Oh, honey, let me tell you about this white chocolate peppermint cheesecake mousse pie. Just the words themselves make me smile! This isn’t just a recipe; it’s a warm hug on a cold winter’s day, a celebration in every bite. I remember the first time I made this white chocolate peppermint cheesecake mousse pie. It was right after Christmas, and I was feeling a little blah, you know? All the excitement was over, the decorations were coming down, and I needed something to perk me up.
I stumbled upon a similar recipe online, but, of course, I had to tinker with it until it was perfect. And let me tell you, after a few “mishaps” (one involving a slightly exploded pie crust and another with way too much peppermint extract – yikes!), I finally nailed it.
The aroma of the peppermint mingling with the creamy white chocolate is simply intoxicating. It’s like Christmas morning all over again! My kids practically do a happy dance when they see me pulling this white chocolate peppermint cheesecake mousse pie out of the fridge. It’s become a tradition, a little slice of happiness we all look forward to. And trust me, once you try this white chocolate peppermint cheesecake mousse pie, it’ll become a tradition in your house too! It’s surprisingly easy to make, even with a busy schedule like mine.
There’s no need to spend hours in the kitchen, which is always a plus! The best part? It’s a no-bake peppermint pie, which means no oven needed! No heating up the house, which is a real win in my book. Plus, it’s a total showstopper when you bring it to a holiday gathering. Everyone will be begging you for the recipe!
INGREDIENTS FOR white chocolate peppermint cheesecake mousse pie:
Alright, let’s talk ingredients. Here’s what you’ll need to whip up this amazing white chocolate peppermint cheesecake mousse pie:
- 1 ½ cups chocolate cookie crumbs (about 24 cookies), finely crushed
- 5 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon peppermint extract (start with ½ teaspoon and adjust to your taste)
- 12 ounces white chocolate chips, melted and cooled slightly
- 1 ½ cups heavy whipping cream, cold
- ½ cup crushed peppermint candies, for topping
I always use Philadelphia cream cheese for my white chocolate peppermint cheesecake mousse pie. I’ve tried others, but it just doesn’t give the same creamy texture. And when it comes to the white chocolate, Ghirardelli is my go-to. It melts beautifully and has a wonderful flavor. When making white chocolate peppermint cheesecake mousse pie, you can usually find these ingredients at any major grocery store. For the peppermint candies, check the holiday section, especially around Christmas.
Here’s a white chocolate peppermint cheesecake mousse pie trick I learned from my mom: chill your mixing bowl and beaters before whipping the cream. It helps the cream whip up faster and hold its shape better. Trust me, it makes a difference! If you’re short on time, you can buy pre-made chocolate cookie crusts. They’re a great shortcut for busy families making white chocolate peppermint cheesecake mousse pie. And for cost-saving tips, keep an eye out for sales on cream cheese and white chocolate chips, especially around the holidays.
If you have leftover white chocolate peppermint cheesecake mousse pie ingredients, store the cream cheese in an airtight container in the refrigerator, and keep the white chocolate chips in a cool, dark place. The peppermint candies can be stored in a ziplock bag at room temperature.
HOW TO MAKE white chocolate peppermint cheesecake mousse pie – STEP-BY-STEP:
Okay, let’s get cooking! Here’s how to make this decadent white chocolate peppermint cheesecake mousse pie step-by-step. Don’t worry, it’s easier than it looks!
- Prepare the Crust: In a medium bowl, combine the chocolate cookie crumbs and melted butter. Press the mixture firmly into the bottom of a 9-inch pie plate. You can use the bottom of a measuring cup to help press it down evenly. Chill in the refrigerator while you prepare the filling.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add Sweetened Condensed Milk and Peppermint: Gradually add the sweetened condensed milk to the cream cheese, mixing until well combined. Stir in the peppermint extract. Remember, start with ½ teaspoon and add more to taste. I learned the hard way with white chocolate peppermint cheesecake mousse pie that too much peppermint can be overpowering!
- Incorporate the White Chocolate: Gently fold in the melted and cooled white chocolate. Make sure the white chocolate isn’t too hot, or it could melt the cream cheese.
- Whip the Cream: In a separate, chilled bowl, beat the heavy whipping cream with an electric mixer until stiff peaks form. Be careful not to overwhip it, or you’ll end up with butter!
- Combine the Mixture: Gently fold the whipped cream into the cheesecake mixture until everything is just combined. Be gentle! You want to keep the mixture light and airy.
- Assemble the Pie: Pour the cheesecake mixture into the prepared crust, spreading it evenly.
- Chill: Cover the pie with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the white chocolate peppermint cheesecake mousse pie to set properly.
- Garnish and Serve: Before serving, sprinkle the crushed peppermint candies over the top of the pie.
In my kitchen, white chocolate peppermint cheesecake mousse pie usually takes about 20 minutes to prepare and then at least 4 hours to chill. While the white chocolate peppermint cheesecake mousse pie is chilling, I usually clean up the kitchen and maybe catch up on a little reading. Your white chocolate peppermint cheesecake mousse pie should smell like a delightful combination of chocolate, peppermint, and creamy cheesecake. Trust me, you’ll be drooling! One family-tested white chocolate peppermint cheesecake mousse pie shortcut is to use a store-bought chocolate crust and pre-crushed peppermint candies. It saves so much time! Don’t worry if your white chocolate peppermint cheesecake mousse pie isn’t perfectly smooth on top. The crushed peppermint candies will cover any imperfections.
SERVING YOUR white chocolate peppermint cheesecake mousse pie:
Now for the best part: serving this amazing white chocolate peppermint cheesecake mousse pie! My family enjoys this white chocolate peppermint cheesecake mousse pie when I serve it with a dollop of whipped cream and a sprinkle of extra crushed peppermint candies. It’s the perfect finishing touch!
I love to pair this white chocolate peppermint cheesecake mousse pie with a cup of hot cocoa. The warm, rich cocoa complements the cool, refreshing pie perfectly. It’s a match made in heaven! This white chocolate peppermint cheesecake mousse pie is perfect for holiday gatherings, Christmas parties, or even just a special treat on a cold winter night.
For presentation tips, try dusting the pie with a little cocoa powder before adding the peppermint candies. It adds a nice contrast in color and a subtle chocolate flavor. And if you want to get really fancy, you can drizzle some melted white chocolate over the top. If you have extra white chocolate peppermint cheesecake mousse pie, store it in the refrigerator for up to 3 days.
For seasonal white chocolate peppermint cheesecake mousse pie variations, try adding a layer of chocolate ganache on top of the pie before chilling it. It adds an extra layer of richness and flavor. My friends always ask for this white chocolate peppermint cheesecake mousse pie recipe whenever I make it for parties. It’s always a crowd-pleaser!
white chocolate peppermint cheesecake mousse pie FAQs
Okay, let’s tackle some of those burning questions you might have about this white chocolate peppermint cheesecake mousse pie. I’ve been making this for years, so I’ve definitely encountered a few hiccups along the way!
Q: My crust is always soggy. What am I doing wrong?
A: Oh, honey, we’ve all been there! You know what I do when my white chocolate peppermint cheesecake mousse pie crust is soggy? Make sure you’re pressing the crust firmly into the pie plate. Also, chilling it before adding the filling helps to solidify the butter and prevent it from getting soggy.
Q: My cheesecake filling is lumpy. How can I fix it?
A: Lumpy filling is no fun! Make sure your cream cheese is completely softened before you start mixing. If it’s still lumpy, try beating it with an electric mixer for a little longer until it’s smooth and creamy.
Q: Can I use low-fat cream cheese?
A: While you can use low-fat cream cheese, I don’t recommend it. It won’t give you the same creamy texture that you get with full-fat cream cheese. This is a holiday dessert, so splurge a little!
Q: Can I freeze this pie?
A: Yes, you can! Wrap the white chocolate peppermint cheesecake mousse pie tightly in plastic wrap and then in foil. It will keep in the freezer for up to 2 months. Just thaw it in the refrigerator overnight before serving.
Q: I don’t like peppermint. Can I substitute another flavor?
A: Absolutely! You can substitute vanilla extract, almond extract, or even a little bit of orange zest. It’s your pie, so make it your own!
Q: My white chocolate seized up when I tried to melt it. What happened?
A: Oh no! White chocolate can be tricky. Make sure you’re melting it over low heat and stirring it constantly. Also, avoid getting any water or steam into the chocolate, as that can cause it to seize. I melted mine in the microwave at 30 second intervals, stirring in between.
Q: Can I make this pie ahead of time?
A: Yes, absolutely! In fact, I recommend making this white chocolate peppermint cheesecake mousse pie a day ahead of time. It allows the flavors to meld together and the pie to set completely. That’s what I’ve learned about my white chocolate peppermint cheesecake mousse pie.
My Final Thoughts on white chocolate peppermint cheesecake mousse pie
This white chocolate peppermint cheesecake mousse pie isn’t just a dessert; it’s a memory maker. It’s the centerpiece of our holiday table, the sweet ending to a cozy winter dinner, and the reason my kids sneak into the fridge late at night (don’t tell them I know!). This recipe holds a special place in my heart because it reminds me of happy times spent with my family, creating traditions and sharing laughter.
Here are my white chocolate peppermint cheesecake mousse pie Pro Tips to make your dessert a success:
- Don’t Overmix: Be gentle when folding in the whipped cream. Overmixing will deflate the mixture and result in a dense pie.
- Chill Time is Key: Don’t rush the chilling process! The longer the pie chills, the better it will set and the more the flavors will meld.
- Taste as You Go: Adjust the amount of peppermint extract to your liking. Some people prefer a stronger peppermint flavor, while others prefer a more subtle taste.
Here are a few white chocolate peppermint cheesecake mousse pie variations we’ve tried and loved:
- Oreo Crust: Use an Oreo cookie crust instead of a chocolate cookie crust for an extra chocolatey twist.
- Chocolate Ganache Topping: Top the pie with a layer of chocolate ganache for an even more decadent dessert.
- Peppermint Bark Pieces: Sprinkle the pie with peppermint bark pieces instead of crushed peppermint candies for added texture and flavor.
I hope you try this white chocolate peppermint cheesecake mousse pie and make it your own. Don’t be afraid to experiment with different flavors and toppings.
My wish for you is that this white chocolate peppermint cheesecake mousse pie brings you as much joy as it brings my family. May your kitchen be filled with the sweet aroma of peppermint and white chocolate, and may your heart be filled with the warmth of the holiday season. Trust me, once you make this white chocolate peppermint cheesecake mousse pie, you’ll be hooked! It’s so easy and delicious, it’s sure to become a new family favorite.
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Amazing White Chocolate Peppermint Cheesecake Mousse Pie
Make the holidays sweeter with these white chocolate peppermint pie tips! From crust to filling, elevate your dessert game.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 3 hrs 30 mins
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 1 (15 ounce) package of cream filled chocolate sandwich cookies, finely crushed
- 5 tablespoons butter, melted
- 8 ounces white chocolate, chopped
- 1/2 cup heavy cream
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 teaspoon peppermint extract
- 1/2 cup crushed peppermint candies
- Whipped cream, for serving
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, combine crushed cookies and melted butter. Press mixture into the bottom of a 9-inch pie plate.
- Bake in preheated oven for 8-10 minutes. Let cool completely.
- In a heatproof bowl set over a saucepan of simmering water, melt white chocolate and heavy cream, stirring until smooth. Let cool slightly.
- In a large bowl, beat cream cheese and powdered sugar until smooth. Beat in peppermint extract. Gradually beat in melted white chocolate mixture until well combined.
- Pour filling into cooled crust. Sprinkle with crushed peppermint candies.
- Refrigerate for at least 3 hours, or overnight, until firm.
- Serve chilled with whipped cream.
Notes
For an extra festive touch, garnish with a sprig of fresh mint before serving.