Candy Corn Cheesecake Mousse Recipe
A quick and easy dessert with a Fall favorite -- candy corn!
Servings: 6 servings
Calories: 267kcal
Ingredients
Instructions
- Empty cream cheese into a mixing bowl and beat with an electric mixer until fully smooth. Slowly beat in powdered sugar, coconut milk, and vanilla. Beat on medium-high speed for about 1 minute. Gently fold in thawed (not frozen) Cool Whip into mixture and gently stir until combined.
- Separate cheesecake mousse equally into 3 prep bowls. 1/3 will remain white. Add food coloring to another 1/3 to make orange and to the final 1/3 to make yellow. Scoop each of the 3 colors into separate piping bags (or large Ziplock bags and cut off small piece of one of the bottom corners to create a piping bag).
- Starting with yellow, squeeze a small layer of mousse into each dessert cup or bowl (clear glass or plastic cups/bowls will work best to show off your hard work) -- we used glasses similar to these. Then, gently squeeze a small layer of orange into each cup/bowl. Finally, repeat with the white mousse.
- Chill desserts for at least 30 minutes (or up to 1 day) before serving. Add a few candy corn candies to the tops before serving!
Notes
Inspired by Glorious Treats (with allergy-friendly modifications).
For your convenience, Pine & Oak will occasionally provide estimated caloric or nutritional information. These are estimates only and users are responsible for calculating the caloric or nutritional information with the actual ingredients and brands they will use. Users are also responsible for checking and ensuring all ingredients and brands used are safe for their particular allergies.
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