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Orange Cheesecake Mousse

 Orange Cheesecake Mousse
This creamy dessert from our Test Kitchen will make your mouth water. It's especially pleasant after a rich meal.
4 ServingsPrep: 25 min. + chilling


  • 1/2 cup orange marmalade
  • 1/4 cup orange juice
  • 1/2 teaspoon cornstarch
  • 1 tablespoon cold water
  • 1/2 teaspoon McCormick® Pure 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


  • 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

2 of 2

Orange Cheesecake Mousse (continued)

Directions (continued)

  • 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.