Introduction

Indulge in this easy Vanilla Bean White Chocolate Mousse Cheesecake, a luscious layered dessert combining creamy cheesecake, white chocolate mousse, and a crisp graham cracker crust. Its smooth textures and delicate vanilla flavor make it a perfect treat for any occasion.

A single slice of lemon cheesecake sits on a white plate with small speckles. The dessert has two distinct layers: the bottom crust is a crumbly, golden-brown base made of crushed biscuits, and the top layer is a smooth, creamy pale yellow cheesecake filling. The crust edges rise slightly above the filling, giving the slice a well-defined border. The white marbled surface provides a clean, bright background that highlights the texture and color of the cheesecake slice. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups crushed graham cracker crumbs
1/4 cup white sugar
1 egg yolk
1/4 teaspoon vanilla flavoring
6 tablespoons melted butter
2 cups softened cream cheese (16 ounces)
1 cup sour cream
2 tablespoons cornflour
1 cup white sugar
1/2 teaspoon vanilla
Seeds from a vanilla bean or 1 tablespoon vanilla bean paste
1 cup whipping cream
1/4 teaspoon vanilla flavoring
2 tablespoons confectioners’ sugar
1/2 cup softened cream cheese (4 ounces)
4 ounces melted white chocolate baking squares
1 cup whipping cream
1 tablespoon confectioners’ sugar
Seeds from a vanilla bean or 1-2 teaspoons vanilla bean paste

Instructions

Step 1: Preheat your oven to 375 degrees F. In a medium bowl, combine the graham cracker crumbs and sugar. Add the egg yolk and vanilla flavoring, mixing until well integrated. Stir in the melted butter until the mixture resembles wet sand. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Bake the crust for 8 minutes, then remove from oven and allow to cool completely. Lower the oven temperature to 350 degrees F.
Step 2: In a medium bowl or stand mixer, beat the cream cheese until soft and creamy. Add sour cream, cornflour, sugar, and vanilla, mixing until smooth. Incorporate the vanilla bean seeds or vanilla bean paste. Spread the mixture evenly over the cooled crust. Bake at 350 degrees F for 30-35 minutes, until edges are set but center still jiggles slightly. Remove and cool completely.
Step 3: In a medium bowl, beat 1 cup whipping cream with 1/4 teaspoon vanilla flavoring until soft peaks form. Add 2 tablespoons confectioners’ sugar and beat until slightly stiffer peaks form. In a separate bowl, beat 1/2 cup cream cheese until fluffy. Mix in melted white chocolate until smooth. Gently fold the whipped cream into the white chocolate mixture, taking care not to deflate it. Spread this mousse over the cooled cheesecake layer.
Step 4: Beat the remaining 1 cup whipping cream with 1 tablespoon confectioners’ sugar until soft peaks form. Add the vanilla bean seeds or vanilla bean paste and continue beating until peaks stiffen slightly. Spread this sweetened whipped cream evenly over the white chocolate mousse.
Step 5: Refrigerate the cheesecake for at least 1-2 hours to set, or overnight for best results. Once set, slice and serve this decadent layered dessert.

Tips & Variations

Use fresh vanilla beans for a more intense vanilla flavor or vanilla bean paste as a convenient alternative.
Chill your mixing bowl and beaters before whipping cream to achieve stiffer peaks more easily.
For a citrus twist, add a teaspoon of lemon zest to the cheesecake batter.
Substitute graham cracker crust with crushed digestive biscuits if graham crackers are unavailable.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. To reheat slightly, let slices sit at room temperature for 10-15 minutes before serving, but this dessert is best enjoyed chilled.

How to Serve

A slice of pie with two layers is shown on a white plate sitting on a white marbled surface. The bottom layer is a light brown crumb crust with a rough texture, covering the base and slightly rising on the edges. The top layer is pale yellow, smooth, and creamy, forming a thick, even filling. The edges where the filling meets the crust are clean and well-defined. 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 the layers set and flavors meld.

Can I freeze the cheesecake?

The cheesecake can be frozen for up to one month. Wrap it tightly in plastic wrap and aluminum foil. Thaw in the refrigerator overnight before serving.