Citrusy sugar cookie crust is topped with a deliciously creamy orange sherbet cheesecake filling in this nostalgic nod to the famous ice cream truck treat. It’s all the sweet oranges and cream flavor you remember, without having to run after a truck that’s blasting “Turkey in the Straw.”MORE+LESS-
Updated April 24, 2017
Betty Crocker Cookies
pouch (17.5 oz) Betty Crocker™ Cookie Mix Sugar
cup (1 stick) butter, softened
1/ 2 teaspoons orange zest
Orange Creamsicle Cheesecake Filling
blocks (8 oz each) cream cheese, softened
cup marshmallow fluff
cups orange sherbet, softened
teaspoon pure vanilla extract
cups frozen whipped topping, thawed
Betty Crocker™ Food Color Gel Orange, optional
cup frozen whipped topping, thawed
Preheat oven to 350°F. Spray the inside of an 8- or 9-inch springform or cheesecake pan with baking spray.
Combine the Betty Crocker™ Sugar Cookie Mix with butter, egg and orange zest and stir until well blended.
Press half of the cookie dough into the prepared pan to form crust. Bake 14 to 16 minutes or until lightly golden brown.
To make the cheesecake filling, combine the cream cheese, marshmallow cream and powdered sugar in a large mixing bowl. Beat, using an electric mixer, until light and fluffy.
Add the softened orange sherbet and vanilla and beat until smooth and creamy. Stir in the whipped topping and a few drops of orange food coloring, if using.
Pour filling over cooled crust.
Cover with plastic wrap or foil and freeze for at least 4 hours. Remove cheesecake from springform pan. If desired, pipe on a border of whipped topping stars.
Before serving, cut into slices. Serve frozen or allow to thaw slightly, if desired.
- This cheesecake tastes great as a frozen dessert or can be thawed slightly and served cold. To cut the cheesecake while frozen, dip a knife in hot water then wipe it dry before cutting each slice.
- To make a small batch of cookies with cookie dough not used in this recipe, scoop out tablespoons of the remaining dough onto a parchment-lined baking sheet and bake at 350°F for 10-12 minutes. Remove cookies from oven and allow to cool completely.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
0 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 4 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
- Did you ever run down the street breathless after the ice cream truck, waving money and trying to get the driver to stop so you could buy a frozen treat on a hot summer's day? I can remember hearing the music coming from the ice cream truck, begging my mom for some money and then rushing out only to find the truck had already passed my house. Luckily there were always other kids down the street who'd get the truck to stop so I never had to run very far.When it was my turn to make a purchase, I'd often buy an orange creamsicle. The orange popsicle wrapped around vanilla ice cream was so refreshing and fun. I marveled at how they got the ice cream inside the popsicle as I enjoyed my frozen orange treat.Now as an adult I don't chase down ice cream trucks, but I still love the delicate orange and vanilla flavor of an orange creamsicle so I created this orange creamsicle no-bake cheesecake. With its sugar cookie crust and creamy orange sherbet cheesecake filling, it's so good that I'd run down the street for a slice of this any day!