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Cranberry-Orange Cheesecake Mousse

H-E-B

Family-friendly

Quick and easy

Quick and easy

Quick and easy

Prep Time:

20 minutes

Makes:

10 - 12 servings

Ingredients

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

Instructions


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 electric 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 and 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
Source:
H-E-B

Created 07/31/2009
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