Description
This White Chocolate Peppermint Cheesecake Mousse Pie is a dreamy no-bake dessert featuring a crunchy chocolate cookie crust, silky peppermint cheesecake mousse, and a fluffy whipped topping. It’s the perfect combination of rich white chocolate and refreshing peppermint—ideal for Christmas or winter celebrations!
Ingredients
Units
Scale
For the Crust:
- 24 chocolate sandwich cookies (Oreos), crushed into fine crumbs
- 5 tablespoons unsalted butter, melted
For the White Chocolate Peppermint Mousse Filling:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 6 oz white chocolate, melted and slightly cooled
- 1 1/2 cups heavy whipping cream, chilled
- 1/2 cup crushed peppermint candies or candy canes
For the Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Crushed peppermint candies and white chocolate shavings for garnish
Instructions
Prepare the Crust:
- Crush cookies: Use a food processor to pulse cookies into fine crumbs.
- Mix with butter: In a bowl, mix cookie crumbs with melted butter until combined.
- Press into pie pan: Press the mixture evenly into the bottom of a 9-inch pie dish. Chill in the fridge for at least 15 minutes while making the filling.
Make the Cheesecake Mousse Filling:
- Beat cream cheese & sugar: In a large bowl, beat cream cheese, powdered sugar, vanilla, and peppermint extract until smooth.
- Melt white chocolate: Melt white chocolate in the microwave in 20-second intervals, stirring in between, until smooth. Let cool slightly, then mix into the cream cheese mixture.
- Whip the heavy cream: In a separate bowl, whip 1 ½ cups heavy cream until stiff peaks form.
- Fold together: Gently fold the whipped cream into the white chocolate cheesecake mixture. Stir in crushed peppermint candies.
- Fill the crust: Pour the mousse filling into the prepared crust and smooth the top.
Make the Whipped Topping & Decorate:
- Whip the cream: Beat 1 cup heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spread or pipe onto pie: Spread the whipped topping over the mousse layer.
- Garnish: Sprinkle with crushed peppermint candies and white chocolate shavings.
Chill & Serve:
- Cover and refrigerate for at least 4 hours (or overnight) to set.
- Slice, serve, and enjoy your festive peppermint treat!
Notes
- Make Ahead: This pie can be made 1-2 days in advance and stored in the fridge.
- Gluten-Free Option: Use gluten-free chocolate cookies for the crust.
- Extra Chocolate Flavor: Drizzle melted white or dark chocolate over the top before serving.
- Stronger Peppermint Flavor: Increase peppermint extract slightly, but be careful—it’s strong!