Real Recipes From Real Home Cooks ®

candy corn cheesecake mousse

(2 ratings)
Recipe by
Jenni K
Hermantown, MN

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.

(2 ratings)
yield 4 -8 depending on size
prep time 15 Min

Ingredients For candy corn cheesecake mousse

  • 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)

How To Make candy corn cheesecake mousse

  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    Refrigerate 30 minutes (or up to 1 day) before serving. Garnish with candy corn before serving if desired.
  • 5
    Recipe yields 4 moderate servings, or 6-8 mini servings.