Best Vanilla Mousse Cheesecake Recipes

WHITE CHOCOLATE VANILLA CHEESECAKE MOUSSE (COSTCO COPYCAT)

Steps:

• In a small bowl, melt white chocolate in microwave (heat for 30 seconds, stir, and repeat until completely melted smooth).
• In a medium bowl beat heavy cream until it holds soft peaks.
• In a medium bowl, beat pudding into milk for 2 minutes.
• In a large bowl beat together cream cheese, confectioners' sugar, vanilla, and a pinch of salt until creamy smooth. Beat in the melted white chocolate.
• Stir the pudding into the cream cheese mixture. Stir in 1/3 of the whipped cream into the cream cheese mixture to lighten. Then fold in another 1/3 of the whipped cream and then fold in the remaining 1/3.
• Chill 15 minutes and use as a filling for a cake.

PHILADELPHIA VANILLA MOUSSE CHEESECAKE

Steps:

• Heat oven to 325 degrees F.
• Mix wafer crumbs and butter; press onto bottom of 9-inch springform pan.
• Beat 3 pkg. cream cheese, 3/4 cup sugar and 1 Tbsp. vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 50 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool completely in pan.
• Beat remaining cream cheese, sugar and vanilla with mixer in large bowl until well blended. Whisk in COOL WHIP; spread over cheesecake. Refrigerate 4 hours. Remove rim of pan before serving cheesecake.

VANILLA CHEESECAKE WITH CHOCOLATE MOUSSE TOPPING

Steps:

• Preheat oven to 325F; spray a 9 inch springform pan with nonstick baking spray. Line the bottom with a circle of parchment paper and spray the paper with the nonstick baking spray. Put 12 of the Oreo cookies into a resealable plastic bag, crush them and spread them out over the parchment paper.
• In a medium bowl, beat the plain cream cheese, sugar, vanilla extract and eggs until smooth; about 5 minutes on high speed. Spread mixture evenly over the cookies and bake for 35-40 minutes; cool cake on counter for a half hour, then for two hours in the refrigerator.
• While cake is cooling, set milk chocolate cream cheese containers on the counter to soften. Once cake is cooled, remove from refrigerator. In a medium bowl, beat cream cheese until smooth, about 1 minute on high. Fold in the whipped topping until well incorporated and a uniform chocolate coloring. Spread over the cake in pan; place back in refrigerator for one hour to set. When ready to serve, use a sharp knife to help release cake sides from pan before opening springform. Place unwrapped kisses evenly around cake; place remaining two Oreo cookies in center.
• Note: Prep Time here says 4 hours, but that includes the waiting time while the cake is cooling and the topping setting in the refrigerator.

PHILADELPHIA VANILLA BEAN MOUSSE CHEESECAKE

Steps:

• Heat oven to 325ºF.
• Combine wafer crumbs and butter; press onto bottom of 9-inch springform pan.
• Beat 3 pkg. cream cheese, 3/4 cup sugar and 1 tsp. vanilla extract in large bowl with mixer until blended. Use sharp knife to gently split vanilla bean pod lengthwise in half; scrape seeds into cheesecake batter. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 50 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool completely in pan.
• Beat remaining cream cheese, sugar and vanilla extract with mixer in large bowl until blended. Whisk in COOL WHIP; spread over cheesecake. Refrigerate 4 hours. Remove rim of pan before serving cheesecake.

MELISSA'S PUMPKIN CHEESECAKE WITH VANILLA MOUSSE

Steps:

• Preheat oven to 350 degrees F.
• For Crust: Chop pecans finely, no large chunks. In medium mixing bowl, combine pecans, brown sugar & cinnamon, mix in mixer until well blended. Add melted butter. Press down flat into 9-inch springform pan. Set aside.
• For Filling: Beat 3 pkgs cream cheese until smooth; add pumpkin puree, eggs, egg yolk, sour cream, 1 1/2 cup sugar & the spices. Add flour and vanilla. Beat together until well combined.
• Pour into crust. Spread out evenly and place in oven to bake for 1 hour. Remove from oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate until cool.
• For Mousse: Beat 1 pkg cream cheese, 1/4 cup sugar, & 1 tsp vanilla extract with mixer in large bowl, until well blended. Whisk in cool whip; spread over cheesecake.
• Refrigerate for 4 hours. Remove rim of pan before serving cheesecake. No garnish needed.
• *Other variations:
• If you like more mousse: By all means: Double it. The photos posted show a doubled mousse recipe.
• If you like a crispier crust on the bottom: add 1/2 cup more pecans, leaving the rest of the crust ingredients the same.
• *Always use a springform pan.
• *Always put parchment paper on the bottom, makes for easy clean up, and easy movement of the cheesecake after the cheesecake has set.
• *To keep it moist: Put parchment or wax paper on top of the mousse and then wrap it in plastic wrap.
• *To freeze it: Put Cheesecake on a board, wax paper on top of mousse, wrap the cheesecake and board several times with plastic wrap, making sure that there are no gaps in the wrap and that all sides are WELL SEALED. Can freeze cheesecake up to 3 months.
• *To thaw after freezing, set in fridge overnight to thaw, and ready to go.

PHILADELPHIA VANILLA MOUSSE CHEESECAKE

Steps:

• HEAT oven to 325ºF. MIX wafer crumbs and butter; press onto bottom of 9-inch springform pan. BEAT 3 pkg. cream cheese, 3/4 cup sugar and 1 Tbsp. vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. BAKE 50 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool completely in pan. BEAT remaining cream cheese, sugar and vanilla with mixer in large bowl until well blended. Whisk in COOL WHIP; spread over cheesecake. Refrigerate 4 hours. Remove rim of pan before serving cheesecake.

VANILLA MOUSSE CHEESECAKE

Steps:

• Heat oven to 325 degrees.
• Mix wafers and butter and press into a 9 inch springform pan.
• Beat 3 packages cream cheese, 3/4 cup sugar and 1 tablespoon vanilla with mixer until combined. Add eggs, one at a time. Beat just until blended. Pour over crust.
• Bake 50-55 minutes or until center is almost set. Run knife around pan and cool completely.
• Beat remaining cream cheese, sugar and vanilla until smooth. Whisk in cool whip. Spread over cooled cheesecake.
• Refrigerate 4 hours.