1cupcrushed shortbread cookies,about 17-18 Lorna Doone cookies
For the filling:
¾cupheavy whipping cream
8ouncescream cheese,room temperature
½cuporange juice concentrate,thawed (no sugar added)
zest from 1 small orange
For serving (optional):
Sliced orange wedges
Additional orange zest
Extra shortbread cookies
To prepare the crust:
Mix together the crushed cookies, butter and zest. Divide the mixture (about 2 ½ tablespoons each) between six (8-ounce) jars and press down gently. Refrigerate while preparing the filling.
To prepare the filling:
Combine the cream and granulated sugar in a medium mixing bowl. Using an electric mixer, beat on medium-high until soft peaks form, about 2-minutes. Cut the cream cheese into small pieces and scatter half over the beaten cream. Blend on medium-low until combined, about 1 minute. Add the remaining cream cheese pieces to the mixture and blend until smooth. Some small pieces may remain - this is okay. Add the orange juice and beat on low until combined. Scrape the bottom and sides of the bowl with a rubber spatula. Beat one more minute on medium-high until the mixture is very smooth. Add the zest and beat on medium-high until smooth, light and airy, about 2 minutes.
Pour the filling into the prepared jars. Refrigerate until ready to serve. Garnish with dollops of whipped cream, orange slices and additional orange zest. Serve with extra cookies if desired.
The filling is ready to eat once made, but sets up nicely given a few hours to chill.