamsicle Cheesecake
- Ok – technically this is a no-bake cheesecake. But, to really make the crust special I do like to pop it in the oven at 350 degrees F for about 10 minutes. It’s not mandatory but makes it much crisper which I enjoy.
- Be sure NOT to chill the gelatin mixture until after it has been added to the cheesecake. It needs to be cool before adding the whipped cream, but NOT cold. Otherwise, the gelatin will begin to set and won’t mix well with the cream.
- This cheesecake will keep well in the fridge for up to a week and can be frozen for several months. You can eat it directly from the freezer for a delicious frozen treat, or allow it to thaw for a more traditional cheesecake texture.
- As the cheesecake chills, the cream and gelatin may separate slightly from the cream. This is totally fine and it’s what creates that thin orange line in the center of the cheesecake in my photos.
Be sure to check out these other great recipes:
- No Churn Mint Chip Ice Cream | Keto, No Added Sugar
- Orange and Five Spice Roasted Chicken Legs | Keto, Paleo
- Orange and Cherry Muffins | Keto, Gluten Free
More Keto Friendly Orange Creamsicle Recipes:
- Keto Orange Creamsicles
- Keto Friendly Creamsicle Melts from iSaveA2Z
- Low Carb Orange Creamsicle Popsicles from Tasty Low Carb
- Coconut Orange Creamsicle Popsicles from Ruled Me
- Orange Creamsicle Floats from Hey Keto Mama
Keto No Bake Orange Creamsicle Cheesecake
For the Crust:
- Prepare the crust by combining all of the ingredients in a large bowl, then press the mixture into an even layer on the bottom of a 9" Spring form pan. Place the crust in the freezer while you prepare the other layers. *For a crisper crust you can bake it at 350 for 10 minutes.
- Next combine gelatin, with 1/2 cup of the powdered sweetener. in a medium bowl. Carefully stir in the boiling water and continue stirring until everything is melted. Stir in the orange extract and food coloring and set the mixture aside. (do not refrigerate)
- In a separate large bowl, combine the cream cheese and vanilla extract with 1/2 cup of powdered sweetener. Beat with an electric mixer until light and fluffy. Set aside
- In a separate bowl, combine the heavy whipping cream with the remaining 1/2 cup of powdered sweetener. Beat with an electric mixer until stiff peaks form.
- Gently fold 1/2 of the whipped cream mixture in with the cream cheese mixture. Once it is well integrated pour on top of the prepared crust and return to the fridge or freezer.
- Next, combine the remaining whipped cream with the fully cooled gelatin mixture and the orange zest. Gently stir until well combined, then pour this mixture over the cheesecake mixture in the prepared pan.
- Refrigerate for 3-4 hours, then when ready to serve, run a thin knife around the edge of the pan and carefully release the spring form pan.