Happy Holidays! This fluffy Holiday White Chocolate Peppermint Cheesecake Mousse Pie is dreamy, light and creamy and what white chocolate peppermint cheesecake dreams are made of!
It's perfect for the Christmas holidays for celebrating, plus it's so easy to make, like this Peppermint Tres Leches Cake, these Candy Cane Frosted Cookies and this Peppermint Candy Brownie Trifle!
Why You'll Love This White Chocolate Peppermint Pie
If you love white chocolate and peppermint, you'll definitely love this Holiday White Chocolate Peppermint Cheesecake Mousse Pie! It's so heavenly!!
We have real white chocolate and cream cheese whipped into the mousse filling with a small quarter teaspoon of peppermint extract added in. Then a fluffy blanket of whipped cream and sprinkles of peppermint candy cane are loaded on top!
The homemade graham cracker crust is buttery, thick and very delicious and all together this fluffy cream pie is amazing! It will look lovely on your Holiday dessert table! Are you craving it yet?
Psst...If you love heavenly pies, you will love this favorite Amish Peanut Butter Cream Pie, or this tempting Dark Chocolate Silk Pie! It’s Delectable! or even this Marvelous Butterscotch Pie! You'll love them all!
So, our family is divided on peppermint. Half of us love it, half of us don't love it. I'm in the half that doesn't, if it's too peppermint-y and sugar-y, I'm out. I just do not like hard candies. My husband doesn't like peppermint at all, however, we both liked this fluffy peppermint pie! It's light and airy!
It's not overwhelming with peppermint candy flavor, plus you can control how much you peppermint flavor you want, when you add the peppermint extract
It has small bits and pieces of peppermint in white chocolate kisses and this dessert reminds me of those Hershey's Candy Cane Kisses. Yum!
Ingredients You Need
1 Graham Cracker Crust, bought or you can make it home-made
- graham cracker crumbs
- unsalted butter melted
- granulated sugar
White Chocolate Peppermint Mousse
- heavy whipping cream
- white chocolate
, chopped
- cream cheese, softened
- peppermint extract
Whipped Cream
- heavy whipping cream
- powdered sugar
- vanilla extract
Topping
How to Make White Chocolate Peppermint Mousse Pie
Graham Cracker Crust
- Use a prepared graham cracker crust or mix the graham cracker crumbs, melted butter, and granulated sugar together in a medium bowl until combined.
- Once combined press the mixture into the bottom of the dish or pan and up the sides as far as you want it to go up, it will be thick and fits into a 9 - 10 inch pie pan
.
- Make sure the crust is pressed together tight, you can use the bottom of a measuring cup
to press it down firmer.
- Bake this crust for 10 minutes for 7-8 minutes at 350°F. Let cool all the way before adding filling.
- You can also use the option of chilling the crust for 2 hours before using in your recipe.
White Chocolate Peppermint Mousse Filling
- Over medium heat, in a saucepan
, heat ¾ cup heavy cream in saucepan until hot, almost to boiling, but not boiling, then remove from heat.
- Stir in chocolate until it's melted and then stir in peppermint extract and let cool completely.
- In a bowl, using mixer, beat ¾ cup heavy cream until firm peaks form. Set aside.
- In a large bowl, using mixer
, beat the cream cheese until whipped. Set aside.
- Fold the cooled white chocolate mixture gently into whipped cream mixture until combined and then spoon into the cream cheese mixture and continue folding until mixed.
- Pour into prepared graham cracker pie crust
.
Whipped Cream & Toppings
- Using an electric mixer
, beat 1 ½ cups heavy cream until stiff peaks form.
- Add powdered sugar and vanilla extract.
- Spread whipped cream over peppermint cheesecake mousse.
- Set in fridge for a few hours to set up.
- Garnish with candy cane
crushed bits right before serving.
Tips for Pie
- It is important to make sure the cream cheese is at room temperature before starting the recipe, otherwise the mixture will not combine properly, and you may end up with chunks of cream cheese throughout your pie.
- You can also substitute your graham cracker pie for an Oreo crust
, either premade or homemade Oreo Crust for a chocolate variation!
- Make sure the white chocolate has cooled down before adding it to the whipped cream mixture for best results in the filling.
- Do not add too much peppermint extract. I only used a quarter teaspoon, because I added the crushed peppermint on top. If you want more, that's cool, just know that peppermint flavor is extreme, so a little goes a long way when flavoring desserts.
Storing Peppermint White Chocolate Cream Pie
How long does peppermint cream pie last in the fridge? It will keep for about 3 to 4 days in the fridge; refrigerate covered loosely with aluminum foil or plastic wrap.
Holiday White Chocolate Peppermint Cheesecake Mousse Pie is magically wonderfully fluffy, creamy and delish! This is best made the night before, so it sets up, in case you're on a schedule for timing your goodies!
More Holiday Yums!
- Holiday Chocolate Mint Poke Cake
- Pumpkin Magic Custard Cake
- Creamy Custard Pie
- Peppermint Marshmallow Fudge
- Christmas Cookie Bars
- Santa's Christmas Trash Cookies
- 4 Dreamy Chocolate Trifles
- Easy No-Bake Coconut Cream Pie!
- Peppermint Sugar Cookie Bars
- 13 Holiday Peppermint Desserts
- Christmas Peppermint Oreo Truffles
Holiday White Chocolate Peppermint Cheescake Mousse Pie
Ingredients
1 Graham Cracker Crust, bought or home-made
- 1 and ½ cups graham cracker crumbs 10 graham crackers, full sheet
- 6 Tablespoons unsalted butter melted
- ⅓ cup granulated sugar
White Chocolate Peppermint Mousse
- 1 ½ cups heavy whipping cream
- 12 ounces white chocolate chopped
- 1 8 oz block cream cheese softened
- ¼ teaspoon peppermint extract
Whipped Cream
- 1 ½ cups heavy whipping cream
- ⅓ cup powdered sugar
- 1 teaspoon vanilla
Topping
- Crushed candy canes
Instructions
Graham Cracker Crust
- Use a prepared graham cracker crust or mix the graham cracker crumbs, melted butter, and granulated sugar together in a medium bowl until combined.
- Once combined press the mixture into the bottom of the dish or pan and up the sides as far as you want it to go up, it will be thick and fits into a 9 - 10 inch pan.
- Make sure the crust is pressed together tight, you can use the bottom of a measuring cup to press it down firmer.
- Bake this crust for 10 minutes for 7-8 minutes at 350°F. Let cool all the way before adding filling.
- You can also use the option of chilling the crust for 2 hours before using in your recipe.
White Chocolate Peppermint Mousse Filling
- Over medium heat, in a saucepan, heat ¾ cup heavy cream in saucepan until hot, almost to boiling, but not boiling, then remove from heat.
- Stir in chocolate until it's melted and then stir in peppermint extract and let cool completely.
- In a bowl, using mixer, beat ¾ cup heavy cream until firm peaks form. Set aside.
- In a large bowl, using mixer, beat the cream cheese until whipped. Set aside.
- Fold the cooled white chocolate mixture gently into whipped cream mixture until combined and then spoon into the cream cheese mixture and continue folding until mixed.
- Pour into prepared graham cracker pie crust.
Whipped Cream & Toppings
- Using an electric mixer, beat 1 ½ cups heavy cream until stiff peaks form.
- Add powdered sugar and vanilla extract.
- Spread whipped cream over peppermint cheesecake mousse.
- Set in fridge for a few hours to set up.
- Garnish with candy cane crushed bits right before serving.
Laura says
I have real Cocoa butter, which has no sugar, how much sugar would you add to the cocoa butter?
Jen says
I made this with a chocolate gluten free crust, and it was phenomenal! And based on my guests' comments, this recipe will become a holiday tradition.
Kim Lange says
That is wonderful to hear Jen! Yay! Thank you so much for trying it and adding it the holiday tradition! That makes my day! Happy Holidays!
Kim says
There is no sugar in the filling? I just made it and put in fridge. Seems like it’s missing something. Maybe not sweet?
Kim Lange says
The sugar is in the white chocolate Kim. Hope you enjoy!
Bec says
How far in advance can this be made?
Kim Lange says
1 day in advance Bec. Hope you enjoy! Happy Holidays!
Bec says
Thank you! Merry Christmas!!
Kim Lange says
Merry Christmas to you Bec!
Brenda Gonzalez says
can I change the white chocolate for dark chocolate would I need to add or lessen anything?
Kim Lange says
Yes you could definitely using same measurements! Happy Holidays!
Anonymous says
Yum
Kim Lange says
Thank you! xo
Amy (Savory Moments) says
This looks amazingly yummy! So festive - I love peppermint treats around the holidays. Pinned.
Kim Lange says
Your cream cheese isn't softened. You need to beat it well so it's smooth and creamy then add in your whipped cream.
Colleen - Faith, Hope, Love, & Luck says
This one looks drool-worthy and festive at the same time...a pretty great combo!!!
Kim Lange says
Definitely a great combo for the holidays! Thank you so much dear! xo
Rima featherstone says
Did anyone make this? I know what it looks like, I just want to know how the recipe works and how it tas.
Kelly @ Kelly Lynns Sweets and Treats says
Oooh this looks creamy and dreamy! I love the crushed candy canes on top! My boys would love this!
Marilyn Bachman says
The first time I made this pie it turned out wonderful. The second time I doubled the recipe. Everything looked fine until I added the cooled choc/whipped cream mixture to the whipped cream cheese. The cream cheese didn't fold in well. The texture was lumpy. It didn't set up well. I am not sure why. Any ideas?
ChocolaTess says
Hi Marilyn! I haven't double the recipe, but if it wasn't mixing in well, I would probably use a mixer and on the lowest speed and try mixing it that way. Another thing is the cream cheese should be very softened and whipped well. If it's still kind of firm it doesn't mix well with the chocolate mixture. For future if you do a double batch, beat it in the whipped cream, by adding 1/4 of the whipped cream at a time until it is mixed in and then keep repeating until it's all added in. There is so much whipped cream and chocolate all in one bowl, so maybe that had something to do with it. Hope that helps! 🙂
Amy says
This Holiday White Chocolate Peppermint Cheesecake Mousse Pie really does look Heavenly. I love Peppermint so I am excited to try it. Thank you for sharing at Sugar and Spice Link Party.
ChocolaTess says
Thank you Amy! 🙂
Amy says
This Holiday White Chocolate Peppermint Cheesecake Mousse Pie really does look Heavenly. I love Peppermint so I am excited to try it. Thank you for sharing at Sugar and Spice Link Party.
Margie says
Was wondering if I could make this ahead of Christmas and freeze it?
ChocolaTess says
Hi Margie, Yes you can do this, but I would not add the peppermint on until you are ready to serve.
Place the pie in the freezer and once it's frozen,the best solution for most 9-inch pie plates is, they will slip inside a one-gallon bag, and some stores carry two-gallon bags. Seal the bag, and the pie will stay fresh without absorbing any other odors from the freezer.
When thawing, you can either thaw it in the refrigerator rather than on the counter and count on five hours or more of thawing time or remove the pie from the freezer about 25 minutes before serving. Return any leftover pie to the freezer.
Enjoy!
Joanne says
This creamy fluffy pie looks perfect for the holidays! Thanks Kim, and Merry Christmas!
ChocolaTess says
Awww Thank you Joanne! You have a wonderful Christmas too! Hope Santa is good to you! <3