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 Mousse
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
Nutrition
{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
Have to ry it-Love it!
Awesome……I have a few grandchildren who are going to love these.
So cute! Where did you get those clever little spoons?
oooh this is the bestest!!
Super! Where did you find the cute little spoons?
Oh my gosh I totally love this. I have an obsession with candy corn. I stumbled it too!
Precioso!!!
además de vistoso y alegre.
Super cute! I love these, I just wish I like cheesecake! Thanks for the links! I think I may make some of Sugarbelle's candy corn cookies. YUM! Love you!
~Cecilia
Once again … way too cute. Right down to the orange polka-dot ribbon.
Mary
So cute and looks totally yummy!