Introduction

Discover a luscious and elegant dessert with this Easy Vanilla Bean White Chocolate Mousse Cheesecake. Combining a crunchy graham cracker crust, creamy vanilla bean cheesecake, and a light white chocolate mousse, this layered treat is perfect for any occasion.

A close-up of a slice of cheesecake on a white plate, showing two clear layers: a thick, smooth, creamy white top layer and a thin, crumbly light brown crust at the bottom. Behind the plate, there are two white bowls filled with bright red raspberries, all placed on a white marbled surface with a soft blurred white background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 tsp vanilla extract (for crust)
1 1/2 cups graham cracker crumbs
1/4 cup sugar (for crust)
6 tbsp melted butter (unsalted)
1 egg yolk
1/2 tsp vanilla extract (for cheesecake layer)
2 cups softened cream cheese
Seeds from 1 vanilla bean
1 cup sour cream
2 tbsp cornstarch
1 cup sugar (for cheesecake layer)
2 tbsp confectioners’ sugar (for mousse)
1/2 cup softened cream cheese (for mousse)
1/4 tsp vanilla extract (for mousse)
1 cup whipping cream (for mousse)
4 oz melted white chocolate
1 tbsp confectioners’ sugar (for whipped topping)
Seeds from 1 vanilla bean (for whipped topping)
1 cup whipping cream (for whipped topping)

Instructions

Step 1: Preheat your oven to 375 degrees F. In a medium bowl, combine graham cracker crumbs and 1/4 cup sugar. Add the egg yolk and 1/4 tsp vanilla extract, mixing well. Stir in 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 degrees F.
Step 2: In a medium bowl or stand mixer, beat 2 cups softened cream cheese until soft and creamy. Add 1 cup sour cream, 2 tbsp cornstarch, 1 cup sugar, and 1/2 tsp vanilla extract. Mix until smooth. Fold in the vanilla bean seeds thoroughly. Spread the cheesecake mixture evenly over the cooled crust. Bake at 350 degrees F for 30–35 minutes until edges are set but the center slightly jiggles. Remove and cool completely.
Step 3: To make the white chocolate mousse, beat 1 cup whipping cream with 1/4 tsp vanilla extract until soft peaks form. Add 2 tbsp confectioners’ sugar and mix to slightly stiffer peaks. In another bowl, beat 1/2 cup softened cream cheese until fluffy. Mix in melted white chocolate until smooth. Gently fold whipped cream into the white chocolate mixture without deflating. Spread mousse over the cooled cheesecake layer.
Step 4: For the sweetened whipped topping, beat 1 cup whipping cream with 1 tbsp confectioners’ sugar until soft peaks form. Add vanilla bean seeds and continue beating to slightly stiffer peaks. Spread evenly over the white chocolate mousse layer.
Step 5: Refrigerate the cheesecake for at least 1–2 hours or overnight to set completely. Once chilled, slice and serve your decadent layered dessert.

Tips & Variations

For an extra depth of flavor, lightly toast the graham cracker crumbs before mixing them into the crust.
Substitute sour cream with Greek yogurt for a tangier cheesecake layer.
Use high-quality vanilla beans and white chocolate for the best aroma and taste.
For easier slicing, dip your knife in hot water and wipe it clean between cuts.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. To maintain freshness, keep it in an airtight container or tightly wrapped with plastic wrap. When ready to serve, let it sit at room temperature for 10–15 minutes for a creamier texture. Do not freeze mousse layers as the texture may become compromised.

How to Serve

A slice of cheesecake sits on a white plate, showing three clear layers: a bottom crumbly light brown crust, a thick and creamy off-white middle layer with a soft texture, and a smooth pale cream top layer with a slight golden edge. In the blurred background, two white bowls filled with red raspberries add a touch of color. The setting rests on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use vanilla extract instead of vanilla beans?

Yes, vanilla extract can be used if you don’t have vanilla beans. However, using vanilla beans gives a more intense and aromatic vanilla flavor.

How can I prevent cracks in the cheesecake layer?

Avoid overbaking and bake until the edges are set but the center still jiggles slightly. Also, cooling the cheesecake gradually by turning off the oven and leaving the door slightly ajar can help prevent cracks.