Easy Vanilla White Chocolate Mousse

There are few desserts as dreamy as a vanilla bean white chocolate mousse cheesecake that pulls from the best of all sweet worlds creamy cheesecake silky mousse and the deep comforting aroma of vanilla. This is one of those show stopping yet approachable recipes that brings joy to every party table and is a favorite in my home for celebrations big and small.

The first time I tried this recipe I was stunned by the combination of the creamy cheesecake base and cloudlike white chocolate mousse. Now my family always requests it for birthdays and holidays because it feels so celebratory.

Ingredients

• Crushed graham cracker crumbs: Provides a buttery tender crust Opt for fresh crackers without staleness for the best texture
• White sugar: Balances the crumbs and cheesecake layers Look for clean white granulated sugar
• Egg yolk: Adds richness and stability to the crust Use a super fresh egg for a smooth blend
• Vanilla flavoring: Rounds out the flavor profile Both crust and filling benefit from genuine vanilla
• Melted butter: Binds the crust Choose a butter with high fat content for a richer taste
• Softened cream cheese: Offers the creamy tangy base of both the cheesecake and mousse Start with full fat blocks for optimal texture
• Sour cream: Keeps the cheesecake moist and tender Look for one with minimal additives
• Cornflour aka cornstarch: Ensures a firm yet delicate cheesecake layer Use a fine powder for smoothness
• Vanilla bean paste or seeds: Intensifies the vanilla taste For the deepest flavor scrape a plump vanilla bean or use premium paste
• Whipping cream: The base for the mousse and the topping Use heavy cream with at least thirty six percent fat for airy volume
• Confectioners sugar: Sweetens and stabilizes the whipped cream Sift if clumps are present
• Melted white chocolate: Infuses the mousse with cocoa butter richness Choose high quality baking squares for meltability

Step-by-Step Instructions

Prepare and Bake the Crust:

Combine the graham cracker crumbs and sugar in a medium mixing bowl Mix well so the sugar is evenly distributed Add egg yolk and vanilla flavoring stirring with a fork or spatula until everything is moist and clumpy Pour in melted butter and work it in until the crumb mixture glistens and resembles wet sand Transfer this mixture into a nine inch or ten inch springform pan and use the bottom of a glass or measuring cup to press the crumbs tightly and evenly across the base and slightly up the sides Bake at three hundred seventy five degrees Fahrenheit for eight minutes then cool fully on the counter Lower oven to three hundred fifty degrees Fahrenheit for the next step

Prepare and Bake the Cheesecake Layer:

In a stand mixer or large bowl beat softened cream cheese until completely smooth and luscious Scrape the bowl to avoid lumps Add sour cream cornflour white sugar and vanilla then continue beating until uniform and creamy Mix in seeds from a vanilla bean or spoonfuls of vanilla bean paste until beautifully speckled Pour this mixture onto the cooled baked crust spreading with an offset spatula to even out the top Place the pan in the oven and bake at three hundred fifty degrees Fahrenheit for about thirty to thirty five minutes The outside edges should appear set while the center quivers ever so slightly Remove from oven and cool completely in the pan on a wire rack

Make the White Chocolate Mousse:

Pour one cup of cold whipping cream and vanilla flavoring into a chilled bowl Begin whipping on medium high until soft peaks form Gradually add in confectioners sugar and continue whipping until peaks become slightly firmer without overbeating In a separate large bowl beat the softened cream cheese until fluffy slowly blending in the melted white chocolate in a steady stream Beat until glossy and thick With a spatula gently fold the whipped cream into the white chocolate cream cheese mixture in three increments Carefully move in wide sweeps so the mousse stays airy and light Once smooth and pillowy spread in a tall even layer on the cooled cheesecake

Prepare and Spread Sweetened Whipped Cream:

Place another cup of cold whipping cream and confectioners sugar into a clean bowl Add vanilla bean seeds or high quality vanilla paste Beat on medium until gentle peaks form Continue just until the cream holds its shape gently do not overmix Spread this sweetened whipped cream thickly over the mousse for a soft and showy finish

Refrigerate and Serve:

Cover the pan tightly and chill for at least one to two hours For even better flavor let it rest overnight before slicing The layers will set up for perfect slices Unlatch the pan and use a thin knife dipped in hot water for smooth neat cuts

My favorite part is the vanilla bean mousse I always get excited watching tiny flecks speckle the cream When I make this for my mom we laugh about fighting over the first slice because everyone wants the piece with the thickest mousse topping

Storage tips

Once chilled the cheesecake lasts well covered in the refrigerator for up to four days If you want to freeze it slice the cake and wrap the pieces tightly in plastic then foil Thaw overnight in the fridge for best texture The whipped cream topping can be refreshed with an additional dollop when serving

Ingredient substitutions

If you do not have white chocolate baking squares you can use a high quality white chocolate bar Make sure it is not filled or flavored block forms melt best For the crust swap graham cracker crumbs with digestive biscuits or chocolate cookie crumbs For a vanilla boost use a whole vanilla bean whenever possible

Serving suggestions

This dessert shines with tart fresh fruit like raspberries or strawberries on top If you want extra elegance dust with a bit more confectioners sugar or curl a ribbon of white chocolate Serve chilled with coffee or espresso to balance the sweetness The gorgeous layers make it perfect for birthdays anniversaries and brunches

Cultural context

Cheesecake dates back centuries with each culture putting its own twist This recipe reflects the American baked cheesecake tradition while the mousse and vanilla bean infuse a European flair Adding mousse is a modern approach that elevates a beloved classic

Trust me once you taste this vanilla bean white chocolate mousse cheesecake you will wonder how you ever settled for ordinary cheesecake The creamy textures and true vanilla bean perfume will make this a dessert you find reasons to bake again and again

Recipe Q&A

→ How do you prevent the cheesecake from cracking?

Let the cheesecake cool gradually after baking, avoid overmixing, and don't overbake—edges should be set but the center slightly jiggly.

→ Can you use vanilla extract instead of vanilla bean paste?

Yes, vanilla extract works if vanilla bean paste isn't available, though the bean paste imparts a richer flavor and visible specks.

→ What type of white chocolate is best?

Choose high-quality white chocolate baking squares for smooth melting and optimal flavor in the mousse layer.

→ How long should you chill before slicing?

At least 1-2 hours refrigeration is recommended, but overnight ensures the dessert is well set and easier to serve.

→ Can this dessert be made ahead of time?

Absolutely. You can prepare and assemble the day before and keep it refrigerated until ready to slice and serve.