White Chocolate Peppermint Cheesecake Mousse Pie
This White Chocolate Peppermint Cheesecake Mousse Pie is simply amazing! It’s festive, decadent, and a perfect make-ahead dessert for the holidays!
- 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.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
Keywords: white chocolate, peppermint, cheesecake, mousse, pie, holiday, dessert