Candy Corn Cheesecake Mousse

Candy Corn Cheesecake Mousse

I found this recipe on Pinterest and made these yesterday for the first time (I have some practice to do with the layers!. They turned out so good! My son loved his so much and wasn’t able to finish it and asked me not to touch it haha. For the cool whip I used sugar-free instead of original, light or fat-free because sugar-free doesn’t have High Fructose Corn Syrup in it, and we are a HFCS-Free home :) It still had the perfect amount of sweetness to it which made me think that if I did use regular cool whip it might have been too sugary. Please don’t forget to leave me a comment on what you think or if you have made this before. Here’s the link to the original recipe: Candy Corn Cheesecake Mousse




1 Package Cream Cheese (8 oz.)
1/2 cup Powdered Sugar
1/4 cup Milk or Cream
1 teaspoon Vanilla
1 Small Container Cool Whip (8 oz.), 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.

Candy Corn Cheesecake Mousse