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Cranberry-Orange Cheesecake Mousse
Prep Time:
20 minutes
Cook Time:
0 minutes
10 - 12 servings

1 zest of one orange

1 juice of one orange

20 gingersnap cookies, coarsely crushed (about 1 1/2 cups)

1 (16 oz.) container refrigerated fresh cranberry relish

2 (8 oz.) packages cream cheese, softened

1/3 cup honey

1 cup whipping cream


Zest orange to make about 2 teaspoons. Cut orange in half and squeeze
to make 1/2 cup juice.
Place gingersnaps in a 1-gallon sealable plastic bag. Crush coarsely
with a meat mallet.
Beat cream cheese, zest, juice, and honey in a large bowl with an elec
tric mixer on medium speed until well blended. Add cream and beat on
high speed 2 minutes, or until stiff.
Spread 1 cup crushed gingersnaps over bottom of a 1 1/2-quart serving
bowl (glass bowl with straight sides preferred).
Layer half the cream cheese mixture over cookies (drop by spoonfuls an
d spread evenly). Reserve ΒΌ cup cranberry relish and set aside.
Spread remaining relish over cream cheese. Layer other half of cream
cheese mixture over relish. Spoon reserved relish in center.
Refrigerate 1 to 2 hours until firm.
Right before serving, sprinkle remaining gingersnaps around relish

Nutritional Information

No Nutritional Information Available