Orange Creamsicle No-Bake Cheesecake

Ingredients

Cookie Crust

1

pouch (17.5 oz) Sugar cookie Mix

1/2

cup (1 stick) butter, softened

1

large egg

1

1/ 2 teaspoons orange zest

Orange Creamsicle Cheesecake Filling

2

blocks (8 oz each) cream cheese, softened

2/3

cup marshmallow fluff

3/4

cup powdered sugar

2

teaspoons orange zest

1 1/4

cups orange sherbet, softened

1/2

teaspoon pure vanilla extract

2

cups frozen whipped topping, thawed

 Food Color Gel Orange, optional

Optional Decoration

1

cup frozen whipped topping, thawed

Steps

• 1

  Preheat oven to 350°F. Spray the inside of an 8- or 9-inch springform or cheesecake pan with baking spray.
• 2

  Combine the Sugar Cookie Mix with butter, egg and orange zest and stir until well blended.
• 3

  Press half of the cookie dough into the prepared pan to form crust. Bake 14 to 16 minutes or until lightly golden brown.
• 4

  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.
• 5

  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.
• 6

  Pour filling over cooled crust.
• 7

  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.
• 8

  Before serving, cut into slices. Serve frozen or allow to thaw slightly, if desired.