This No Bake Mini Vanilla Bean Cheesecake with a White Chocolate Mousse is not just another cheesecake recipe y’all. It’s incredibly rich and tastes amazing, and has the perfect creamy cheesecake consistency! This is definitely one of the best and easiest cheesecake recipes that I’ve ever made.
I’m sure you’ve seen a million recipes for cheesecake claiming that it’s the “best” ever lol, but seriously guys… this cheesecake recipe is so good! The vanilla bean included in the creamy cheesecake filling and the white chocolate mousse alongside the classic graham cracker crust is the perfect layered dessert!
WHY I CONSIDER THIS ONE OF THE BEST NO BAKE CHEESECAKE RECIPES
- The biggest reason is the fact that it’s a no-bake cheesecake recipe so no oven is required!
- Smooth, rich texture that tastes like bakery quality but it’s very approachable and simple to make at home.
- The creamy vanilla bean cheesecake filling along with vanilla bean added to the fluffy white chocolate mousse is *chefs kiss*.
- It’s perfect for a super small crowd or if you want to eat the entire thing I won’t even judge you!
- This recipe is perfect when it has a chance to really set up in the fridge which makes it a great make a head recipe.
FAQ
WHAT IS NO-BAKE CHEESECAKE ANYWAY?
No-bake cheesecake is exactly how it sounds. The graham cracker crust and cheesecake filling are not baked the traditional way, so this is a perfect dessert for when you don’t feel like baking but want something tasty. No-bake cheesecake is much easier to make than regular cheesecake. When making traditional cheesecake, you also run the risk of over-baking, under-baking, and cracked cheesecake. Who honestly has time for all of that craziness? Lol I absolutely do not.
HOW LONG CAN YOU KEEP A NO-BAKE CHEESECAKE IN THE FRIDGE?
You can store this No Bake Mini Vanilla Bean Cheesecake with a White Chocolate Mousse in the fridge for up to 3-4 days. Be sure to tightly cover with plastic wrap or aluminum foil.
DO I HAVE TO ADD THE WHITE CHOCOLATE MOUSSE?
No, but I recommend it! The vanilla bean cheesecake is delicious on its own, but the mousse adds a nice creamy layer on top.
WHAT IS THE BEST WAY TO SLICE A CHEESECAKE?
You can use a sharp knife dipped in hot water and wipe clean between each cut for neat slices.
SHOULD I BAKE THE CRUST?
Nope, not required. No-bake cheesecake means that the graham cracker crust does not need to be baked, but if you want and if you have more time, you can bake the graham cracker crust. Just make sure you let your crust cool completely prior to adding the cheesecake filling.
CAN I USE VANILLA EXTRACT INSTEAD OF VANILLA BEAN PASTE?
Yes! However, the vanilla bean paste adds a deeper, richer vanilla flavor and visible vanilla bean specks that are perfect for this cheesecake.
QUICK TIP
- You’ll want to make sure you beat the cold heavy cream into stiff-ish peaks. Fold the whipped heavy cream into the cheesecake filling gently so you don’t deflate the air. The air is what creates a delicious mousse-like consistency and solidifies the filling in the refrigerator.
- Make sure you refrigerate the cheesecake for at least 6-8 hours or overnight for the best results.
- Make sure you firmly pack the crust into the springform pan so that the cheesecake stays together and holds its shape when it’s time to cut into it. The simplest way to do this is to use the back of a measuring cup
- Using room temperature cream cheese is crucial for this recipe to prevent lumps in your filling.
- Use a good quality white chocolate rather than chips for better melting and flavor for the mousse.
- Microwave the white chocolate in intervals with the heavy cream and stir frequently to avoid scorching the chocolate.
- The heavy cream that will be folded into the white chocolate mousse will need to be whipped into stiff peaks to ensure it stays airy and smooth.
- I like to set the mousse in the fridge and add it directly to the cheese cake just before serving. There’s no right or wrong way to do this. It’s just my personal preference.
Looking for more Small Batch Desserts?
- No Bake Apple Pie Cheesecake
- Single Serve Double Chocolate Cookies
- Mini Strawberry Jam Cake
- Snickerdoodle Apple Cobbler for Two
- Red Velvet Churro Bites
- Small Batch Chocolate Chip Cookies
Questions about this No Bake Mini Vanilla Bean Cheesecake? Did you make this recipe? Let me know in the comments below! Tag me #chefelizabethreese on Instagram, I’d love to see your creations!
No Bake Mini Vanilla Bean Cheesecake
Ingredients
For the Crust
- 1½ Cups Crushed Graham Crackers (About 10ish Graham Crackers)
- ¼ Cup Light Brown Sugar
- ½ Cup Unsalted Butter, Melted
For the Vanilla Bean Cheesecake Filling
- 16 ounces Plain Cream Cheese, Room Temperature (2 8oz packs)
- 1 Cup Cold Heavy Cream
- ⅓ Cup Granulated Sugar
- 2 Tablespoons Powdered Sugar
- 2 Tablespoons Vanilla Bean Paste
- ½ Teaspoon Lemon Juice
For the White Chocolate Mousse
- 4 ounces Quality White Chocolate
- 1 Teaspoon Vanilla Bean Paste
- 1 Cup Cold Heavy Cream (⅓ Cup will be added to the chocolate and the remaining will be used to whip into stiff peaks)
For the Mixed Berry Compote (Optional)
- 1½ Cup Frozen Mixed Berries
- 1 Tablespoon Honey
- 1 Teaspoon Granulated Sugar
Instructions
For the Berry Compote
- In a medium saucepot over medium heat, add in the frozen berries, granulated sugar, and honey. Simmer until a berry sauce begins to form. Mash any remaining larger pieces with a fork. Set aside to let the compote completely cool. Once cooled you can store in the fridge until ready to serve with your cheesecake.
For the Vanilla Bean Cheesecake Filling
- Start by making the crust. Stir the graham cracker crust ingredients together, it should resemble the consistency of wet sand. Then pour into a 6 or 7-inch springform pan and pack in very tightly up around the sides. Pack as tightly as you can to prevent the crust from falling apart when cutting into the cheesecake. I recommend using the bottom of a measuring cup to help pack the crust. Once complete, set your pie crust in the freezer for about 10-15 minutes.
- In a large bowl using a hand mixer with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, for about 4-5 minutes. Set aside.
- Using a hand mixer with a whisk attachment, beat the cream cheese and granulated sugar together on medium speed until smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the powdered sugar, vanilla bean paste and lemon juice. Beat for about 2-3 minutes on medium-high speed until smooth and combined. Make sure there are no clumps of cream cheese.
- Using a rubber spatula, fold the whipped heavy cream into the cheesecake filling until combined. Remember to combine slowly as you don’t want to deflate all the air in the whipped cream.
- Remove the crust from the freezer and spread the filling into the crust and smooth the top.
- Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 8 hours up to overnight. The longer it is refrigerated, the nicer the no-bake cheesecake will set up.
For the White Chocolate Mousse
- Break up the white chocolate bar and add it to a microwave safe bowl with ⅓ of a cup of heavy whipping cream and melt in 10-15 second intervals, stirring in between until completely smooth.
- Set aside and let cool completely down. It should not be warm or hot when adding to your whipped heavy cream because the heat will deflate the whipped cream.
- In a separate bowl, whip the remaining chilled heavy cream until stiff peaks form.
- Gently fold into the cooled chocolate mixture. Cover tightly and refrigerate for at least 2 hours, or until set and ready to add to the top of the cheesecake.
- Once it’s been at least 8 hours and the cheesecake is set up, add a smooth layer of the white chocolate mousse on top. Cut the cheesecake in slices and top with the berry compote. Enjoy!
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