My friend Katie served the most delicious Candy Corn Cheesecakes a few nights ago at monthly Pokeno and they were such a huge hit! They came individually in the cutest glass dishes accentuated with Halloween ribbon! I adore the time, precision and attention to detail she put into this! Katie wins! Happy Friday! xoxo, Julie
pic via Pokeno winner Kate!
I forgot to grab Katie's recipe, but here is one I found on the web from Glorious Treats:
Candy Corn Cheesecake Mousse
This recipe yields a sweet and fluffy, light cream cheese flavored dessert.
1 package (8 oz.) cream cheese
1/2 cup powdered sugar
1/4 cup milk or cream
1 teaspoon vanilla
1 small container (8 oz.) Cool Whip, thawed
orange and yellow food color
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 Cheesecake Mousse into a bowl, and color 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 ziplock bag, and squeeze a layer of the Cheesecake Mousse into small dessert dishes of your choice. Repeat with orange and then white Mousse.
Refrigerate 30 minutes (or up to 1 day) before serving. Garnish with candy corn if desired.
Recipe yields 4 moderate servings or 6-8 mini servings.
Recipe options: This general concept could be created using vanilla pudding or white chocolate mousse (from a mix or from scratch).