Candy Corn Cheesecake Mousse

I’m not sure if there is any candy more closely related to fall and Halloween than candy corn!  The distinct shape, instantly recognizable color pattern and pure sugary goodness make these little sweets a Halloween staple.  Inspired by these traditional candies, I created this Candy Corn Cheesecake Mousse, perfect for a special dessert or Halloween party.

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).

 

How to Make Candy Corn Cheesecake Mousse

candy corn cheesecake

Candy Corn Cheesecake Mousse

Inspired by traditional candies, perfect for a special dessert or Halloween party.
Prep Time 30 mins
Refrigerate 30 mins
Total Time 1 hr
Course Dessert
Cuisine American
Servings 4
Calories 349 kcal

Ingredients
 

  • 8 oz cream cheese 1 package
  • 1/2 cup powdered sugar
  • 1/4 cup milk or cream
  • 1 teaspoon vanilla
  • 8 oz Cool Whip 1 small container, thawed
  • orange and yellow food color
  • candy corn for garnish

Instructions
 

  • 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.

Notes

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).

Nutrition

Calories: 349kcalCarbohydrates: 32gProtein: 6gFat: 23gSaturated Fat: 13gCholesterol: 73mgSodium: 230mgPotassium: 160mgFiber: 1gSugar: 26gVitamin A: 885IUCalcium: 134mgIron: 1mg
Keyword candy corn cheesecake mousse
Tried this recipe?Let us know how it was!

 

{Small wooden spoons from Garnish}

  A few friends and I went a little candy corn crazy, check out these other fun candy corn treats…

Candy Corn Merigues from Confessions of a Cookbook Queen

Candy Corn Bugle Snack Mix from Cookies and Cups

Slice and Bake Candy Corn Cookies from Sweet Sugar Belle

74 comments

  1. We don’t eat Candy Corn in here in NZ, but I’m looking forward to trying it. Is it very decedent?

  2. I have all the ingredients except Cool Whip/ Whipped cream. Is it possible to make this without that, or is there another substitute I could use?

  3. I just made this and it’s AMAZING! My boyfriend doesn’t like Cool Whip, at all, he hates the stuff; he tried it and couldn’t put it down. He kept telling me how good it was! When my daughter wakes up in the morning, she can give it a try, too. Thanks for showing me how to make a gourmet-looking treat without much hassle :p

  4. I made these for my candy corn themed luncheon/ table, and they are easy, adorable, and delicious! Three wins! Thank you!

  5. These look great! Do you know how much this recipe will yield?

  6. Look amazing- bet they taste like that!!!!

  7. I just wanted you to know that I featured this post Nov. 2.
    @ http://www.simpleesue.com/frivolous-friday-pumpkin-patch-pics

    ~we may have met by chance…but we become friends by choice.

  8. So cute! Where did you find the small glasses?

    • Carol, The glasses are 5oz juice glasses I bought from my local grocery store. I might suggest Pier1 or Bed Bath and Beyond for similra options.

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