No Bake Peppermint Cheesecake Mousse Recipe
Edible Peppermint oil flavors cream cheese, whipped cream and confectioners sugar mixture fills a dessert cup, sprinkled with crushed peppermint candy and mini gingerbread house for impressive but easy dessert for holidays.
- Prep Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4-1/2 cup servings 1x
- Category: Desserts
- Method: Whipping
- Cuisine: American
Ingredients
Scale
8 ounces cream cheese, softened
3/4 cup powdered sugar
½ teaspoon crème bouquet or clear vanilla extract
1/4 teaspoon LorAnn peppermint oil or ½ teaspoon extract
1– 1/4 cups heavy cream
1/2 teaspoon corn syrup
4–5 Crushed peppermint canes for garnish
4- Mini Gingerbread Houses- One house per serving with mousse
Instructions
- With a stand mixer with paddle attachment, beat softened cream cheese on high until smooth.
- Add the powdered sugar, peppermint oil (or extract) until well incorporated. Set aside.
- In a separate bowl, whip chilled heavy cream with whisk attachment of hand held electric mixer. Whip until soft peaks form. Add corn syrup, and crème bouquet (or vanilla extract) continue beating until stiff peaks.
- Fold half of the whipped cream into the cream cheese mixture. Return mixture to mixing bowl with whisk attachment add remaining half of whipped cream. Beat just to blend.
- Pipe with large round tip or spoon the mousse into the prepared dessert dishes. Top with crushed and chopped peppermint candies. Add baked mini gingerbread house. Refrigerate until ready to serve.
Notes
Recipe can be doubled. Mousse can be frozen for Dome desserts.
