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!)
Hi Mel! I have a quick question about this cheesecake. The only white chocolate I have in the house is Nestle white chocolate chips. Do you think I could use 4 oz. of those instead of 4 oz. of white baking squares? When I read “white baking squares” all I can think of are those packs of almond bark in the baking aisle. I picture these Nestle chips tasting better. Thanks!
Hi Lisa – I agree that the almond bark would not be right for this recipe. I actually use the actual white chocolate baking squares (I think it’s the Baker’s brand). Basically it’s real white chocolate (not the fake almond bark) in bar form. It melts, much, much easier than chocolate chips and tastes better than the chips or the bark in my opinion. White chocolate chips are hit and miss for me – sometimes they melt great and other times they end up in a clumpy mess. So if you can find the baking squares, I’d recommend those, if not, sounds like Lien and others have done fine using the chips. Good luck!
Hi Mel.
I just made this last night and had it today with some friends. One of them is a chef and he told me I blew him out of the water with this one. My husband absolutely loved it as did we all. I’ve made cakes with a baked cheesecake layer before and been unimpressed so when I made this i thought if i didn’t like it i will never try one of the layered cakes again. It was time consuming because of having to wait for each step to cool properly first but worth every minute. It was so light and I loved how creamy it was without being sickly sweet. the cheesecake layer i baked for 30 minutes. I didn’t have graham crackers because we don’t have them here in Australia so I used Malt biscuits. when it was cold I wrapped it in cling wrap overnight in the fridge and an hour or so before serving I added the whipped cream. I am making it for my sister in 2 days as she wasn’t able to stay for dinner and my husband told me I was not taking any of it out of the house. lol. He leaves on business in 2 days so then I’ll make it for her.
I make my own vanilla extract. I got a kilo of vanilla beans and put in a huge jar and covered with vodka. It took a few months but I got the most amazing vanilla extract and as I use the beans I just top up with more beans and vodka. I cut the end off the beans and just squeeze out the seeds. I’ve kept it going for more than 5 years now and never run out.
Definitely a keeper. Thanks for sharing this.
Mel!! I think this is my second comment ever on your blog. Just had to tell you that I made this recipe last night! I have NEVER made a cheesecake and it is something I have always been nervous about doing. It turned out great and was SO SO delicious. Can’t wait to try out another one now. 🙂
In the picture is this 2 layers or 3? Is the whipped cream actually added already? Thanks!
Tabitha – in the pictures, yes, the layers are all completely assembled so it’s the cheesecake layer, the mousse layer and the whipped cream.
I can’t say it was easy, there were a lot steps and of mixing bowls to wash…but…so worth it! Everyone loved it. Thank you.
I am half way through making this and realized that the bar of baking chocolate I had is actually semi sweet chocolate and the only white chocolate I have are ghirardelli white melting wafers for candy making and dipping. Do you think this will work?
Hi Lindy – definitely worth a try with the candy melts; I’m guessing they’ll work just fine (especially the Ghirardelli brand). Good luck!
I made this for my husband’s birthday and it was ABSOLUTELY AMAZING. Followed the recipe exactly and everything was perfect! I’d recommend going with the suggested 9″ springform pan- the size of the layers are perfect!
Think I could use greek yogurt in place of the sour cream? I’ve been successful in replacing it in almost all of my recipes, but a little intimidated here. Can’t wait to try it ! Thanks, Mel!
Lisa – definitely worth a try! I haven’t tried the Greek yogurt sub myself so I can’t say for certain that it works out but if you’ve had good experience in the past, I’d go with your gut. 🙂
I’m obviously way behind in my blog reader, but jackpot! I just found my birthday cake for this year!
I made these the other night for my brother-in-law’s birthday. He is a big cheesecake fan and he LOVED them. Everyone thought they were so, so good! They were so creamy, not too sweet, and the crust was amazing… Seriously the best cheesecake I have ever had!
I loved this! Thanks for the recipe.
BEST. CHEESECAKE. EVER. I regret I waited 10 whole days to make since you posted this recipe. You rock, Mel!
This was so so yummy! We all loved it and the vanilla bean paste worked great! Thank you for another great recipe!
I got vanilla beans from beanilla.com, they had a sale 20 beans for $20. They are so good and plump. I will be ordering from them again. I made the cake today for a get together tomorrow. Can’t wait to try it!
Also, if you have enough vanilla beans for your sugar, I have a huge container of vodka that I throw my extras in. Sure beats store bought vanilla! It takes a few months to cure, but it’s worth it.
I’m so glad you liked the recipe, and didn’t wait too long to try it! I’m making it AGAIN today, along with your white chicken chili. Thanks for all your wonderful recipes!
Looks awesome, making tomorrow! How do you think vanilla bean paste would work in this recipe? How much would you add? Wondering if it would add too much extra liquid??
Katie – I think the vanilla bean paste should work just fine. I’d probably add about a teaspoon (more or less) for each vanilla bean.
Went to the grocery store and spent $14.99 on a jar that contained 2 vanilla beans. Decided to check out the local health food store. .. I was able to purchase beans for 1. 29 EACH. Pays to shop around! Can’t wait to see if my brother enjoys his birthday cheesecake. Thanks for the great recipe!
Damn yet another recipe I have to try! Looks delicious. I love Penzey’s too, I get all my spices from there. My cocoa powder though I get from King Arthur Flour, it’s just better than Penzey’s.
Made this a couple of days after you posted it and it was amazing!! Sooo yummy and perfect. Now we just need a chocolate version! I get my vanilla beans from Costco. Cheap and good!
Oh girl…cheesecake has got to be my most intimidating dessert. My grandmother used to make THE. BEST. cheesecake so I grew up having big baking shoes to fill (my mother won’t even attempt to make cheesecake because Grandma’s was the end-all of cheesecake in our family.) But this divine-looking creation…mmmm, I’m just tempted to try my hand at this. I’m saying a prayer and ordering my vanilla beans today!!
Oh, you’re kidding with this cheesecake. I’m SUCH a cheesecake fan, and particularly like baking them. I’ve tried so many, and now need to try this, like, yesterday! The 8hour cheesecake was the creamiest so far (I mean, 8 hours in a 120 oven…), but now I need to compare! You have the best kitchen buddies who send you the best recipes Mel!
I’m doing the freaking Whole 30 right now, but this will be the first treat I make when I’m done….which I shall eat with great moderation, if I’m lucky 🙂
This would be so much better than a birthday cake!
I love your blog and your recipes. I think we must have been related in a past life. You obviously write what you think and I do also. I look forward to searching through your website and just having a ball. I am trying to get my website up and running. I don’t blog for money, I guess you could say it’s more like a diary or journal, who knows but I love it. I need help trying to figure out how to make a lay out or page. That shows you how much I know. .lol. Definitely not much. I need to hire someone to help me.
I am speachless. This looks so amazing. I love, love, love vanilla. We will definitly have to make this for Sunday dinner when the kids come over. I am not even sure how I came across your site but I am glad I did. I’ll be back 🙂
I guess going Gluten Free will just have to wait until next week . I must make this cheesecake ( and eat it too! ) I don’t know if anyone else has a food co op nearby but , that is where I buy my Vanilla Beans for about $2 a piece .
Yep. Going to kill the healthy eating streak for this dessert. Not even going to justify it. Can’t wait.
OK I’m officially convinced! Making this tomorrow!
I’m drooling…
Olive nation has the best vanilla beans, they have excellent customer service and such good quality product. They are really reasonably priced too if you make your own vanilla, which you so should because it is awesome!!!
Here is a link http://heavenlyhomemakers.com/making-homemade-vanilla-extract-aka-why-laura-bought-a-gallon-of-vodka
If you order through Heavenlyhomemakers you can get %10 off.
This looks so so yummy!
Sooo excited to try this recipe! I have some Penzey’s vanilla beans ready to go. Hopefully I can make this happen this weekend 🙂
This looks so freaking good Mel!
Bookmarking and making soon. Will report back. Thanks!
This looks sooooooooo good! 🙂
Bless you for continuing to post delicious desserts in January. I can’t go without desserts ever!
I’m a huge white chocolate fan, too, so this is going in the must-make file, just as soon as we have a special occasion. Hmm…anniversary? Yes!
Hi Mel,
I’ve been a long time RSS subscriber and a fan of yours. Lately my RSS feeds show not only your blog posts, but all the comments. I don’t remember commenting on your posts or subscribing to all comments lately, and I didn’t see a separate comments feed from yours. So I’m wondering if you (accidentally) tweaked something from your end so now that your RSS feeds include comments?
Thanks for double checking? Note it’s not email, it’s just RSS subscription. I don’t have any email subs from you.
Rebecca – that’s odd…I checked my RSS feed and I’m not getting the same thing (comments showing). Let me do some digging and I’ll get back with you.
Oh my, bring on the fat pants! I’m tossing my New Year’s resolution out the door in order to make this! I love cheesecake!
I can’t wait to try this cheesecake – it looks amazing! In the event that I give in to temptation and make it before finding a worthy event, do you think it would freeze well? That’s assuming I don’t eat it all its decadent deliciousness myself!
Jenn – hmmm, I think the baked cheesecake itself would freeze great but I’d wait to top it with the mousse/sweetened whipped cream until close to serving time after the cheesecake has defrosted.
This looks beautiful and sounds delicious! My husband loves vanilla bean so this might be a good Valentine’s Day dessert, if I can wait that long to try it. It’s also a good excuse to get a springform pan. I assume those are the pods on top as a garnish? Thank you for the tip on Olive Nation, Amy! Got my beans ordered.
Soonhee – yep, I threw some of the sugared/empty vanilla bean pods on top for a garnish but you could certainly do without.
This cheesecake looks great!
This is going to the top of my “desserts to try soon” list. Thanks!
This is going straight into my ZipList Recipe Box for an occasion when a cheesecake is warranted! Though, I might not be able to wait that long…perhaps I’ll just make it this weekend 🙂 LOVE the specks of vanilla through it…cannot wait to try it!
Waxing poetic about a cheesecake… a girl after my own heart! 😉 I always say that I prefer to take my calories in the form of cheesecake, and this one looks like it’s worth every single one. Did I mention I’m also semi-obsessed with vanilla beans? As in, I only use them in recipes that are to be eaten by people I really, really like? In short — I’ll be trying this soon. Thanks for sharing!
We had dinner at the Cheesecake Factory the other night and I kept looking at the vanilla bean cheesecake thinking it looked good, but with all the other options I didn’t try it. With your description though I’m thinking I should have. Now I can make my own though! Thanks!
Wow looks amazing!! Not a fan of vanilla bean but I’m almost tempted:)
Wow…this looks amazing! I had a similar cheesecake while on vacation several years ago, and it was delicious. I’ve never made cheesecake without eggs. I can’t wait to make this recipe!
I can see why this has become a favorite! I’m a sucker for anything with vanilla bean and I do the same thing when after scraping them. They really do make for the best sugar!
I love cheesecake by itself, but with white chocolate mousse. That takes cheesecake to a whole nother level. Especially since white chocolate is my absolute favorite.
Oh, Mel . . . your descriptive, persuasive words (not to mention the picture) are such a temptation for me to call in a vacation day and stay home to create this best.cheesecake,ever.! Thank you for passing this tried and true recipe along.
You should try Olive Nation’s website for vanilla beans. Great quality, super well priced and they frequently offer deals. I’m not affiliated, I discovered them when making homemade vanilla and have had great experiences with them. You cheesecake looks Aaamazing!