Candy Corn Cheesecake Mousse

Jenni K


This recipe is from the Glorious Treats blog ( It was just so cute, I had to share it -- I haven't made it yet, but will be making it for my daughter's birthday party in October.

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4-8 depending on size


15 Min


8 oz
cream cheese, softened
1/2 c
powdered sugar
1/4 c
milk or cream
1 tsp
8 oz
cool whip, thawed
orange & yellow food coloring
candy corn (for garnish)

Directions Step-By-Step

Beat cream cheese with electric mixer until fully smooth. Continue to beat, and slowly add in powdered sugar, then milk (or cream). Add vanilla. Continue mixing about 1 minute on medium to medium/high speed. Fold cool whip into mixture until fully combined, but be careful not to overmix, or it could become too thin.
Divide the mixture into 3 equal portions in separate bowls. Color 1 orange (either with orange coloring, or a mixture of red & yellow), color another yellow, leave the remaining mixture white.
One color at a time, starting with yellow, scoop mixture into a piping bag (or a ziploc bag with a small corner clipped), and squeeze a layer of the cheesecake mousse into small dessert dishes of your choice (the picture shown is in 5 oz juice glasses). Repeat with orange, and then white mousse.
Refrigerate 30 minutes (or up to 1 day) before serving. Garnish with candy corn before serving if desired.
Recipe yields 4 moderate servings, or 6-8 mini servings.

About this Recipe