The White Chocolate Peppermint Cheesecake Mousse Pie is a festive, no-bake dessert that perfectly blends creamy white chocolate, refreshing peppermint, and a light mousse texture. This treat is perfect for the holidays, offering a visually stunning dessert that’s easy to make and even easier to love. With its smooth, airy filling and buttery graham cracker crust, this pie is sure to become a holiday favorite, impressing guests without taking up valuable oven space.

Why You’ll Love This White Chocolate Peppermint Cheesecake Mousse Pie

Perfect Holiday Flavor: The classic combination of white chocolate and peppermint creates a sweet yet refreshing taste, ideal for the season.
Light & Creamy Texture: Unlike traditional cheesecakes, this mousse pie has a fluffy, melt-in-your-mouth consistency.
Festive & Beautiful: The pie is topped with crushed peppermint, adding a pop of color and making it a standout centerpiece.
No-Bake: It’s a hassle-free recipe that doesn’t require an oven, leaving you more time for other holiday tasks.
Make-Ahead: Prepare it the day before, and let it set in the fridge, making holiday entertaining stress-free.
Customizable: You can adjust the crust, filling, or peppermint intensity to suit your taste.

What You’ll Need

To make this delightful White Chocolate Peppermint Cheesecake Mousse Pie, you’ll only need a handful of accessible ingredients—many of which you might already have in your pantry during the holiday season. Each one plays an essential role in bringing out the creamy, minty, and festive flavor this dessert is loved for.

For the Crust:

1 ½ cups graham cracker crumbs – Classic and slightly sweet, they make the perfect buttery base.
⅓ cup granulated sugar – Adds a touch of sweetness and helps the crust bind.
6 tablespoons unsalted butter, melted – Holds everything together and adds richness.

For the Filling:

8 oz cream cheese (softened) – This is your base for the cheesecake flavor; make sure it’s room temperature for smooth blending.
½ cup powdered sugar – Sweetens the filling without the graininess of granulated sugar.
1 ½ cups white chocolate chips (melted and cooled slightly) – These add the signature white chocolate flavor.
1 teaspoon pure peppermint extract – For that refreshing minty note. Adjust to taste.
1 ½ cups heavy whipping cream – Whipped until stiff peaks form; this makes the mousse light and fluffy.
½ teaspoon vanilla extract – Adds warmth and depth to balance the peppermint.

For Topping (Optional but Recommended):

Crushed peppermint candies or candy canes – Adds crunch and holiday flair.
White chocolate curls or shavings – For an elegant finish.
Extra whipped cream – A dollop on each slice makes it even more luxurious.

Tools You’ll Need:

Mixing bowls (medium and large)
Electric hand mixer or stand mixer
Rubber spatula
9-inch pie pan
Measuring cups and spoons

This pie doesn’t require anything fancy—just simple ingredients and standard kitchen tools. Make sure your white chocolate is good quality (avoid anything labeled “white baking chips” that don’t contain cocoa butter), and always taste as you go when adding peppermint—it can be strong!

🍰 White Chocolate Peppermint Cheesecake Mousse Pie – Step-by-Step Instructions

🥧 Step 1: Prepare the Cookie Crus

Start by crushing about 24 chocolate sandwich cookies (like Oreos) in a food processor until they resemble fine crumbs. Transfer the crumbs to a mixing bowl, then pour in 5 tablespoons of melted unsalted butter. Stir well with a wooden spoon or spatula until the mixture looks like damp sand. It should clump slightly when pressed between your fingers.

🥧 Step 2: Press the Crust into the Pie Dis

Pour the cookie mixture into a 9-inch pie dish. Use the bottom of a flat measuring cup or a glass to firmly press the mixture evenly across the base and up the sides of the dish. Once the crust is packed tightly and smooth, place it in the refrigerator to chill while you prepare the filling.

🍫 Step 3: Melt the White Chocolate

Chop 8 oz (about 1½ cups) of high-quality white chocolate and place it in a heatproof bowl. Set the bowl over a saucepan of simmering water (double boiler method) and stir gently until the chocolate is completely melted and smooth. Remove from heat and let it cool slightly.

🍥 Step 4: Beat Cream Cheese and Suga

In a large mixing bowl, add 8 oz (1 package) of softened cream cheese and ½ cup of powdered sugar. Using a hand mixer or stand mixer, beat the mixture until it’s light, smooth, and fluffy. Scrape down the sides of the bowl as needed to make sure everything is evenly mixed.

🍶 Step 5: Add Melted White Chocolate and Peppermint Extract

Once the white chocolate has cooled a bit (but is still pourable), slowly fold it into the cream cheese mixture using a spatula. Add ½ teaspoon of pure peppermint extract and continue folding gently until fully combined. Be careful not to overmix—you want the mousse to stay light and airy.

🍚 Step 6: Whip the Heavy Crea

Pour 1 cup of cold heavy whipping cream into a clean mixing bowl. Whip it with an electric mixer on medium-high speed until it forms soft peaks. You can add a splash of vanilla extract if desired for added depth.

🍥 Step 7: Fold Whipped Cream into Cheesecake Bas

Using a spatula, gently fold the whipped cream into the white chocolate peppermint mixture. Do this in batches, incorporating the cream in thirds to maintain a fluffy texture. Keep folding until the mixture is smooth and fully combined without deflating the mousse.

🥄 Step 8: Fill the Crust with Cheesecake Mousse

Retrieve the chilled cookie crust from the refrigerator. Spoon the cheesecake mousse filling into the crust and smooth the top with a spatula or the back of a spoon. Make sure the surface is even and level for a clean finish.

❄️ Step 9: Chill the Pie Until Set

Place the pie in the refrigerator and let it chill for at least 4 hours, or overnight if possible. This allows the mousse to firm up properly so it slices cleanly when served.

🍬 Step 10: Garnish and Serve

Before serving, garnish the top with crushed peppermint candies and white chocolate curls. For a festive touch, you can also add whipped cream rosettes around the edges. Slice with a sharp knife and enjoy chilled!

You Must Know

Before making your White Chocolate Peppermint Cheesecake Mousse Pie, here are a few key things that will make all the difference:

Use real white chocolate: Look for bars or chips that contain cocoa butter. Avoid “white baking chips” that don’t melt smoothly or taste authentic.
Go easy on peppermint: Start with a teaspoon and taste before adding more. It’s powerful and can easily overpower the dessert.
Room temperature cream cheese: Cold cream cheese doesn’t blend well and can leave lumps. Let it soften for at least 30 minutes.
Whip the cream separately: This creates the fluffy mousse texture. Gently fold it into the mix to keep it airy.
Chill time matters: Let the pie set in the fridge for at least 4 hours—or overnight for best results.
Don’t overheat white chocolate: Melt slowly and stir often to prevent seizing or burning.

Knowing these essentials helps you avoid common mistakes and get a smooth, delicious, and festive result every time.

Perfecting the Cooking Process

Even though it’s a no-bake pie, some steps are worth perfecting:

Press the crust well: Use the bottom of a glass to evenly press the graham cracker mixture into your pie pan. Chill it before adding the filling to keep it firm.
Balance flavors: Taste your filling before chilling. Adjust the peppermint and sugar to avoid overpowering the white chocolate.
Fold, don’t stir: When combining whipped cream with the filling, fold gently to keep it light and mousse-like.
Chill fully: Give it time in the fridge. A well-chilled pie slices beautifully and tastes better after sitting.

Perfecting these small techniques will bring you big results—light, creamy, and show-stopping with every bite.

Add Your Touch

One of the best things about this White Chocolate Peppermint Cheesecake Mousse Pie is how easy it is to customize. Whether you’re making it for the holidays or just craving something sweet, you can make it your own with a few creative touches:

Swap the crust: Use crushed chocolate cookies instead of graham crackers for a richer base, or try a shortbread crust for a buttery twist.
Change the extract: Not a fan of peppermint? Use vanilla, almond, or orange extract for a different flavor profile that still complements the white chocolate.
Add a layer: Spread a thin layer of chocolate ganache or raspberry preserves between the crust and filling for an extra surprise.
Mix in color: Add a few drops of red food coloring to half the mousse and swirl it in for a festive marbled effect.
Top it off: Beyond peppermint candies, try mini marshmallows, snowflake sprinkles, or a dusting of cocoa powder for a fun presentation.

These small tweaks allow you to adapt the pie to different seasons, dietary needs, or flavor preferences without changing the core recipe. It’s all about making it special and uniquely yours.

Storing & Reheating

This no-bake dessert stores beautifully, making it ideal for prepping ahead—especially during the busy holiday season.

Storing: Cover the pie with plastic wrap or transfer slices to an airtight container. It will keep well in the refrigerator for up to 4–5 days. The flavor actually improves after a day as everything sets and melds together.
Freezing: Want to save it for later? You can freeze the whole pie (or individual slices) by wrapping tightly in plastic and foil. It’ll last up to 1 month. Thaw in the refrigerator overnight before serving.
Reheating: Since it’s a chilled dessert, no reheating is needed. Just slice and serve! However, let it sit at room temperature for 10 minutes before serving to soften the texture slightly for the best bite.

This pie is just as delightful the next day, making it a fantastic make-ahead option for parties, potlucks, or just treating yourself during the week.

Chef’s Helpful Tips

Creating a flawless White Chocolate Peppermint Cheesecake Mousse Pie is all about attention to detail. These chef-approved tips will help take your dessert from good to unforgettable:

Easy, delicious, and ready in minutes

Soften everything properly: Make sure your cream cheese is truly at room temperature. This avoids lumps and makes blending a breeze.
Chill your mixing bowl: When whipping heavy cream, a cold bowl helps achieve stiff peaks faster and more easily.
Use quality ingredients: Real white chocolate (with cocoa butter), pure peppermint extract, and fresh heavy cream make all the difference in flavor and texture.
Don’t overmix the mousse: Once you fold in the whipped cream, be gentle. Overmixing can deflate the mousse and make it dense.
Garnish just before serving: Crushed peppermint candies can melt or get sticky if added too early. Sprinkle them on right before you bring the pie to the table.
Use a warm knife for slicing: Dip your knife in warm water and wipe it clean between slices for neat, bakery-style cuts.

These little insights go a long way in ensuring your pie is as beautiful as it is delicious—smooth, creamy, and ready for any holiday celebration.

FAQ

Can I make this pie ahead of time?
Yes! It’s perfect for making a day ahead. Just keep it refrigerated and wait to add toppings until serving.

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What if I don’t have peppermint extract?
You can substitute with vanilla or almond extract. Or skip it altogether for a simple white chocolate mousse pie.

Can I use a store-bought crust?
Absolutely! A ready-made graham cracker crust works just fine if you’re short on time.

Is it safe to freeze?
Yes, it freezes very well. Wrap tightly and freeze for up to a month. Let it thaw overnight in the fridge before serving.

Can I make this without white chocolate?
The white chocolate is key to this version’s flavor, but you could experiment with milk or dark chocolate if preferred.

How long should I chill it before serving?
At least 4 hours, but overnight is even better. This helps the mousse set and the flavors develop beautifully.

Conclusion

White Chocolate Peppermint Cheesecake Mousse Pie isn’t just a dessert—it’s an experience. From the moment you press that buttery graham cracker crust into the pan to the first forkful of creamy, minty, melt-in-your-mouth mousse, you’re creating something that feels like the holidays in every bite.

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This pie brings together everything we love about festive desserts: rich white chocolate, a cool pop of peppermint, and a light, fluffy texture that keeps you coming back for more. It’s easy enough to whip up on a weeknight, yet impressive enough to grace your holiday dessert table. Whether you’re hosting a big gathering or simply enjoying a quiet evening in, this pie delivers joy, flavor, and a little bit of winter magic.

The best part? You can truly make it your own. Whether you keep it classic or add your unique twist, it’s a flexible, forgiving recipe that invites creativity. And with all the storage-friendly perks, it’s the gift that keeps on giving—even the leftovers taste like a celebration.

So go ahead, bookmark this one, share it with a friend, or surprise your guests with something refreshingly sweet this season. One slice in, and you’ll know—it’s not just dessert. It’s tradition, love, and holiday cheer all in one perfect pie.