This vanilla bean white chocolate mousse cheesecake is one of the most incredible cheesecakes ever. The cheesecake batter is egg free and all the layers are luxuriously rich and smooth.

Not all cheesecakes are created equal, and this amazing vanilla bean cheesecake is proof of that.

It sails above other cheesecakes in flavor, texture, and overall deliciousness!

Slice of vanilla bean cheesecake on white serving spatula with raspberries.

First: The Crust

The crust for this cheesecake is unique in that it includes an egg yolk. This lends a richness to the crust that is absent from other more traditional graham cracker crusts.

However, since the cheesecake batter itself is egg-free, if you need the whole cheesecake to be egg-free as well, simply omit the egg yolk from the crust ingredients.

Graham cracker crumbs for cheesecake crust.
Baked graham cracker crust in springform pan.

Second: The Cheesecake Batter

The batter for this cheesecake includes:

  • cream cheese
  • sour cream
  • cornstarch
  • granulated sugar
  • vanilla extract + vanilla bean seeds OR vanilla bean paste

You can scrape the seeds from a vanilla bean pod for the cheesecake batter, but more often than not, I grab vanilla bean paste instead and use it in place of the extract and the scraped seeds.

I usually buy vanilla bean paste online. I’ve used these brands with good results: Heilala, Nielsen-Massey, and McCormick {aff. links}.

Sugar, cream cheese, cornstarch and vanilla bean paste in glass bowl.

The key to this cheesecake is not to over bake it. It should be soft set and still slightly jiggly in the center when removing from the oven.

I don’t use a water bath when baking it. It rarely cracks. But if it does, it’s not a big deal because it will be covered up with decadent layers of white chocolate mousse and sweetened whipped cream.

Pouring cheesecake batter onto graham cracker crust.

Third: White Chocolate Mousse

Once the cheesecake has baked and cooled, it’s time for the white chocolate mousse.

  • heavy cream
  • cream cheese
  • powdered sugar
  • vanilla
  • melted white chocolate

A note about white chocolate: white chocolate chips do not melt well! For this recipe (and any other recipe that calls for melted white chocolate), you want to use actual white chocolate that comes in bars, often found above the chocolate chips. Ghirardelli is my favorite brand. Don’t confuse it with almond bark or white candy coating. You want real deal white chocolate here.

Whipped white chocolate mousse in glass bowl.

Fourth: Sweetened Whipped Cream

No secrets here. The final layer is simply lightly sweetened whipped cream with more vanilla bean seeds to really maximize that vanilla flavor.

You can use plain vanilla extract or vanilla bean paste in place of the vanilla bean seeds.

Once all the layers are assembled, make sure to refrigerate the cheesecake for several hours so it is fully setup and chilled.

Huge dollop of whipped cream on top of cheesecake.

The Best Cheesecake

These four layers make up one of the most delicious cheesecakes in the history of ever.

  1. Buttery graham crust
  2. Vanilla bean cheesecake
  3. White chocolate mousse
  4. Vanilla bean whipped cream

The texture of the cheesecake is unique and unlike any other cheesecake I’ve had. It’s decadent and ultra-smooth and creamy.

The light and luxurious mousse and whipped cream layers are the perfect compliment to the rich cheesecake!

Pulling slice of cheesecake out of whole cheesecake.

A Fan Favorite

Hundreds have fallen in love with this cheesecake – and for good reason! It is incredible! I love hearing how you guys feel about this recipe. 💗

Sarah writes: Just made this for my husband and I will never use another cheesecake recipe again, if I need a taller cheesecake then I will just double the filling and accommodate the baking. This was so easy to make and so freaking delicious❤️ 

Lisa says: I’ve made this recipe a couple of times. It’s fantastic and turns out beautifully. Use quality ingredients and you’ll be rewarded. And make a plan to share or you’ll be standing in front of your fridge in the middle of the night with a fork and no shame. 

Mona writes: I made this for my family on Valentine’s Day and it was the best cheesecake I’ve made in my life! My husband keeps asking how soon before I make it again! Seriously so good, Mel! 

Bite of cheesecake on fork with white plate with raspberries.

One Year Ago: Confetti Chicken Bake with Cheddar Biscuit Topping
Two Years Ago: Classic Orange Julius
Three Years Ago: Mulligatawny Soup

Slice of vanilla bean cheesecake on white spatula.

Vanilla Bean White Chocolate Mousse Cheesecake

4.78 stars (116 ratings)



  • 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


  • 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
  • vanilla bean seeds scraped from one pod OR 1 tablespoon vanilla bean paste

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 baking squares (NOT almond bark or white chocolate chips), melted

Sweetened Whipped Cream:

  • 1 cup heavy whipping cream
  • 1 tablespoon powdered sugar
  • vanilla bean seeds scraped from one pod OR 1-2 teaspoons vanilla bean paste


  • For the crust, preheat the oven to 375 degrees F. In a medium bowl, mix the graham cracker crumbs and sugar. Add the egg yolk and vanilla and mix; then stir in the melted butter. Press the graham cracker mixture into the bottom and just barely up the sides of a 9-inch springform pan (could also use a 10-inch pan although all the layers will be slightly thinner). Bake the crust for 8 minutes. Remove and let cool completely. Reduce the oven temperature to 350 degrees F.
  • For the cheesecake layer, in a medium bowl or the bowl of a stand mixer, beat the cream cheese with an electric handheld mixer (or stand mixer) until soft and creamy. Add the sour cream, cornstarch, sugar and vanilla and mix until smooth. Mix in the vanilla bean seeds or vanilla bean paste until well mixed.
  • Spread the cheesecake over the cooled crust and bake at 350 degrees for 30-35 minutes, until the edges are set but the center still jiggles slightly. Remove from the oven and let cool completely.
  • For the white chocolate mousse, in a medium bowl, beat the cream and vanilla with an electric mixer (handheld or stand mixer) until soft peaks form. Add the powdered sugar and mix until combined and the peaks are slightly stiffer.
  • In a separate bowl, beat the cream cheese until fluffy. Add the white chocolate and mix until smooth and creamy. Fold in the whipped cream, taking care not to deflate the whipped cream, and mix gently with a rubber spatula, lifting and turning the cream, until the mousse is combined and creamy.
  • Spread the white chocolate mousse over the cooled cheesecake.
  • For the sweetened whipped cream, beat the whipping cream and powdered sugar together until soft peaks form. Add the vanilla bean seeds or vanilla bean paste and mix until slightly stiffer peaks form.
  • Spread the whipped cream evenly over the white chocolate mousse. Refrigerate at least 1-2 hours before serving (or up to overnight).


Vanilla Beans: here is an easy tutorial on scraping out the vanilla bean seeds.
Egg-Free Crust: since the cheesecake batter is egg-free, if you need the crust to be egg-free also, simply omit the egg yolk.
Serving: 1 Slice, Calories: 585kcal, Carbohydrates: 42g, Protein: 6g, Fat: 45g, Saturated Fat: 26g, Cholesterol: 150mg, Sodium: 316mg, Fiber: 1g, Sugar: 33g

Recipe Source: lightly adapted from this recipe from sent to me by my friend, Lien (thank you!)

White plate with a slice of vanilla white chocolate mousse cheesecake and a fork.