Vanilla Bean Cheesecake is not just another cheesecake recipe. It's incredibly rich and decadent, with the perfect creamy cheesecake consistency! Topped with a white chocolate mousse and homemade whipped cream, this is hands down ... the BEST Vanilla Bean Cheesecake you'll ever taste!
THE BEST VANILLA BEAN CHEESECAKE RECIPE EVER!
I'm sure you've seen a million recipes for cheesecake claiming that it's the "best" ever, but I'm here to tell you ... this cheesecake recipe is gonna knock your socks off! Grab your spring-form pan and let's get started!
The Graham Cracker Crust
What makes this cheesecake extra yummy is this amazing graham cracker crust. My secret? Using light brown sugar instead of white sugar in the crust to add an extra layer of richness!
Start by preheating your oven to 375°.
Place the graham crackers in a plastic Ziploc bag and crush them with a rolling pin until they have a fine consistency. Put the crushed graham crackers and the rest of the crust ingredients together in a small bowl and mix until well combined. The texture should look and feel like damp sand.
Press the crust mixture into a spring-form pan lined with parchment paper. I like to make sure I press some of the crust up the side of the pan.
Bake the crust for about 10 minutes, remove it from the oven and let it cool while you put together the cheesecake filling.
IMPORTANT! Turn your oven down to 320° after you've removed your crust from the oven.
The Super Creamy Cheesecake Filling
In a stand mixer, blend the cheesecake filling ingredients together using a paddle attachment until it becomes smooth and creamy. Don't over mix. It's important not to incorporate too much air into the batter.
CHEESECAKE BAKING TIP: Always allow your ingredients to come to room temperature before mixing. This will prevent lumps in your cheesecake. I've also started using brand name cream cheese because it does have a tangier taste than the store brands and it gives a much smoother filling.
Pour the mixture over the crust, smooth the top with a spatula and bake for one hour at 320°.
Remove the cheesecake from the oven and run a sharp knife around the inside rim of the spring-form pan so that the cheesecake won't stick to the sides. Don't be alarmed if the cake looks jiggly when you remove it from the oven, this is normal. Let it cool on a counter-top for about an hour and then place into the refrigerator to set up overnight.
White Chocolate Mousse Topping ... The Game Changer
Want to talk about a cheesecake game changer? The White Chocolate Mousse topping puts this cheesecake straight over the top!
Make the white chocolate mousse and place it alongside the cheesecake in the refrigerator to chill overnight (keep them separate at this point, you will want to spread the mousse onto the cheesecake right before serving).
When you are ready to serve the cake, spread the mousse on top and then remove the spring-form pan. Peel the parchment paper away from the sides and slide the cake onto a serving platter. Add toppings like whipped cream and fresh fruit or even chocolate sauce.
Homemade Whipped Cream .. um yes please!
Add this easy homemade whipped cream to the top of this vanilla bean cheesecake for decadence overload!
You are going to be so proud to serve this cheesecake. Don't be surprised when you are bombarded with compliments!
Baking Tip: Parchment paper makes taking the cheesecake out of the spring-form pan effortless!
Make sure you watch my video How to create a leak proof water-bath for your cheesecakes!
Other Cheesecake recipe you might like!
- Tiramisu Cheesecake
- Instant Pot Cheesecake
- Banana Cream Pie Cheesecake
- Key Lime Cheesecake
- Oreo Cheesecake
- Lemon Cheesecake
If you tried this Vanilla Bean Cheesecake recipe let me know how you liked it. I love hearing from you! Make sure to RATE this recipe and leave me a message in the comment section below! Follow me on FACEBOOK, PINTEREST and INSTAGRAM to see more yummy food!
Vanilla Bean Cheesecake with White Chocolate Mousse
Ingredients
Graham Cracker Crust
- 1 ½ cups finely crushed graham crackers
- ¼ cup light brown sugar
- 1 stick unsalted butter melted
- ½ teaspoon vanilla extract
Cheesecake Filling
- 16 oz. cream cheese softened
- 2 sticks unsalted butter softened
- 1 cup granulated sugar
- 1 cup sour cream
- 2 Tablespoons corn starch
- 1 vanilla bean pod beans extracted or 1 T vanilla bean paste
White Chocolate Mousse
- 4 oz. white chocolate baking squares
- 1 cup heavy whipping cream
- 4 Tablespoons powdered sugar
- 4 oz. cream cheese softened
Instructions
Graham Cracker Crust
- Preheat oven to 375° and line a spring-form pan with parchment paper.
- In a medium bowl, combine crushed graham crackers and brown sugar and mix with a fork. Add the melted butter and vanilla extract and mix until fully incorporated. Press into the bottom of the lined spring-form pan and bake for 8-10 minutes.
- Remove from oven and let cool on the counter.
- Turn down the oven to 320° BEFORE you bake the filling!
Cheesecake Filling
- In a stand mixer, beat the cream cheese, butter and sugar until light and fluffy.
- Add the sour cream, corn starch and vanilla beans and mix until the mixture is smooth and creamy.
- Pour over the graham cracker crust and bake for one hour.
- Remove from the oven and place on a heat safe surface to cool for one hour. The filling will be jiggly in the center when you remove from oven. Do not remove the spring-form pan. You will remove it right before serving!
- Place into the refrigerator overnight to set, or at least 8 hours.
White Chocolate Mousse
- Place mixing bowl in freezer or refrigerator to chill.
- Melt white chocolate squares and let cool.
- In the cold mixing bowl, beat the heavy cream with an electric mixer until soft peaks form, gradually add powdered sugar and continue whipping until it forms stiff peaks.
- In another bowl, beat the melted white chocolate and cream cheese together with an electric mixer until light and fluffy.
- Combine the whipped cream into the white chocolate and cream cheese mixture using a spatula. You do not have to be gentle while stirring. Don't be afraid to stir vigorously! Place back into the refrigerator to chill overnight. Keep refrigerated until you are ready to put the mousse onto the cheesecake.
- Once you are ready to serve, spread the mousse over the top of the cheesecake and then remove the spring-form pan and the parchment paper.
- Top with whipped cream, berries, chocolate or all three!
Need a spring-form pan? This is the one that I use : Nordic Ware Leak Proof Springform Pan, 10-Cup, 9-Inch, Red (affiliate link)
Julie says
Wow!! Hi Amy!! This cheesecake is fabulous. I made it yesterday for Father's day (today), but my hubby couldn't wait to eat it so we shared a piece last evening, yum. Love the crust! I made the recipe exactly as written, but I make homemade vanilla so I used that with the vanilla bean, double yum!!! Thank you for sharing this delicious recipe. You are the cheesecake guru! I'll check out other recipes here as well! This is my go to cheesecake recipe now! Thanks again. Julie
Amy says
Hi Julie! Thank you so much for letting me know. I always like to hear success stories when it comes to my recipes 🙂 Homemade vanilla is something I need to try my hand at for sure. I hope you had a great weekend!
Dana says
Hi Amy, I wasn't able reply directly to your message up top..oops. No worries at all, I still LOVED it and it was my fault for going with the 9" instead of the 10", I thought maybe it might work as the regular single recipe didn't go too high. But I knew that it could be an issue so I baked a regular size one right after just in case. It still tasted amazing and all my friends who got samples LOVED it and said it was amazing. I just covered the wee bit of brown stuff on the top (since I overbaked it) with whip and raspberry purree..haha It was awesome.
You really are the cheesecake guru, I love that name! If you ever start a specific cheesecake company, you've got your name. Thanks again, Cheers 😀
Amy says
Thanks for letting me know. You are too sweet! 🙂
Dana says
Hi Amy, thanks for the delicious recipe this cheesecake was AMAZING!!! I loved it and it was so creamy even without the eggs. Fantastic! I used my gluten-free chocolate cookie crust and coconut cream for the whip--just because I was out of regular whipping cream and both worked out great.
Do you think this recipe would work out if I doubled it? I'm making a cheesecake for a friend and there's quite a few people so not sure one will be enough. Also, I would like to swirl some raspberry sauce maybe on top before baking, have you tried swirling fruit on top or putting fruit inside yet?
Many thanks, love your blog and this recipe!
Amy says
Hi Dana, I know you could double this recipe just fine. I haven't swirled the sauce over the top but I bet it would be fabulous. You're making me crave some so bad right now! 🙂
Dana says
Ok great, perfect! I know it's going to go over well and my friend will have quite a few people at her b-day, so always better to have too much and possibly leftovers, than too little right? 😀 I used a 9" pan for your single recipe, but I'm guessing I might be best to use a 10" or more for doubling it...just to be sure it doesn't get too high.
Thanks for your reply and for the delicious recipe! 😀
Amy says
You may want to bake it a little longer than an hour. I would check it and make sure it's not too jiggly in the middle before you take it out to cool. Please let me know how it turns out 🙂
Dana says
Hi Amy, i feel kinda bad taking over your comment section haha
I thought it'd be good to give you feedback and share on here, too, in case it helps others who are thinking of doubling it. I made the recipe again in a 9" pan as I didn't have any bigger, and I decided to do the regular recipe + half of a recipe, as all ingredients were easily halved. I'm glad I didn't double it because even with the 1 1/2 cheesecake batter, it was so high it nearly overflowed as it was cooking. And it took A LOT longer to cook, I finally took it out at 1hour + 45 minutes (almost twice as long) and it was still very jiggly.
But the top was starting to brown quite a bit (I'd covered it with foil too late) and after your last note I wanted to make sure it wasn't too jiggly...however I think I may have left it in too long. Fortunately I did a back-up (regular-size) cheesecake while this big one was baking so I brought that to my event to be safe. It just looked a bit too brown, and sank too much probably from the over-cooking. However it still tasted amazing...just like the other two I'd made (from this recipe), so I divvied it up between friends and family, which they really loved. I think if I'm going to tinker around and double this recipe for a bigger cake, I'm going to definitely have to buy a 10" or bigger pan, just so the batter all fits in. Hopefully this helps anyone wanting to double your recipe!
Thanks again and I'm looking forward to trying a few of your other cheesecake variations 🙂 Cheers
Amy says
Hi Dana, I'm so sorry! I thought you were going to use the 10" pan.... I hope it didn't ruin your event. Sorry for the bad advice, I thought for sure it would be ok.
Ruby says
Hi Amy... Can this cheese cake be made in a 9x13 pan lined with parchment paper with some parchment paper hanging over the side for easy removal?
Amy says
Hi Ruby, I'm pretty sure that would be just fine. Are you making it into cheesecake bars?
Sara says
Hi Amy, I found this recipe through pinterest. I was looking for an amazing cheesecake recipe to make for my boyfriend's birthday...thank God I found this recipe- it blew away EVERYONE. The comments convinced me to make it, but I was honestly not expecting a cheesecake that was more delicious than any store-bought cake. Everyone thinks I am a master chef now. Thanks!
Amy says
Hi Sara! That's so awesome 🙂 Thanks for letting me know. This is absolutely my favorite dessert recipe!
Neha says
Hi Amy,
I have said this before and I say it again "This cheesecake is awesome!!"
One question- I wanted to try your oreo cheesecake but now I don't want anything less than the vanilla bean cheesecake though I am sure that recipe is equally awesome too:))
I was wondering what's the difference between cheesecake with eggs vs no eggs. Is there any way I can change the vanilla bean cheesecake to make the oreo cheesecake or should I just stick with the actual oreo cheesecake recipe from your blog. I'll follow whatever you suggest since you are the "Cheesecake guru":)
Thanks
Neha
Amy says
Hi Neha! I'm flattered that you consider me the "cheesecake guru"! I have made the oreo version with this recipe before. I would recommend baking it just a little bit longer, maybe 10-15 minutes and it should come out great 🙂 Please let me know how it turns out!!
Christy Kaiser says
Hi Amy,
So what will happen if we dont bake the cheesecake?
Amy says
Hi Christy. I've tried letting it set over night in the fridge without baking and it does not set up. I ended up having to bake it.
Ann says
Hi Amy
Iv made your cheesecake so many times and always get complements I wanted to make a smore version any though?
Amy says
Hi Ann, a s'mores version sounds amazing! Let me work on something this week. I'm sure the kiddos would love some around here...I haven't made any in a while 🙂 I'm thinking about a two layer crust of regular graham crackers and a layer of chocolate between the filling. Maybe even some in the middle and then a marshmallow topping.... I'm starting to get hungry!
ann says
oh that sound amazing I'm going to try making it this weekend should i follow your directions but make two graham cracker crusts? What type of chocolate should i use between the filling?
Amy says
I would make a regular graham cracker crust and maybe a layer of just crushed Oreos on top of that. Then I would sprinkle chocolate chips over the entire crust before you pour the filling in. Let me know how it turns out!
Kimberly says
Absolutely to die for! I made for Easter and it was a hit. I was warned that I'm going to be asked to make this a lot more often for birthdays too now!
Amy says
Hi Kimberly! I'm so glad your family and friends loved it so much. It really is the best cheesecake recipe that I've ever had 🙂
Ellen says
Hi Amy, Thank you for this amazing sounding recipe. I am planning on making it for our family Easter dinner.
I was just wondering what size spring form pan to use. I have 8, 9 and 10 inch pans.
Amy says
Hi Ellen, I am so sorry for the late response! I usually get a notification when someone comments. I use a 9 inch spring-form pan. I hope you get this message on time! Happy Easter 🙂
Aditi says
Hi Amy
The cheesecake looks amazing and I would love to try it. Can you suggest a substitute for sour cream since it's not easily available where I live. Do you think silken tofu would work ?
Thanks
Amy says
Hi Aditi, you could probably sub silken tofu or maybe full fat Greek yogurt. Let me know how it turns out ?
Neha says
Hi Amy
I tried this recipe last month and it was amazing.
You were right- I got so many compliments:)
I want to make this again and was thinking of making 2 versions this time. One will be the same one as your recipe. For the 2nd one, I want to try a gluten free version. I was just thinking of replacing the crust with gluten free cookie mix and baking the mix in the springform pan and then doing the same filling. Do you think this would work?
Also, could I make a smaller version of this cake? If so, then how would the measurements be adjusted?
Thanks again for a delicious recipe!!
Amy says
Hi Neha, I think you could use the gluten free cookie mix, the crust just won't be as crisp. I think it will taste great. As far as making a smaller version of the cake, you should be able to cut the ingredients in half to make a smaller cheesecake. You could always make the recipe and then use the extra filling to make cheesecake bars or mini cheesecakes. Let me know what you end up doing! 🙂
Amanda says
Hi there, this may seem like a silly question, but it seems like lining the sides of the springform pan with parchment paper wouldn't make things smooth, since it can't line neatly. How exactly do you do this? Again, sorry for a silly question, but I want to make this cheesecake, and perfectly! 🙂
Amy says
Hi Amanda, that's not a silly question at all! Don't worry about lining the sides, just remember to run a sharp knife around the inside edge to release the cheesecake from the sides after you take it out of the oven. Let me know how it turns out! 🙂
sarah says
Hi can u tell me what T stands for tablespoon or tea spoon..
Amy says
Hi Sara, capital T stands for tablespoon. tsp stands for teaspoon ?
Clay Pendleton says
I have made the "no bake type cheesecakes" that have no eggs - is it really necessary to bake this cheesecake? Have you ever tried putting it together and allowing it to set up in the fridge? Just wondering, since it has no eggs if cooking in the oven gives it s different texture from not cooking?
Amy says
Hi Clay! I've tried not baking it and it doesn't set up. I left it in the fridge overnight and it was the same consistency as when I put it in. Try this recipe, it is amazing!
Sabrina says
This is the world's BEST cheesecake EVER!!! I was skeptical at first because this recipe uses no eggs in the cheesecake filling. It turned out scrumptious and my whole family loved it! It set nicely overnight, but was the perfect cutting consistency for me after the 2nd night of refrigeration. I used half graham crackers and half Biscoff (speculoos) for the crust, Lindt white chocolate for the mousse, 3 tsp of vanilla extract instead of vanilla bean, and used a homemade salted caramel sauce as a swirl in the cheesecake filling. Way better than Cheesecake Factory! The only thing I will change next time is use less butter for the crust, maybe just 3/4 C. as it was a bit too moist. This will be the only cheesecake recipe I will use from now on and trust me, I will make it over and over and over again! Make this fluffy and orgasmic cheesecake! You will not regret it!!!
Amy says
Hi Sabrina, thank you so much! I'm so glad you loved it. It really is that good. Its my go-to cheesecake recipe because everyone always loves it. It has never gone wrong for me. Thank you for the raving review! ?
Annette says
I'm making it for a baby shower bakeoff any suggestions?
Amy says
Hi Annette, this recipe will truly be the best cheesecake there. I would make it just like the recipe says to. You could add food coloring to the mousse to make it colorful. Pink or blue. Have you made it before?
Annette says
Yes thank you so much for the recipe every one loved it I also wanted to ask if you have ever made the receipe for bite size or individual size I was thinking about trying it but wanted to know what you thought we have about 50 people attending a a baby shower for a boy and girl and your cheesecake is my signature dessert any thoughts?
Amy says
50 people?? That is a huge baby shower! I have never made this recipe with individual sizes. I'm going to have to give this some thought and get back to you. When is the shower?
Annette says
It's next week I was hoping to be able to cut the pieces small maybe bite size
Amy says
You could make this recipe into cheesecake bars. Line a baking dish with foil or parchment paper to remove them easily and then you can cut them up into bite size pieces after it is set. I would pipe a dollop of the white chocolate mousse onto each one after they are cut. Bake the bars for the same amount of time as the cheesecake, maybe check on it around 45 minutes just to make sure it's not over cooking.
Annette says
Thank you so much for your help
Amy says
You are so welcome! 🙂
tracy a. says
I just made this yesterday for my husband's birthday. It was a big hit. When I tasted it I fell in love. Years ago I had a creme brulee cheesecake that I found at Christmas time that I was in love with. Ever since I was not able to find it again. When I tasted this, it tasted identical. I was thrilled! I was extremely nervous when I saw just how jiggly the cheesecake was when I pulled it out. I mean this thing was jiggly throughout (almost liquid), not just the center. I thought for sure it would not set... but sure enough it worked. It came out beautifully. The mousse texture for me came out a little chunky because I didn't let the cream cheese soften enough. Lesson learned. I followed the recipe to the "T" and it was delish. Will definitely make again.
Amy says
I'm so glad it came out so well! It's my favorite cheesecake recipe 🙂 I will be coming up with a creme brulee cheesecake too.
Mallory says
Amy would adding an egg to the cheesecake filling do anything?
Amy says
I don't think it would change it much, but I also don't think it would hurt if you wanted to add an egg. Please let me know how it turns out!
Jo says
Hi, I made this cheesecake about 5 days ago, n it was a disaster, I had to put it donw the food disposal.....it didn't set, looking at it, it looked like it had way to much oil, it was swimming n it:(...u sure it needs 2 STICKS of butter, that's a whole cup...... HELP!!!!!!! What did I do wrong....n I've baked plenty of cheesecakes n my life, never had this happened
Amy says
Hi Jo, did you put the butter in the filling softened or melted? This has never happened to me either.
Jo says
Hi, I put it n softened,
Amy says
Hi Jo, I'm not sure what happened. I've never had it come out oily at all. Did you use margarine instead of butter? I am sitting here racking my brain as to what would have caused this. I'll let you know if I can figure it out!
Kristina says
Hello! This cheesecake looks absolutely amazing! One question, do you just put the spring form pan straight on the rack in the oven or do you put it in a water bath?
Amy says
Hi Kristina! I've baked it both ways and I've liked the results from both. With this cheesecake you don't have to worry about cracks because it has a topping to cover them. Generally I use the water bath method because I feel like it gives great, consistent results. You will love this cheesecake. You should take a look at the Tiramisu Cheesecake I posted this week. It is amazing!!
Corine Howard says
Hi Amy,
I hope you respond. I love baking and I especially love vanilla bean cheesecake since I tried it at the cheesecake factory. What can I do, I don't have a springform pan and I really don't want it to crack bad. Also will it be okay to use salted butter or not? I only have salted but can buy unsalted if I have to..
Amy says
Hi Corine, I am so sorry about the late response! Somehow your comment was put in my spam folder so I'm just now seeing it. It's fine to use salted butter, I just find that when I use unsalted butter, the crust doesn't leak while baking.
Corine Howard says
Hi Amy,
That's okay thank you for responding 🙂
Also when I put the mousse on will it be okay to put it all on at once and keep it in the fridge or just when its served? Its just me and my husband so it'll last a few days.
Amy says
Go ahead and put it all on at once. It is thick and holds it's shape so you don't need to worry! I hope you enjoy, let me know how it turns out! 🙂
Elle Stacy says
Hi Amy, Thank you so much for this wonderful recipe! I am having an issue though, my white chocolate mousse turned out grainy. Do you have any suggestions?
Amy says
Hi Elle! I've had this problem before. It's important that the cream cheese be room temperature before you mix it with the white chocolate. You should "cream" the cream cheese before adding the white chocolate to help prevent little cheesecake lumps. Once the cream cheese is smooth then add the melted chocolate and beat together until it's completely smooth again. Do you think it's the cream cheese or the white chocolate causing the graininess?
Elle Stacy says
I'm really not sure which. When I was micxing the cream cheese and the chocolate it looked beautiful. It wasn't until i tasted it that i realized it was grainy so i don't know which one it was. It very well could have been the chocolate though because I used white chocolate chips because the store was out of white baking bars.
Amy says
Yeah, white chocolate can be difficult. I've even burned it in the microwave a few times! It sounds like it's the white chocolate that made it grainy for sure.
Stacie says
Ok I don't usually write reviews, but I just had to on this one. This cheesecake is OUT OF THIS WORLD AMAZING! Recipe is simple, set up like a dream and the flavor and texture is just perfect. I was asked if I bought the cheesecake because my family couldn't believe I could make something so pretty and delicious. I did add a vanilla bean to the mouse and it tasted great. Thanks for a great recipe, Amy!
Amy says
Hi Stacie! Thank you so much for the compliments! I love that this cheesecake is so beautiful and taste even better than it looks! It's always come out perfect for me.
I'm so happy that it was such a big hit for you. I hope you have a Merry Christmas!
Yolanda Jones says
Merry Christmas Amy ! I pray you and your family hv a blessed Christmas weekend! Amy, thankyou again for sharing such a phenomenal recipe! I initially made this cheesecake for my family for Thanksgiving and the only mistake I made is that I didn't make enough ! (Lol) I even had professional caterers and "legacy" cooks to highly compliment and demand for Christmas! So thank you again for sharing this awesome lightly decadent amazing cheesecake recipe! I do hv a question,I'm attempting to make 5 of these for Christmas but one of my spring for pans is larger than the others (maybe 12 inches? )
My question is, can I double the recipes for this large springformat pan? Also,can I use regular round aluminum foil pans to make this cheesecake with? Thanks again for sharing with the world,it's a blessing.
Amy says
Hi Yolanda! 5 cheesecakes?? That's amazing! I'm so glad the cheesecake was such a hit. I remember you telling me about Thanksgiving and all the compliments you received. 🙂 I think you could double the recipe for the large spring form pan. You might end up with a little extra....You can press the crust further up the sides of the spring form if it looks like it will be too thick. I hope this helps! Please let me know how it turns out. Have a very Merry Christmas!!
Forgot to answer question about the other pan. I probably wouldn't use anything but a spring-form pan because I think it would be too difficult to get out of the pan. 🙂
Ashley says
I have now made this cheesecake at least 5 times and every single time I get rave reviews from my family! Tonight I made one for my sister's birthday. Everyone always loves it, as do I! I have a quick question. Am I losing my mind or thinking of a different recipe, but did the recipe for the crust used to include one beaten egg yolk? Thanks again for a wonderful recipe!
Amy says
Hi Ashley! I'm so glad to hear your family loves your cheesecake so much! You're not losing your mind, I took the egg yolk out because I realized it really isn't necessary. Just trying to simplify! Thanks for stopping by! 🙂
Ashley says
Thank you so much for taking the time to reply so promptly! I am actually enjoying my slice of cheesecake right now from my sister's birthday.....it is divine! (Wish I could include a picure...I piped the frosting into Rosette's and rimmed the edge with raspberries). Again, everyone LOVED IT! It is my go to recipe now for cheesecake that everyone requests! Can't even tell the difference in the crust without the yolk. Once again....Thank you so so much for the wonderful recipe! I am so glad when I was searching on Pinterest last year I stumbled upon yours and decided to try it. Have a happy New Year 🙂
Amy says
You are very welcome! FYI...I will be cranking out a ton of new cheesecake recipes this year so check back! Happy New Year!
Carolyn says
I would like to make this cheesecake for christmas, I not sure this would work for me, i want to bring it over to my family's house and i want it all made ahead of time, wondering if i put the chocolate mousse on before i leave my house, will run if it sits on the cheesecake for four hours?
Amy says
Hi Carolyn! Because you are traveling for so long, I think the best thing to do would be to put the mousse in a plastic container and then put it and the cheesecake into a small cooler. Once you arrive you can spread the mousse on top. It only takes a few minutes and then you will know that not only will it taste good, but look amazing when you serve it! I hope this helps. Merry Christmas!