Recipes Desserts Cakes Cheesecake Recipes PHILADELPHIA Vanilla Mousse Cheesecake 4.8 (136) 108 Reviews 29 Photos After baking, this creamy vanilla mousse cheesecake with a vanilla wafer crust gets a second layer of cream cheese with whipped topping and more vanilla for an elegant, special occasion dessert. Submitted by Philadelphia Updated on February 24, 2025 Save Rate Print Share Close Add Photo 29 29 29 29 Prep Time: 20 mins Cook Time: 50 mins Additional Time: 4 hrs Total Time: 5 hrs 10 mins Servings: 16 Yield: 1 (9-inch) springform pan Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 16 servings 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 large eggs 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed Directions Preheat the oven to 325 degrees F (162 degrees C). Mix together wafer crumbs and melted butter in a medium bowl until well combined; press onto the bottom of 9-inch springform pan. Beat together 3 cream cheese packages, 3/4 cup sugar, and 3 teaspoons vanilla in a large bowl with an electric mixer until well blended. Add eggs one at a time, mixing on low speed after each addition until blended. Pour batter over crust in the pan. Bake in the preheated oven until the center is almost set, 50 to 55 minutes. Run a knife around the rim of the pan to loosen cheesecake; cool completely in the pan. Beat remaining cream cheese package, 1/4 cup sugar, and 1 teaspoon vanilla in another large bowl with the electric mixer until well blended. Whisk in COOL WHIP until incorporated. Spread mixture over cooled cheesecake. Refrigerate for 4 hours. Remove the rim of the pan before serving. Size-Wise: Need a sweet treat to serve a crowd? Try this rich, creamy dessert! Since it serves 16 people, it easily fits the bill. Vanilla Bean Mousse Cheesecake: Prepare the recipe as directed, using a vanilla bean and reducing vanilla extract to 2 teaspoons. Use a sharp knife to gently split 1 vanilla bean pod lengthwise in half, then scrape seeds into cheesecake batter. Add 1 teaspoon vanilla extract to batter and use remaining extract to flavor cheesecake topping as directed. Special Extra: Garnish with fresh berries just before serving. I Made It Print 217 home cooks made it! Nutrition Facts (per serving) 331 Calories 24g Fat 26g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 331 % Daily Value * Total Fat 24g 30% Saturated Fat 14g 68% Cholesterol 106mg 35% Sodium 293mg 13% Total Carbohydrate 26g 10% Total Sugars 18g Protein 5g 10% Calcium 6mg 0% Iron 0mg 1% Potassium 15mg 0% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.