Candy Corn Cheesecake Mousse in Plastic Cup, Halloween Dessert Ideas

Candy Corn Cheesecake Mousse


2 (8 oz.) packages cream cheese
1 cup powdered sugar
1/2 cup milk or cream
2 teaspoons vanilla
1 small container (8 oz.)
Cool Whip
Orange and yellow food coloring
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 mixture into a bowl, and color it 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 Ziploc bag, and squeeze a layer into Chinet® Cut Crystal® Cups. Repeat with orange and white layers. Refrigerate 30 minutes or up to 1 day before serving.

Garnish with candy corn if desired.

How to Serve it Up

Cup 9 oz.
Stemless Wine Glass