Peppermint Cheesecake Mousse Parfait

Make your holidays a little more festive with this White Chocolate Peppermint Cheesecake Mousse Parfait. The recipe is easy to make and as you can see it is quite festive.

Great when you need a no bake Christmas dessert!

Peppermint Cheesecake Parfait

All the delicious fun of a Peppermint cheesecake, but without the work and time. Individual cups make serving a breeze too.

HOW TO MAKE PEPPERMINT CHEESECAKE PARFAITS

Here is a simple visual guide to the process of making this easy dessert. Full printable recipe is found below.

First pulse chocolate wafers in a food processor until ground to a fine crumb, then pulse in melted butter.

Mix together the white chocolate pudding mix and milk.

Beat in the cream cheese until smooth.

Then add the dry cheesecake pudding mix, food coloring and peppermint extract. Mix well, then fold in the whipped topping. Chill for 1 hour minimum to set.

Fill each cup with a scoop of the cookie crumbs, then pipe in the Peppermint cheesecake mousse and garnish to serve.

Easy Dessert Spread!

For an easy dessert spread you could also make Red Velvet cookies from cake mix, Peppermint Brownie cookies, Million dollar pie recipe, Hot Chocolate Dip and White Chocolate Christmas Popcorn.

Peppermint Cheesecake Mousse Parfait

5 from 1 vote

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: peppermint mousse

Prep Time: 12 minutes minutes

Chill: 1 hour hour

Total Time: 1 hour hour 12 minutes minutes

Servings: 8

Calories:

Author: Robin Gagnon

Ingredients

• 5 oz Nabisco Famous Chocolate Wafers
• 2 tablespoon melted Butter
• 1 box White Chocolate Instant Pudding mix
• 1 box Cheesecake Instant Pudding mix
• 2 cup Milk
• 8 oz softened Cream Cheese
• ½ teaspoon Peppermint Extract
• 8 oz Whipped Topping Cool Whip
• 2 drops of Red Food Coloring

Instructions

• Finely crush wafers in food processor.
• Add the melted butter and pulse again until combined.
• Spoon into individual serving cups.
• Combine milk and white chocolate pudding mix and mix until blended. Set aside.
• Beat cream cheese until light and creamy.
• Add white chocolate pudding, dry cheesecake pudding mix, food coloring and peppermint extract.
• Continue beating until well combined, scraping down sides as needed.
• Fold in whipped topping and until well combined.
• Refrigerate for at least 1 hour to allow to set.
• Using a piping bag or zippered bag with the corner cut pipe mixture into cups on top of crumb layer.
• Garnish with candy cane, chocolate cookies or crushed peppermints.