Low Carb Orange Creamsicle Cheesecake

An easy and delicious no-bake recipe for Low Carb Orange Creamsicle Cheesecake! Perfect for all your summer gatherings without the guilt!


It’s that time of year again! Time for picnics, outdoor BBQ’s and family gatherings! I love it! Around here we haven’t had much spring-like weather let alone summer cookout weather. We’ve been teased a few times but nothing consistent yet! It’s been a rainy spring for a lot of us! And I think we are all rained out and ready to enjoy some fun in the sun! Who’s with me?

We love camping, cookouts and just chilling by the pool. With that comes easy peasy meals on the grill and some yummy treats. This Low Carb Orange Creamsicle Cheesecake is a tasty, guilt free dessert that everyone will love. Who doesn’t love Orange Creamsicles? They are one of my favorites!

This Low Carb Orange Creamsicle Cheesecake was inspired by my every so popular Low Carb Lemon Cheesecake that debuted a few years ago. You guys went nuts for it! And to this day, I constantly see you all posting about it on social media! It means so much that you all love it I wanted to inspire you variation!


This Low Carb Orange Creamsicle Cheesecake is complete with a low carb almond flour crust. It’s so easy and so so good! I told you this is guilt free! The best part is it doesn’t taste low carb!

Not only is this dessert easy and guilt free but did I mention it’s no bake too? The only thing you need to bake is the crust, but once you make the cheesecake filling it just needs to set in the refrigerator, preferably overnight. Top with some whipped cream and you’re in for a tasty treat everyone will love!


Don’t miss these other LOW CARB cheesecake recipes too!


Low Carb Orange Creamsicle Cheesecake

  • Yield: 8 slices



  • 1 1/4 cup almond flour
  • 3 T butter (melted)
  • 1 1/2 teaspoons Swerve (or Splenda or similar sugar substitute)


  • 8 ounce cream cheese (softened)
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups heavy whipping cream
  • .3 ounce sugar-free orange jello mix
  • 1 teaspoon orange zest



  1. Preheat oven to 350 degress. Generously spray an 8-inch baking dish, pie dish or springform pan with cooking spray.
  2. Mike almond flour, butter and Swerve until mixture is crumbly. Press in the bottom of baking dish and bake for 8-10 minutes until golden brown.
  3. Cool completely before filling. 


  1. Using an electric mixture with the whisk attachment mix cream cheese until smooth and creamy.
  2. Stir in vanilla extract.
  3. Add in heavy cream and whisk on high until mixture thickens and soft peaks form. 
  4. Reduce speed to low and mix in jello packet and orange zest until blended.
  5. Spread mixture evenly with a spatula over cooled crust.
  6. Cover and chill until set, about 2-3 hours, or over night.
  7. Before serving add a dollop of whipped cream if desired. 


I love to use Wilton Bake Easy spray for the pans. Nothing sticks!

When adding the whipped cream into the cream cheese I like to put a towel over my mixture when mixing on high at first to prevent cream splatters.

To make fresh whipped cream topping, take about 1 cup of heavy whipping cream and whip on high with a few tablespoons of Swerve or preferred substitute and whip on high until soft peaks form. Spread on top of cheesecake or add a dollop before serving.


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