Easy Vanilla Bean White Chocolate Mousse Cheesecake Recipe
This Easy Vanilla Bean White Chocolate Mousse Cheesecake features a buttery graham cracker crust, a rich vanilla bean-infused cream cheese layer, topped with a light and airy white chocolate mousse and a sweetened whipped cream finish. Perfectly balanced in flavor and texture, this decadent layered cheesecake is an elegant dessert for any occasion.
- Prep Time: 25 minutes
- Cook Time: 43 minutes
- Total Time: 3 hours 10 minutes
- 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, e.g., Kerrygold)
- 1 egg yolk
For the cheesecake layer:
- 1/2 tsp vanilla extract
- 2 cups softened cream cheese (Philadelphia cream cheese preferred)
- 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 (e.g., Ghirardelli white chocolate baking squares)
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 oven to 375°F. In a medium bowl, combine graham cracker crumbs and sugar. Add egg yolk and vanilla extract, then stir in melted butter until mixture resembles wet sand. Press firmly into bottom and slightly up sides of a 9-inch springform pan. Bake for 8 minutes. Remove and allow to cool completely. Lower oven temperature to 350°F for next step.
- Prepare and Bake the Cheesecake Layer: Beat cream cheese until soft and creamy. Add sour cream, cornstarch, sugar, vanilla extract, and vanilla bean seeds; mix until smooth. Spread evenly over cooled crust. Bake at 350°F for 30-35 minutes until edges are set but center jiggles slightly. Remove from oven and cool completely.
- Make the White Chocolate Mousse: Beat whipping cream and vanilla extract until soft peaks form. Add confectioners’ sugar and beat until slightly stiffer peaks form. In a separate bowl, beat cream cheese until fluffy. Mix in melted white chocolate until smooth. Gently fold whipped cream mixture into white chocolate and cream cheese mixture without deflating. Spread mousse evenly over cooled cheesecake layer.
- Prepare and Spread Sweetened Whipped Cream: Beat whipping cream and confectioners’ sugar until soft peaks form. Add vanilla bean seeds and beat until slightly stiffer peaks form. Spread evenly over white chocolate mousse layer.
- Refrigerate and Serve: Refrigerate cheesecake for at least 1-2 hours or overnight for best results to allow setting. Slice and serve chilled.
Notes
- Ensure cream cheese is softened to avoid lumps in cheesecake and mousse layers.
- Use fresh vanilla bean seeds for the most intense vanilla flavor and aroma.
- Do not overbake cheesecake layer; the slight jiggle ensures creamy texture.
- Gently fold whipped cream into mousse to maintain light and airy texture.
- Chilling time is essential for mousse and cheesecake to set properly before serving.
- If preferred, 10-inch springform pan can be used for a thinner cheesecake layer.
Keywords: vanilla bean cheesecake, white chocolate mousse cheesecake, layered cheesecake, graham cracker crust, whipped cream topping, no-bake mousse, dessert
