Peppermint Cheesecake Mousse Cups Recipe
These Peppermint Cheesecake Mousse Cups are a festive and delightful no-bake dessert featuring a rich chocolate cookie crust topped with a creamy peppermint-flavored cheesecake mousse. Finished with whipped cream and crushed peppermint candies, they are perfect for holiday celebrations or any occasion that calls for a refreshing and indulgent treat.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 20 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Crust:
- 1 ½ cups chocolate cookie crumbs (Oreos or chocolate graham crackers)
- 4 tablespoons unsalted butter, melted
For the Cheesecake Mousse:
- 8 oz (225g) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- 1 ½ cups heavy whipping cream, cold
- 4 drops red food coloring (optional)
For the Topping:
- Whipped cream (homemade or store-bought)
- Crushed peppermint candies or mini candy canes
Instructions
- Prepare the Crust: Combine the chocolate cookie crumbs and melted butter in a mixing bowl. Stir until the mixture resembles wet sand and is evenly coated. This forms the base for your mousse cups.
- Fill the Serving Cups: Spoon about 2 tablespoons of the crumb mixture into the bottom of each serving cup. Press gently with the back of a spoon to create a flat, compact crust. Place the cups in the refrigerator to chill while you prepare the mousse.
- Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and free of lumps. This creates a creamy base for the mousse.
- Add Flavorings: Add the powdered sugar, vanilla extract, and peppermint extract to the cream cheese. Mix until fully combined and creamy, infusing the mousse with rich sweetness and peppermint flavor.
- Whip the Cream: In a separate chilled bowl, whip the cold heavy whipping cream using a hand or stand mixer until stiff peaks form. This will typically take several minutes and creates the light, airy texture needed.
- Fold in the Whipped Cream: Gently fold the whipped cream into the cream cheese mixture in two additions, mixing just until combined. If you want a festive touch, add the red food coloring now and gently fold until the mousse is evenly tinted.
- Assemble the Cups: Spoon or pipe the cheesecake mousse over the chilled crust in each cup. Smooth the tops with the back of a spoon or a spatula for an even and attractive finish.
- Chill the Desserts: Cover the cups loosely with plastic wrap or lids and refrigerate for at least 2 hours, or overnight for the best texture and flavor meld.
- Add Toppings: Just before serving, top each cup with a swirl of whipped cream. Sprinkle crushed peppermint candies or mini candy canes over the top to add a festive crunch and decorative touch.
Notes
- For best results, use cold heavy whipping cream to ensure it whips properly.
- You can prepare these cups a day in advance and keep them refrigerated overnight.
- Use chocolate cookie crumbs for a richer flavor, or graham crackers for a lighter crust.
- The red food coloring is optional and adds festive color but does not affect taste.
- To make homemade whipped cream topping, whip heavy cream with a little powdered sugar and vanilla extract until stiff peaks form.
- Feel free to use gluten-free cookie crumbs if you need to make this dessert gluten free.
Keywords: peppermint, cheesecake mousse, no-bake dessert, holiday dessert, peppermint candy, chocolate crust, whipped cream
