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 times this fall!
This Candy Corn Cheesecake Mousse is super easy to make and is perfect for Halloween and fall celebrations!
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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.
Candy Corn Cheesecake Mousse Recipe Ingredients:
Recipe yields 4 moderate servings or 6-8 mini servings
Ingredients:
- 1 8 oz. package cream cheese
- ½ cup powdered sugar
- ¼ cup milk
- 1 teaspoon vanilla
- 1 8 oz. container Cool Whip, thawed
- orange and yellow food color
- candy corn for garnish
Directions:
- 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 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.
Plus don’t miss our other favorite candy corn recipes:
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