Orange Cheesecake Mousse Recipes

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.

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.

Steps:

• Beat together the cream cheese and confectioners' sugar, in a large bowl, with an electric mixer on medium speed until well combined, about 2 minutes. Add in the sour cream, vanilla bean seeds and a pinch of salt and beat on medium-high speed until well combined, about 3 minutes.
• Dissolve 1 teaspoon gelatin in 1 tablespoon hot water and beat into the cream cheese mixture.
• Mix the crushed graham crackers, butter and granulated sugar in a small bowl until moist.
• Spoon the graham cracker mixture into the bottom of four 6-ounce glass mason jars (don't press it down). Top with 1/4 cup of the cream cheese mixture, then 2 tablespoons of jam, spreading it all the way to the side of the jar, then another 1/4 cup cream cheese mixture. Refrigerate until set, about 2 hours. Garnish with fresh berries and mint.

Steps:

• Crush the biscuits roughly - either put them in a plastic food bag and crush with a rolling pin, or whizz them in a food processor to chunky crumbs. Transfer to a bowl, mix in the melted butter and tip into a 23cm springform tin. Using your fingers or the back of a spoon, press the biscuit mixture evenly to form the base. Chill until set, about 30 mins.
• Put the soft cheese, zest, milk and icing sugar into a bowl and blend using an electric mixer until smooth. Add the cream and whisk until the mixture is the consistency of thick custard. Pour the filling over the biscuit base and spread evenly. Return to the fridge and chill until set, at least 4 hrs or overnight.
• To serve, top with the orange segments and scatter over the pomegranate seeds.

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.