White Chocolate Peppermint Bark: 7 Festive Treats to Delight

This Peppermint Bark Cheesecake is a rich and festive treat layered with fluffy white chocolate mousse and a crunchy chocolate base.

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In a small bowl, stir together the crushed chocolate cookies and melted butter until the mixture resembles damp sand. Spoon 1–2 tablespoons into the bottom of small dessert glasses and press gently to form an even layer. Set aside or refrigerate while you prepare the mousse.
Place the chopped white chocolate and milk (or cream) in a heat-safe bowl. Microwave in 15-second intervals, stirring between each, until the chocolate is melted and smooth. Let it cool slightly until lukewarm.
In a large mixing bowl, whip the cold heavy cream with a hand mixer until soft peaks form. Add the peppermint extract, vanilla extract, and a pinch of salt. Continue whipping until medium peaks form.
Stir a spoonful of the whipped cream into the melted white chocolate to lighten it. Gently fold in the remaining whipped cream in batches using a spatula, mixing just until incorporated. The mousse should be fluffy and smooth without deflating the whipped cream.
Spoon or pipe the mousse into the prepared glasses over the crust. Smooth the tops or create a swirl with the back of a spoon. Cover each glass and refrigerate for at least 2 hours, or overnight, until set.
Right before serving, top each mousse cup with crushed peppermint candies. Optionally, add white chocolate shavings or mini chocolate chips for additional texture and visual appeal.