Creamy cheesecake mousse with a deep caramel flavor, a touch of salt, and caramel corn crunch.
Using an electric mixer fitted with the whisk attachment, whisk heavy cream until soft peaks form. Avoid overbeating. Using a spatula, gently fold half of the whipped cream into the cream cheese mixture, then fold in the other half. Divide mixture evenly between 6 serving cups/dishes. Chill for at least one hour.