Easy Vanilla Bean White Chocolate Mousse Cheesecake Recipe
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.
- 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
