Peppermint Cheesecake Mousse Cups

WANT TO SAVE THIS RECIPE?

Delightfully festive and irresistibly creamy, Peppermint Cheesecake Mousse Cups are the perfect no-bake dessert to celebrate the holiday season—or to bring a little winter magic to any time of year. These mousse cups blend the rich tang of cream cheese with the cool, invigorating flavor of peppermint, layered over a crunchy chocolate cookie base. Each serving is topped with a generous swirl of whipped cream and a festive candy cane, making them as beautiful as they are delicious.

Whether you’re entertaining guests, preparing a fun treat for the family, or just indulging your sweet tooth, this dessert checks all the boxes: quick to prepare, no baking required, and guaranteed to impress. It’s the ideal recipe when you want something elegant and seasonal without spending hours in the kitchen.

Why You’ll Love This Peppermint Cheesecake Mousse Cups

This dessert combines visual appeal with a luscious, silky texture and bright peppermint flavor that stands out without being overpowering. The individual cups make serving simple and mess-free, and they’re great for portion control (if you can resist going back for seconds!). It’s a fantastic make-ahead treat for parties and gatherings.

Preparation Phase & Tools to Use (Essential Tools and Equipment)

To make Peppermint Cheesecake Mousse Cups, you’ll need:

• Electric Mixer or Stand Mixer: Essential for whipping the cream and blending the mousse to a smooth, airy consistency.
• Mixing Bowls: Multiple bowls are helpful for separating whipped cream from the cheesecake base during prep.
• Rubber Spatula: Useful for folding ingredients gently without deflating the mousse.
• Food Processor or Zip-top Bag with Rolling Pin: To crush the chocolate cookies for the base.
• Clear Serving Cups or Dessert Glasses: They not only portion the dessert perfectly but also showcase the beautiful layers.
• Piping Bag or Zip-top Bag (optional): For cleanly adding whipped cream on top.

Each tool contributes to achieving the dessert’s signature texture and presentation, so having them on hand will make your process much smoother.

Preparation Tips

Make sure your cream cheese is at room temperature before mixing—this ensures a lump-free, velvety mousse. When whipping the heavy cream, don’t overdo it; you want soft to medium peaks that will fold easily into the cheesecake mixture. Crush the cookie base finely enough for a compact layer, but not so fine that it turns to dust. Finally, chill the assembled cups for at least an hour before serving to allow the mousse to set and flavors to meld beautifully.

---

Ingredients for Peppermint Cheesecake Mousse Cups

For the Chocolate Cookie Base:

• 1 1/2 cups chocolate sandwich cookies (like Oreos), crushed
• 3 tablespoons unsalted butter, melted

For the Peppermint Cheesecake Mousse:

• 8 oz cream cheese, softened to room temperature
• 1/2 cup granulated sugar
• 1/4 teaspoon peppermint extract
• 1 teaspoon vanilla extract
• 1 1/2 cups heavy whipping cream
• 2–3 drops red or pink food coloring (optional, for a soft blush tone)

For Topping:

• Sweetened whipped cream (store-bought or homemade)
• Crushed peppermint candies or mini candy canes (for garnish)

---

Step 1: Prepare the Cookie Crust

Crush the chocolate sandwich cookies using a food processor until they form fine crumbs. If you don’t have a processor, place cookies in a zip-top bag and crush with a rolling pin. In a mixing bowl, combine the cookie crumbs with melted butter. Stir until evenly moistened. Spoon about 2 tablespoons of the mixture into the bottom of each serving cup and press down lightly to form a base. Chill the cups in the refrigerator while preparing the mousse.

Step 2: Make the Cheesecake Base

In a large bowl, beat the softened cream cheese with granulated sugar using an electric mixer until smooth and creamy—this should take about 2–3 minutes. Scrape down the sides of the bowl to ensure all lumps are incorporated. Add peppermint extract and vanilla extract, and mix until well combined.

Step 3: Whip the Cream

In a separate chilled mixing bowl, whip the heavy cream until soft to medium peaks form. Be careful not to overwhip—you want the cream to be airy and smooth, not grainy or stiff.

Step 4: Fold the Cream into the Cheesecake Mixture

Using a rubber spatula, gently fold the whipped cream into the cream cheese mixture in batches. Take care to fold, not stir, to preserve the airy texture. If using food coloring, add it in at this point and fold until evenly blended.

Step 5: Assemble the Mousse Cups

Remove the chilled cups with the cookie base from the fridge. Spoon or pipe the peppermint cheesecake mousse on top of the crust, filling each cup about 3/4 full. Smooth the tops with the back of a spoon if needed.

Step 6: Garnish and Chill

Top each mousse cup with a swirl of whipped cream. Sprinkle with crushed peppermint candies or garnish with a mini candy cane for a festive touch. Chill the assembled cups in the refrigerator for at least 1 hour, or until set. Serve cold.

---

Notes

Peppermint Cheesecake Mousse Cups are versatile and can be easily adapted. You can swap the chocolate cookie base for crushed graham crackers or ginger snaps for a different flavor profile. If you’re not a fan of peppermint, simply replace the peppermint extract with more vanilla or almond extract. These mousse cups are perfect for make-ahead prep and can stay fresh in the fridge for up to 3 days. For a more elegant look, serve them in stemless wine glasses or small mason jars.

---

Watch Out for These Mistakes While Cooking

• Overwhipping the Cream: Going past soft peaks can lead to a grainy mousse texture. Always stop at soft or medium peaks.
• Cold Cream Cheese: Using it straight from the fridge can result in lumps. Let it soften fully at room temperature.
• Rushing the Chill Time: The mousse needs time to set and firm up. Skipping this step can result in a runny texture.
• Adding Too Much Peppermint Extract: Peppermint is potent—more than 1/4 teaspoon can overpower the dessert.
• Incorrect Folding: Stirring instead of folding the whipped cream into the mixture can deflate the mousse.

---

Storage Instructions

Store the assembled mousse cups in the refrigerator, covered with plastic wrap or lids, for up to 3 days. If you’re making them in advance, add the whipped cream and candy garnish just before serving to maintain freshness and texture. These do not freeze well, as freezing can change the mousse consistency and affect flavor.

---

Estimated Nutrition

Per serving (based on 6 servings):

• Calories: 410 kcal
• Total Fat: 32g
• Saturated Fat: 18g
• Unsaturated Fat: 10g
• Cholesterol: 95mg
• Sodium: 210mg
• Carbohydrates: 28g
• Sugar: 20g
• Fiber: 1g
• Protein: 4g

---

Frequently Asked Questions

Can I make these mousse cups ahead of time?

Yes! You can prepare them up to 3 days in advance. Just store them in the fridge and add toppings before serving.

Can I use low-fat cream cheese?

You can, but it may affect the richness and texture. Full-fat cream cheese is recommended for the best results.

What if I don’t have peppermint extract?

You can substitute with vanilla or almond extract, but the peppermint flavor is what gives it that festive touch.

Can I freeze these mousse cups?

Freezing is not recommended as the texture of the mousse may change after thawing.

Can I make this dessert in one large dish instead of individual cups?

Absolutely! A trifle dish or pie plate works well—just layer the cookie crust and mousse accordingly.

How can I make this dessert more kid-friendly?

Reduce the peppermint extract slightly or use crushed candy canes as a fun topping. Kids love the sweet pink color and creamy texture.

Can I make this recipe dairy-free?

Yes, by using dairy-free cream cheese and coconut whipped cream, though the flavor and texture may vary slightly.

What’s the best way to crush the cookies?

A food processor gives the most even crumb, but a rolling pin and zip-top bag work just fine too.

---

Conclusion

Peppermint Cheesecake Mousse Cups are a delightful, no-fuss dessert that bring together a holiday flavor twist and creamy indulgence. They’re easy enough for beginner bakers and elegant enough for special occasions. Whether you’re making them for Christmas dinner, a winter birthday, or a cozy night in, these mousse cups are sure to become a seasonal favorite. Don’t be surprised if they disappear within minutes!

---

Print