Orange Cheesecake Mousse Recipe

Orange Cheesecake Mousse Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

This creamy dessert from our Test Kitchen will make your mouth water. It's especially pleasant after a rich meal.

This recipe is:

Quick

[X]

Rate Orange Cheesecake Mousse Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Orange Cheesecake Mousse Recipe

Prep: 25 min. + chilling

Yield: 4 Servings

25 25

Ingredients

1/2 cup orange marmalade
1/4 cup orange juice
1/2 teaspoon cornstarch
1 tablespoon cold water
1/2 teaspoon orange extract
1 carton (8 ounces) frozen whipped topping, thawed
Yellow and red liquid food coloring, optional
1 package (8 ounces) cream cheese, softened
1 cup (8 ounces) sour cream
1/2 cup cold milk
1 package (3.4 ounces) instant vanilla pudding mix
Chocolate hearts, optional

Directions

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. Yield: 4 servings.

Nutritional Facts 1 serving (1 cup) equals 687 calories, 40 g fat (29 g saturated fat), 104 mg cholesterol, 574 mg sodium, 68 g carbohydrate, trace fiber, 7 g protein.

Originally published as Orange Cheesecake Mousse in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p185