Go Back

Creamy Vanilla Bean White Chocolate Mousse Cheesecake

An ultra-smooth, no-bake style mousse cheesecake bursting with real vanilla bean caviar and melted white chocolate, set on a buttery graham cracker crust with an optional hidden layer of raspberry jam.
Print Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 4 hours
Total Time 4 hours 40 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American, French Inspired
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

Graham Cracker Crust
  • 2 cups graham cracker crumbs finely crushed
  • 0.33 cup granulated sugar
  • 0.5 cup unsalted butter melted
  • 0.25 tsp fine sea salt
Hidden Layer (Optional)
  • 0.33 cup seedless raspberry jam
Mousse Filling
  • 10 oz high-quality white chocolate baking bars roughly chopped
  • 16 oz full-fat cream cheese completely softened
  • 0.5 cup powdered sugar sifted
  • 1 vanilla bean pod split and caviar scraped
  • 0.25 cup sour cream room temperature
  • 1.5 cups heavy whipping cream very cold

Equipment

  • 9-inch Springform Pan
  • Electric stand mixer or hand mixer
  • Double boiler or heatproof bowl
  • Silicone spatula

Method
 

  1. Preheat oven to 350°F (175°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
  2. Mix graham cracker crumbs, granulated sugar, salt, and melted butter until it resembles wet sand. Press firmly into the bottom and slightly up the sides of the pan.
  3. Bake crust for 10 minutes until golden. Let cool completely. Optional: spread raspberry jam in a thin layer over the cooled crust bottom.
  4. Melt chopped white chocolate over a double boiler or in the microwave. Let cool to room temperature (must still be fluid).
  5. In a cold bowl, whip the heavy cream until stiff peaks form. Set aside in the refrigerator.
  6. In a large bowl, beat softened cream cheese until totally smooth. Add powdered sugar and vanilla bean caviar; beat to combine.
  7. Add the cooled melted white chocolate and room-temperature sour cream to the cream cheese. Mix on low until just combined.
  8. Gently fold the whipped cream into the cream cheese mixture in two batches using a silicone spatula, until no white streaks remain.
  9. Pour the mousse filling over the crust. Smooth the top with an offset spatula. Cover tightly and chill in the refrigerator for at least 6 hours, preferably overnight.
  10. Run a hot, dry knife around the edges before releasing the springform pan. Slice with a hot, clean knife.

Notes

Ensure cream cheese and sour cream are at true room temperature, or the melted white chocolate will seize and become lumpy. Store in the fridge for up to 5 days.