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candy corn cheesecake

Candy Corn Cheesecake Mousse

Course: Dessert
Cuisine: American
Keyword: candy corn cheesecake mousse
Prep Time: 30 minutes
Refrigerate: 30 minutes
Total Time: 1 hour
Servings: 4
Calories: 349kcal
Inspired by traditional candies, perfect for a special dessert or Halloween party.
Print Recipe


  • 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


  • 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.


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).


Calories: 349kcal | Carbohydrates: 32g | Protein: 6g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 73mg | Sodium: 230mg | Potassium: 160mg | Fiber: 1g | Sugar: 26g | Vitamin A: 885IU | Calcium: 134mg | Iron: 1mg