Candy Corn Cheesecake Mousse Recipes

CANDY CORN CHEESECAKE MOUSSE

Steps:

• 1. Beat cream cheese with electric mixer until fully smooth. Continue to beat, and slowly add in powdered sugar, then milk (or cream). Add vanilla. Continue mixing about 1 minute on medium to medium/high speed. Fold cool whip into mixture until fully combined, but be careful not to overmix, or it could become too thin.
• 2. Divide the mixture into 3 equal portions in separate bowls. Color 1 orange (either with orange coloring, or a mixture of red & yellow), color another yellow, leave the remaining mixture white.
• 3. One color at a time, starting with yellow, scoop mixture into a piping bag (or a ziploc bag with a small corner clipped), and squeeze a layer of the cheesecake mousse into small dessert dishes of your choice (the picture shown is in 5 oz juice glasses). Repeat with orange, and then white mousse.
• 4. Refrigerate 30 minutes (or up to 1 day) before serving. Garnish with candy corn before serving if desired.
• 5. Recipe yields 4 moderate servings, or 6-8 mini servings.

NEW YORK-STYLE CHEESECAKE MOUSSE

Steps:

• In a large bowl, beat cream cheese, confectioners' sugar, vanilla and lemon zest until fluffy. Fold in whipped cream. Divide among 12 dessert dishes. Cover and refrigerate at least 2 hours., Meanwhile, preheat oven to 375°. Combine cracker crumbs and sugar in a small bowl; add butter and mix well. Press to a 1/4-in. thickness on an ungreased baking sheet. Bake until lightly browned, 10-12 minutes. Cool completely. , Just before serving, crumble graham cracker mixture; sprinkle over mousse. Top with strawberries if desired.