Creamy no-bake cheesecake mousse is served in skull shaped glasses for Halloween or the Day of the Dead.
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.
*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 the mousse made with whipped topping.