Ingredients:
🧡 Crust:
- 2 cups crushed vanilla wafers (or graham crackers)
- 6 tbsp unsalted butter, melted
- 2 tbsp sugar
- Zest of 1 orange
🍊 Creamsicle Filling:
- 1 (8 oz) block cream cheese, softened
- 1 (14 oz) can sweetened condensed milk
- 1 tsp orange zest
- ½ cup orange juice (fresh is best!)
- 1 tsp vanilla extract
- 1 tsp orange extract (optional for that bold creamsicle punch)
- 2 cups whipped topping (like Cool Whip), thawed
- 3 cups orange sherbet, softened
🍦 Topping:
- 1 cup whipped topping
- Extra orange zest, orange slices, or crushed wafers for garnish
👩🍳 Instructions:
1. Make the Crust:
- In a bowl, mix crushed vanilla wafers, sugar, orange zest, and melted butter.
- Press firmly into the bottom of a 9-inch springform pan.
- Freeze for 15–20 minutes while making the filling.
2. Creamsicle Cheesecake Layer:
- In a large bowl, beat cream cheese until smooth.
- Add sweetened condensed milk, orange juice, vanilla extract, orange extract (if using), and orange zest. Mix until smooth.
- Fold in whipped topping gently.
- Pour over the crust and smooth the top.
3. Add the Sherbet Layer:
- Spread softened orange sherbet evenly over the cream layer.
- Freeze for at least 6 hours or overnight until firm.
4. Top It Off:
- Before serving, spread whipped topping over the top.
- Garnish with orange zest, slices, or crushed cookies.
📝 Tips:
- For cleaner slicing, run a sharp knife under hot water before each cut.
- Want it more citrusy? Add a few drops of orange food coloring to boost that creamsicle vibe 🍊🧡
- You can also swap the orange sherbet for mango or raspberry for a fruity twist.
Let me know if you want a chocolate-orange swirl version or a layered popsicle-style version. This one’s a crowd pleaser! 🍰✨
