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No-Bake Orange Cream Cheesecake

No-Bake Orange Cream Cheesecake recipe photo from the Diabetic Gourmet Magazine diabetic recipes archive.



  1. For Crust, combine graham cracker crumbs, butter and 3 tablespoons Equal. Press mixture onto bottom of a 9-inch springform pan. Bake in preheated 350F oven 10 minutes. Cool on wire rack while preparing cheesecake.
  2. For Cheesecake, pour orange juice into small saucepan. Sprinkle gelatin over orange juice and let soften 1 minute. Heat over low heat, stirring constantly, until gelatin dissolves. Beat cream cheese and ricotta cheese in mixing bowl on medium speed of mixer until smooth. Stir in 3/4 cup Equal® and orange extract. Add gelatin mixture to cheese mixture; blend until smooth. Refrigerate cheese mixture, or place in freezer, 20 to 30 minutes or until mixture is slightly thickened. Fold in whipped topping and chopped oranges. Spoon over baked crust.
  3. Cover and refrigerate several hours or overnight. To serve, gently run metal spatula around rim of pan to loosen cake. Remove side of pan. Garnish top of cheesecake with orange sections and whipped topping, if desired. Cut cake into wedges. Nutritional Information

Nutritional Information Per Serving:

Calories: 152
Fat: 10 grams
Sodium: 158 miligrams
Cholesterol: 31 miligrams
Protein: 6 grams
Carbohydrates: 11 grams

Diabetic Exchanges

1/2 milk, 1 starch, 2 fat

Source: Equal