Get ready to dazzle your dessert table with this Holiday White Chocolate Peppermint Cheesecake Mousse Pie! Light, creamy, and full of peppermint cheer, this no-bake wonder combines the richness of white chocolate with a refreshing burst of mint. Perfect for holidays and celebrations, this pie is a showstopper that’s as beautiful as it is delicious.
Why You’ll Love White Chocolate Peppermint Cheesecake Mousse Pie
- Festive flavor: A perfect balance of creamy white chocolate and cool peppermint.
- Make-ahead friendly: Prepare in advance for stress-free entertaining.
- Versatile crust options: Use store-bought or homemade graham cracker crust.
- No baking required for filling: Easy and fuss-free, with a professional finish.
Ingredients Notes For White Chocolate Peppermint Cheesecake Mousse Pie
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs (about 10 full sheets)
- 6 tablespoons unsalted butter, melted
- 1/3 cup granulated sugar
White Chocolate Peppermint Mousse Pie
- 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
Whipped Cream
- 1 1/2 cups heavy whipping cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
Topping
- Crushed candy canes
Kitchen Equipment Needed
- 9- or 10-inch pie pan
- Medium and large mixing bowls
- Electric mixer
- Spatula
- Saucepan
- Measuring cups and spoons
How To Make White Chocolate Peppermint Cheesecake Mousse Pie
Step 1: Prepare the Graham Cracker Crust
- Make the crust: Combine the graham cracker crumbs, melted butter, and granulated sugar in a medium bowl. Mix until the crumbs are evenly moistened.
- Press into the pan: Firmly press the mixture into the bottom and up the sides of a 9- or 10-inch pie pan. Use the bottom of a measuring cup for an even, compact crust.
- Bake or chill:
- Bake at 350°F (175°C) for 7-8 minutes, then cool completely.
- Alternatively, chill the crust in the refrigerator for 2 hours to set.
Step 2: Make the White Chocolate Peppermint Mousse
- Melt the chocolate: Heat 3/4 cup heavy cream in a saucepan over medium heat until hot (almost boiling). Remove from heat, stir in the white chocolate until melted, then add the peppermint extract. Let the mixture cool completely.
- Whip the cream: In a bowl, beat the remaining 3/4 cup heavy cream until firm peaks form. Set aside.
- Prepare the cream cheese: In a large bowl, beat the softened cream cheese until smooth and whipped.
- Combine: Gently fold the cooled white chocolate mixture into the whipped cream. Once combined, fold this mixture into the whipped cream cheese until fully incorporated.
- Assemble the pie: Spoon the mousse into the prepared graham cracker crust, smoothing the top with a spatula.
Step 3: Make the Whipped Cream Topping
- Whip the cream: Beat the heavy cream until stiff peaks form. Add powdered sugar and vanilla extract, and mix until combined.
- Spread over the mousse: Evenly spread the whipped cream over the peppermint mousse layer.
Step 4: Chill and Garnish
- Place the pie in the refrigerator for a few hours to set (at least 2-3 hours).
- Just before serving, sprinkle crushed candy canes over the whipped cream for a festive touch.
Serving and Storage Tips
- Serving: Serve chilled for the best texture and flavor. Pair with a cup of hot cocoa for the ultimate holiday treat.
- Storage: Store the pie covered in the refrigerator for up to 3 days.
- Freezing: Freeze without the candy cane topping for up to 1 month. Thaw overnight in the refrigerator and add crushed candy canes before serving.
Variations
- Chocolate crust: Substitute the graham cracker crust with a chocolate cookie crust for a richer flavor.
- Minty twist: Increase the peppermint extract to 1/2 teaspoon for a stronger mint flavor.
- Dark chocolate drizzle: Drizzle melted dark chocolate over the top for an elegant finish.
- Mini pies: Make individual portions using a muffin tin lined with cupcake liners.
Helpful Notes
- Be sure to let the white chocolate mixture cool completely before folding into the whipped cream to avoid melting it.
- Use high-quality white chocolate for the best flavor and smooth texture.
- Chill the bowl and beaters before whipping the cream to achieve stiff peaks more easily.
Tips from Well-Known Chefs
- Ina Garten: “A chilled bowl makes whipping cream a breeze—keep everything cold for the fluffiest results.”
- Mary Berry: “Always press your crust firmly to prevent it from crumbling when sliced.”
- Giada De Laurentiis: “A touch of espresso powder can enhance the flavor of chocolate in any dessert.”
Frequently Asked Questions
Q: Can I use store-bought whipped cream?
A: Yes, you can use store-bought whipped topping for convenience, but homemade whipped cream offers the best flavor and texture.
Q: What if I don’t have peppermint extract?
A: You can use crushed peppermint candies or candy canes melted into the white chocolate mixture as a substitute.
Q: Can I make this pie in advance?
A: Absolutely! This pie can be prepared 1-2 days ahead of time. Just add the crushed candy canes right before serving.
Q: Can I use milk chocolate instead of white chocolate?
A: You can, but it will change the flavor profile significantly. White chocolate complements the peppermint flavor best.
Q: How can I crush candy canes without making a mess?
A: Place the candy canes in a resealable plastic bag and crush them with a rolling pin for easy cleanup.
This Holiday White Chocolate Peppermint Cheesecake Mousse Pie is a festive and delightful dessert that will bring joy to your holiday celebrations. Happy Holidays and happy baking!