Happy Holidays! This Holiday White Chocolate Peppermint Cheesecake Mousse Pie is dreamy, light and creamy and what peppermint dreams are made of and will look lovely on your table.
Our family is divided on peppermint. Half of us love it, half of us don’t.
I’m in the half that doesn’t, if it’s too peppermint-y and sugar-y, I’m out. I’m not into the hard candies, when it comes down to it. My husband doesn’t like peppermint at all either. But, we both liked this.
It’s light and airy. It’s not overwhelming with peppermint candy flavor. It has small bits and pieces of peppermint and this dessert reminds me of those Hershey’s Candy Cane Kisses. Yum!
If you like the taste of those, you know the candy cane bits are subtle, but there’s creamy white chocolate to take over the show, just enough to lure you to keep eating them, because they are that good!
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It’s heavenly!
We have real white chocolate melted and cream cheese whipped into the mousse with a small 1/4 teaspoon of peppermint extract. The graham cracker crust is buttery, thick and very delicious. (It tastes great with the filling.) Then a fluffy blanket of whipped cream and sprinkles of peppermint candy cane on top!
Psst…If you love heavenly pies, you would love this favorite Amish Peanut Butter Cream Pie, or this tempting Dark Chocolate Silk Pie! It’s Delectable! or even this Marvelous Butterscotch Pie!
How does this sound for your Christmas dessert? Or one of many desserts?
This is best made the night before, so it sets up!
Holiday White Chocolate Peppermint Cheesecake Mousse Pie is magically wonderfully fluffy, creamy and delish and very decorative for your table!
- 1 and 1/2 cups graham cracker crumbs 10 graham crackers, full sheet
- 6 Tablespoons unsalted butter melted
- 1/3 cup granulated sugar
- 1 1/2 cups heavy whipping cream
- 12 ounces white chocolate chopped
- 1 8 oz block cream cheese softened
- 1/4 teaspoon peppermint extract
- 1 1/2 cups heavy whipping cream
- 1/3 cup powdered sugar
- 1 tsp vanilla
- Crushed candy canes
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Use a prepared graham cracker crust or mix the graham cracker crumbs, melted butter, and granulated sugar together in a medium bowl until combined.
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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.
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Make sure the crust is pressed together tight, you can use the bottom of a measuring cup to press it down firmer.
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Bake this crust for 10 minutes for 7-8 minutes at 350°F. Let cool all the way before adding filling.
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You can also use the option of chilling the crust for 2 hours before using in your recipe.
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Over medium heat, in a saucepan, heat 3/4 cup heavy cream in saucepan until hot, almost to boiling, but not boiling, then remove from heat.
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Stir in chocolate until it's melted and then stir in peppermint extract and let cool completely.
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In a bowl, using mixer, beat 3/4 cup heavy cream until firm peaks form. Set aside.
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In a large bowl, using mixer, beat the cream cheese until whipped. Set aside.
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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.
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Pour into prepared graham cracker pie crust.
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Using an electric mixer, beat 1 1/2 cups heavy cream until stiff peaks form.
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Add powdered sugar and vanilla extract.
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Spread whipped cream over peppermint cheesecake mousse.
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Set in fridge for a few hours to set up.
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Garnish with candy cane crushed bits right before serving.
This creamy fluffy pie looks perfect for the holidays! Thanks Kim, and Merry Christmas!
Awww Thank you Joanne! You have a wonderful Christmas too! Hope Santa is good to you! <3
Was wondering if I could make this ahead of Christmas and freeze it?
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!
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.
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.
Thank you Amy! 🙂
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?
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! 🙂
Oooh this looks creamy and dreamy! I love the crushed candy canes on top! My boys would love this!