A rich and elegant layered dessert, this Vanilla Bean White Chocolate Mousse Cheesecake brings together the creamy decadence of baked cheesecake with the airy lightness of a white chocolate mousse. Finished with a soft cloud of vanilla bean whipped cream, this cake is as stunning to present as it is satisfying to eat. Though it looks bakery-worthy, I found it surprisingly straightforward to prepare in my own kitchen.

Vanilla Bean White Chocolate Mousse Cheesecake

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 ½ cups crushed graham cracker crumbs

¼ cup granulated sugar

1 egg yolk

¼ tsp vanilla extract

6 Tbsp melted butter

2 cups (16 oz) full‑fat cream cheese, softened

1 cup sour cream

2 Tbsp cornflour (or cornstarch)

1 cup granulated sugar

½ tsp vanilla extract

Seeds from 1 vanilla bean (or 1 Tbsp vanilla bean paste)

1 cup whipping cream (at least 35% fat)

¼ tsp vanilla extract

2 Tbsp powdered (confectioners’) sugar

½ cup cream cheese (4 oz), softened

4 oz white chocolate squares (melted)

1 cup whipping cream

1 Tbsp powdered sugar

Seeds from 1 vanilla bean (or ~1‑2 tsp vanilla bean paste)

Directions

I preheat the oven to 375 °F (190 °C). In a bowl, I mix graham cracker crumbs with sugar, egg yolk, vanilla extract, and melted butter until it looks like wet sand. I press this mixture into a 9-inch springform pan and bake for 8 minutes. Then, I let it cool while lowering the oven to 350 °F (175 °C).

For the cheesecake, I beat the cream cheese until smooth, then add sour cream, cornflour, sugar, vanilla extract, and vanilla bean seeds. Once smooth, I pour it over the cooled crust and bake for 30–35 minutes. It should be set at the edges but slightly jiggly in the center. After baking, I let it cool completely.

For the mousse layer, I whip the cream with vanilla until soft peaks form, add powdered sugar, and beat until slightly stiffer peaks form. Separately, I beat cream cheese until fluffy and blend in the melted white chocolate. I fold in the whipped cream gently and spread this mousse over the cooled cheesecake layer.

For the final whipped cream layer, I whip cream with powdered sugar and vanilla bean seeds until soft but stable peaks form. I spread this evenly over the mousse layer.

I refrigerate the entire cake for at least 1–2 hours, or overnight, so it sets properly. Then I slice and serve chilled.

Servings and Timing

Servings: 12 slices
Prep Time: 30–45 minutes
Cooking Time: 38–43 minutes
Total Time: 68–88 minutes
Calories (whole cake): ~3200–3500 kcal
Variations

I sometimes use crushed digestive biscuits or chocolate wafers for the crust to give a different flavor base.

For a citrusy twist, I add lemon zest to the cheesecake layer.

I like to swap the white chocolate mousse for a dark chocolate version when I want a richer contrast.

To simplify, I occasionally skip the top whipped cream layer and dust the mousse with white chocolate shavings instead.

For individual servings, I divide the layers into mini cheesecake cups using a muffin tin.

Storage/Reheating

I store leftover cheesecake in the refrigerator, covered, for up to 5 days. The layers hold up well and even improve after sitting overnight. For longer storage, I freeze slices individually (wrapped tightly in plastic and foil) for up to 1 month. I let them thaw in the fridge before serving. This dessert isn’t meant to be reheated—it's best served chilled.

FAQs

How do I know when the cheesecake layer is fully baked?

I check that the edges are set and the center still jiggles slightly when I gently shake the pan. It will firm up as it cools.

Can I make this cheesecake ahead of time?

Yes, I often make it the night before an event. It needs a few hours to set, and the flavors deepen overnight in the fridge.

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

When I don’t have a whole vanilla bean, I use 1–2 teaspoons of vanilla bean paste. In a pinch, I use pure vanilla extract, though the flavor won’t be quite as intense.

Can I use low-fat cream cheese or sour cream?

I don’t recommend it. Full-fat versions give the best texture and flavor. Lower fat versions may result in a runnier or less rich cheesecake.

Why did my mousse layer deflate?

If I mix the whipped cream too aggressively into the chocolate mixture, it can lose its airiness. I make sure to fold gently to keep the mousse light and fluffy.

Conclusion

This Vanilla Bean White Chocolate Mousse Cheesecake is my go-to when I want to impress without stressing. It combines the creamy depth of baked cheesecake with the light elegance of mousse, all wrapped in the sweet perfume of real vanilla. Every slice feels like a little celebration—perfect for special occasions or just because I crave something truly indulgent.

Recipe:

Vanilla Bean White Chocolate Mousse Cheesecake

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Author: Cheryl
Total Time: 1 hour 28 minutes
Yield: 12 slices
Diet: Vegetarian

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Description

A luxurious, multi-layered dessert featuring a buttery graham cracker crust, rich vanilla bean baked cheesecake, airy white chocolate mousse, and soft vanilla bean whipped cream. Perfect for special occasions, this elegant treat is surprisingly easy to make.

Instructions

Preheat oven to 375 °F (190 °C). Mix graham cracker crumbs, ¼ cup sugar, egg yolk, ¼ teaspoon vanilla extract, and melted butter until it resembles wet sand.
Press the mixture into a 9-inch springform pan and bake for 8 minutes. Cool the crust and reduce oven temperature to 350 °F (175 °C).
In a large bowl, beat 16 oz cream cheese until smooth. Add sour cream, cornflour, 1 cup sugar, ½ teaspoon vanilla extract, and vanilla bean seeds or paste. Mix until fully blended.
Pour the cheesecake mixture over the cooled crust and bake for 30–35 minutes, or until edges are set and center slightly jiggles. Cool completely.
For the mousse, whip 1 cup cream with ¼ teaspoon vanilla extract until soft peaks form. Add 2 tablespoon powdered sugar and continue whipping to slightly stiffer peaks.
In a separate bowl, beat 4 oz cream cheese until fluffy, then mix in the melted white chocolate. Gently fold in the whipped cream until well combined.
Spread the mousse layer evenly over the cooled cheesecake layer.
For the topping, whip 1 cup cream with 1 tablespoon powdered sugar and vanilla bean seeds until soft but stable peaks form.
Spread the whipped cream evenly over the mousse layer.
Refrigerate the entire cheesecake for at least 1–2 hours or overnight until fully set. Slice and serve chilled.