Description
This Easy Vanilla Bean White Chocolate Mousse Cheesecake is a no-bake dessert featuring a buttery cookie crust, silky white chocolate mousse, and rich vanilla bean flavor. It’s elegant, creamy, and perfect for any occasion.
Ingredients
- 2 cups crushed vanilla wafers or graham crackers
- 1/2 cup unsalted butter, melted
- Pinch of salt
- 12 oz white chocolate, melted and slightly cooled
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla bean paste or scraped seeds from 1 vanilla bean
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- Optional: shaved white chocolate or fresh berries for garnish
Instructions
- Mix crushed cookies with melted butter and a pinch of salt. Press firmly into the bottom of a springform pan. Chill in the fridge while preparing the filling.
- Melt white chocolate and let cool slightly.
- In a large bowl, beat cream cheese and granulated sugar until smooth. Add vanilla bean paste and mix well.
- Fold cooled white chocolate into the cream cheese mixture.
- In a separate bowl, whip heavy cream with powdered sugar until stiff peaks form.
- Gently fold whipped cream into the white chocolate mixture until fully combined and fluffy.
- Spoon the mousse onto the chilled crust and smooth the top with a spatula.
- Refrigerate for at least 6 hours, preferably overnight, until fully set.
- Before serving, garnish with shaved white chocolate or fresh berries if desired.
Notes
- Substitute vanilla extract for vanilla bean paste (1–2 tsp) if needed.
- Use an Oreo or shortbread crust for variety.
- Fold in lemon zest or a raspberry swirl for extra flavor.
- Use a hot, clean knife for smooth slices.
- Store in the fridge for up to 5 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 220mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 80mg
