Cranberry-Orange Cheesecake Mousse

Prep Time:
20 minutes
Cook Time:
0 minutes
10 - 12 servings



1zest of one orange,

1juice of one orange,

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

1 (16 oz.)containerrefrigerated fresh cranberry relish,

2 (8 oz.)packagescream cheese, softened,


1cupwhipping cream,


1Zest orange to make about 2 teaspoons. Cut orange in half and squeeze to make 1/2 cup juice.

2Place gingersnaps in a 1-gallon sealable plastic bag. Crush coarsely with a meat mallet.

3Beat cream cheese, zest, juice, and honey in a large bowl with an electric mixer on medium speed until well blended. Add cream and beat on high speed 2 minutes, or until stiff.

4Spread 1 cup crushed gingersnaps over bottom of a 1 1/2-quart serving bowl (glass bowl with straight sides preferred).

5Layer half the cream cheese mixture over cookies (drop by spoonfuls and spread evenly). Reserve ΒΌ cup cranberry relish and set aside.

6Spread remaining relish over cream cheese. Layer other half of cream cheese mixture over relish. Spoon reserved relish in center.

7Refrigerate 1 to 2 hours until firm.

8Right before serving, sprinkle remaining gingersnaps around relish

Nutritional Information

No Nutritional Information Available

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