Holiday White

Chocolate Peppermint
Cheesecake Mousse
Pie
Myleen
 1 and ½ cups graham
cracker crumbs
Step 1 : what 6 Tablespoons unsalted
you need butter melted
⅓ cup granulated sugar
1. Once combined press the mixture
into the bottom of the dish or pan
and up the sides as far as you want it
to go up, it will be thick
2. Bake this crust for 10 minutes for 7-8
minutes at 350°F. Let cool all the way
before adding filling.
Step 2 : White
Chocolate • 3/4 cup heavy whipping cream
Peppermint • 12 ounces white chocolate chopped

Mousse • ¼ teaspoon peppermint extract

Filling
• Over medium heat, in a saucepan, heat ¾ cup heavy cream in
saucepan until hot, almost to boiling, but not boiling, then
remove from heat.
• Stir in chocolate until it's melted and then stir in peppermint
extract(¼ teaspoon ) and let cool completely.
STEP 3:
• ¾ cup heavy whipping cream
• 1 block cream cheese softened
1. In a bowl, using mixer, beat ¾
cup heavy cream until firm
peaks form. Set aside.
2. In a large bowl, using mixer,
beat the cream cheese until
whipped. Set aside.
3. Fold the cooled white
chocolate mixture gently into
whipped cream mixture until
combined and then spoon
into the cream cheese
mixture and continue folding
until mixed.
 Step 4 :

Pour into prepared graham cracker pie crust.

Step 5:
• 1 ½ cups heavy whipping
cream
• ⅓ cup powdered sugar
• 1 teaspoon vanilla
• Using an electric mixer, beat 1 ½
cups heavy cream until stiff
peaks form.
• Add powdered sugar and vanilla
extract.
• Spread whipped cream over
peppermint cheesecake mousse.
• Set in fridge for a few hours to
set up.
• Garnish with candy cane crushed
bits right before serving.