Easy White Chocolate Peppermint Cheesecake Mousse Pie Recipe

Decadent white chocolate peppermint cheesecake mousse pie whispers sweet promises of indulgence on chilly evenings.

Rich layers promise pure culinary magic with every delicate spoonful.

Creamy textures blend seamlessly between smooth chocolate and cool mint notes.

Delightful dessert crafting becomes an art form through this simple yet sophisticated recipe.

Each bite transports you toward a winter wonderland of flavor sensations.

Elegant yet approachable, this dreamy treat transforms ordinary moments into extraordinary memories.

Prepare to experience pure dessert bliss that’ll make your taste buds dance with excitement.

Reasons People Love White Chocolate Peppermint Cheesecake Mousse Pie

• No advanced baking skills required, making it an ideal recipe for beginners and experienced home cooks alike who want to impress guests with minimal effort.
• Combines the classic flavors of white chocolate and peppermint, creating a seasonal treat that brings instant holiday cheer to any celebration or potluck.
• Can be prepared ahead of time and stored in the refrigerator, allowing hosts to focus on guests instead of spending hours in the kitchen.

How to Make White Chocolate Peppermint Cheesecake Mousse Pie

Step 1: Transform Cookies Into Crispy Crumbs

Grab your food processor and toss in the cookies. Pulse them until they become super fine, powdery crumbs that look like soft sand. If you don’t have a food processor, place cookies in a sealed plastic bag and crush them with a rolling pin.

Step 2: Create The Buttery Crust Base

Pour the cookie crumbs into a mixing bowl. Drizzle melted butter over the crumbs. Use a fork or spatula to mix everything until the crumbs are completely coated and start clumping together. The mixture should feel like wet sand and hold together when pressed.

Step 3: Shape The Crust

Transfer the crumb mixture into a 9-inch pie dish. Use your fingers or the back of a spoon to press the crumbs firmly and evenly across the bottom and slightly up the sides. Make sure the layer is compact and smooth. Pop the crust into the refrigerator to chill and firm up while you prepare the filling.

Step 4: Whip The Cream Cheese

In a large mixing bowl, beat cream cheese until it becomes smooth and creamy. No lumps allowed! Use an electric mixer on medium speed for the best results.

Step 5: Incorporate Sweet Ingredients

• White chocolate chips
• Powdered sugar
• Peppermint extract
• Vanilla extract

Beat until the mixture is completely smooth and well combined.

Step 6: Fold In Whipped Cream

In a separate bowl, whip heavy cream until stiff peaks form. Gently fold the whipped cream into the white chocolate mixture, being careful not to deflate the cream. The goal is a light, airy texture.

Step 7: Fill And Chill The Pie

Pour the mousse filling into the chilled crust. Spread it evenly with a spatula. Refrigerate the pie for at least 4 hours or overnight to let it set perfectly.

Step 8: Garnish And Serve

Before serving, sprinkle crushed candy canes or peppermint pieces on top. You can also add a drizzle of white chocolate or a dollop of whipped cream for extra decadence.

Helpful Tips for White Chocolate Peppermint Cheesecake Mousse Pie

• Crush Cookies Smoothly: Use a food processor for uniform, fine crumbs that create a perfect, compact crust without lumps.
• Achieve Consistent Butter Blend: Melt butter completely and mix thoroughly with cookie crumbs to ensure even moisture and binding for a stable pie base.
• Chill Crust Strategically: Refrigerate the crust for at least 15 minutes to help it set firmly and prevent crumbling when adding the filling.
• Customize Crust Options: Swap graham crackers with gluten-free cookies or chocolate wafers for dietary preferences or unique flavor variations.
• Press Evenly with Care: Use the back of a measuring cup or flat-bottomed glass to create a smooth, compact crust layer with consistent thickness.

Storage and Reheating for White Chocolate Peppermint Cheesecake Mousse Pie

• Store the cheesecake mousse pie in an airtight container for up to 3 days. Cover tightly with plastic wrap or aluminum foil to prevent moisture and odors from affecting the dessert.
• Wrap the pie securely in plastic wrap and then in aluminum foil. Place in the freezer for a maximum of 2 weeks. Thaw overnight in the refrigerator before serving.
• Enjoy the pie chilled directly from the refrigerator. For best texture and flavor, do not microwave or warm the mousse, as it may separate or lose its creamy consistency.
• Use a clean, sharp knife dipped in hot water and wiped dry between cuts to create neat, clean slices of the pie.

What to Serve with White Chocolate Peppermint Cheesecake Mousse Pie

• Pair this decadent white chocolate peppermint cheesecake mousse pie with a rich, medium-roast espresso or cappuccino that balances the dessert's sweetness and enhances its creamy texture.
• Enjoy a peppermint martini or white chocolate liqueur alongside the pie, creating a harmonious blend of flavors that amplifies the dessert's mint and chocolate notes.
• Add a scoop of vanilla bean ice cream or whipped cream to complement the pie's cool, creamy profile and provide a smooth, neutral contrast to its intense flavors.
• Select a crisp, slightly sweet sparkling moscato or champagne that cuts through the richness and provides a refreshing effervescence to cleanse the palate between bites.

White Chocolate Peppermint Cheesecake Mousse Pie Variations to Explore

• Gluten-Free Paradise: Swap traditional cookies with gluten-free graham crackers or almond flour-based cookie crumbs to create a celiac-friendly crust.
• Vegan Velvet Delight: Replace traditional cream cheese with plant-based cream cheese alternatives and use coconut whipped cream instead of dairy cream for a completely dairy-free version.
• Low-Sugar Option: Substitute sugar with monk fruit sweetener or stevia and use sugar-free white chocolate to reduce overall carbohydrate content while maintaining delicious flavor.
• Keto-Friendly Transformation: Use crushed pecans or almond flour for the crust, replace sugar with erythritol, and incorporate mascarpone cheese for a lower-carb, ketogenic-friendly dessert that's rich and creamy.

FAQs About White Chocolate Peppermint Cheesecake Mousse Pie

• What type of cookies work best for the crust?

Graham crackers or chocolate wafer cookies are ideal. They provide a sturdy base and complement the white chocolate and peppermint flavors perfectly.

• Can I make this dessert ahead of time?

Yes, you can prepare the pie up to 2 days in advance. Keep it refrigerated and add any fresh peppermint garnish just before serving to maintain its crisp texture.

• Is it possible to make this recipe gluten-free?

Absolutely! Use gluten-free graham crackers or almond flour cookies for the crust. Ensure all other ingredients are certified gluten-free to create a safe dessert for those with gluten sensitivities.

• How can I intensify the peppermint flavor?

Add a few drops of peppermint extract to the filling or sprinkle crushed candy canes on top for an extra burst of minty freshness. Start with a small amount and adjust to taste.

Ingredients Needed for White Chocolate Peppermint Cheesecake Mousse Pie

• Graham Crackers, Oreo Cookies: Provides the base for the pie with a sweet, crumbly texture. Chocolate or classic graham crackers work well for flavor variety.

• Cream Cheese: Gives the mousse its rich, creamy foundation. Full-fat version recommended for best texture and flavor.
• White Chocolate: Adds sweetness and smooth flavor to the mousse. Use high-quality white chocolate for best results.
• Heavy Cream: Creates light and airy texture in the mousse. Ensure it's cold for optimal whipping.

• Peppermint Extract: Provides cool, refreshing mint flavor. Use pure extract for the most authentic taste.
• Candy Canes: Offers a festive crunch and additional peppermint flavor. Crush just before serving to maintain texture.
• Powdered Sugar: Sweetens and helps stabilize the mousse. Sift to prevent lumps.
• Vanilla Extract: Enhances overall flavor complexity. Pure vanilla works best.

White Chocolate Peppermint Cheesecake Mousse Pie Recipe

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4.8 from 34 reviews

• Total Time: 4 hours 20 minutes
• Yield: 8 1x

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Description

Indulgent white chocolate peppermint cheesecake mousse pie delights winter dessert lovers with its creamy, rich layers of festive flavors. Peppermint candy crumbles and smooth white chocolate create a delectable holiday treat you’ll savor down to the last delicious bite.

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Ingredients

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Crust Ingredients:

• 24 chocolate sandwich cookies (Oreos), crushed into fine crumbs
• 5 tablespoons (75 milliliters) unsalted butter, melted

Filling Ingredients:

• 8 ounces (226 grams) cream cheese, softened
• 6 ounces (170 grams) white chocolate, melted and slightly cooled
• ½ cup (120 milliliters) powdered sugar
• 1 teaspoon (5 milliliters) vanilla extract
• ½ teaspoon (2.5 milliliters) peppermint extract
• 1 ½ cups (360 milliliters) heavy whipping cream, chilled
• ½ cup (120 milliliters) crushed peppermint candies or candy canes

Topping Ingredients:

• 1 cup (240 milliliters) heavy whipping cream
• 2 tablespoons (30 milliliters) powdered sugar
• ½ teaspoon (2.5 milliliters) vanilla extract
• Crushed peppermint candies for garnish
• White chocolate shavings for garnish

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Instructions

1. Pulverize graham crackers in a food processor until achieving a uniformly fine, sandy texture.
2. Gently fold melted butter into the cracker crumbs, ensuring complete and even moisture distribution throughout the mixture.
3. Transfer the buttery crumb blend into a 9-inch pie dish, methodically pressing and compacting the base to create a smooth, uniform foundation with gentle, even pressure.
4. Refrigerate the prepared crust for approximately 15 minutes to allow the butter to solidify and stabilize the base.
5. While the crust sets, prepare to craft the silky white chocolate peppermint mousse filling, ensuring all ingredients are at optimal room temperature for seamless integration.
6. Melt white chocolate carefully using a double boiler or microwave, stirring periodically to prevent scorching and maintain a glossy, smooth consistency.
7. Whip heavy cream until soft peaks form, creating a light and airy base that will provide volume and texture to the mousse.
8. Incorporate cream cheese, ensuring it is thoroughly softened to prevent lumps and achieve a perfectly smooth mixture.
9. Gently fold the melted white chocolate into the cream cheese, maintaining the delicate airiness of the mixture.
10. Infuse the mousse with peppermint extract, adjusting the intensity to personal preference while creating a refreshing flavor profile.
11. Delicately fold whipped cream into the white chocolate mixture, preserving the light, ethereal texture of the mousse.
12. Pour the peppermint white chocolate mousse into the chilled crust, smoothing the surface with a spatula for an elegant finish.
13. Refrigerate the pie for several hours or overnight to allow the mousse to set and flavors to meld completely.
14. Before serving, garnish with crushed candy canes or additional white chocolate shavings for a festive and decorative touch.

Notes

• Opt for gluten-free graham crackers or vanilla wafers to make this dessert celiac-friendly and accommodate dietary restrictions.
• Pulse cookies in short bursts to prevent over-processing, which can make the crust too dense and compact.
• Allow the crust to set completely in the refrigerator to ensure a firm, crisp base that won’t crumble when serving.
• For a richer flavor, toast the cookie crumbs briefly in the oven before mixing with butter, enhancing the nutty undertones of the crust.

• Prep Time: 20 minutes
• Cook Time: 4 hours
• Category: Desserts
• Method: None
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 450
• Sugar: 24 g
• Sodium: 150 mg
• Fat: 32 g
• Saturated Fat: 19 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 70 mg