Orange Creamsicle Cheesecake
Servings 8
Ingredients
For The Crust
- 1.5 Cups Reduced Fat Graham Cracker Crumbs I use Honey Maid (You'll need about 14 Full Size Graham Crackers)
- 4 Tbl Light Whipped Butter, Melted
- 1/4 Cup Swerve Sugar Substitute
Cheesecake Layer
- 1.5 Cups Fat Free Cool Whip, Divided
- 1/2 Cup Swerve Powdered Sugar Substitute
- 1/2 Cup Vanilla Extract
Orange Layer
- 3/4 Cup Boiling Water
- 3 oz Sugar Free Orange Jello
- Zest of 1 Orange
Filling
- 16 oz Reduced Fat Cream Cheese
- 1/2 Cup Swerve Sugar Substitute
Instructions
Crust
- In a medium bowl, mix the crust ingredients together. Press the mixture firmly into the bottom of a 9-inch springform pan. Freeze the crust while you prepare the filling.
Cheesecake Layer
- In a large mixing bowl, whip 1 cup of the light whipped topping with the powdered sugar and vanilla until well combined.
Orange Layer
- In another bowl, mix the boiling water, sugar-free orange-flavored jello, and orange zest until the jello is fully dissolved. Allow the jello mixture to cool to room temperature. Gently fold in the remaining ½ cup of light whipped topping.
Filling
- In a large mixing bowl, beat the softened cream cheese with the ½ cup sugar substitute until smooth. Gently fold in the whipped topping mixture from step 2.
Assembling
- Spread the cream cheese mixture evenly over the chilled crust. Pour the cooled jello mixture over the cream cheese layer. Use a knife to gently swirl the jello mixture into the cream cheese layer to create a marbled effect. Refrigerate the cheesecake for at least 6 hours or until fully set. Sprinkle some extra orange zest over the top is optional but pretty.
- This makes 8 Large Servings. On WW, each serving is 12 WW Points. Enjoy!