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.
Ingredients
Scale
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
Instructions
- Pulverize graham crackers in a food processor until achieving a uniformly fine, sandy texture.
- Gently fold melted butter into the cracker crumbs, ensuring complete and even moisture distribution throughout the mixture.
- 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.
- Refrigerate the prepared crust for approximately 15 minutes to allow the butter to solidify and stabilize the base.
- 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.
- Melt white chocolate carefully using a double boiler or microwave, stirring periodically to prevent scorching and maintain a glossy, smooth consistency.
- Whip heavy cream until soft peaks form, creating a light and airy base that will provide volume and texture to the mousse.
- Incorporate cream cheese, ensuring it is thoroughly softened to prevent lumps and achieve a perfectly smooth mixture.
- Gently fold the melted white chocolate into the cream cheese, maintaining the delicate airiness of the mixture.
- Infuse the mousse with peppermint extract, adjusting the intensity to personal preference while creating a refreshing flavor profile.
- Delicately fold whipped cream into the white chocolate mixture, preserving the light, ethereal texture of the mousse.
- Pour the peppermint white chocolate mousse into the chilled crust, smoothing the surface with a spatula for an elegant finish.
- Refrigerate the pie for several hours or overnight to allow the mousse to set and flavors to meld completely.
- 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