Vanilla Bean White Chocolate Mousse Cheesecake
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!
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.
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}.
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.
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.
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.
The Best Cheesecake
These four layers make up one of the most delicious cheesecakes in the history of ever.
- Buttery graham crust
- Vanilla bean cheesecake
- White chocolate mousse
- 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!
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!
One Year Ago: Confetti Chicken Bake with Cheddar Biscuit Topping
Two Years Ago: Classic Orange Julius
Three Years Ago: Mulligatawny Soup
Vanilla Bean White Chocolate Mousse Cheesecake
Ingredients
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
Cheesecake:
- 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
Instructions
- 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).
Notes
Recommended Products
Recipe Source: lightly adapted from this recipe from food.com sent to me by my friend, Lien (thank you!)
191 Comments on “Vanilla Bean White Chocolate Mousse Cheesecake”
Can I make these in cupcake liners?
Definitely worth a try!
Can I make this a few days in advance?
Sure!
Seriously!! HOW??? Is this sooo good?? My mom is the freaking QUEEN of cheesecakes, she’s actually famous for them. Don’t tell anyone but this is better. I was skeptical of the recipe with no eggs but it’s delicious and the texture is perfect! I’ll probably just make a regular graham cracker crust next time. And there will be a next time, probably tomorrow.
This is by far the best cheesecake you’ll ever have! I make it for holidays and for parties when a dish is needed. I’ve made it as lemon and today I’m making a cinnamon version which I think will be amazing. So thankful I found this recipe years ago!
YUM! How did you change it to make a cinnamon version! I want to try that.
I tried this for the first time today and the cheesecake looks great! However my choc mousse was a huge fail..I used white choc chips (not sure if that makes a difference) but once added to the cream cheese mixture it was very thick and by folding in the whipped cream it became gloupy and separated. Any suggestions for next time? Thanks!!
Hi Ali, unfortunately white chocolate chips will make a big difference – they don’t melt the same way white baking chocolate does and they often turn greasy and clumpy. It’s best to use white chocolate bars.
Hey, if I wanna change this to a 6 inch instead, how long should I bake for both the crust and the cheesecake? Thanks!
It really depends on how much batter you use in a 6-inch pan and how full it is. I’d bake the crust for 6-8 minutes and check the cheesecake after about 20-25 minutes.
I left a review for this cheesecake years ago when you first put it on your website. It has and will continue to be one of my family’s favorite holiday desserts. Thank you for such a delicious treat. Reason I only make this once a year is, I would sit down eat the whole thing if I was able. Thank goodness for my company and family that will eat it long before I get too it.
I made this cheesecake with my home brewed, 4 month old vanilla that smelled stronger than store bought vanilla. It was excellent and a big hit for thanksgiving. I can’t wait to try the cheesecake again in 8 months.
We try a new cheesecake recipe every year for Thanksgiving. This was our choice this year. It was light, lovely and a tad bit fancy.
Can you make the crust without the egg? We have an egg allergy at our house. If it can be made without the egg, I wouldn’t need to cook the crust, right?
Yes, you can make the crust without the egg…and you can still bake it to help set the crust.
This is SO fantastic and for those that need Gluten Free, can easily be done with a box of GF Vanilla Wafers and makes a fantastic crisp crust!
How much vanilla bean paste would I use if I wanted to go that route instead of using the vanilla beans?
Hi Melissa, when I use vanilla bean paste, I use about a tablespoon.
Just made this for my son’s 18th birthday. We had it on our must try last for a while. Huge hit!! He is a big fan of white chocolate and the mousse and whipped cream layers make it so the dish is light and not as heavy as regular cheesecake. Kudos!! We will make this one again!
Can you freeze this recipe? Also how long does it keep?
Hi Mary Beth, I haven’t frozen it, so I’m not sure but *usually* cheesecake freezes quite well!
Could you use 1 Tbsp real vanilla instead of the vanilla bean? Karen
Yes
Do you have another vanilla bean recommendation for a vanilla bean newbie? The ones you linked are out of stock.
I’ve used these with good results
Made this for my mans birthday and adapted it with yogurt and for the instant pot! Love love love it!!
Do you have nutrition facts for this recipe?
I don’t, sorry!
Just made this for my husband and I… Oh. My. God. 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❤️
Yes, you can double the filling (or 1 1/2 the filling). I’m glad you liked it!
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.
This cheesecake really is the best! Sad I can’t find most of the ingredients where I now live
THIS is THE best tasting, tried & true,, most straightforward cheesecake recipe everrrrrrrrr….though my description may look dramatic the statement is not exaggerated at all. Thank you Mel!!
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!
This is my absolute favorite cheesecake! It is the most requested dessert I make. I found though to take your time and do it over a 2-3 day period. It is better in my opinion that way. It is not overly sweet and is very light.
I have made this cheesecake so many times.
It never fails, never cracks and is perfect every time.
I get rave reviews from everyone who tastes it.
It freezes well whole or cut into individual slices before freezing.
When I first looked at the recipe, I thought it might be complicated but it really isn’t. Just follow it step by step and you can’t go wrong. I use Vanilla Bean Paste much easier to use that the vanilla beans and more flavorful, I think.
Thank you for the suggestion! I found vanilla bean paste in the Wilton baking section at Walmart (not the baking and spice row.) I couldn’t find it at Trader Joe’s and Penzy’s vanilla beans were $22 for three.) it gave me such a thrill to stir in the paste! I made my first one with just vanilla. Love the paste!
How much vanilla bean paste did you use?
I made this for my dad’s birthday. My first time making a cheesecake. It was amazing. Worth every minute of making it.
I rarely make cheesecake, but this recipe called to me. Whenever my family goes to the Cheesecake Factory, I usually get their Vanilla Bean Cheesecake. I can honestly say this recipe tasted better than theirs, which is a huge compliment considering, I thought CF’s recipe was pretty darn delicious. My family loved it just as much as I did. In fact, my oldest son declared this cheesecake to be the best one he has ever had. Thank you!
This recipe was very time consuming, but the end product was definitely worth the work!
Had this at TGIF and from here and both are rather beyond belief. I’ve made it without the bean specs (just more vanilla) as vanilla beans are so expensive and the recipe still holds its own. This will be on our table Christmas day. Thank you for sharing Mel!
Do you know if this could be made in a pressure cooker? My oven isn’t usable at the moment, but I need a cheesecake. I have cheesecake recipes for the IP, but this is my favorite cheesecake ever!
It should transition pretty well!
So can any cheesecake recipe be converted to using no eggs? I made the white chocolate raspberry cheesecake yesterday and it is amazing! I am excited to try this one next to use the vanilla beans I have. And then I wondered if I could make any of your other cheesecake recipes but without the eggs? Thank you for all your good tips and great recipes.
Hi Julie, I’m honestly not sure. It might work but since I haven’t tried converting others, I can’t say 100%
I have made this cheesecake several times, and it is always a huge hit! I just wanted to comment on here in case anyone else was wondering, I halved the recipe and made it any 6 inch spring form pan and it turned out beautifully! This cheesecake is a winner!!!!
How long did you bake for your 6 inch? Both crust and the cheese cake.
It really depends on how much batter you use in a 6-inch pan and how full it is. I’d bake the crust for 6-8 minutes and check the cheesecake after about 20-25 minutes.
I make this cheesecake every year for my birthday, but this year in the last month, I’ve made it 5 times for co-workers. Needless to say, it’s a big hit! If only vanilla beans weren’t so pricey, but I’m still going to make it for my birthday anyway!
Made this for Easter. I love to make cheesecakes! This was truly “the best”.
So, did you know graham crackers can go bad? As in, they STINK bad? I did not. Until I pulled out last summer’s s’mores leftovers to make this crust. Did you also know that if you are too grubby to be seen in a grocery store, you can make a decent cheesecake crust out of butter crackers, ground almonds and sugar? It’s true.
So I guess I didn’t make 100% of this recipe, but the 90% I did follow exactly was AWESOME. My college-age son’s eyes nearly rolled out of his head. It disappeared in two days, McGuyvered crust and all. Thanks, Mel!