Valley Fig Growers

Cheesecake Mousse with California Fig Orange Sauce (Sweetheart Parfaits)

Makes 4 servings


Fig-Orange Sauce:

1 cup sliced, stemmed Blue Ribbon Orchard Choice or Sun-Maid California Figs

2/3 cup orange juice

1/3 cup packed golden brown sugar

1 tablespoon orange-flavored liqueur or orange juice

1/2 teaspoon lemon juice

Cheesecake Mousse:

3 ounces cream cheese, softened

1/3 cup powdered sugar

1/2 teaspoon vanilla extract

3/4 cup whipped heavy cream

Topping and Garnish:

1/2 cup crumbled shortbread cookies

1/4 cup chopped, toasted pecans or almonds

Sprigs of fresh mint, optional


  1. To make sauce: In small saucepan, combine figs and orange juice. Bring to a boil over high heat, then reduce heat and simmer until liquid is reduced to about 1/4 cup, 4 to 5 minutes. Stir in brown sugar and simmer until liquid is syrupy, 2 to 3 minutes. Remove from heat. Stir in orange liqueur and lemon juice. Chill until serving time.
  2. To make mousse: With wire whisk, beat cream cheese, powdered sugar and vanilla until smooth and creamy. Gently whisk in 1/2 the whipped cream. With rubber spatula, fold in remaining whipped cream. (Sauce and mousse can be held in refrigerator up to 1 day.)
  3. To serve: Spoon mousse in bottom of 4 martini or champagne flutes. Smooth to an even layer. Top with fig sauce. Sprinkle with crumbled cookies and nuts. Garnish with mint.
If you make this recipe, snap a photo and tag us @valleyfig —we’d love to see what you’re cooking on Instagram and Facebook!

Nutrition Information

amount per serving

  • Calories 628
  • % Calories from Fat 48%
  • Fat 34
  • Cholesterol 89
  • Protein 6
  • Carbohydrates 78
  • Fiber 6
  • Iron 3
  • Sodium 186
  • Calcium 139
  • Potassium 474