PHILADELPHIA Vanilla Mousse Cheesecake
(Light, Creamy & Decadent)
If you’re looking for a dessert that’s light, creamy, and irresistibly indulgent, this PHILADELPHIA® Vanilla Mousse Cheesecake is your answer. Combining a buttery biscuit base, a smooth cream cheese filling, and airy vanilla mousse topping, it’s elegant enough for special occasions yet simple enough for weeknight treats. Using Philadelphia cream cheese, it delivers that signature rich, velvety texture every bite.
⭐ Why This Cheesecake Is a Winner
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Light and airy vanilla mousse topping
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Rich, creamy PHILADELPHIA® cream cheese filling
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No-bake option available for effortless preparation
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Perfect for parties, holidays, or dessert tables
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Elegant presentation without complicated techniques
🍰 Ingredients
Biscuit Base
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200 g digestive biscuits or graham crackers, crushed
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100 g unsalted butter, melted
Cream Cheese Filling
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250 g PHILADELPHIA® cream cheese, softened
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½ cup granulated sugar
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1 tsp vanilla extract
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½ cup heavy cream, whipped
Vanilla Mousse Topping
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1 cup heavy cream
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2 tbsp powdered sugar
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1 tsp vanilla extract
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Optional: fresh berries or chocolate shavings for garnish
🍽️ Instructions
1. Prepare the Base
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Combine crushed biscuits with melted butter in a bowl.
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Press the mixture firmly into the bottom of a 9-inch springform pan.
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Chill in the refrigerator for 15–20 minutes to set.
2. Make the Cream Cheese Filling
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Beat PHILADELPHIA cream cheese and sugar until smooth and creamy.
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Add vanilla extract and fold in whipped cream gently.
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Spread the filling evenly over the chilled biscuit base.
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Refrigerate for 30–40 minutes to firm up.
3. Prepare the Vanilla Mousse
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Whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
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Spoon or pipe the mousse over the set cream cheese layer.
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Smooth the surface and chill for at least 2–3 hours (or overnight) for best results.
4. Serve
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Release the cheesecake from the springform pan.
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Garnish with fresh berries, chocolate shavings, or a drizzle of fruit coulis.
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Slice with a hot knife for clean edges.
🔄 Variations & Upgrades
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Chocolate twist: fold melted chocolate into the mousse
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Fruit layer: add a thin layer of raspberry or passionfruit puree between filling and mousse
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Nutty crunch: sprinkle crushed pistachios or almonds on top
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Mini version: make individual cheesecake cups in jars or ramekins
❄️ Storage Tips
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Store in the refrigerator for 3–4 days
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Best served chilled for a light, airy texture
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Not recommended for freezing due to mousse topping
💡 Pro Tips for Perfection
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Use fully softened PHILADELPHIA cream cheese for a silky texture
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Chill layers between steps to ensure mousse sets properly
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Whip cream just to soft peaks—overwhipping can cause graininess
📌 Final Thoughts
This PHILADELPHIA® Vanilla Mousse Cheesecake is the ultimate dessert for those who love creamy, airy, and elegantly simple treats. With its delicate vanilla flavor and luxurious cream cheese base, it’s perfect for entertaining, gifting, or simply treating yourself. It’s a dessert that tastes as impressive as it looks, and readers will love how approachable it is to make at home.
PHILADELPHIA Ingredients
- 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
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.
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