Philadelphia Vanilla Mousse Cheesecake Courtesy of Real Simple
Delight your taste buds with the luxurious Philadelphia Vanilla Mousse Cheesecake, a no-fail dessert courtesy of Real Simple. This indulgent recipe features a buttery graham cracker crust baked to golden perfection, topped with a velvety mousse made from creamy Philadelphia cream cheese, whipped heavy cream, and a touch of fragrant vanilla extract. Its light and airy texture makes it the ultimate crowd-pleaser, perfect for any occasion. Requiring just 20 minutes of prep and minimal baking, this cheesecake is both effortless and elegant, making it an ideal dessert for busy hosts or beginners. Serve this chilled masterpiece with fresh fruit, a drizzle of caramel, or simply enjoy its classic vanilla flavor in every bite. Whether for a dinner party or a quiet night in, this no-bake mousse cheesecake is a guaranteed hit!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 0.33 cups Unsalted butter, melted
- 0.25 cups Granulated sugar (for crust)
- 16 ounces Philadelphia cream cheese, softened
- 0.5 cups Granulated sugar (for filling)
- 2 teaspoons Vanilla extract
- 1 cup Heavy whipping cream
- 0.25 cups Powdered sugar
Instructions
Preheat your oven to 325°F (163°C).
In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar (for crust). Mix well until it resembles wet sand.
Press the mixture evenly into the bottom of a 9-inch springform pan, ensuring it is compact and flat. Bake for 10 minutes, then let it cool completely.
In a large mixing bowl, beat the softened Philadelphia cream cheese and granulated sugar (for filling) together with an electric mixer until smooth and creamy. Add vanilla extract and mix until fully incorporated.
In a separate bowl, whip the heavy cream with powdered sugar using an electric mixer until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture, creating a light and airy mousse-like texture.
Pour the mousse filling over the cooled graham cracker crust, spreading it evenly with a spatula.
Refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to set completely.
When ready to serve, carefully remove the springform pan's outer ring and transfer the cheesecake to a serving platter. Slice and enjoy!
Nutrition Facts
Calories |
555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.5 g | 52% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 343 mg | 15% | |
| Total Carbohydrate | 40.4 g | 15% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 30.6 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 56 mg | 4% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 94 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
