Candy Corn Cheesecake Mousse Recipe

My favorite seasonal candy is candy corn!! For some reason, it just screams fall to me which means cooler weather is finally coming after a crazy warm summer here in Washington!! This Candy Corn Cheesecake Mousse Recipe is one I can see myself making a couple of times this fall!

Candy Corn Cheesecake Mousse Recipe

This Candy Corn Cheesecake Mousse is super easy to make and is perfect for Halloween and fall celebrations!

What are your favorite Halloween and Fall treats? Do you love Candy Corn?

I am partial to the original candy corn. I just can't get into some of the new flavors and mixes that are coming out for other holidays.

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Candy Corn Cheesecake Mousse Recipe Ingredients:

Recipe yields 4 moderate servings or 6-8 mini servings

Ingredients:

• Cream cheese
• Powdered sugar
• Milk
• Vanilla
• Cool Whip
• Orange and yellow food color
• Candy corn for garnish

Directions:

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 ⅓ 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.

Candy Corn Cheesecake Mousse Recipe

Super fun Candy Corn Cheesecake Mousse Recipe that is great for Halloween Parties.

Print Rate

Prep Time: 20 minutes

Total Time: 20 minutes

Servings: 4

Calories: 345kcal

Author: Tammilee Tips

Ingredients

• 8 oz. Cream cheese
• ½ cup Powdered sugar
• ¼ cup milk
• 1 teaspoon vanilla
• 8 oz. Cool Whip thawed
• orange and yellow food color
• candy corn for garnish

Instructions

• 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.
• Scoop about ⅓ 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.

KitchenAid Mixer

Hand Mixer

Nutrition

Nutrition Facts

Candy Corn Cheesecake Mousse Recipe

Amount Per Serving

Calories 345 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 13g81%

Cholesterol 72mg24%

Sodium 230mg10%

Potassium 163mg5%

Carbohydrates 32g11%

Fiber 1g4%

Sugar 26g29%

Protein 6g12%

Vitamin A 892IU18%

Calcium 135mg14%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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Recipe originally shared September 20, 2014

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