Name: Easy Vanilla Bean White Chocolate Mousse Cheesecake
Prep time: 20 min
Cook time: 10 min
Total time: 4 h 30 min
Cuisine: American
Ingredients: 1 ½ cups graham cracker crumbs; ¼ cup sugar; 6 tablespoons unsalted butter, melted; 8 oz cream cheese, softened; 2 cups heavy cream; 1 cup white chocolate chips; 1 vanilla bean, scraped (or 1 tablespoon vanilla extract); ¾ cup powdered sugar; 1 tablespoon gelatin; 3 tablespoons cold water

This easy vanilla bean white chocolate mousse cheesecake is the perfect indulgence, blending the smooth, creamy textures of a classic cheesecake with a rich white chocolate mousse and a hint of vanilla bean. It’s an irresistible treat for any occasion, whether it’s a holiday celebration, a dinner party, or just a special dessert to enjoy after dinner.

Ingredients

1 ½ cups graham cracker crumbs

¼ cup sugar

6 tablespoons unsalted butter, melted

8 oz cream cheese, softened

2 cups heavy cream

1 cup white chocolate chips

1 vanilla bean, scraped (or 1 tablespoon vanilla extract)

¾ cup powdered sugar

1 tablespoon gelatin

3 tablespoons cold water

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 325°F (163°C).

In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.

Press the mixture into the bottom of a greased 9-inch springform pan to form the crust. Bake for 8-10 minutes, then allow it to cool completely.

In a heatproof bowl, melt the white chocolate chips over a double boiler or in the microwave, stirring occasionally until smooth. Set aside to cool slightly.

In a separate small bowl, sprinkle the gelatin over cold water and let it sit for 5 minutes.

In a medium saucepan, heat the heavy cream over low heat until warm. Add the gelatin mixture and stir until fully dissolved.

In a large bowl, beat the softened cream cheese until smooth. Add the cooled white chocolate and scraped vanilla bean (or vanilla extract) and mix well.

Slowly pour the cream mixture into the cream cheese mixture and beat until smooth and combined.

Pour the mousse mixture over the cooled crust in the springform pan and refrigerate for at least 4 hours, or until set.

Once set, remove the cheesecake from the springform pan and garnish with whipped cream or white chocolate shavings if desired.

Servings and Timing

Servings: 8 servings

Prep Time: 20 minutes

Cooking Time: 10 minutes

Chilling Time: 4 hours

Total Time: 4 hours 30 minutes

Variations

Fruit Topping: For a fresh twist, I sometimes top the cheesecake with berries like raspberries or strawberries. They add a beautiful color contrast and a burst of flavor.

Nut Crust: If I’m in the mood for something a little different, I replace part of the graham cracker crumbs with crushed nuts like almonds or hazelnuts for a unique flavor and texture.

Dark Chocolate: Instead of white chocolate, I’ve experimented with dark chocolate for a richer taste. It pairs wonderfully with the vanilla bean and adds an extra depth of flavor.

Vegan Version: To make this cheesecake vegan-friendly, I substitute the heavy cream with coconut cream, the gelatin with agar-agar, and the cream cheese with a dairy-free cream cheese alternative.

Storage/Reheating

I store leftovers in an airtight container in the fridge, where it will stay fresh for up to 3 days. Since this cheesecake is chilled, there’s no need to reheat it. I simply take it out of the fridge about 15 minutes before serving to let it soften slightly for the best texture. If I have any leftover mousse, I sometimes serve it as a topping or side to other desserts.

FAQs

How long should I refrigerate the cheesecake?

I recommend refrigerating the cheesecake for at least 4 hours, but overnight is even better for a firmer texture.

Can I make this cheesecake ahead of time?

Yes, this cheesecake can easily be made a day or two ahead of time. Just make sure to store it in the fridge until you’re ready to serve.

Can I use a different type of chocolate?

While I love the smoothness of white chocolate in this recipe, you can definitely use dark or milk chocolate instead if you prefer a different flavor.

Can I use gelatin sheets instead of powdered gelatin?

Yes, if you’re using gelatin sheets, you’ll need about 3-4 sheets to replace the tablespoon of powdered gelatin. Just dissolve them in cold water before adding them to the warm cream.

Can I freeze this cheesecake?

Yes, you can freeze this cheesecake. I suggest freezing it without the whipped cream topping or garnishes. When ready to serve, let it thaw in the fridge for a few hours before serving.

Conclusion

This easy vanilla bean white chocolate mousse cheesecake is a showstopper in every sense. Whether I’m making it for a holiday, a special dinner, or just as a treat to indulge in, it never fails to impress. The creamy texture, delightful vanilla bean flavor, and crisp graham cracker crust come together perfectly, making it a dessert that’s always worth the effort. I’m sure this will become a new favorite in my dessert rotation!

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