If sunshine had a flavor, this Orange Creamsicle Cheesecake would be it—bright, sweet, and peeling with joy! This springtime showstopper is zest what you need to shake off the winter blues and dive into dessert that’s equal parts creamy, dreamy, and citrusy-sassy. One bite and you’ll be like, “Orange you glad you didn’t skip dessert?” With its nostalgic nod to the classic creamsicle and a fresh twist of orange flair, this cheesecake is the pulp fiction of spring bakes—totally juicy, a little tart, and 100% irresistible. So grab some OJ, and let’s get tangy with it!
Orange Creamsicle Cheesecake
A citrusy cheesecake perfect for spring celebrations
If not gluten free, use any kind of graham cracker crumbs for the crust. Greek yogurt can be replaced with an additional 8 ounces of cream cheese, and allulose can also be replaced with regular sugar. I have not tested this recipe with any other protein powders, so I recommend a whey-based protein.
Ingredients
CRUST*150 g Kinnikinick gluten free graham crumbs
*2 TBS sugar free syrup
*If needed, 1 TBS liquid
CHEESECAKE FILLING
*224 g (8 ounces) 1/3 the fat cream cheese at room temp
*48 g (1/4 cup) allulose
*226 g (1 cup) nonfat Greek yogurt, strained overnight
*60 g (1/2 cup) Quest vanilla milkshake protein powder
*6 ounces preferred orange juice (I used pulp free)
*1 tsp vanilla extract
*1 tsp orange extract
*1 TBS lemon juice
*2 large eggs
TOPPING
*6 ounces orange juice
*2 TBS allulose
*2 tsp cornstarch mixed with 2 tsp water
*Orange dye if desired
Directions
- Line an 8″ springform pan with Parchment paper and spray with cooking spray.
- Preheat oven to 350.
- Dump the graham crckers and syrup in a food processor and grind until smooth (if mixture is too thick, add additional TBS of liquid).
- Place crust mix into prepared pan and smooth to the edges (I use cooking spray on my hands to make this easier).
- Bake for 10 minutes until golden; remove to cool while making filling.
- Lower oven heat to 325 degrees.
- Using a whisk attachment, mix the cream cheese and allulose in a stand mixer on medium high for 2-3 minutes until fluffy and smooth.
- Add in the yogurt and protein powder mixing well (it will be thick/chunky).
- Add in OJ, orange extract, lemon, and vanilla, and blend until smooth, 2-3 minutes.
- Switch to a paddle attachment, and on low speed, add eggs, one at a time, mixing until smooth.
- Fill a large roasting pan with 4-5 cups of steaming hot water. Wrap your springform pan in several layers of foil and place into a crockpot liner, tying the edge up, to keep your cheesecake from getting any water into it during the water bath.
- Pour the cheesecake batter into the prepared pan, and put the prepared pan into the roasting pan with water.
- Bake for 45-50 minutes, until the sides have set but the center is still jiggly.
- Turn the oven off, leaving the cheesecake inside, and crack the oven door to allow the cheesecake to finish baking for 1 hour.
- Remove from the oven and place on a cooling rack to cool to room temp; I like to run a sharp knife around the edges after it is cool.
- Refrigerate cheesecake overnight or place in fridge for 4 hours before removing from springform.
- In a small saucepan, bring the OJ and allulose to a simmer, stirring every few minutes (should take a 5-7 minutes to bring to a simmer on medium heat).
- Add in cornstarch mixture and dye (if using) and stir until thickened.
- Let mixture cool for 15 minutes before spreading on top of cheesecake and serving.
Nutrition
Macros8 servings
233.3 cal/22.7 c/10.1 f/12.9 p per slice
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