Vanilla Bean White Chocolate Mousse Cheesecake

There’s something magical about the comforting scent of vanilla filling your kitchen, especially when the weather cools down and the days grow a little shorter. It reminds me of autumn weekends at my grandmother’s house, where every Sunday ended with a decadent dessert on her antique cake stand. That’s where I first fell in love with cheesecake—not just any cheesecake, but a velvety, melt-in-your-mouth vanilla bean cheesecake that she reserved for the most special of occasions.

This vanilla bean white chocolate mousse cheesecake recipe brings that same feeling of warmth and celebration. It’s a modern twist on a beloved classic—creamy, rich, and beautifully balanced with delicate notes of real vanilla bean and silky white chocolate. The layering of textures makes each bite a new experience: the buttery graham cracker crust, the smooth cheesecake, the airy white chocolate mousse, and a crown of vanilla whipped cream.

Whether you’re making this for a holiday gathering, a family birthday, or just a cozy night in, this cheesecake brings elegance and nostalgia to the table. It’s the kind of dessert that turns an ordinary moment into something memorable.

Why You’ll Love This Recipe:

• Deep Vanilla Bean Flavor: The real vanilla bean or paste brings floral, aromatic depth that bottled extract just can’t match.
• White Chocolate Mousse Layer: Adds a light, sweet contrast to the creamy cheesecake base.
• Perfect for Make-Ahead: This dessert tastes even better the next day, making it ideal for entertaining.
• No Water Bath Fuss: You’ll get a smooth, crack-free cheesecake without any complicated techniques.
• Stunning Presentation: With its layers and speckled vanilla cream, it’s as beautiful as it is delicious.

INGREDIENTS YOU’LL NEED:

For the Crust:

• 1 ½ cups (150 g) finely crushed graham crackers
• ¼ cup (53 g) granulated sugar
• 1 egg yolk
• ¼ teaspoon vanilla extract
• 6 tablespoons (85 g) butter, melted

For the Cheesecake Filling:

• 16 ounces (454 g) cream cheese, softened
• 1 cup (227 g) sour cream
• 2 tablespoons cornstarch
• 1 cup (212 g) granulated sugar
• ½ teaspoon vanilla extract
• Seeds from 1 vanilla bean or 1 tablespoon vanilla bean paste

For the White Chocolate Mousse:

• 1 cup heavy whipping cream
• ¼ teaspoon vanilla extract
• 2 tablespoons powdered sugar
• 4 ounces (113 g) cream cheese, softened
• 4 ounces (113 g) white chocolate, melted

For the Vanilla Whipped Cream:

• 1 cup heavy whipping cream
• 1 tablespoon powdered sugar
• Seeds from 1 vanilla bean or 1–2 teaspoons vanilla bean paste

HOW TO MAKE VANILLA BEAN WHITE CHOCOLATE MOUSSE CHEESECAKE:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Make the Graham Cracker Crust
Preheat your oven to 375°F (190°C). Combine graham cracker crumbs and sugar in a bowl, then stir in the egg yolk and vanilla. Add melted butter and mix until the texture is like wet sand. Press into a 9-inch springform pan. Bake for 8 minutes and let cool. Lower oven temp to 350°F (175°C).

Step 2: Prepare the Cheesecake Layer
Beat softened cream cheese until smooth. Mix in sour cream, sugar, cornstarch, and vanilla. Add vanilla bean seeds or paste. Pour over the cooled crust and smooth the top. Bake 30–35 minutes, until just set. Let cool in the pan.

Step 3: Whip Up the White Chocolate Mousse
Whip cream with vanilla and powdered sugar until soft peaks form. In a separate bowl, beat cream cheese until fluffy and mix in melted white chocolate. Gently fold in the whipped cream. Spread over the cooled cheesecake.

Step 4: Make the Whipped Cream Topping
Whip the cream, powdered sugar, and vanilla bean seeds until stiff peaks form. Spread gently over the mousse layer.

Step 5: Chill and Serve
Chill the entire cheesecake for at least 2 hours, or overnight for best results. Slice with a hot knife and serve with fresh berries if desired.

HELPFUL TIPS:

• Vanilla Bean Swap: No beans? Use a quality vanilla paste or extract.
• Cool Gradually: To prevent cracks, cool the cheesecake slowly in the oven with the door slightly ajar.
• Cutting Clean Slices: Dip your knife in hot water and wipe it between cuts.
• No White Chocolate? Try melting vanilla chips instead, but reduce sugar slightly.

DETAILS:

• Prep Time: 1 hour 25 minutes
• Cook Time: 45 minutes
• Total Time: 10 hours 10 minutes (including chilling)
• Yield: 12 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

NOTES:

You can customize the crust with chocolate cookies or ginger snaps for a seasonal touch. For spring or summer, fresh berries on top add a lovely burst of freshness. This recipe is versatile, crowd-pleasing, and a joy to make from scratch.

NUTRITIONAL INFORMATION (Per Serving):

• Calories: 585
• Carbohydrates: 42g
• Protein: 6g
• Fat: 45g
• Saturated Fat: 26g
• Cholesterol: 150mg
• Sodium: 316mg
• Sugar: 33g
• Fiber: 1g

FREQUENTLY ASKED QUESTIONS:

Can I freeze the cheesecake?
Yes. Wrap it tightly and freeze for up to 2 months. Thaw overnight in the fridge.

Do I need a springform pan?
Yes, for easy removal and clean presentation.

What’s the best way to melt white chocolate?
Use a double boiler or microwave at 50% power in short bursts, stirring frequently.

STORAGE INSTRUCTIONS:

Cover tightly and refrigerate for up to 5 days. To freeze, wrap the cheesecake (without whipped topping) in plastic and foil. Add topping after thawing.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Heart-Shaped Raspberry Mousse with a Brownie Base
• Strawberry Mascarpone Tartlets with Lemon Curd
• Strawberry Swirl Cheesecake
• A Cheesecake Worth Celebrating: The Story Behind Boston Cream Pie Cheesecake

CONCLUSION:

Every slice of this Vanilla Bean White Chocolate Mousse Cheesecake tells a story—of comfort, celebration, and the joy of sharing something sweet with the people you love. Whether it’s your first time making a cheesecake or you’re a seasoned home baker, this recipe is approachable, satisfying, and always impressive.

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