2. Can I substitute the peppermint extract in the mousse filling?

If you prefer a different flavor, you can substitute peppermint extract with vanilla extract for a more classic cheesecake taste or use orange extract for a citrusy twist. However, peppermint is the signature flavor of this dessert, so it’s recommended for the holiday theme.

3. How do I store leftovers of White Chocolate Peppermint Cheesecake Mousse Pie?

Leftover pie should be covered tightly and stored in the refrigerator for up to 3 days. The mousse may soften slightly as it sits, but it will still taste delicious. You can also freeze the pie for up to a month, but the texture may change slightly after freezing.

White Chocolate Peppermint Cheesecake Mousse Pie – A Perfect Holiday Dessert

Name: White Chocolate Peppermint Cheesecake Mousse Pie
Prep time: 25 min
Cook time: 10 min
Total time: 3 h 35 min
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs (about 10 full sheets); 6 tablespoons unsalted butter, melted; 1/3 cup granulated sugar; 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; 1/3 cup powdered sugar; 1 teaspoon vanilla extract; Crushed candy canes for garnish

Description

White Chocolate Peppermint Cheesecake Mousse Pie is the perfect holiday dessert, featuring a creamy mousse made with white chocolate and peppermint, all nestled in a buttery graham cracker crust. This no-bake pie is easy to prepare and can be made ahead of time, making it ideal for festive occasions.

Ingredients

Scale

1 1/2 cups graham cracker crumbs (about 10 full sheets)
6 tablespoons unsalted butter, melted
1/3 cup granulated sugar
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
1/3 cup powdered sugar
1 teaspoon vanilla extract
Crushed candy canes for garnish

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Instructions

Preheat your oven to 350°F (175°C). In a medium-sized bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Stir until well mixed. Press the mixture firmly into the bottom of a 9-inch pie pan. Bake for 8-10 minutes until golden, then let it cool completely.
In a small saucepan, heat 3/4 cup of heavy cream over medium heat until it’s hot but not boiling. Remove from heat and stir in the white chocolate until smooth. Add peppermint extract and let it cool to room temperature.
In a separate bowl, whip the remaining 3/4 cup of heavy cream to soft peaks. In a large bowl, beat the softened cream cheese until smooth. Gently fold the cooled white chocolate mixture into the whipped cream, then fold in the cream cheese mixture until smooth.
Pour the mousse filling into the cooled graham cracker crust and smooth the top with a spatula.
Whip the powdered sugar, vanilla extract, and remaining heavy cream until stiff peaks form. Spread the whipped topping evenly over the mousse layer.
Garnish with crushed candy canes. Chill the pie in the refrigerator for at least 2-4 hours or until the mousse is set.

Notes

Ensure the graham cracker crust is fully cooled before adding the mousse filling to prevent it from melting.
If you prefer a stronger peppermint flavor, add a little more peppermint extract to taste.
Chill the pie for several hours for the best texture and firmness.
For a dairy-free option, substitute coconut cream for the heavy cream and use dairy-free white chocolate.

Prep Time: 25 minutes
Cook Time: 10 minutes
Category: Dessert
Method: No-bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 280 kcal
Sugar: 24g
Sodium: 70mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 1g
Protein: 2g
Cholesterol: 60mg