These White Chocolate Peppermint Mousse Cheesecakes have been brought to you by PHILADELPHIA Cream Cheese.
I realized that the holidays are still a little ways off, but I have been busy thinking of new holiday treats to try out for this year.
With my entire being completely enamored with peppermint right now, I have been including it into everything I bake. Cookies, truffles, and now cheesecake. Nothing is safe in my kitchen from this peppermint craze. I sure hope you are all stocked up on peppermint chips and baking ingredients. My list might end up being pretty long. Maybe I should just get those fat pants out now...
Every year we make a list of cookies and desserts that we want to make to share for all the holiday dinners at friend's and families houses. I say we, but in reality it is just me. My kids and hubby just go along with whatever crazy sugar scheme I come up with. 10 varieties of cookies in one day...ok, let's do this!
Cheesecake always makes our list. Always!
When it comes to cheesecake, I like to bring out the silver. PHILADELPHIA cream cheese has set the standard high for a delicious and quality product. It is creamy and delicious, and my cheesecakes turn out the best using their product. I love that they use milk from local dairy farmers. They combine the milk with fresh cream and have the cream cheese refrigerated in 6 days. Talk about fresh! There are also no preservatives in the original cream cheese making it my number one choice when I go ingredient shopping.
For these cheesecakes, I started with a chocolate cookie crust. Chocolate gets added to just about everything I bake, crust included. Plus, it pairs so well with the white chocolate cheesecake and peppermint on top.
Fill your liners with the crust and press it down. I like to use a small condiment cup that fits perfectly into the bottom of my pan. Then mix up your cheesecake batter. Cheesecake is something that you need to remember to prepare for. I like to set my cream cheese out on my counter for a few hours before I begin mixing things up. Room temperature cream cheese beats up so much nicer than cold or microwaved cream cheese.
Go ahead and divide the batter into 20 cups. It may look small, but remember we have another no-bake layer to add later. Bake for about 25 minutes. Remove from the oven and let the cheesecakes cool in the pan. You can now make your peppermint mousse. This is just more cream cheese, melted peppermint baking chips, and Cool Whip mixed together. Fill the tops of the cupcakes liners and press more peppermint chips on top. Refrigerate for a few hours.
A little bit more Cool Whip and a cute mini cookie completes the look. I will be highlighting this one on my baking list...it's a must make again and again!
These white chocolate peppermint mousse cheesecakes are the perfect treat for any holiday table. Or for anyone who likes to raid the refrigerator at midnight.
What? I don't know anyone that would do such a thing!
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PHILADELPHIA is also teaming up with recipe and lifestyle experts to bring you more recipes and holiday entertaining tips. Check out cheesecakecheer.com for those ideas and tips!
*I have been selected to be a spokesperson for PHILADELPHIA cream cheese. I have been compensated to create a post and recipe, but all opinions are 100% my own.
Hi, Jocelyn! The peppermint mousse cheesecakes sound fab! I want to make them and need to know where do you get the Ande's peppermint pieces? I really would like to use them in this recipe. Thanks!
Hi, Dolly. I have been buying the Andes Peppermint Crunch Chips at Walmart in their holiday baking section. I hope you are able to hunt them down because they are amazing!
layla @ BrunchTimeBaker
OMG these cheesecakes look yummy! I love experimenting with cheesecake and this is such a great idea.
Just wondering if anyone has adapted this to be glueten free .... The Oreo cookie is an easy fix, but what about the flour in the cheesecake base? Can you smily use a sticky rice flour? Thanks
You can leave the flour out of the cheesecake. I just add it to help the centers not sink so much after pulling the cheesecakes out of the oven.
Food to Fitness
Wow! These look so cute and tempting. Thanks for the recipe.
I'm loving these cute cheesecakes! So pretty and festive!
Yum! I love the pretty pink mousse on top with a dallop of Cool Whip. Sure wish both Philly cheese and Cool Whip were more affordable here. The Costa Rican cream cheeses have a completely different texture and aren't as yummy in cheesecakes and desserts. Maybe I'll have to save up for this one. I know the teachers at school would go crazy for this! I love baking for them every month. My husband and I are the unofficial motivational committee 😉
Thanks Jelli! That stinks they aren't more affordable for you! And how awesome of you and your hubby!! 😉
Renee @ Two in the Kitchen
Bring on the peppermint, I am READY!! These look beautiful and delicious!
Yum! I may try these before Christmas! I don't think I'll be able to wait 😉
Thanks Krista!! Don't wait! 😉
Oh my goodness yes please! These remind me of a pie that my husband always wants for Christmas. If I can make tiny bite sized portions I'm all for it! Thanks!
Julianne @ Beyond Frosting
These are so fun! I love all your cheesecakes!
These look deeee-lish! We would love to have you share these (or any of your uh-mazing goodies!) at our weekly Super Saturday Link Party at madefrompinterest.net
Elizabeth @ Confessions of a Baking Queen
MMMM peppermint and cheesecake, a fabulous duo!!
Yes they are!! 😉
Saw this on Instagram taunting me so I had to come check it out! This looks amazing Jocelyn!!