Ginger-Orange Cheesecake Mousse

Ginger-Orange Cheesecake Mousse
Servings: 10 Prep 15 mins


  • 1 orange
  • 1/2 cup dried, sweetened cranberries
  • 1/2 pound cream cheese, regular or reduced-fat
  • 1/3 cup honey
  • 1 1/3 cups heavy cream, chilled
  • 2 cups crumbled gingersnap cookies (about 40 cookies)

Make It

1. Grate rind from orange; squeeze 1/2 cup juice; set aside 3 tablespoons juice. Place remaining juice and the cranberries in microwave-safe bowl or saucepan. Microwave or heat until simmering. Let stand 10 minutes, until berries are cooled and plump.

2. Beat cheese, honey, rind and 3 tablespoons juice in bowl until smooth. Add cream; beat until stiff. Drain berries; reserve 3 tablespoons berries and any juice. Fold remaining berries into cheese mousse mixture.

3. Sprinkle one-third of cookie crumbs over bottom of 1-1/2-quart glass serving dish. Dollop with half the mousse; sprinkle with half the remaining crumbs; cover with remaining mousse. Sprinkle remaining crumbs around edge. Spoon reserved berries and any juice in center. Refrigerate 1 to 1-1/2 hours or until firm.

Nutrition Facts

Servings Per Recipe: 10; Amount Per Serving: cal. (kcal): 360, Fat, total (g): 22, chol. (mg): 85, sat. fat (g): 13, carb. (g): 37, fiber (g): 1, pro. (g): 7, sodium (mg): 263, Percent Daily Values are based on a 2,000 calorie diet.