White Chocolate Peppermint Bark Mousse (Easy No-Bake Holiday Dessert)

This dessert layers smooth white chocolate mousse over a dark, crunchy base and finishes with peppermint bark sparkles. You’re building the flavor profile of a Cheesecake Factory seasonal favorite, but with more control and cleaner ingredients.

You’ll learn how to combine vanilla bean cheesecake notes with airy chocolate mousse, how to fold cream for volume without collapse, and how peppermint bark transforms texture and flavor. By the end, you’ll know exactly what to expect at each step, with one simple technique that makes a noticeable difference.

These mousse cups offer something a full cheesecake doesn’t. They portion well, set quickly, and store beautifully. More importantly, the chocolate peppermint bark doesn’t sink into a heavy base. It rests where it should—on top.

Why I Use This Crust Every Time

Crushed chocolate cookies and melted butter. That’s the whole story, and it’s a reliable one.

I’ve tried both graham cracker crust and chocolate cookie crumbs here. Graham crackers clashed with the peppermint. Chocolate cookies bring in the rich cocoa base the mousse needs. In my notes, every test with Oreos outperformed others by flavor and texture.

If you’re leaning on that chocolate peppermint bark cheesecake flavor memory, don’t skip the dark crust. It gives the mousse its contrast and keeps it from feeling too sweet.

Try it with my Peppermint Oreo Truffles if you want something equally rich in a different form.

The White Chocolate Matters More Than You Think

I avoid white chocolate chips in this mousse. Chips contain stabilizers that prevent smooth melting. A chopped white chocolate bar melts better, tastes cleaner, and cools faster.

You want a silky melt that folds easily with whipped cream. Otherwise, you’ll see little shards or streaks. I once used the wrong type, and it crystallized at the bottom of the cup. Lesson learned.

The better the chocolate, the less you need to cover up. That’s where the peppermint extract comes in. Just a quarter teaspoon—enough to lift the flavor without overwhelming it.

My White Chocolate Peppermint Panna Cotta follows the same principle.

Whipping the Cream Is the Step That Decides Texture

Cold heavy cream and patience. That’s it.

I whip until soft peaks, then I add salt, vanilla, and peppermint extract. Only then do I go for medium peaks. Not stiff. Stiff peaks will give you a mousse that looks nice but feels heavy.

This mousse should feel airy. Fold, don’t stir. I lighten the chocolate first with one spoonful of cream, then fold in the rest in stages.

If your kitchen runs warm, chill the bowl and beaters first. That one step prevents the cream from slumping while folding.

Piping Is Optional, Swirling Is Art

I spoon the mousse into glasses, then use the back of a spoon to create a swirl. That small ridge holds the crushed peppermint and makes each cup look finished.

You can pipe it, but I rarely do. This dessert looks its best when it doesn’t try too hard. A simple swirl topped with peppermint bark feels confident.

The mousse needs two hours to set. I always chill overnight when I make these for gatherings. The texture firms just enough by morning.

If you enjoy chocolate mousse cheesecake flavor without the oven, try these Peppermint Cheesecake Dip cups.

What You Use on Top Adds Crunch and Memory

Crushed peppermint candies are more than garnish. They give you the memory of peppermint bark’s texture.

If you want extra crunch, add mini chocolate chips or shaved white chocolate. I avoid full chunks of bark on top because it makes the first bite too sharp.

Instead, I crumble a bit of bark and let it sit loosely on the swirl. The visual nod to white chocolate peppermint bark cheesecake matters here.

These Peppermint Bark Cheesecake Bars show another way to use that flavor profile in bar form.

White Chocolate Mousse vs Cheesecake Filling

Here’s a quick comparison worth noting.

Cheesecake filling has more structure. It uses cream cheese and often includes gelatin or eggs. Mousse is fluffier and feels lighter on the spoon.

In this recipe, mousse offers better balance with the peppermint. Cream cheese would compete. I’ve made versions with mascarpone too, but that tips into richness.

Mousse keeps it holiday-light. It pairs with cocoa crust without weighing you down.

Serving Notes From My Kitchen Table

I use small dessert glasses, but shallow ramekins work too. I’ve also served this in vintage tea cups at Christmas brunch. Everyone commented on the peppermint bark scent first, then the smoothness of the mousse.

Keep them chilled until right before serving. If you’re traveling, wrap each with plastic film and store in a container with sides to prevent tipping.

My Peppermint Mocha Cheesecake uses the same chilling principle. It improves flavor and texture by the hour.

Make It Ahead Without Losing Texture

You can prepare these mousse cups 24 hours in advance. Keep them covered in the refrigerator. Add toppings only right before serving, so the peppermint pieces don’t dissolve.

I’ve never had leftovers, but if you do, they’ll keep for 48 hours covered. The base softens slightly, but the mousse holds.

If you’re prepping for a party, these set quicker and hold longer than baked peppermint desserts.

Save This for Holiday Baking Boards and Tell Me How It Went

Pin this recipe to your Christmas desserts board so it’s easy to find when you need a no-bake hit. I’d love to hear if you added extra toppings, swapped the crust, or served it in something unexpected.

Drop your questions or results in the comments. I’ll check and reply.

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