Orange Swirled Cheesecake

Orange Swirled Cheesecake

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  • Makes: 12 servings
  • Prep 30 mins
  • Chill 4 hrs to 24 hrs
  • Serving Size: 1 slice
  • Carb Grams Per Serving: 13


  • 3 3/4 teaspoons unflavored gelatin
  • 1 teaspoon finely shredded orange peel (set aside)
  • 1/2 cup orange juice
  • 1/3 cup fat-free milk
  • 1 8 - ounce package reduced-fat cream cheese (Neufchatel), softened
  • 2 1/2 cups plain low-fat Greek or fat-free Greek yogurt
  • 1/2 cup sugar*
  • 1 teaspoon vanilla
  • Orange paste food coloring**
  • Fresh raspberries and/or orange peel twists (optional)
  • 1 ounce semisweet chocolate or white baking chocolate, melted (optional)
  • Chocolate or graham wafer cookies or crumbs (optional)


  1. In a small saucepan sprinkle 2-1/2 teaspoons of the gelatin over the orange juice; let stand for 5 minutes. Heat and stir orange juice mixture over low heat just until gelatin is dissolved. Remove from heat and cool for 5 minutes.
  2. In another small saucepan sprinkle remaining 1-1/4 teaspoons gelatin over the milk; let stand for 5 minutes. Heat and stir over low heat just until gelatin is dissolved. Remove from heat; cool 5 minutes.
  3. In a large bowl beat cream cheese with an electric mixer on medium speed until smooth. Beat in yogurt, sugar, and vanilla until smooth. Remove 1/2 cup of the cream cheese mixture and add it to the milk mixture, whisking until smooth. Gradually beat orange juice mixture into the remaining cream cheese mixture until smooth. Tint light orange with the orange food coloring. Stir in the 1 teaspoon orange peel.
  4. Spoon half of the the orange cream cheese mixture into a 7- to 8-inch springform pan. Spoon half of the white cream cheese mixture into mounds over orange cream cheese mixture. Using a narrow, thin-bladed metal spatula or a table knife, swirl white mixture into orange mixture. Repeat layering and swirling remaining orange cream cheese mixture and white mixture. Cover and chill in the refrigerator for 4 to 24 hours or until set.
  5. To serve, using a small sharp knife, loosen cheesecake from side of springform pan; remove side of pan. If desired, garnish with fresh raspberries and/or orange peel curls. Cut cheesecake into wedges to serve. Makes 12 (1 slice each) servings


  • *Sugar Substitutes: Choose from Splenda Granular or Equal Spoonful or packets. Follow package directions to use product amount equivalent to 1/2 cup sugar.
  • *Sugar Substitutes: Per Serving with Substitute: Same as above, except 97 cal., 6 carb. Exchanges: 0.5 carb. Carb choices: 0.5.


  • **Test Kitchen Tip: If you don't have paste food coloring, you can use 4 drops yellow and 1 drop red liquid food coloring to get an orange color.

Nutrition Facts Per Serving:

Servings Per Recipe: 12
PER SERVING: 126 cal., 5 g total fat (3 g sat. fat), 17 mg chol., 85 mg sodium, 13 g carb. (13 g sugars), 7 g pro.

Diabetic Exchanges

Fat (d.e): 0.5; Lean Meat (d.e): 1; Other Carb (d.e): 1