Candy Corn Cheesecake Mousse
We’re gearing up for Autumn here in SLC, and that means we have Halloween on our minds! And if you’re like me, nothing QUITE says Halloween like Candy Corn! It was a staple in our house when I was a kid, and even though I don’t particularly enjoy the candy anymore, I still love the VIBE of this retro treat. So today we are whipping up some creamy and delicious Candy Corn Cheesecake Mousse. This is a perfect treat for your next Halloween party or just for a fun dessert!
Now bear in mind, this recipe will give you about four normal servings, but if you want to use shot glasses, you will get around 6 – 8 servings.
1 8 oz. package cream cheese
1⁄2 cup powdered sugar
1⁄4 cup milk
1 teaspoon vanilla
1 8 oz. container Cool Whip, thawed
orange and yellow food color
candy corn for garnish
1. Beat cream cheese in a bowl with an electric mixer until fully smooth. Slowly add powdered sugar, then milk. Add vanilla and continue mixing. Beat about 1 minute on medium to medium-high speed. Fold cool whip into cream cheese mixture, and stir until fully combined.
2. 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.
3. Refrigerate 30 minutes (or up to 1 day) before serving. Garnish with candy corn if desired.
It really couldn’t be simpler!
When Kara saw your dessert she start begging for one! can i use double cream instead of cool whip?
thank you so much for joining in with #FoodieFriday. Pinned and shared xx
Yes! Double cream would work really well! 🙂