Find more ideas, recipes, crafts, and inspiration at

Candy Corn Cheesecake Mousse

Individual cheesecakes that look like candy corns will be a hit at your next Fall gathering!



  • 1

    Beat cream cheese in the bowl of an electric mixer until fully smooth.

  • 2

    Slowly add powdered sugar, then milk or cream. Add vanilla. Continue mixing. Beat about 1 minute on medium to medium-high speed.

  • 3

    Fold Cool Whip into cream cheese mixture and stir until fully combined. Scoop about 1/3 of the mixture into a bowl, and color it orange. Color another third of the mixture yellow. Leave the remaining third white.

  • 4

    One color at a time (starting with yellow), scoop mixture into a piping bag or large Ziploc bag, and squeeze a layer into Chinet Crystal® Cups. Repeat with orange and white layers. Refrigerate 30 minutes or up to 1 day before serving.

  • 5

    Garnish with candy corn if desired.