Description
Indulge in the festive delight of White Chocolate Peppermint Cheesecake Mousse Pie! This creamy dessert combines luscious white chocolate, smooth cream cheese, and a hint of peppermint, all nestled in a crunchy chocolate cookie crust. Topped with crushed candy canes, this mousse pie is perfect for holiday gatherings or as a special treat any day of the week. Easy to make and visually appealing, it’s sure to impress your family and friends while providing a delightful explosion of flavor in every bite.
Ingredients
Scale
- 1 cup white chocolate chips
- 8 oz cream cheese (softened)
- 1/3 cup granulated sugar
- 1 cup heavy whipping cream
- 1 tsp peppermint extract
- 1 pre-made chocolate cookie crust (or homemade from 2 cups crushed chocolate cookies and 1/2 cup melted butter)
- 1/2 cup crushed candy canes (for topping)
Instructions
- Preheat oven to 350°F (175°C). For a homemade crust, mix crushed cookies with melted butter, press into a pie dish, and bake for 10 minutes. Let cool completely.
- Melt white chocolate chips in a microwave-safe bowl at medium power in increments of 30 seconds until smooth; set aside to cool slightly.
- In a mixing bowl, beat softened cream cheese with granulated sugar until fluffy (about 2 minutes). Gradually mix in melted white chocolate.
- In another bowl, whip heavy cream until soft peaks form. Gently fold whipped cream and peppermint extract into the cheesecake mixture.
- Pour filling into cooled cookie crust and smooth the top. Refrigerate for at least four hours or overnight.
- Before serving, sprinkle with crushed candy canes for garnish.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (95g)
- Calories: 305
- Sugar: 22g
- Sodium: 85mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg