Orange and Black Cheesecake

Orange and Black Cheesecake


Combine together butter and cookie crumbs in a bowl.

Press into bottom of 9 inch springform pan.

In a small saucepan add gelatin and orange juice, stir over low heat until dissolved.

Remove from stove and cool completely.

In a mixing bowl, combine cream cheese and Fructevia.

Gradually add in the gelatin orange juice mixture.

Whip the 1 cup whipping cream until you have stiff peaks.

Fold into cheesecake filling and stir in the orange zest.

Pour mixture into the crust and chill well, until firm, about 4 hours.

Before serving, in a small microwavable bowl, melt chocolate and oil uncovered on high heat for 1 to 1 1/2 minutes stirring every 15 seconds, until melted and smooth.

Drizzle over the cheesecake.

Garnish with reserved 1 teaspoon grated orange zest and serve.

Sweetener Notes: For no-added calories, try using: MonkSweet+, Steviva Blend, or SteviaSweet! If you desire a reduced-sugar option, use CocoSweet+ or Fructevia.

Orange and Black Cheesecake


November 27, 2017

  • Prep: 30 mins
  • Cook: 20 mins
  • Yields: 16 servings


2 cup chocolate wafer cookies (finely crushed)

6 tbsp melted butter

1 envelope unflavored gelatin

1/2 cup pulp free orange juice

32 oz. cream cheese (softened)

1/3 cup Fructevia

1 tbsp Fructevia

1 cup whipping cream

1 tbsp grated orange zest (plus 1 additional teaspoon reserved for garnish)

2 oz. dark chocolate

1 tbsp vegetable oil


Nutrition Facts

Serving Size1 serving
Total Fat31g
Saturated Fat18g
Trans Fat1g
Total Carbohydrates21g
Dietary Fiber1g
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