Go Back

Starburst Candy Corn Cheesecake Mousse


  • 8 oz cream cheese
  • 1/2 cup powdered sugar
  • 1/4 cup milk
  • 1 teaspoon vanilla
  • 1 8 oz. container of Cool Whip thawed
  • orange and yellow food color
  • Starburst candy corn for garnish


  1. Beat cream cheese in the bowl of an electric mixer until fully smooth. Slowly add powdered sugar, then milk. Add vanilla. Continue mixing.
  2. Beat about 1 minute on medium to medium-high speed.
  3. Fold cool whip into cream cheese mixture, and stir until fully combined.
  4. Scoop about 1/3 of the Cheesecake Mousse into a bowl, and color orange. Color another third of the mixture yellow. (I use gel colors because it does not change the taste.) Leave the remaining third white.
  5. One color at a time (starting with orange), 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 yellow and then white Mousse.
  6. Refrigerate 30 minutes (or up to 1 day) before serving. Garnish with Starburst candy corn.