Why Make This Recipe
If you love the combination of chocolate and peppermint, then this White Chocolate Peppermint Cheesecake Mousse Pie is for you! It’s a festive treat that is perfect for the holidays or any special occasion. This dessert has a creamy texture, a crunchy crust, and a refreshing peppermint flavor that will please your guests. Plus, it’s easy to make and looks beautiful on any table.
How to Make White Chocolate Peppermint Cheesecake Mousse Pie
Ingredients:
- 8 oz cream cheese, softened
- 1 cup white chocolate chips
- 1 cup heavy whipping cream
- 1 tsp peppermint extract
- ½ cup granulated sugar
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
Directions:
- Preheat your oven to 350°F (175°C).
- In a bowl, combine graham cracker crumbs and melted butter. Press this mixture into a pie dish to form the crust. Bake for 8 minutes until golden brown, then let it cool.
- In a microwave-safe bowl, melt the white chocolate in short intervals. Stir until smooth and allow it to cool slightly.
- In another bowl, beat the softened cream cheese and sugar until fluffy. Add the melted white chocolate and peppermint extract, mixing until smooth.
- Whip the heavy cream in a separate bowl until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
- Pour the mousse into the cooled crust. Cover with plastic wrap and refrigerate for at least 4 hours or overnight to set.
- Before serving, garnish with whipped cream and crushed candy canes for an extra festive touch.
How to Serve White Chocolate Peppermint Cheesecake Mousse Pie
When it’s time to serve, slice the pie and plate it with an optional dollop of whipped cream on top. You can also sprinkle extra crushed candy canes for added flavor and a festive touch. This dessert is great for parties, holiday gatherings, or simply to enjoy at home.
How to Store White Chocolate Peppermint Cheesecake Mousse Pie
Store any leftovers in the refrigerator. Make sure to cover the pie with plastic wrap or keep it in an airtight container. It will stay good for about 3-4 days. If you want to make it ahead of time, you can prepare it a day or two in advance.
Tips to Make White Chocolate Peppermint Cheesecake Mousse Pie
- Make sure the cream cheese is softened before you start mixing. This will help create a smooth filling.
- When melting the white chocolate, do it in short bursts in the microwave to prevent burning.
- Don’t rush the refrigeration time; letting the pie set overnight will improve its texture.
Variation
For a twist on this recipe, you can add crushed Oreos to the crust for a chocolatey flavor. You can also use dark chocolate instead of white chocolate if you prefer a richer taste.
FAQs
1. Can I use a store-bought graham cracker crust?
Yes, you can use a pre-made graham cracker crust to save time.
2. How long does this pie take to set?
It’s best to refrigerate the pie for at least 4 hours, but overnight is even better.
3. Can I freeze this cheesecake mousse pie?
While it’s not recommended to freeze it, you can store it in the fridge for a few days. It may change texture if frozen.
White Chocolate Peppermint Cheesecake Mousse Pie
A creamy and festive dessert featuring the delightful combination of white chocolate and peppermint, perfect for holidays and special occasions.
- Total Time: 240 minutes
- Yield: 8 servings 1x
Ingredients
- 8 oz cream cheese, softened
- 1 cup white chocolate chips
- 1 cup heavy whipping cream
- 1 tsp peppermint extract
- ½ cup granulated sugar
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, combine graham cracker crumbs and melted butter. Press this mixture into a pie dish to form the crust. Bake for 8 minutes until golden brown, then let it cool.
- In a microwave-safe bowl, melt the white chocolate in short intervals. Stir until smooth and allow it to cool slightly.
- In another bowl, beat the softened cream cheese and sugar until fluffy. Add the melted white chocolate and peppermint extract, mixing until smooth.
- Whip the heavy cream in a separate bowl until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
- Pour the mousse into the cooled crust. Cover with plastic wrap and refrigerate for at least 4 hours or overnight to set.
- Before serving, garnish with whipped cream and crushed candy canes for an extra festive touch.
Notes
For a chocolatey twist, add crushed Oreos to the crust or use dark chocolate instead of white chocolate.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Refrigeration
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 25g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg