Introduction

This Holiday White Chocolate Peppermint Cheesecake Mousse Pie is a festive and creamy treat perfect for seasonal celebrations. The rich white chocolate mousse combined with peppermint and a crunchy graham cracker crust creates a delightful dessert that’s sure to impress your guests.

The image shows a pie in a white round dish with a golden brown crust around the edges. The pie has two layers: the bottom layer is a smooth cream filling, and the top layer is a thick, white whipped cream spread evenly with gentle swirls. On top of the whipped cream, there are small red and white crushed peppermint candy pieces sprinkled all over. The dish sits on a white marbled surface with whole peppermint sticks scattered around it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 and 1/2 cups graham cracker crumbs (about 10 full-sheet graham crackers)
6 tablespoons unsalted butter (melted)
1/3 cup granulated sugar
1 1/2 cups heavy whipping cream (divided)
12 ounces white chocolate (chopped)
1 8-ounce block cream cheese (softened)
1/4 teaspoon peppermint extract
1/3 cup powdered sugar
1 teaspoon vanilla extract
Crushed candy canes (for garnish)

Instructions

Step 1: Prepare the graham cracker crust by mixing the graham cracker crumbs, melted butter, and granulated sugar in a medium bowl until combined.
Step 2: Press the mixture firmly into the bottom and up the sides of a 9- to 10-inch pie pan using the bottom of a measuring cup to compact it tightly.
Step 3: Bake the crust at 350°F for 7 to 8 minutes, then let it cool completely. Alternatively, you can chill the crust for 2 hours without baking.
Step 4: For the white chocolate peppermint mousse filling, heat 3/4 cup heavy cream in a saucepan over medium heat until hot but not boiling. Remove from heat, stir in the chopped white chocolate until melted, then add peppermint extract. Let cool completely.
Step 5: In a separate bowl, beat 3/4 cup heavy cream until firm peaks form; set aside.
Step 6: Beat the softened cream cheese in a large bowl until whipped and smooth.
Step 7: Gently fold the cooled white chocolate mixture into the whipped cream, then fold this mixture into the whipped cream cheese until well combined.
Step 8: Pour the mousse filling into the prepared crust and smooth the top.
Step 9: Beat 1 1/2 cups heavy cream with powdered sugar and vanilla extract until stiff peaks form to make the whipped cream topping.
Step 10: Spread the whipped cream evenly over the mousse filling.
Step 11: Refrigerate the pie for a few hours to allow it to set fully.
Step 12: Just before serving, garnish with crushed candy canes.

Tips & Variations

Use white chocolate chips if you don’t have chopped white chocolate on hand.
For a stronger peppermint flavor, add a few extra drops of peppermint extract but taste carefully to avoid overpowering.
Try adding a layer of crushed candy canes to the crust before adding filling for extra texture.

Storage

Store the pie in the refrigerator, covered, for up to 3 days. Reheat is not recommended as it’s best enjoyed chilled to maintain its mousse texture and whipped topping.

How to Serve

The image shows a close-up of a pie with three layers, placed on a white marbled surface. The bottom layer is a light brown crumbly crust that looks crunchy and thick, lining the pie pan’s edge. The middle layer is creamy and white, soft and smooth, covering the crust evenly. The top layer is whipped cream with a swirled texture, generously spread, and sprinkled with small red and white crushed candy pieces all over. Around the pie on the white marbled background are several small pieces of red and white striped candy canes. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, this pie can be made a day in advance and stored in the refrigerator. This actually helps the mousse set better and develops the flavors.

Can I use a pre-made graham cracker crust?

Absolutely. Using a store-bought graham cracker crust saves time and works perfectly with this recipe.