Candy Corn Cheesecake Mousse

Candy Corn Cheesecake Mousse
This recipe yields a sweet and fluffy, light cream cheese flavored dessert.


1 package (8 oz.) cream cheese
1/2 cup powdered sugar
1/4 cup milk or cream
1 teaspoon vanilla
1 small container (8 oz.) Cool Whip, thawed


orange and yellow food color
candy corn (for garnish)


Directions ~
Beat cream cheese in the bowl of an electric mixer until fully smooth. Slowly add powdered sugar, then milk (or cream). Add vanilla. Continue mixing. Beat about 1 minute on medium to medium-high speed. Fold cool whip into cream cheese mixture, and stir until fully combined.


Scoop about 1/3 of the Cheesecake Mousse into a bowl, and color orange. Color another third of the mixture yellow. Leave the remaining third white. One color at a time (starting with yellow), scoop mixture into a piping bag or large ziplock bag, and squeeze a layer of the Cheesecake Mousse into small dessert dishes of your choice. Repeat with orange and then white Mousse.


Refrigerate 30 minutes (or up to 1 day) before serving. Garnish with candy corn if desired.


Recipe yields 4 moderate servings or 6-8 mini servings.


Recipe Source: Glorious Treats


Sugar Free Option: In the past, I have adjusted this recipe to be sugar free, with good results. Simply substitute 1/3 cup Splenda for the powdered sugar, and replace regular cool whip with sugar free cool whip. Omit candy corn garnish.


Recipe options: This general concept could be created using vanilla pudding or white chocolate mousse (from a mix or from scratch).