Introduction

This Easy Vanilla Bean White Chocolate Mousse Cheesecake is a luscious layered dessert combining a buttery graham cracker crust, creamy vanilla bean cheesecake, and a light white chocolate mousse topping. Finished with a sweetened whipped cream, it’s an elegant yet approachable treat perfect for any occasion.

A single slice of cheesecake is placed on a white plate, showing two clear layers: the bottom layer is a thick, crumbly, golden-brown graham cracker crust, and the top layer is a thick, smooth, creamy white cheesecake filling with a slightly firm texture. The slice is cut cleanly with sharp edges, and there are small hints of red near the bottom edge, possibly from a berry. In the background, there are two white bowls filled with bright red raspberries, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the crust:

1/4 tsp vanilla extract
1 1/2 cups graham cracker crumbs
1/4 cup sugar
6 tbsp melted butter (unsalted recommended)
1 egg yolk

For the cheesecake layer:

1/2 tsp vanilla extract
2 cups softened cream cheese
Seeds from 1 vanilla bean
1 cup sour cream
2 tbsp cornstarch
1 cup sugar

For the white chocolate mousse:

2 tbsp confectioners’ sugar
1/2 cup softened cream cheese
1/4 tsp vanilla extract
1 cup whipping cream
4 oz melted white chocolate

For the sweetened whipped topping:

1 tbsp confectioners’ sugar
Seeds from 1 vanilla bean
1 cup whipping cream

Instructions

Step 1: Preheat your oven to 375°F. In a medium bowl, combine the graham cracker crumbs and sugar. Add the egg yolk and vanilla extract, mixing well. Stir in the melted butter until the mixture resembles wet sand. Press firmly into the bottom and slightly up the sides of a 9-inch springform pan. Bake for 8 minutes, then remove and let cool completely. Lower oven temperature to 350°F.
Step 2: Beat the softened cream cheese in a bowl until creamy. Add sour cream, cornstarch, sugar, vanilla extract, and vanilla bean seeds; mix until smooth. Spread this mixture evenly over the cooled crust. Bake for 30-35 minutes, until edges are set but center still jiggles slightly. Allow to cool completely.
Step 3: In a medium bowl, whip the cream and vanilla extract until soft peaks form. Add confectioners’ sugar and whip until slightly stiffer peaks form. In another bowl, beat cream cheese until fluffy. Mix in melted white chocolate until smooth. Gently fold the whipped cream into the white chocolate mixture without deflating it. Spread this mousse layer over the cooled cheesecake.
Step 4: Whip the whipping cream with confectioners’ sugar until soft peaks form. Add vanilla bean seeds and continue whipping until slightly stiffer peaks form. Spread this sweetened whipped cream evenly over the white chocolate mousse layer.
Step 5: Refrigerate the cheesecake for 1-2 hours to set, or overnight for best results. Slice and serve chilled.

Tips & Variations

For a more intense vanilla flavor, use fresh vanilla beans rather than extract.
Swap graham cracker crumbs with digestive biscuits if preferred.
Use high-quality white chocolate for a smoother, richer mousse.
Chill mixing bowls and beaters before whipping cream to achieve better peaks.

Storage

Store the cheesecake in an airtight container or covered with plastic wrap in the refrigerator. It will keep well for up to 3 days. For best texture, allow the cheesecake to come to room temperature for about 15 minutes before serving. Avoid freezing, as the whipped layers may lose their texture.

How to Serve

A single slice of creamy cheesecake with two distinct layers rests on a white plate; the bottom layer is a crumbly, golden-brown crust that forms a thick base and edge around the slice, while the larger top layer is smooth and pale yellow with a slightly textured surface, tapering evenly from the crust at the sides to the tip of the slice, all set against a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake benefits from resting overnight in the refrigerator, which helps all the layers set perfectly and enhances the flavors.

What can I substitute if I don’t have a vanilla bean?

If you don’t have vanilla beans, use 1 to 2 teaspoons of good quality pure vanilla extract instead. The flavor will still be delicious, though slightly less aromatic.

Easy Vanilla Bean White Chocolate Mousse Cheesecake Recipe

Print Recipe

★★★★★

4.7 from 125 reviews

This Easy Vanilla Bean White Chocolate Mousse Cheesecake is a luscious layered dessert featuring a buttery graham cracker crust, creamy vanilla bean-infused cheesecake, light white chocolate mousse, and a sweetened whipped cream topping. Perfect for special occasions or indulgent treats, this cheesecake combines rich, smooth textures with intense vanilla and white chocolate flavors for an unforgettable dessert experience.

Author: Elias
Prep Time: 25 minutes
Cook Time: 43 minutes
Total Time: 3 hours (including chilling time)
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the crust:

1/4 tsp vanilla extract
1 1/2 cups graham cracker crumbs
1/4 cup sugar
6 tbsp melted butter (unsalted, preferably Kerrygold)
1 egg yolk

For the cheesecake layer:

1/2 tsp vanilla extract
2 cups softened cream cheese (Philadelphia recommended)
Seeds from 1 vanilla bean
1 cup sour cream
2 tbsp cornstarch
1 cup sugar

For the white chocolate mousse:

2 tbsp confectioners’ sugar
1/2 cup softened cream cheese
1/4 tsp vanilla extract
1 cup whipping cream
4 oz melted white chocolate (Ghirardelli white chocolate baking squares recommended)

For the sweetened whipped topping:

1 tbsp confectioners’ sugar
Seeds from 1 vanilla bean
1 cup whipping cream

Instructions

Prepare and Bake the Crust: Preheat your oven to 375°F. In a medium bowl, mix together graham cracker crumbs and sugar. Add the egg yolk and vanilla extract and stir until well combined. Pour in the melted butter and mix until the mixture resembles wet sand. Firmly press the mixture into the bottom and slightly up the sides of a 9-inch springform pan. Bake for 8 minutes, then remove and cool completely. Lower the oven temperature to 350°F.
Prepare and Bake the Cheesecake Layer: Using a stand mixer or electric hand mixer, beat softened cream cheese until soft and creamy. Add the sour cream, cornstarch, sugar, and vanilla extract, mixing until smooth. Stir in the vanilla bean seeds until evenly distributed. Spread the mixture evenly over the cooled crust. Bake at 350°F for 30-35 minutes, until edges are set but center has a slight jiggle. Remove and cool completely.
Make the White Chocolate Mousse: Beat the whipping cream with vanilla extract until soft peaks form. Add confectioners’ sugar and continue to beat until peaks stiffen slightly. In a separate bowl, beat cream cheese until fluffy. Mix in melted white chocolate until smooth. Gently fold whipped cream into the white chocolate mixture without deflating. Spread this mousse evenly over the cooled cheesecake layer.
Prepare and Spread Sweetened Whipped Cream: Beat whipping cream with confectioners’ sugar until soft peaks form. Add vanilla bean seeds and beat until slightly stiffer peaks develop. Spread this whipped cream evenly over the white chocolate mousse layer.
Refrigerate and Serve: Chill the entire cheesecake in the refrigerator for at least 1-2 hours to set, or preferably overnight for best texture and flavor. Slice and serve chilled for a decadent dessert experience.

Notes

For best vanilla flavor, use fresh vanilla bean seeds rather than extract alone.
Allow each layer to cool completely before adding the next to ensure clean layers.
Use softened cream cheese and whipping cream at cold but workable temperature for optimal texture.
Gently folding whipped cream into mixtures helps maintain airy mousse texture.
Storage: Keep refrigerated and consume within 3-4 days for freshness.

Keywords: vanilla bean cheesecake, white chocolate mousse, layered cheesecake, graham cracker crust, creamy dessert, no-bake mousse, classic cheesecake recipe