Serve smooth and creamy no-bake cheesecake in these frighteningly cool skull-shaped glasses to your Halloween party guests. Your friends will just die when they see these Cheesecake Mousse Skulls on your dessert table.
Don't you just love these cool skull-shaped glasses? When I saw them on Amazon last Halloween I just had to have them and I thought filling them with something white would make for a simple Halloween dessert so I decided to make these Cheesecake Mousse Skulls.
Not only do these cheesecake mousse skulls make an amazing visual presentation on the table, but the no-bake cheesecake is to die for! It's so smooth and so creamy and best of all it's super easy to make.
You know I love to make over-the-top Halloween party food that requires a lot of work like Jack Skellington Chocolate Bowls with Cookies and Cream Mousse, Zombie Candy Cups, and Decorated Sugar Skull Cheese because I really like to WOW my party guests.
Half of the fun I have at my Halloween party is watching my guest's eyes light up when they see the spectacular food table.
But I can't possibly fill my entire dessert table with elaborately decorated desserts. I have to have lots of really simple-to-make treats to serve my party guests as well and these Cheesecake Mousse Skulls looked just as cool as many of my other desserts but they were so easy to make.
When I ordered these glasses I thought they were wine glasses, but when they arrived I realized they were really more like shot glasses on a stem which made them perfect little dessert glasses.
Each skull glass will hold a nice serving of the cheesecake mousse. It's a perfect amount to serve after a meal or at a party where your guests have several (or many, in the case of our Halloween parties) desserts to choose from.
Day of the Dead Dinner Party
I served these Cheesecake Mousse Skulls at a dinner party that I hosted for my Fun Food Blogger Retreat last year. I decorated my dining room with all sorts of Day of the Dead decorations so the dessert was a perfect fit.
For dinner, my guests enjoyed Enchilada Skulls along with skull-shaped tortilla chips which I served with homemade taco dip, guacamole, salsa, and cowboy caviar.
My friend Kim, The Partiologist decorated some Sugar Skull cookies for us to enjoy and I plated the cookie along with one of my Mexican Hot Chocolate Truffle Sugar Skulls and the no-bake cheesecake mousse in the skull glasses.
Let's make some cheesecake mousse.
Ingredients
- cream cheese - Be sure to set your cream cheese out on the counter for a few hours before making the mousse. It needs to be nice and soft.
- powdered sugar - This sugar will add sweetness and keep the mousse light and fluffy.
- vanilla bean paste or pure vanilla extract - I love the little flecks of vanilla bean in my mousse so I used the paste but the extract works fine too.
- frozen whipped topping (thawed) or stabilized whipped cream
- heavy whipping cream or milk
Supplies
- mixer
- silicone spatula or spoon
- skull glasses
You can find the items needed to make these skulls on Amazon. I earn a small commission when you make a purchase using the links on this page at no extra cost to you.
Skull Shot Glass 2 Pieces D...Shop on Amazon 
ELEFOCUS Stainless Steel Sk...Shop on Amazon 
Cuisinart HM-90BCS Power Ad...Shop on Amazon 
PAMPERED CHEF #2431 8 CUP G...Shop on Amazon 
LorAnn Natural Vanilla Bean...Shop on AmazonInstructions
Make the cheesecake mousse.
- Use an electric mixer to beat softened cream cheese until really smooth.
- Make sure all the lumps are gone to ensure a really creamy mousse.
- Beat in powdered sugar then vanilla.
- I like to use vanilla bean paste as it really adds an amazing vanilla flavor but pure vanilla extract will work well too.
- Add the whipped topping or whipped cream and beat until smooth.
- If needed, you can smooth out the mouse by adding a small amount of heavy whipping cream or milk.
Notes
You can use whipped topping like Cool Whip or TruWip (which is what I used) or you can make your own whipped cream using 1 cup of heavy whipping cream and 3 tablespoons of powdered sugar.
To make the whipped cream, pour the heavy whipping cream and powdered sugar into a mixing bowl and beat on low speed for 15 seconds before increasing the speed to high and beating until the whipped cream is fluffy and holds soft peaks (lift the beater out of the whipped cream and the cream should hold a peak that falls over slightly).
If using freshly made whipped cream it will be best to fold the cream into the cream cheese so you don't deflate all the air you whipped into it.
Fill the skull glasses with mousse.
- Then spoon the cheesecake mousse into a pastry bag and pipe the mousse into the skull-shaped glasses.
- You can spoon the mousse into the cups but it will be challenging to get the mousse to really fill out the glass nicely. You have to really push the mousse into the glass so that you don't end up with a bunch of air bubbles. By using a pastry bag and piping in the filling you can easily fill out the glass nicely.
When I served these skull glasses filled with no-bake cheesecake I gave my guests skull-shaped spoons to use. My guests loved it!
Storage
Keep the mousse in the refrigerator for up to 5 days if you use frozen whipped topping or for 2-3 days if you use fresh whipped cream.
Related Recipes
If you are looking for more Halloween dessert ideas, be sure to check out these other recipes.
Recipe
Creamy no-bake cheesecake mousse is served in skull shaped glasses for Halloween or the Day of the Dead.
- 8 ounces cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla bean paste or pure vanilla extract
- 2 cups frozen whipped topping (thawed) or whipped cream*
- 3 tablespoons heavy whipping cream or milk
-
Beat cream cheese until light and fluffy.
-
Add powdered sugar and beat until creamy and smooth.
-
Add vanilla and beat just to combine.
-
Spoon in whipped topping and beat until combined.
-
To thin out the mousse stir in the heavy whipping cream until really smooth and creamy.
-
Fill a pastry bag with the cheesecake mousse and pipe it into 6 skull-shaped glasses.
-
Refrigerate for up to 5 days until ready to serve.
Recipe Video
*To use whipped cream - beat 1 cup heavy whipping cream with 3 tablespoons powdered sugar until the cream holds soft peaks. Fold this into the cream cheese mixture. Note this cheesecake mousse will not keep as long as mousse made with whipped topping.
- Irresistible Sweets with Dixie Crystals® - July 13, 2024
- How to make peanut butter? - February 15, 2024
- OREO Penguins - December 20, 2023
pictaram says
This skull glass is so cool! Thank you for sharing the recipe!
Beth says
You are welcome!