Orange Swirled Cheesecake

How can a cheesecake this decadent only have 124 calories per slice? By calling for reduced-fat cream cheese and light Greek yogurt for the citrus-flavored base.

Orange Swirled Cheesecake
Photo: Jason Donnelly
Prep Time:
30 mins
Chill Time:
4 hrs
Total Time:
4 hrs 30 mins


  • 3 ¾ teaspoon unflavored gelatin

  • 1 teaspoon finely shredded orange peel (set aside)

  • ½ cup orange juice

  • cup fat-free milk

  • 1 8 ounce package reduced-fat cream cheese (Neufchâtel), softened

  • 2 ½ cup plain Greek low-fat or fat-free yogurt

  • ½ cup sugar

  • 1 teaspoon vanilla

  • Orange paste food coloring*

  • Fresh raspberries and/or orange peel curls (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 over low heat just until gelatin is dissolved. Remove from heat; cool for 5 minutes.

  2. In another small saucepan sprinkle the 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 for 5 minutes.

  3. In a large mixing 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; set aside. Gradually beat orange juice mixture into the remaining cream cheese mixture until smooth. Tint to a light orange color 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 mixture and white mixture. Cover and chill for 4 to 24 hours or until set.

  5. To serve, using a small sharp knife, loosen cheesecake from sides of springform pan; remove sides of pan. If desired, garnish with fresh raspberries and/or orange peel curls. To serve, cut cheesecake into 12 wedges.


If you don't have paste food coloring, you can use 4 drops yellow and 1 drop red liquid food colorings to get an orange color.

Nutrition Facts (per serving)

126 Calories
5g Fat
13g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 126
% Daily Value *
Total Fat 5g 6%
Saturated Fat 3g 15%
Cholesterol 17mg 6%
Sodium 85mg 4%
Total Carbohydrate 13g 5%
Total Sugars 13g
Protein 7g
Vitamin C 5.3mg 27%
Calcium 90.9mg 7%
Potassium 61mg 1%
Folate, total 8.1mcg
Vitamin B-12 0.1mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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