Peppermint Bark White Chocolate Mousse Cheesecake
Ingredients
Crust
-
20
pieces
Oreo or other chocolate sandwich cookies
-
3
tablespoons
salted butter
-
1
egg yolk
optional
Cheesecake
-
6
ounces
white chocolate
-
¼
cup
heavy whipping cream
-
3
packages (8-ounces each)
cream cheese
-
1
cup
sour cream
-
1
cup
granulated sugar
-
2
tablespoons
cornstarch
-
1
teaspoon
vanilla extract
-
1
teaspoon
peppermint extract
-
1
cup
mini chocolate chips
-
½
cup
crushed starlight/peppermint mints
White Chocolate Mousse
-
1
cup
heavy whipping cream
-
¼
teaspoon
vanilla extract
-
2
tablespoons
powdered sugar
-
4
ounces
cream cheese
-
4
ounces
white chocolate
Garnish
-
to taste
crushed mints and chocolate shavings
Instructions
- Preheat the oven to 350°F.
- Mix the crushed cookies, melted butter, and egg yolk in a bowl, then press into the bottom of a 9-inch springform pan.
- Bake the crust for 10 minutes and let it cool completely.
- Melt the white chocolate and cream together until smooth and let cool.
- Beat the cream cheese until creamy, then add sour cream, sugar, cornstarch, vanilla, and peppermint extract, mixing until smooth.
- Fold in the cooled white chocolate mixture, then add chocolate chips and crushed mints.
- Spread the cheesecake mixture over the cooled crust and bake for 40-45 minutes until the edges are set but the center jiggles slightly.
- Let the cheesecake cool completely.
- For the mousse, beat the cream, vanilla, and powdered sugar until peaks form, then mix in the cream cheese and melted white chocolate until smooth.
- Spread the mousse over the cooled cheesecake and refrigerate for 1-2 hours.
- Garnish with crushed mints and chocolate shavings before serving.
Nutrition Facts (estimated)
Servings
12
Calories
770
Total fat
52g
Total carbohydrates
69g
Total protein
9g
Sodium
385mg
Cholesterol
144mg
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