Holiday White Chocolate Peppermint Cheesecake Mousse Pie
A festive dessert combining white chocolate and peppermint in a creamy mousse filling, nestled in a graham cracker crust.
Equipment
- 9-10 inch Pie Dish
- Mixing Bowls
- Saucepan
Ingredients
- 1.5 cups Graham Cracker Crumbs Or 10 full-sheet graham crackers
- 6 tablespoons Melted Butter
- 1/3 cup Sugar
- 12 oz White Chocolate Chopped
- 0.25 teaspoon Peppermint Extract
- 8 oz Cream Cheese Softened
- 1.5 cups Heavy Cream Divided into two batches
- 0.33 cup Powdered Sugar For topping
- 1 teaspoon Vanilla Extract For topping
Instructions
- Preheat the oven to 350°F (175°C).
- Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press into the bottom of a pie dish and bake for 8-10 minutes until golden. Let cool completely.
- Heat 3/4 cup of heavy cream in a saucepan over low heat until hot. Stir in chopped white chocolate and peppermint extract until melted and smooth. Let cool slightly.
- In a separate bowl, whip the remaining 3/4 cup of heavy cream until stiff peaks form. In another bowl, beat the cream cheese until light and fluffy.
- Fold the cooled white chocolate mixture into the whipped cream, then gently combine with the beaten cream cheese until fully incorporated.
- Pour the mousse filling into the cooled graham cracker crust, spreading evenly.
- In a mixing bowl, beat 1.5 cups of heavy cream until stiff peaks form. Gradually add powdered sugar and vanilla extract, mixing until combined. Spread over the mousse layer.
- Refrigerate for at least 4 hours, or until set. Before serving, garnish with crushed candy canes.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store leftovers covered in the refrigerator for up to 5 days.