Easy Vanilla White Chocolate Mousse (Printable Format)
Layers of vanilla bean, white chocolate, and cheesecake create a smooth, creamy treat perfect for any occasion.
# Needed Ingredients:
→ Crust
01 -
180 grams graham cracker crumbs
02 -
50 grams white sugar
03 -
1 egg yolk
04 -
0.25 teaspoon vanilla extract
05 -
85 grams unsalted butter, melted
→ Cheesecake Layer
06 -
450 grams cream cheese, softened
07 -
240 grams sour cream
08 -
2 tablespoons cornflour
09 -
200 grams white sugar
10 -
0.5 teaspoon vanilla extract
11 -
Seeds from 1 vanilla bean or 1 tablespoon vanilla bean paste
→ White Chocolate Mousse
12 -
240 millilitres whipping cream
13 -
0.25 teaspoon vanilla extract
14 -
2 tablespoons confectioners’ sugar
15 -
115 grams cream cheese, softened
16 -
115 grams white chocolate, melted
→ Sweetened Whipped Cream
17 -
240 millilitres whipping cream
18 -
1 tablespoon confectioners’ sugar
19 -
Seeds from 1 vanilla bean or 1–2 teaspoons vanilla bean paste
# Preparation Steps:
01 -
Preheat oven to 190°C. In a medium bowl, combine graham cracker crumbs and sugar. Add egg yolk and vanilla extract, mixing until thoroughly blended. Stir in melted butter until mixture resembles wet sand. Firmly press mixture into the base and just up the sides of a 23 cm springform pan. Bake for 8 minutes, then cool completely. Reduce oven temperature to 175°C.
02 -
In a mixing bowl, beat the cream cheese until soft and creamy. Add sour cream, cornflour, sugar, and vanilla extract, mixing until smooth. Fold in vanilla bean seeds or vanilla bean paste. Spread evenly over the cooled crust. Bake at 175°C for 30–35 minutes, until edges are set and centre still jiggles slightly. Remove and allow to cool completely.
03 -
In a bowl, whip the cream and vanilla extract until soft peaks form. Add confectioners’ sugar and beat until peaks are slightly firmer. In a separate bowl, beat cream cheese until fluffy. Add melted white chocolate, mixing until smooth. Gently fold whipped cream mixture into the white chocolate mixture until uniform. Spread mousse evenly over the cooled cheesecake.
04 -
Whip the cream and confectioners’ sugar together until soft peaks form. Add vanilla bean seeds or vanilla bean paste and beat until mixture holds slightly firmer peaks. Evenly spread sweetened whipped cream over the white chocolate mousse layer.
05 -
Chill assembled cheesecake for at least 1 to 2 hours before serving, or refrigerate overnight for best texture. Slice and serve when set.
# Supplementary Details:
01 -
For clean slices, dip a sharp knife in hot water and wipe between cuts.