Orange Cheesecake Mousse Recipes

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ORANGE CHOCOLATE CHEESECAKE MOUSSE PARFAITS



Orange Chocolate Cheesecake Mousse Parfaits image

This is a decadent, cool and creamy dessert. The rich mousse is really the star of this parfait. It has a hint of orange flavor mixed with the cheesecake and whips up light and airy. The fudge and crushed cookies are perfect compliments to this mousse. This is fancy enough for a special occasion, but easy enough to serve every...

Provided by Debbie Reid

Categories     Other Desserts

Time 10m

Number Of Ingredients 5

4 Orange Milano cookies (I used Pepperidge Farm)
1 3/4 c whipping cream
1/4 c orange juice
1 box instant cheesecake pudding and pie filling; 3.4 ounce
2 Tbsp plus 2 teaspoons hot fudge sauce, room temperature

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.

NEW YORK-STYLE CHEESECAKE MOUSSE



New York-Style Cheesecake Mousse image

This cheesecake mousse actually tastes better after chilling overnight. Once chilled, it can be covered with plastic wrap and refrigerated for up to three days. Berries are optional, but they're a flavorful and festive way to dress up this dessert. -Caroline Wamelink, Cleveland Heights, Ohio

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 12 servings.

Number Of Ingredients 9

1 package (8 ounces) cream cheese, softened
1/2 cup confectioners' sugar
1-1/2 teaspoons vanilla extract
1/2 teaspoon grated lemon zest
3/4 cup heavy whipping cream, whipped
1/2 cup graham cracker crumbs
4 teaspoons sugar
2 tablespoons butter, melted
Sliced fresh strawberries, optional

Steps:

  • In a large bowl, beat cream cheese, confectioners' sugar, vanilla and lemon zest until fluffy. Fold in whipped cream. Divide among 12 dessert dishes. Cover and refrigerate at least 2 hours., Meanwhile, preheat oven to 375°. Combine cracker crumbs and sugar in a small bowl; add butter and mix well. Press to a 1/4-in. thickness on an ungreased baking sheet. Bake until lightly browned, 10-12 minutes. Cool completely. , Just before serving, crumble graham cracker mixture; sprinkle over mousse. Top with strawberries if desired.

Nutrition Facts :

ORANGE CHEESECAKE MOUSSE



Orange Cheesecake Mousse image

This dessert is elegant enough to serve at a dinner party and everyone will think it took you hours to prepare. A light dessert that won't make you feel heavy. It states that you should have a pastry bag with fitted tips to make a pretty presentation, but you can just spoon it into a parfait glass or even wine glasses. Garnishing is up to you. Chocolate curls, a strawberry fan, a few blueberries on top. Go wild and enjoy. Cook time does not include chill time.

Provided by Carmen B.

Categories     Dessert

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 cup orange marmalade
1/4 cup orange juice
1/2 teaspoon cornstarch
1 tablespoon cold water
1/2 teaspoon orange extract
8 ounces Cool Whip, thawed or 8 ounces other frozen whipped topping
yellow food coloring (optional)
red food coloring (optional)
8 ounces cream cheese, softened
1 cup sour cream
1/2 cup cold milk
1 (3 1/2 ounce) package vanilla instant pudding mix

Steps:

  • In a lrg. saucepan, combine orange juice and marmalade; 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 heat and stir in vanilla extract. Cool completely. Fold into thawed Cool whip. Tint with yellow and red food coloring if desired working with 1 drop of each at a time so as not to make too dark.
  • Beat cream cheese until smooth. Add sour cream and mix well.
  • In a small bowl, beat the milk and vanilla pudding mix on low speed for 2 minutes. Stir into cream cheese mixture.
  • ***The next step is if you're using a pastry bag. If not using, then spoon into glasses and spoon Cool whip/orange mixture on top. Chill. Garnish before serving.***.
  • Cut a large hole in the corner of a pastry or plastic bag ( or a zip lock type of bag); fill half full with with the cream cheese mixture. Press bag slightly and carefully to flatten. Pipe into glasses. Repeat with remaining mixture. Cut a small hole in another pastry bag; insert star tip No. 21 (or just the star tip number whatever). Fill this bag with the Cool whip/orange mixture and pipe in a swirl design on top of cream cheese mixture. Chill. Garnish before serving.

Nutrition Facts : Calories 719.7, Fat 47.5, SaturatedFat 33.1, Cholesterol 91.9, Sodium 596.9, Carbohydrate 69.3, Fiber 0.3, Sugar 61, Protein 8

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