Best Orange Cheesecake Mousse Recipes

ORANGE CHOCOLATE CHEESECAKE MOUSSE PARFAITS

Steps:

• 1. Place cookies into a small resealable plastic bag. Using a mallet or rolling pin, crush cookies; set aside.
• 2. In a large chilled bowl, place the whipping cream, orange juice and cheesecake pudding and pie filling. Using a hand mixer, beat slowly until combined, about 30 seconds.
• 3. Increase speed to high and beat until stiff peaks form, about 1 minute to 1 1/2 minutes. Scraping bowl occasionally.
• 4. Using 2 (8-ounce) martini glasses (or parfait glasses), begin layering the parfaits. Place about 1/2 tablespoon of the crushed cookies into the bottom of the glasses.
• 5. Top with 1 teaspoon fudge sauce.
• 6. Top with 1/3 cup cheesecake mixture.
• 7. Then 1 tablespoon crushed cookies.
• 8. Next, 1 tablespoon of the fudge.
• 9. Add 2/3 cup cheesecake mixture, then remaining crushed cookies.
• 10. Can be eaten immediately or refrigerate until ready to serve.

ORANGE CHEESECAKE MOUSSE

Steps:

• In a large saucepan, combine the orange marmalade and juice; cook and stir over medium heat until melted and blended. , In a small bowl, combine cornstarch and water until smooth. Gradually stir into marmalade mixture. Bring to a boil; cook and stir for 4 minutes or until thickened. Remove from the heat; stir in extract. Cool completely. Fold in whipped topping. Tint orange with yellow and red coloring if desired. , In a large bowl, beat cream cheese until smooth. Add the sour cream; mix well. In a small bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Stir into cream cheese mixture. , Cut a large hole in the corner of a pastry or plastic bag; fill half full with cream cheese mixture. Press bag slightly to flatten. Cut a small hole in another bag; insert star tip No. 21. Place filled bag in empty bag; fill empty bag with orange mixture. Pipe in a swirled design in parfait glasses; chill. Garnish with chocolate hearts if desired.

LAYERED ORANGE MOUSSE CHEESECAKE

Steps:

• Heat oven to 325ºF.
• Combine graham crumbs and butter; press onto bottom of 9-inch springform pan.
• Beat 3 pkg. cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 50 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool completely.
• Add water to drink mix in large bowl; stir until dissolved. Add remaining cream cheese; beat with mixer on low speed until blended. Gradually increase speed to high while beating until creamy and well blended. Gently stir in COOL WHIP; spread over cheesecake. Refrigerate 4 hours. Remove rim of pan before serving cheesecake.