Holiday White Chocolate Peppermint Cheesecake Mousse Pie Recipe
This festive Holiday White Chocolate Peppermint Cheesecake Mousse Pie combines a buttery graham cracker crust with a rich and creamy white chocolate peppermint mousse filling, topped with fluffy whipped cream and crushed candy canes for a perfect holiday dessert.
- Prep Time: 25 minutes
- Cook Time: 8 minutes
- Total Time: 4 hours 33 minutes (including chilling time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Graham Cracker Crust
- 1 and 1/2 cups graham cracker crumbs (about 10 full sheet graham crackers)
- 6 tablespoons unsalted butter, melted
- 1/3 cup granulated sugar
White Chocolate Peppermint Mousse Filling
- 1 1/2 cups heavy whipping cream, divided
- 12 ounces white chocolate, chopped
- 1 (8 oz) block cream cheese, softened
- 1/4 teaspoon peppermint extract
Whipped Cream Topping
- 1 1/2 cups heavy whipping cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- Crushed candy canes, for garnish
Instructions
- Prepare Graham Cracker Crust: Combine the graham cracker crumbs, melted butter, and granulated sugar in a medium bowl until thoroughly mixed. 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 create an even, compact crust.
- Bake or Chill the Crust: Bake the crust at 350°F (175°C) for about 7 to 8 minutes until set, then allow it to cool completely. Alternatively, refrigerate the crust for 2 hours if you prefer not to bake it.
- Heat Cream for Chocolate: In a saucepan over medium heat, warm 3/4 cup of heavy cream until hot and almost boiling. Remove from heat immediately to prevent boiling.
- Melt White Chocolate: Stir the chopped white chocolate into the hot cream until fully melted and smooth. Mix in the peppermint extract, then let this chocolate mixture cool completely.
- Whip Heavy Cream: Using a mixer, beat 3/4 cup heavy cream until firm peaks form. Set aside.
- Whip Cream Cheese: In a separate large bowl, beat the softened cream cheese until it becomes light and fluffy.
- Fold Mousse Mixture: Gently fold the cooled white chocolate mixture into the whipped cream until combined. Then fold this mixture into the whipped cream cheese until fully incorporated.
- Assemble Filling: Pour the white chocolate peppermint mousse filling into the prepared graham cracker crust, smoothing the top.
- Whip Topping: Beat 1 1/2 cups heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Top and Chill: Spread the whipped cream evenly over the mousse layer. Refrigerate the pie for several hours to allow it to set properly.
- Garnish and Serve: Just before serving, sprinkle the top with crushed candy canes for a festive finish.
Notes
- For a smoother mousse, make sure the white chocolate mixture is completely cooled before folding it into the whipped cream.
- You can prepare the crust a day ahead and keep it refrigerated to save time.
- Allow sufficient chilling time for the mousse to set well, preferably 4 hours or overnight.
- Use good quality white chocolate for the best flavor and texture.
- Adjust the peppermint extract amount to your preference for a more or less intense peppermint flavor.
Keywords: white chocolate mousse pie, peppermint cheesecake mousse, holiday dessert, graham cracker crust, festive pie
