Oh, friends, let me tell you about this white chocolate peppermint cheesecake mousse pie. It all started one Christmas Eve when my oven decided to stage a mini-rebellion. The meticulously planned yule log? A slightly singed disaster. Dessert was needed, and fast! Scouring the pantry, I found white chocolate chips, peppermint extract, and a glimmer of hope. What transpired was a dessert symphony – a white chocolate peppermint cheesecake mousse pie so decadent, so easy, it became an instant family classic.

The creamy, dreamy texture, the cool peppermint kiss against the rich white chocolate, and the sheer simplicity of it all – it’s pure magic. This isn’t just a recipe; it’s a holiday hug in pie form. Picture this: a cloud-like white chocolate mousse, swirled with vibrant peppermint, nestled in a buttery, crumbly crust. It’s a symphony of textures and flavors that dance on your tongue.

Ingredients of white chocolate peppermint cheesecake mousse pie

Here’s what you’ll need to create this delightful white chocolate peppermint cheesecake mousse pie:

1 ½ cups graham cracker crumbs: This forms the base of our delicious crust. You can buy them pre-crumbled, or crush them yourself. I prefer the homemade route – it just tastes fresher.
6 tablespoons unsalted butter, melted: This binds the graham cracker crumbs together, creating a sturdy and flavorful crust. Make sure the butter is completely melted, but not hot.
¼ cup granulated sugar: Adds a touch of sweetness to the crust.

8 ounces cream cheese, softened: The heart of our cheesecake mousse! Ensure it’s properly softened for a smooth, lump-free texture. I usually leave mine out for at least an hour.
1 cup powdered sugar: Provides sweetness and stability to the mousse. Sifting it beforehand helps prevent lumps.
1 teaspoon peppermint extract: This is where that refreshing peppermint flavor comes from. A little goes a long way, so start with one teaspoon and adjust to your preference.

12 ounces white chocolate chips, melted and cooled: The star of the show! Use a high-quality white chocolate for the best flavor. I love Ghirardelli or Lindt. See White Chocolate Guide
1 cup heavy cream: Whipped to stiff peaks, this adds lightness and airiness to the mousse. Make sure it’s ice-cold for the best results.
½ cup crushed peppermint candies, for garnish: Adds a festive touch and extra peppermint flavor. I like to use a food processor for even crushing, but a ziplock bag and rolling pin work just as well.

Red food coloring (optional): For creating a festive swirl effect in the mousse. I prefer gel food coloring as it’s more concentrated and doesn’t thin out the mousse.

White Chocolate Peppermint Cheesecake Mousse Pie Ingredients

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Personal Tips & Tricks:

For a richer crust, I sometimes add a tablespoon of cocoa powder to the graham cracker crumbs. It adds a subtle chocolatey note that complements the white chocolate and peppermint beautifully.

My kids aren’t big fans of overly strong peppermint flavor, so I usually stick with 1 teaspoon of extract. But if you’re a peppermint fanatic, feel free to add a little more!
If you don’t have heavy cream on hand, you can substitute it with whipped topping. Just make sure to adjust the amount of sugar accordingly, as whipped topping is already sweetened.

Shopping Wisdom:

I always buy my white chocolate chips in bulk during the holidays when they’re on sale. They freeze well, so I can have them on hand for baking anytime.

If you can’t find peppermint extract, you can use peppermint oil instead. Just be very careful with the amount, as it’s much more potent. Start with just a drop or two.

Step-by-Step Instructions

Let’s dive into creating this mouthwatering white chocolate peppermint cheesecake mousse pie!

Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix well until evenly moistened. Press the mixture firmly into the bottom of a 9-inch pie plate.

Bake the Crust (Optional): For a sturdier crust, bake in a preheated oven at 350°F (175°C) for 8-10 minutes. Let cool completely before filling. I sometimes skip this step if I’m short on time, and it still turns out great.
Make the Cheesecake Mousse: In a large bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. This is where you need to make sure that the cream cheese is softened, otherwise you will have lumps.
Add Peppermint: Beat in the peppermint extract. Be careful not to overdo it – a little goes a long way! Now, add the red food coloring (if using). Swirl gently with a knife or spatula to create a marbled effect. Do not overmix.

Incorporate White Chocolate: Gently fold in the melted and cooled white chocolate. Make sure the white chocolate isn’t too hot, or it will melt the cream cheese mixture.
Whip the Cream: In a separate bowl, beat the heavy cream until stiff peaks form. This adds the light and airy texture to the mousse.
Combine and Chill: Gently fold the whipped cream into the cheesecake mixture until just combined. Be careful not to overmix, as this will deflate the mousse.

Assemble the Pie: Pour the mousse mixture into the prepared crust. Spread evenly.
Garnish and Chill: Sprinkle the crushed peppermint candies over the top of the pie. Cover with plastic wrap and chill in the refrigerator for at least 4 hours, or preferably overnight. This allows the mousse to set properly.

Preparing White Chocolate Peppermint Cheesecake Mousse Pie

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Real-Life Tips and Tricks:

Don’t have a pie plate? No problem! You can use a springform pan instead. Just make sure to line the bottom with parchment paper for easy removal.
If you’re short on time, you can use a store-bought graham cracker crust. It won’t taste quite as good as homemade, but it’s a great time-saver.
I learned the hard way that it’s important to let the white chocolate cool completely before adding it to the cream cheese mixture. Otherwise, it will melt the cream cheese and create a soupy mess.

My husband always asks me to make extra crushed peppermint candies, so he can sprinkle them on his ice cream.

Serving Ideas

Serving this white chocolate peppermint cheesecake mousse pie is almost as fun as making it! It’s truly a showstopper.

Family-Style Serving: At my house, we slice it up and serve it straight from the fridge. The kids always fight over who gets the biggest piece. I also like to keep a small bowl of extra crushed peppermint candies on the table for those who want an extra burst of minty flavor.

Personal Presentation Tips: For a more elegant presentation, I like to top each slice with a dollop of whipped cream and a sprig of fresh mint. It adds a touch of freshness and visual appeal. A drizzle of melted white chocolate also looks gorgeous.
Real-Life Occasions: This pie has become our go-to dessert for Christmas dinner, holiday parties, and even just special Sunday suppers. It’s always a crowd-pleaser!
Honest Portion Talk: The recipe says it serves 8, but in our house, it barely feeds 6 hungry people! So, you might want to consider making two if you’re feeding a large crowd.

Family Preferences: My daughter loves it with a scoop of vanilla ice cream, while my son prefers it plain. And my husband? He likes to sneak a piece straight from the fridge in the middle of the night!
Practical Leftover Ideas: If we somehow have leftovers (which is rare!), they make the best midnight snack or a delicious addition to a holiday brunch spread. You could also crumble it over yogurt or oatmeal for a festive breakfast treat.

FAQs

Let’s tackle some frequently asked questions about making this delicious white chocolate peppermint cheesecake mousse pie:

Can I make this white chocolate peppermint cheesecake mousse pie ahead of time? Absolutely! In fact, I highly recommend it. The pie needs at least 4 hours to chill, but it can be made up to 2 days in advance. Just make sure to store it tightly covered in the refrigerator.
Can I freeze this white chocolate peppermint cheesecake mousse pie? Yes, you can freeze it for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw in the refrigerator overnight before serving. However, keep in mind that the texture of the mousse may change slightly after freezing.
What if I don’t have peppermint extract? You can substitute it with peppermint oil, but use it very sparingly, as it’s much more potent. Start with just a drop or two. Alternatively, you can infuse heavy cream with peppermint leaves for a more subtle flavor. See Peppermint Health Benefits

Can I use a different type of crust? Absolutely! If you’re not a fan of graham cracker crust, you can use an Oreo crust, a chocolate crust, or even a shortbread crust. Just adjust the baking time accordingly.
My mousse is too runny. What did I do wrong? This usually happens when the white chocolate is too hot when added to the cream cheese mixture. Make sure the white chocolate is completely cooled before incorporating it. Also, be careful not to overmix the mousse, as this can deflate the whipped cream.
Can I make this pie dairy-free? Yes, you can! Substitute the cream cheese with a dairy-free cream cheese alternative, the heavy cream with a dairy-free whipped cream alternative, and the white chocolate with a dairy-free white chocolate alternative.

Personal Problem-Solving:

I’ve definitely overcooked the crust before. If this happens, don’t panic! Just let it cool completely and then brush it with a little bit of melted butter to soften it up.
My mother-in-law is diabetic, so I use a sugar substitute for the sugar in the crust and the powdered sugar in the mousse. It still tastes delicious!

Conclusion

This white chocolate peppermint cheesecake mousse pie is more than just a dessert; it’s a cherished memory, a festive tradition, and a guaranteed crowd-pleaser. It’s the perfect balance of creamy, minty, and chocolatey – a flavor combination that’s simply irresistible. And the best part? It’s surprisingly easy to make, even for novice bakers.

Here are a few final tips to ensure your pie is a success:

Always use high-quality white chocolate – it makes a world of difference in flavor.
Don’t overmix the mousse – it will deflate the whipped cream and result in a dense, heavy pie.

Chill the pie for at least 4 hours – this allows the mousse to set properly and the flavors to meld together.

My family loves this white chocolate peppermint cheesecake mousse pie in so many different ways. Sometimes, we add a layer of fresh raspberries to the bottom of the crust for a fruity twist (reminiscent of my White Chocolate Raspberry Cake recipe!). Other times, we drizzle it with melted dark chocolate for an extra decadent treat, much like my Raspberry Chocolate Mousse Cups.

Don’t be intimidated by this recipe. If I can make this on a busy weeknight, you absolutely can too! It’s a simple, straightforward recipe that yields impressive results.

Finished White Chocolate Peppermint Cheesecake Mousse Pie

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I’d love to hear how this turns out for your family – drop me a comment and let me know!

Happy cooking, and I hope this white chocolate peppermint cheesecake mousse pie becomes as beloved in your kitchen as it is in mine!

White Chocolate Peppermint Cheesecake Mousse Pie

Print Recipe

This White Chocolate Peppermint Cheesecake Mousse Pie is simply amazing! It’s festive, decadent, and a perfect make-ahead dessert for the holidays!

Author: Kiera
Prep Time: 20 minutes

Cook Time: 10 minutes
Total Time: 4 hours 30 minutes
Yield: 8 servings 1x

Category: Dessert
Method: Baking, Refrigeration
Cuisine: American

Ingredients

Scale

1 1/2 cups chocolate cookie crumbs
5 tablespoons unsalted butter, melted
16 ounces cream cheese, softened

1 1/2 cups powdered sugar
1 teaspoon peppermint extract
12 ounces white chocolate, melted and cooled

1 1/2 cups heavy cream, whipped
Crushed peppermint candies, for garnish

Instructions

Preheat oven to 350°F (175°C).

In a medium bowl, combine the cookie crumbs and melted butter. Press the mixture into the bottom of a 9-inch pie plate.
Bake for 8-10 minutes. Let cool completely.
In a large bowl, beat the cream cheese and powdered sugar until smooth. Stir in the peppermint extract and melted white chocolate.

Gently fold in the whipped cream.
Pour the mousse into the cooled crust.
Refrigerate for at least 4 hours, or preferably overnight.

Garnish with crushed peppermint candies before serving.

Notes

For an even richer flavor, use dark chocolate cookie crumbs. Make sure the white chocolate is cooled before adding it to the cream cheese mixture to prevent it from melting the cream cheese. To easily crush peppermint candies, place them in a zip-top bag and use a rolling pin to crush them.