Vanilla Mousse Cheesecake Recipes

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PHILADELPHIA VANILLA MOUSSE CHEESECAKE



PHILADELPHIA Vanilla Mousse Cheesecake image

After baking, this creamy vanilla cheesecake on a vanilla wafer crust gets a second layer of cream cheese with whipped topping and more vanilla for an elegant, special occasion dessert.

Provided by Philadelphia

Categories     Trusted Brands: Recipes and Tips     PHILADELPHIA Cream Cheese

Time 6h15m

Yield 16

Number Of Ingredients 7

40 NILLA Wafers, crushed
3 tablespoons butter or margarine, melted
4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened, divided
1 cup sugar, divided
4 teaspoons vanilla, divided
3 eggs
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed

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.

Nutrition Facts : Calories 331.1 calories, Carbohydrate 26.3 g, Cholesterol 105.5 mg, Fat 23.6 g, Protein 5.1 g, SaturatedFat 13.5 g, Sodium 292.7 mg, Sugar 17.9 g

CHOCOLATE MOUSSE CHEESECAKE



Chocolate Mousse Cheesecake image

"This is one of my favorite company desserts--it looks magnificent!" writes Karen Grant from Tulare, California. "Another easy way to decorate it is to cover the cheesecake with whipped cream, then add chocolate shavings and maraschino cherries to the top."

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 20

1-1/2 cups chocolate wafers crumbs (about 24 crackers)
1/3 cup finely chopped pecans
2 tablespoons sugar
1/3 cup butter, melted
FILLING:
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1 tablespoon lemon juice
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
2 large eggs, separated
TOPPING:
1 cup semisweet chocolate chips
5 tablespoons butter, cubed
4 large egg yolks
1/4 cup confectioners' sugar
2 tablespoons strong brewed coffee
1 teaspoon vanilla extract
1/2 cup heavy whipping cream, whipped
Chocolate dessert decorations and whipped cream

Steps:

  • In a small bowl, combine the wafer crumbs, pecans and sugar; stir in butter until crumbly. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet., Bake at 375° for 8 minutes. Cool on a wire rack. Reduce heat to 325°., In a large bowl, beat cream cheese and sugar until smooth. Beat in the lemon juice, lemon zest and vanilla. Add egg yolks; beat on low speed just until combined. In a small bowl, beat egg whites on high until stiff peaks form; fold into cream cheese mixture. Pour into crust. Return pan to baking sheet., Bake for 25-30 minutes or until the center is almost set. Cool on a wire rack for 10 minutes. Carefully run knife around edge of pan to loosen; cool 1 hour longer. Refrigerate until completely cooled., In a microwave, melt chocolate and butter; stir until smooth. Cool for 10 minutes. In a small heavy saucepan, whisk egg yolks, sugar and coffee. Cook and stir over low heat until mixture reaches 160°; stir in vanilla. Whisk in chocolate mixture. Set saucepan in ice and stir until cooled, about 2 minutes. Fold in whipped cream. Spread over cheesecake and refrigerate until set. Remove sides of pan. Garnish with dessert decorations and whipped cream. Refrigerate leftovers.

Nutrition Facts : Calories 396 calories, Fat 29g fat (15g saturated fat), Cholesterol 161mg cholesterol, Sodium 242mg sodium, Carbohydrate 32g carbohydrate (21g sugars, Fiber 2g fiber), Protein 5g protein.

NEW YORK-STYLE CHEESECAKE MOUSSE



New York-Style Cheesecake Mousse image

This cheesecake mousse actually tastes better after chilling overnight. Once chilled, it can be covered with plastic wrap and refrigerated for up to three days. Berries are optional, but they're a flavorful and festive way to dress up this dessert. -Caroline Wamelink, Cleveland Heights, Ohio

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 12 servings.

Number Of Ingredients 9

1 package (8 ounces) cream cheese, softened
1/2 cup confectioners' sugar
1-1/2 teaspoons vanilla extract
1/2 teaspoon grated lemon zest
3/4 cup heavy whipping cream, whipped
1/2 cup graham cracker crumbs
4 teaspoons sugar
2 tablespoons butter, melted
Sliced fresh strawberries, optional

Steps:

  • In a large bowl, beat cream cheese, confectioners' sugar, vanilla and lemon zest until fluffy. Fold in whipped cream. Divide among 12 dessert dishes. Cover and refrigerate at least 2 hours., Meanwhile, preheat oven to 375°. Combine cracker crumbs and sugar in a small bowl; add butter and mix well. Press to a 1/4-in. thickness on an ungreased baking sheet. Bake until lightly browned, 10-12 minutes. Cool completely. , Just before serving, crumble graham cracker mixture; sprinkle over mousse. Top with strawberries if desired.

Nutrition Facts :

PHILADELPHIA VANILLA BEAN MOUSSE CHEESECAKE



PHILADELPHIA Vanilla Bean Mousse Cheesecake image

This creamy cheesecake boasts a crushed wafer crust and a layer of sweetened cream cheese and whipped topping.

Provided by My Food and Family

Categories     Baking Ingredients

Time 6h15m

Yield 16 servings

Number Of Ingredients 8

40 vanilla wafers, finely crushed
3 Tbsp. butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened, divided
1 cup sugar, divided
2 tsp. vanilla extract, divided
1 vanilla bean
3 egg s
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

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.

Nutrition Facts : Calories 350, Fat 26 g, SaturatedFat 16 g, TransFat 0 g, Cholesterol 115 mg, Sodium 280 mg, Carbohydrate 25 g, Fiber 0 g, Sugar 20 g, Protein 5 g

CHOCOLATE MOUSSE CHEESECAKE RECIPE BY TASTY



Chocolate Mousse Cheesecake Recipe by Tasty image

Here's what you need: chocolate sandwich cookies, brown sugar, butter, cream cheese, semi-sweet chocolate chips, cocoa powder, sugar, vanilla extract, eggs, heavy cream, powdered sugar, chocolate chips, heavy cream

Provided by Jordan Kenna

Categories     Desserts

Yield 8 servings

Number Of Ingredients 13

20 chocolate sandwich cookies
¼ cup brown sugar
7 tablespoons butter, melted
32 oz cream cheese, softened
4 oz semi-sweet chocolate chips
1 tablespoon cocoa powder
1 ½ cups sugar
2 teaspoons vanilla extract
4 eggs
1 ½ cups heavy cream
¼ cup powdered sugar
16 oz chocolate chips
2 cups heavy cream, hot

Steps:

  • Place cookies in plastic bag and crush them into a fine crumb using a rolling pin. Alternatively, a food processor can be used to crush the cookies.
  • Pour the cookie crumbs into a medium bowl with the melted butter and brown sugar. Mix until the crumbs take on the character of a coarse, wet sand.
  • Pour the crumbs into a 9-inch (23 cm) spring pan. Press the crumb firmly into the pan, making sure to coat the bottom evenly.
  • Once the crust has been formed, place it in the refrigerator to firm up.
  • Add cream cheese, melted chocolate, cocoa powder, and sugar to a large bowl and whisk, either by hand or with an electric mixer, until all the ingredients are incorporated.
  • NOTE: If mixing by hand, it is recommended to microwave the cream cheese slightly before whisking in order to soften it up.
  • Add vanilla extract and eggs, and continue to whisk until mixture is smooth and glossy.
  • In a separate bowl, combine heavy cream and powdered sugar. Whisk until the cream develops a mousse-y texture and soft peaks form.
  • Adding a small amount at a time, carefully fold in the whipped cream into the cream cheese batter, being careful not to let the air out of the fluffy mixture. Fold just until incorporated.
  • Once combined, pour the batter over the prepared cookie crust inside the springform pan. Use a spatula to smooth out the top. Give the pan a slight jiggle to release any large air bubbles that may be trapped in the batter.
  • Preheat oven to 300˚F (150˚C).
  • Place the filled pan on top of a sheet of aluminium foil and fold the foil up the sides on the outside of the pan. Then place the wrapped pan into a larger baking pan or dish lined with 2 paper towels at the bottom.
  • NOTE: The aluminium foil will keep water from seeping into the bottom of the pan and the paper towels ensure that the heat is distributed evenly along the bottom of the pan.
  • Fill the larger pan with about 1 inch (2 ½ cm) of hot water.
  • Bake at 300˚F (150˚C) for 60-70 minutes--checking every 15-20 minutes to add more hot water to the larger dish, as necessary.
  • Once out of the oven, immediately run a small sharp knife around the outside of the cheesecake to release it from the pan. Allow the cheesecake to cool completely before removing it from the pan.
  • Prepare the ganache by combining chocolate chips with hot cream. Stir until chocolate is completely melted and ganache is smooth and glossy.
  • Pour ganache evenly over the cooled cheesecake.
  • Refrigerate the ganache covered cake for 30 minutes before cutting and serving.
  • Enjoy!

VANILLA MOUSSE CHEESECAKE



Vanilla Mousse Cheesecake image

This is a rich cheesecake with two delicious layers. I make it with lighter ingredients, but the full-fat versions can also be used if you are feeling especially sinful!

Provided by Chris from Kansas

Categories     Cheesecake

Time 1h25m

Yield 16 serving(s)

Number Of Ingredients 8

40 vanilla wafers, crushed
3 tablespoons butter, melted
32 ounces light cream cheese, divided
1 cup sugar, divided
1 tablespoon vanilla extract
1 teaspoon vanilla extract
3 eggs
8 ounces light Cool Whip, thawed

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.

PHILADELPHIA VANILLA BEAN MOUSSE CHEESECAKE



PHILADELPHIA Vanilla Bean Mousse Cheesecake image

This creamy cheesecake boasts a crushed wafer crust and a layer of sweetened cream cheese and whipped topping.

Provided by Kraft Heinz

Yield 16 servings

Number Of Ingredients 8

vanilla wafers, finely crushed
Tbsp. butter or margarine, melted
pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened, divided
cup sugar, divided
tsp. vanilla extract, divided
vanilla bean
eggs
tub (8 oz.) COOL WHIP Whipped Topping, thawed

Steps:

  • 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.

NO-BAKE VANILLA CHEESECAKE



No-bake vanilla cheesecake image

Enjoy a slice of pure indulgence in the form of our easy no-bake vanilla cheesecake. This easy dessert is delicious served with a fresh strawberry compote

Provided by Elena Silcock

Categories     Dessert

Time 20m

Number Of Ingredients 7

250g digestive biscuits
100g butter, melted
1 vanilla pod
600g soft cheese
100g icing sugar
280ml double cream
fruit compote, to serve (strawberry or raspberry work well)

Steps:

  • Butter and line a 23cm loose-bottomed tin with baking parchment. Put the digestive biscuits in a plastic food bag and crush to crumbs using a rolling pin - or blitz in a food processor. Transfer to a bowl, then pour over the melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly.
  • To remove the vanilla seeds from their pod, slice the pod in half lengthways, leaving the tip intact, so that the two halves are still joined. Holding onto the tip of the pod, scrape out the seeds using the back of a kitchen knife.
  • To make the filling, place the soft cheese, icing sugar and vanilla seeds in a bowl, then beat with an electric mixer until smooth. Tip in the double cream and continue beating until the mixture is completely combined. Now spoon it onto the biscuit base, working from the edges inwards and making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set in the fridge overnight.
  • Bring the cheesecake to room temperature about 30 mins before serving. To un-mould, place the base on top of a can, then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base. Slice and serve with a fruit compote of your choice.

Nutrition Facts : Calories 436 calories, Fat 36 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.8 milligram of sodium

WHITE CHOCOLATE VANILLA CHEESECAKE MOUSSE (COSTCO COPYCAT)



White Chocolate Vanilla Cheesecake Mousse (Costco Copycat) image

(Similar to Costco's vanilla cheesecake filling) http://www.recipelink.com/msgbrd/board_14/2007/FEB/26140.html

Provided by soulcandybt

Categories     Dessert

Time 30m

Yield 1 large cake filling, 16 serving(s)

Number Of Ingredients 8

8 ounces white chocolate
16 ounces well-chilled heavy cream (whipping)
1 (1 ounce) package vanilla instant pudding mix
2 cups cold whole milk
1 (8 ounce) container whipped cream cheese
3/4 cup confectioners' sugar
1 teaspoon vanilla
1 pinch salt

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.

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