White Chocolate Peppermint Mousse Cheesecake Cupcake

White Chocolate Peppermint Mousse Cheesecake Cupcake

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  • 1 ½ C chocolate cookie crumbs
  • 2 T melted butter

Cream Cheese Layer:

  • 3 pkg. (8-oz, each) cream cheese, softened; divided
  • ½ C Pioneer® Sugar
  • 2 eggs
  • 2 T sour cream
  • ¼ tsp vanilla
  • 2 T flour
  • ¾ C white chocolate chips
  • 1 tsp shortening
  • ¾ C peppermint crunch pieces, divided
  • 1 ½ C Cool Whip®, divided


  1. Mix melted butter and crumbs together. Spoon heaping tablespoonful into 20 2-inch cupcake liners, press down; set aside.
  2. Preheat oven to 350° F. In a large mixing bowl beat 2 packages of cream cheese with the Pioneer® Sugar until mixed. Add the eggs, sour cream, vanilla and flour; mix well.
  3. In a separate microwaveable bowl, melt the white chocolate with the shortening. Spoon into the cream cheese batter; mix. Divide evenly among the prepared cupcake liners. Bake for 20–25 minutes. Remove and cool.
  4. In a medium bowl, beat the remaining cream cheese until smooth; set aside. Melt 1/2 cup of the peppermint crunch pieces in the microwave. Stir into the cream cheese and add 1 cup of the Cool Whip®. Beat well. Spoon the mixture onto the cooled cakes or pipe with a piping bag for a festive look. Sprinkle on the remaining peppermint crunch and decorate with a swirl of Cool Whip® or whipped cream and a mini Oreo. Chill until serving.

Cooks Note

If you cannot find actual peppermint crunch pieces, you can crush peppermint candy.
White Chocolate Peppermint Mousse Cheesecake Cupcake
1 vote, 4.00 avg. rating (74% score)

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