Orange Cheesecake Mousse

Orange Cheesecake Mousse Orange Cheesecake Mousse

Quick look

  • prep 25 min
  • serves 4

This creamy dessert from Taste of Home’s Test Kitchen will make your mouth water. It’s especially pleasant after a rich meal.


  • 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

    How to make it 

  • 1

    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.

  • 2

    In a large mixing bowl, beat cream cheese until smooth. Add the sour cream; mix well. In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir into cream cheese mixture.

  • 3

    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.

  • 4

    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.

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