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Peppermint Bark White Chocolate Mousse Cheesecake Recipe

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4.3 from 68 reviews

  • Author: Mary & Susan
  • Total Time: 3 hours 45 minutes
  • Yield: 12 slices

Description

This Peppermint Bark White Chocolate Mousse Cheesecake is a festive and indulgent dessert perfect for the holiday season. It features a crunchy Oreo cookie crust, a creamy and mint-infused white chocolate cheesecake layer loaded with mini chocolate chips and crushed peppermint mints, topped with a light, fluffy white chocolate mousse. Finished with crushed peppermint candies and chocolate shavings, this cheesecake is as beautiful as it is delicious, offering a perfect balance of rich creaminess and refreshing mint flavor.

Ingredients

Crust:

  • 20 Oreo or other chocolate sandwich cookies (about 283 g), finely crushed (no need to remove cream from the middle)
  • 3 tablespoons salted butter, melted
  • 1 egg yolk (optional, but makes the crust smooth and rich)

Cheesecake:

  • 6 ounces (170 g) white chocolate (not white chocolate chips or almond bark)
  • ¼ cup heavy whipping cream
  • 3 packages (8 ounces each) (681 g) cream cheese, softened to room temperature
  • 1 cup (227 g) sour cream
  • 1 cup (212 g) granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 1 cup (170 g) mini chocolate chips
  • ½ cup (about 100 g) crushed starlight/peppermint mints

White Chocolate Mousse:

  • 1 cup heavy whipping cream
  • ¼ teaspoon vanilla extract
  • 2 tablespoons powdered sugar
  • 4 ounces (113 g) cream cheese, softened
  • 4 ounces (113 g) white chocolate, melted (not white chocolate chips or almond bark)

Garnish:

  • Crushed peppermints
  • Chocolate shavings

Instructions

  1. Preheat and prepare crust: Preheat your oven to 350°F. In a medium bowl, combine the finely crushed chocolate sandwich cookies, melted butter, and optional egg yolk until well combined. Press this evenly into the bottom and slightly up the sides of a 9-inch springform pan with at least 3-inch tall sides. Bake the crust for 10 minutes, then remove and let it cool completely.
  2. Melt white chocolate for cheesecake: Place the white chocolate and ¼ cup heavy cream in a microwave-safe bowl. Melt on 50% power in 1-minute increments, stirring between each, until smooth and fully melted. Allow this mixture to cool to room temperature but remain slightly warm.
  3. Prepare cheesecake batter: In a medium bowl or stand mixer, beat the softened cream cheese until creamy and smooth for about 1-2 minutes. Add sour cream, granulated sugar, cornstarch, vanilla extract, and peppermint extract. Mix just until smooth and combined. Fold in the cooled white chocolate mixture until incorporated.
  4. Add mix-ins: Quickly fold in mini chocolate chips and crushed peppermint mints evenly through the cheesecake batter. The mints may begin to bleed color, so stir efficiently.
  5. Assemble and bake cheesecake: Spread the cheesecake batter over the cooled crust evenly. Bake at 350°F for 40-45 minutes, until the edges are set about 2-3 inches from the sides but the center still jiggles slightly. Remove from the oven and let cool completely.
  6. Make white chocolate mousse: In a medium bowl, whip together 1 cup heavy cream, vanilla extract, and powdered sugar until stiff peaks form. In another bowl, beat the softened cream cheese until fluffy. Add melted white chocolate and mix until smooth and creamy. Gently fold the whipped cream into the cream cheese mixture with a rubber spatula to preserve the airy texture.
  7. Top cheesecake and chill: Spread the white chocolate mousse evenly over the cooled cheesecake layer. Refrigerate the finished cheesecake for 1-2 hours or up to two days to chill and set.
  8. Garnish and serve: Just before serving, garnish the cheesecake with crushed peppermint candies and chocolate shavings for a festive touch.

Notes

  • Cream Cheese: Ensure cream cheese is at room temperature to avoid lumps in batter. Avoid light cream cheese to ensure cheesecake sets properly.
  • Pan Size: A 10-inch springform pan can be used but layers will be thinner, especially the crust.
  • Make Ahead: Cheesecake can be baked and topped ahead of time, refrigerated for up to two days or frozen for months if wrapped well.
  • White Chocolate: Use white chocolate baking squares or bars instead of white chocolate chips for smooth melting. Brands like Ghirardelli work well.
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: Dessert, Cheesecake
  • Method: Baking
  • Cuisine: American

Find it online: https://mysimpledish.com/peppermint-bark-white-chocolate-mousse-cheesecake-recipe/