Description

This easy vanilla bean white chocolate mousse cheesecake combines the smooth textures of a classic cheesecake with a rich white chocolate mousse and a hint of vanilla bean. It’s a perfect indulgence for any occasion.

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

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Instructions

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.

Notes

For a fresh twist, top with berries like raspberries or strawberries.

If you prefer a different flavor, substitute dark chocolate for white chocolate.

For a vegan version, swap the heavy cream for coconut cream, gelatin for agar-agar, and cream cheese for a dairy-free alternative.

Store leftovers in an airtight container in the fridge for up to 3 days.

The cheesecake can be made ahead of time, up to 1-2 days in advance.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking and Chilling
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 28g
Sodium: 180mg
Fat: 33g
Saturated Fat: 18g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 5g
Cholesterol: 85mg