Ingredients
For the Sugar-Free Crust:
- 12 ounces vanilla wafers (sugar-free or lower-sugar)
- ½ cup granulated sugar-free sweetener (allulose, monk fruit, or erythritol)
- 4 tablespoons unsalted butter, melted
For the Sugar-Free Cream Cheese Layer:
- 2 packages (8 oz each) cream cheese, softened to room temperature
- ½ cup granulated sugar-free sweetener
- ½ cup powdered sugar-free sweetener (powdered monk fruit or erythritol)
- ½ teaspoon vanilla extract
- Zest of one orange
For the Sugar-Free Orange Layer:
- 1 box (3 oz) sugar-free orange gelatin
- 1 cup boiling water
- 2 cups heavy cream, whipped
For the Topping:
- ½ cup sugar-free whipped topping, thawed (optional, for garnish)
Instructions
Step 1: Make the Crust
Pulse the vanilla wafers in a food processor until they resemble fine crumbs. Add ½ cup of the sugar-free granulated sweetener and the melted butter, pulsing until fully combined. Spray a 9-inch springform pan generously with cooking spray. Press the mixture firmly into the bottom and slightly up the sides of the pan, then chill in the freezer for at least 30 minutes.
Step 2: Make the Cream Cheese Mixture
In a large mixing bowl, beat the softened cream cheese and the granulated sugar-free sweetener with a hand-held mixer until completely smooth and creamy. Set aside.
Step 3: Make the Orange Gelatin
In a separate bowl, whisk the sugar-free orange gelatin and boiling water together until the powder is fully dissolved. Set aside to cool slightly.
Step 4: Whip and Combine the Cream
In a medium bowl, whip the heavy cream, vanilla extract, powdered sugar-free sweetener, and orange zest until stiff peaks form. Gently fold half of this whipped cream mixture into the orange gelatin mixture. Fold the remaining half of the whipped cream mixture into the cream cheese mixture.
Step 5: Assemble and Marble
Alternate spreading each mixture into the prepared springform pan, beginning with the cream cheese mixture and ending with a layer of whipped cream. Gently swirl a butter knife through the layers to create a beautiful marbled effect.
Step 6: Chill and Serve
Cover and chill the cheesecake in the refrigerator for at least 8 hours or overnight to allow the layers to set completely. Before serving, pipe dollops of sugar-free whipped topping around the outside edge if desired. Slice and serve chilled.