These Peppermint Cheesecake Mousse Cups are a layered holiday dessert made with chocolate cookie crumbs and a creamy peppermint cheesecake mousse. Each cup is topped with whipped cream and crushed peppermint candy. It’s quick to assemble, doesn’t require baking, and offers the flavor and texture of peppermint cheesecake with the lightness of a mousse.
This recipe comes together in less than 30 minutes, with the fridge doing the rest. It’s my go-to when I want something that looks polished without overcomplicating things. The result is silky, cool, and full of chocolate peppermint flavor.
They work beautifully for holiday trays, Christmas dinner desserts, or dessert bars at winter parties. If you’ve ever made Peppermint Bark White Chocolate Mousse Cheesecake, you’ll find these mousse cups to be a more portable, bite-sized take.
The Key Is In The Ratio
The crust-to-mousse ratio carries the dessert. Each cup starts with just enough chocolate cookie crumbs to give contrast, but not so much that it overpowers the mousse. I’ve tested this ratio many times, and about two tablespoons per cup hits the mark.
The mousse itself relies on a mix of cream cheese and whipped cream, beaten separately and folded gently. This keeps the texture soft but not runny. If you overbeat the cream cheese, it becomes too dense. If you underwhip the cream, the structure suffers. That balance matters.
This approach avoids gelatin or extra thickeners, keeping the flavor clean. Compared to recipes that set with gelatin or pudding mix, this mousse feels more natural.
The Peppermint Flavor Matters
Peppermint extract can go from subtle to overwhelming fast. I use just half a teaspoon, which is enough to deliver a clear peppermint cheesecake flavor without dominating the entire bite. If you’ve made Peppermint Mocha Pudding Parfaits, you’ll know how easily peppermint can compete with chocolate or cream.
You’ll know you’ve hit the right level if the mousse tastes balanced on its own before the toppings go on. If you feel tempted to add more extract, wait. Let it chill first, then taste. Cold heightens the minty sensation.
In case peppermint extract isn’t available, crushed peppermint candies stirred directly into the mousse can work too. They melt slightly in the mixture and add the right note.
Why I Picked These Ingredients
Chocolate cookie crumbs give you that Oreo-like base without needing to scrape cream off. I often use chocolate graham crackers too. Either way, they press down well and chill into a firm crust that supports the mousse without getting soggy.
Cream cheese holds the body of the mousse. I let it sit at room temperature for 30 minutes before mixing to make sure it blends evenly. Powdered sugar sweetens the base without any grittiness.
The whipped cream builds the volume and keeps the mousse airy. Use heavy whipping cream with at least 36% fat for best results. It whips faster and holds longer.
Red food coloring adds that light pink hue that hints at peppermint without shouting it. You can skip it, but I find it helps signal flavor visually.
If you’re already prepping Peppermint Bark Cheesecake Bars, this mousse makes a lighter second option on the same dessert table.
How the Texture Comes Together
The texture should feel like a soft cheesecake that melts on the tongue. When folding the whipped cream into the cream cheese base, stop as soon as no streaks remain. Overmixing flattens the mousse.
The crust needs time to chill and hold. Don’t skip that step. I always refrigerate the cups for at least two hours. Overnight is better. If the mousse jiggles slightly when tapped, that’s a good sign.
Once chilled, top with whipped cream just before serving. I like to crush peppermint candies in a zip bag with a rolling pin. A light sprinkle adds both crunch and color.
If you like textures like Peppermint Chocolate Chip Cookie Bars, this gives a similar chocolate peppermint contrast but in a softer, spoonable form.
Variations to Try
You can swap the chocolate base for crushed gingersnaps or vanilla wafers. Add 2 tablespoons cocoa powder to the mousse for a chocolate peppermint version.
Crushed Oreos stirred directly into the mousse turn it into a cookies-and-cream peppermint mix. That’s always a hit with younger guests.
Leave out the food coloring and layer with chocolate shavings instead. It becomes more understated but still festive.
Storage Tips
These peppermint cheesecake mousse cups keep well in the fridge, covered, for up to three days. After that, the mousse can start to loosen.
Avoid freezing. The whipped cream breaks down, and the texture suffers. If making ahead, prepare the base and crust, then add toppings the day of.
Transport them in a deep container or cupcake carrier with tall sides to avoid smudging the tops.
Helpful Notes From My Kitchen
Use a piping bag to layer the mousse neatly. It’s quicker and cleaner than spoons. I prefer small clear cups with straight sides so the layers show.
A mini offset spatula helps smooth the tops. If using store-bought whipped cream, test the spray first. Some brands deflate quickly.
Let the cream cheese fully soften or it won’t blend. That step makes all the difference. I learned that the hard way during a rushed bake once.
How I Serve These
I serve these chilled with a mini candy cane on the side. Sometimes I tie a ribbon around the cup for extra detail.
They work well next to warm desserts like bread pudding or chocolate lava cake. For a casual night, I skip the topping and just use crushed cookies on top. Still festive, still good.
At a holiday buffet, I cluster them on a white tray with fresh mint sprigs tucked around for color.
Save This Dessert For Later
Add this to your Christmas desserts board so it’s ready when you need a simple peppermint mousse recipe with holiday flair.
Let me know in the comments how you served yours or if you tried a twist on the mousse. I always love hearing your kitchen ideas.
Peppermint Cheesecake Mousse Cups
These Peppermint Cheesecake Mousse Cups combine the smooth texture of cheesecake mousse with the refreshing flavor of peppermint dessert. Perfectly portioned in clear cups, they’re an elegant treat for any holiday table. Inspired by classics like peppermint cheesecake cookie cups and rich chocolate peppermint combinations, this recipe delivers festive flair in every bite. Great for fans of cheesecake parfaits, Christmas mousse cups, or easy peppermint recipes desserts, it’s a seasonal must-try from Emma’s Cake Studio.
Ingredients
- 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.
- 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 crust. Place cups in the refrigerator to chill while preparing 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.
- ADD FLAVORINGS: Add the powdered sugar, vanilla extract, and peppermint extract to the cream cheese. Mix until fully combined and creamy.
- WHIP THE CREAM: In a separate bowl, whip the cold heavy whipping cream until stiff peaks form. This will take several minutes with a hand or stand mixer.
- FOLD IN THE WHIPPED CREAM: Gently fold the whipped cream into the cream cheese mixture in two additions, mixing just until combined. If using food coloring, add it now and fold until 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.
- CHILL THE DESSERTS: Cover the cups loosely and refrigerate for at least 2 hours or overnight for the best texture.
- ADD TOPPINGS: Just before serving, top each cup with a swirl of whipped cream. Sprinkle crushed peppermint candies over the top and add a mini candy cane to each cup for decoration.
Notes
Use a piping bag for cleaner mousse layers and a more polished look. Store covered in the refrigerator for up to 3 days. The mousse can be tinted with more or less food coloring depending on the desired shade of pink.
