Cool, creamy, and full of candy-cane crunch, these Peppermint Cheesecake Mousse Cups are everything you love about holiday cheesecake without ever turning on the oven. A buttery chocolate cookie base is topped with silky peppermint cheesecake mousse, then finished with fluffy whipped cream and a shower of crushed peppermint.

They’re pretty enough for a Christmas dessert table, but simple enough to whip up on a weeknight when that peppermint craving hits. Make them a day ahead, chill until the party starts, and pull out perfectly portioned desserts that look like they came straight from a bakery.

Why You’ll Love These Peppermint Cheesecake Mousse Cups

Peppermint and chocolate are a classic holiday duo, and this recipe lets both flavors shine. The chocolate cookie crust gives just the right amount of crunch and contrast, while the mousse layer stays light, airy, and perfectly tangy from the cream cheese.

Because these are served in individual cups, they’re ideal for parties and buffets. No slicing, no cracking cheesecake, no mess—just grab-and-go portions that feel extra special with whipped cream swirls and fresh mint on top.

You’ll also love that this dessert is completely no-bake. If your oven is already packed with turkey, casseroles, and rolls, these Peppermint Cheesecake Mousse Cups quietly hang out in the fridge, waiting for their big moment.

What Makes These Peppermint Cheesecake Mousse Cups So Light and Fluffy?

Traditional cheesecake is dense and rich, but cheesecake mousse gets its cloud-like texture from whipped cream folded into a cream-cheese base. In this recipe, the cream cheese is beaten until smooth with powdered sugar, peppermint, and a little vanilla for warmth.

Once the heavy cream is whipped to stiff peaks, it’s gently folded into the flavored cream cheese. That folding step traps tiny air bubbles, turning the mixture into a mousse that feels decadent but not heavy. A handful of finely crushed candy canes adds peppermint flavor and a little texture without making the mousse gritty.

Ingredients

This dessert is built in layers: a simple chocolate cookie crust, a fluffy peppermint cheesecake mousse, and a creamy whipped topping with crunchy candy-cane bits. Here’s what each component does so you can mix and match to your taste.

Chocolate cookie crumbs – Form the crunchy, chocolatey base that balances the cool peppermint mousse.
Unsalted butter – Binds the cookie crumbs together so the crust holds its shape in the cups.
Granulated sugar – Lightly sweetens and helps the crust firm up as it chills.
Cream cheese – Provides the rich, tangy cheesecake flavor and creamy body for the mousse.
Powdered sugar – Sweetens the mousse and dissolves easily for a silky-smooth texture.
Sour cream – Adds a gentle tang and keeps the cheesecake mousse soft and spoonable.
Vanilla extract – Rounds out the sharp peppermint flavor with cozy warmth.
Peppermint extract – Delivers that classic candy-cane flavor in every bite.
Finely crushed candy canes – Infuse the mousse with extra peppermint and specks of pink.
Red food coloring (optional) – Gives the mousse a soft blush-pink hue for a festive look.
Heavy whipping cream – Whips up into both the mousse and the topping, creating a light, airy texture.
Coarsely crushed candy canes – Sprinkle on top for crunch and extra peppermint sparkle.
Fresh mint leaves – Add a pop of color and a hint of herbal freshness as a finishing touch.

How To Make Peppermint Cheesecake Mousse Cups

You’ll build these mousse cups in three easy stages: crust, mousse, and topping. Plan a little time for chilling so the flavors meld and the layers firm up just enough.

Crush your chocolate cookies into fine crumbs using a food processor or a zip-top bag and rolling pin. Stir the crumbs together with melted butter and a little sugar until everything is evenly moistened and the mixture looks like wet sand.

Spoon the crumb mixture into the bottoms of your dessert cups or small jars. Press it down firmly with the back of a spoon to create an even layer. Pop the cups into the fridge while you work on the mousse so the crust can start to set.

Step 2: Whip the Peppermint Cheesecake Mousse

In a mixing bowl, beat the softened cream cheese until completely smooth, scraping down the sides of the bowl as needed. Add powdered sugar and continue beating until there are no lumps.

Mix in sour cream, vanilla extract, and peppermint extract until the mixture is creamy and well combined. Stir in finely crushed candy canes and a drop or two of red food coloring if you’d like a pale pink tint.

In a separate chilled bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the peppermint cream-cheese mixture in two or three additions. Take your time and use a light hand to keep the mousse fluffy.

Step 3: Assemble the Dessert Cups

Retrieve the cups with the chilled crusts from the fridge. Spoon or pipe the peppermint cheesecake mousse over the crust layer, dividing it evenly between the cups.

If you want extra texture, you can sprinkle a thin layer of additional cookie crumbs over the top of the mousse. Smooth or swirl the surface with the back of a spoon for a pretty finish.

Step 4: Chill Until Set

Cover each cup with plastic wrap or a lid and refrigerate for at least 2 hours, or until the mousse is set and nicely chilled. This resting time allows the flavors to meld and the crust to firm up.

These mousse cups can be made the day before you plan to serve them, which makes holiday entertaining a lot less stressful.

Step 5: Add Whipped Cream and Garnishes

Just before serving, whip additional heavy cream with a touch of powdered sugar and vanilla or peppermint extract until soft peaks form. Transfer the whipped cream to a piping bag fitted with a star tip, or simply dollop it onto each cup.

Finish with a generous sprinkle of coarsely crushed candy canes for crunch and color, then tuck in a small mint leaf on top of each swirl. Serve immediately while the whipped cream is billowy and the mousse is icy-cold.

How to Serve Peppermint Cheesecake Mousse Cups

These Peppermint Cheesecake Mousse Cups are at their best well chilled, when the crust is slightly firm, the mousse is cool and airy, and the whipped cream is freshly piped. Serve them straight from the fridge for the most refreshing peppermint flavor.

This recipe makes about 8 small dessert cups—perfect for serving 8 people after a big holiday meal, or 6 if your crowd loves slightly larger portions. Since everything is portioned individually, you can easily double the recipe for a party or halve it for a smaller gathering.

For an extra-festive touch, serve the cups on a tray with mini candy canes or chocolate shavings scattered around. They also look beautiful alongside other Christmas treats on a dessert buffet.

How to Store Peppermint Cheesecake Mousse Cups

Because these mousse cups contain dairy, they must be stored in the refrigerator. Cover each cup tightly with plastic wrap or snap on lids if your jars have them. They’ll keep well for up to 3 days in the fridge, though the crushed candy canes on top will gradually soften.

If you’d like to get ahead, you can assemble the crust and mousse layers up to 24 hours in advance and add the whipped cream and candy-cane topping right before serving. This keeps the topping fluffy and the peppermint bits crunchy.

For longer storage, you can freeze the cups without the whipped cream topping for up to 1 month. Wrap each one well to protect it from freezer odors. Thaw overnight in the refrigerator, then add fresh whipped cream and garnishes before serving. Keep in mind that the texture will be slightly firmer and more like a frozen mousse after freezing.

Frequently Asked Questions

Can I make these Peppermint Cheesecake Mousse Cups ahead of time?

Yes! These are a fantastic make-ahead dessert. You can prepare the crust and mousse layers up to 24 hours in advance, cover the cups, and refrigerate. Wait to add the whipped cream and crushed candy canes until just before serving so the topping stays fluffy and the peppermint pieces don’t melt into the mousse.

Can I use low-fat cream cheese or a whipped topping instead of heavy cream?

You can use low-fat cream cheese if you’d like a slightly lighter dessert, but the mousse will be a bit softer. For best texture, avoid fat-free cream cheese, which doesn’t set as nicely. A non-dairy whipped topping can replace the whipped cream if needed—just fold it in gently and note that the flavor will be a little sweeter.

What can I use instead of chocolate cookie crumbs for the crust?

If you don’t have chocolate cookies on hand, graham cracker crumbs, gingerbread cookies, or shortbread crumbs all work beautifully. Graham crackers give a classic cheesecake flavor, while gingerbread and shortbread add a spiced or buttery twist that pairs well with peppermint.

How do I keep the whipped cream from deflating?

Use cold heavy cream and a chilled mixing bowl, then whip just until stiff peaks form. If you like, you can add a spoonful of powdered sugar to help stabilize it. Pipe or spoon the whipped cream onto the mousse cups shortly before serving so it stays fluffy and defined.

How long can these mousse cups sit out at a party?

Because they contain dairy, it’s best not to leave them at room temperature for more than 2 hours. If your kitchen is particularly warm, set the tray of mousse cups over a pan of ice packs or return them to the fridge between waves of guests. They taste best when they stay nicely chilled.

Want More Holiday Dessert Ideas?

If these Peppermint Cheesecake Mousse Cups are a hit, you’ll love exploring more festive sweets to fill out your dessert table.

Candy Cane Cookies – Buttery, twisty cookies with classic red-and-white stripes.
Soft Christmas Peppermints (Old-Fashioned Butter Mints) – Melt-in-your-mouth mints that are perfect for gifting or nibbling after dinner.
Christmas Truffles – Rich bite-sized chocolate candies you can dress up with sprinkles and holiday colors.
No-Bake Pecan Pie Balls – A simple no-bake treat with all the cozy flavor of pecan pie in one sweet bite.

Mix and match these easy desserts for a spread that covers everything from cookies to candies, with plenty of no-bake options to save your oven.

Save This Pin For Later

📌 Save these Peppermint Cheesecake Mousse Cups to your holiday dessert or Christmas cookie board on Pinterest so you can find them again whenever a peppermint craving hits.

And when you make them, I’d love to hear how they turned out. Did you go heavy on the peppermint, swirl in extra cookie crumbs, or top them with chocolate shavings? Did you serve them alongside hot cocoa or as a light dessert after a big dinner?

Share your tweaks and questions in the comments—and if you’re always hunting for new festive treats, you can also find more daily recipe inspiration on Life With Livia.

Peppermint Cheesecake Mousse Cups