PHILADELPHIA Vanilla Mousse Cheesecake

PHILADELPHIA Vanilla Mousse Cheesecake


"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."
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6 h 15 m servings 331 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 331 kcal
  • 17%
  • Fat:
  • 23.6 g
  • 36%
  • Carbs:
  • 26.3g
  • 8%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 105 mg
  • 35%
  • Sodium:
  • 293 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Ready In

  1. Heat oven to 325 degrees F.
  2. Mix wafer crumbs and butter; press onto bottom of 9-inch springform pan.
  3. 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.
  4. Bake 50 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool completely in pan.
  5. 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.


  • 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 recipe as directed, using a vanilla bean and reducing vanilla extract to 2 tsp. Use sharp knife to gently split 1 vanilla bean pod lengthwise in half, then scrape seeds into cheesecake batter. Add 1 tsp. vanilla extract to the batter and use remaining extract to flavor cheesecake topping as directed.
  • Special Extra:
  • Garnish with fresh berries just before serving.


  1. 101 Ratings

Most helpful positive review

Huge hit! I did change one thing - I whipped my own whipping cream instead of using Cool Whip. I just couldn't bring myself to use Cool Whip when it's so easy to make the real thing.

Most helpful critical review

I did not care for this version of cheesecake at all. It's not the rich, thick, dense style of NewYork Cheesecake, that's for sure.

Huge hit! I did change one thing - I whipped my own whipping cream instead of using Cool Whip. I just couldn't bring myself to use Cool Whip when it's so easy to make the real thing.

Absolutely fabulous! I didnt even have a springform pan, I made it in a pie plate and it worked out fine. I would make this again. The blueberrys are so contrasting. Did I mention that this rec...

What an amazingly yummy cheesecake!! The only change to the recipe that i applied was to double the crust ingredients and added some super fine chopped walnuts to the crust as well. That nutty c...

My husband requested this for his birthday. This was only the second time that I have made a homemade cheesecake and it turned out heavenly. My hubby took the leftovers into work the next day an...

Very good! This was my first time making an actual cheesecake. I used Keebler Vanilla Wafers since they were on sale, 1/3 less fat Philly, a little more vanilla than it calls for, and only 2 egg...

WOW! Incredible! I don't know what else to say-this is just superb!!

Oh My Goodness! This was sooooo good. I love the top layer. I did add a little extra vanilla, because I am a big fan. I will be making this again for sure!

Very Good!!!!

This was one of the easiest, creamiest, delicious cheesecakes I have ever made. My family & I LOVED it!