Easy Vanilla Bean White Chocolate Mousse Cheesecake

This Easy Vanilla Bean White Chocolate Mousse Cheesecake is an elegant, no-bake dessert that brings together the richness of cream cheese, the smoothness of white chocolate, and the aromatic beauty of vanilla bean. With a buttery cookie crust and a luscious mousse topping, this cheesecake is a creamy dream from top to bottom.

Why You’ll Love This Recipe

I love how effortlessly this cheesecake comes together without even turning on the oven. The vanilla bean adds a deep, fragrant flavor that feels luxurious, while the white chocolate makes the mousse incredibly silky. It’s light, sweet, and perfect for any occasion—from dinner parties to casual nights when I want something indulgent but not heavy.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

cream cheese
granulated sugar
white chocolate
vanilla bean paste or scraped vanilla bean
heavy whipping cream
butter
crushed vanilla wafers or graham crackers
powdered sugar
salt

directions

1. I start by preparing the crust—mixing crushed vanilla wafers or graham crackers with melted butter and a pinch of salt. I press the mixture firmly into the bottom of a springform pan and chill it in the fridge to set.

2. For the mousse layer, I melt white chocolate and let it cool slightly.

3. In a large bowl, I beat the cream cheese and granulated sugar until smooth. I then mix in the vanilla bean paste.

4. I fold the cooled melted white chocolate into the cream cheese mixture.

5. In another bowl, I whip the heavy cream with powdered sugar until stiff peaks form.

6. I gently fold the whipped cream into the cream cheese mixture, creating a light and airy mousse.

7. I spoon the mousse over the chilled crust and smooth the top with a spatula.

8. I refrigerate the cheesecake for at least 6 hours, preferably overnight, to let it set fully.

9. Before serving, I sometimes garnish with shaved white chocolate or fresh berries for a pop of color and texture.

Servings and timing

This cheesecake serves 10–12 slices.
Prep time: 25 minutes
Chill time: at least 6 hours (overnight preferred)

Variations

I sometimes use an Oreo crust for a chocolatey twist or swap in shortbread cookies for a richer base. To switch up the flavor, I’ve added a raspberry swirl or mixed lemon zest into the mousse. If I’m feeling fancy, I top the finished cheesecake with a layer of white chocolate ganache or fresh whipped cream rosettes.

storage/reheating

I keep the cheesecake covered in the fridge for up to 5 days. For longer storage, I freeze it (wrapped well in plastic and foil) for up to 2 months. I thaw it in the fridge overnight before serving. Since it’s a mousse cheesecake, I never try to reheat it—it’s meant to be served chilled.

FAQs

Can I use white chocolate chips instead of baking white chocolate?

Yes, I’ve used white chocolate chips in a pinch, but I make sure to melt them gently to avoid seizing. High-quality baking chocolate gives the smoothest results.

Do I need a springform pan?

I highly recommend it. I find it much easier to release the cheesecake cleanly and keep those beautiful edges intact.

Can I substitute vanilla extract for vanilla bean?

Yes, but the flavor won’t be quite as deep. I use 1–2 teaspoons of pure vanilla extract if I don’t have vanilla bean paste or fresh beans on hand.

How do I get clean slices when cutting?

I run a sharp knife under hot water and wipe it clean between each slice. It helps keep the layers neat and smooth.

Can I make this ahead of time?

Absolutely—I often make it the night before, and it actually tastes better after chilling overnight and letting all the flavors meld together.

Conclusion

Easy Vanilla Bean White Chocolate Mousse Cheesecake is one of those desserts I always keep in my back pocket for when I need something that looks impressive but doesn’t take much effort. It’s creamy, luxurious, and light enough to enjoy any time, and I love the way each bite melts away with sweet, delicate flavor.