Orange Mousse Cake

orange mousse cake

Whip up a light, fluffy mousse for this no-bake cake in minutes.

Orange Mousse Cake
Makes 1 (10-inch) cake
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  1. 2 cups crushed graham crackers
  2. ½ cup butter, melted
  3. ¼ cup sugar
  1. 6 tablespoons fresh orange juice
  2. 1 (¼-ounce) envelope unflavored gelatin
  3. 2½ cups heavy whipping cream, divided
  4. 10 (1-ounce) squares white chocolate, chopped
  5. 3 (8-ounce) packages cream cheese, softened
  6. 1 cup sugar
  7. 1½ tablespoons orange zest
  8. ½ cup chopped toasted macadamia nuts
  1. For crust: In a medium bowl, stir together all ingredients. Press into bottom and 1 inch up sides of a 10-inch springform pan.
  2. For filling: In a small bowl, stir together orange juice and gelatin; let stand for 5 minutes or until gelatin is softened.
  3. In a small saucepan, bring ½ cup cream to a low boil over medium heat. Remove from heat, and stir in white chocolate until melted and smooth. Stir in gelatin mixture, and let cool.
  4. In a large bowl, beat cream cheese, sugar, and orange zest with a mixer at medium speed until smooth; slowly add cooled white chocolate mixture, beating until well combined.
  5. In another large bowl, beat remaining 2 cups cream with a mixer at high speed until soft peaks form. Gently fold whipped cream into white chocolate mixture until blended and smooth. Pour into Graham Cracker Crust. Cover and freeze overnight.
  6. Remove from freezer, and gently run a knife around edges of pan to release crust. Sprinkle with macadamia nuts before serving.
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