vanilla mousse

The Celebration Cheesecake is a star on The Cheesecake Factory's dessert menu. Now you can make this copycat version at home! Make this recipe over the course of two days.  Dedicate the first day to making all the layers. The second day can be for assembly and frosting.

The confetti cake formula in this recipe contains no eggs! It’s not an error.

Cheesecake Factory Copycat Celebration Cheesecake

unsalted butter (softened)

sugar

cream cheese (at room temperature)

vanilla pudding

eggs

baking powder

vanilla extract

all-purpose flour

salt

baking soda

water

vegetable oil

white vinegar

rainbow sprinkles (jimmies)

gelatin

milk (microwave 40 seconds)

chocolate

strawberry puree (seeds sieved out)

pink food color

semisweet chips (melted)

blue food color

purple food color

heavy whipping cream

confectioners’ sugar

vanilla cookie crumbs (such as Nilla)

rainbow confetti sprinkles

Fill a 13x9 baking pan with hot tap water and place on the bottom oven rack. Preheat the oven to 325 F.

Grease two 8” round cake pans with shortening, line the pans with parchment and then lightly grease the parchment.

Cream the butter and sugar in a stand mixer fitted with the paddle attachment. Add cream cheese a little at a time until smooth. Beat in the powdered pudding mix. Scrape down the bowl and add the eggs one at a time, beating well after each. Beat in baking powder and extract. Whip the mixture on high speed for 2 minutes, or until the mixture becomes lightened in color and fluffy.

Divide the batter evenly between pans. Smooth batter with an offset spatula and bake for 35-40 minutes. Cheesecake will puff around the edges then deflate when removed from the oven.  Do not turn out cheesecakes when they are finished baking. Put them directly in the freezer and leave until frozen solid, 4 hours.

Crustless cheesecakes

Preheat the oven to 350F. Coat an 8x3-inch round cake pan (springform, or otherwise) with flour based baking spray (or grease and flour pan).

In the bowl of an electric mixer, whisk together the flour, salt, baking soda, and baking powder. In a separate bowl or in a liquid measure with a pour spout, combine the water, vegetable oil, sugar, vinegar, and vanilla. Whisk well.

Add the wet ingredients to the dry ingredients with the mixer running on low speed.  Blend until well combined. It’s ok if a few small lumps remain.  Stir in the sprinkles. Pour into the prepared pan and bake for 35-40 minutes. Cake will not crown much, but if there’s a small upward bow in the center, press it down with a clean tea towel with a flat hand – and be careful of the hot pan edge and escaping steam when you do so.

Turn out of the pan and let cool completely. Wrap in plastic cling film and refrigerate.

Confetti cake

In a medium saucepan sprinkle the gelatin over water. Let stand for 1 minute until absorbed. Whisk in the eggs and sugar. Stir in the hot milk. Cook over medium heat whisking constantly. Mixture will thicken after about 5 minutes. Add in chopped white chocolate and whisk until blended and even in color. Divide mixture evenly into three separate medium bowls (a little more than 2/3 cup per bowl). To one bowl, stir in the fresh strawberry puree, strawberry extract, and pink food color. In another bowl add the melted semisweet chips. Stir well until thoroughly combined. In the last bowl stir in the vanilla extract and blue food color. Add purple food color one drop at a time until a sky blue color is achieved (without the purple the hue will be turquoise/aqua).  Allow all 3 bowls to cool slightly.

In the bowl of an electric mixer, beat the heavy cream to stiff peaks. Gently fold 1/3 of the whipped cream into each of three bowls. Stir well until no streaks of white remain in each bowl.

Mousse layers

Gently remove frozen cheesecakes from their pans. Trim off the puffed ring of cheesecake around the top edges of the cakes using a serrated knife.  Wash the pans and line them with plastic wrap that overhangs all sides of the pans.

Into one pan, pour the strawberry mousse and spread until even. Top the mousse with a frozen cheesecake layer. Pour the chocolate mousse over the cheesecake layer and spread evenly. Gently fold the edges of the plastic wrap in to cover the pan and transfer to the freezer.

Into the other pan, place a cheesecake layer into the bottom. Top with the blue vanilla mousse and spread evenly. Fold in the edges of the plastic wrap to cover the pan and transfer to the freezer. Freeze both pans overnight, or for at least 4 hours.

Assemble cheesecake and mousse layers

Combine the butter and the cream cheese in the bowl of an electric mixer fitted with the whip attachment. Beat on high until creamy and no lumps remain. Add vanilla extract and salt. Add confectioners’ sugar and mix on low until combined, then switch to high and beat until lightened in color and fluffy.

In a separate bowl, combine the cookie crumbs and the rainbow sprinkles (jimmies). Reserve confetti sprinkles for the top of the cake.

Cream cheese frosting and decors

Using a cake leveler or serrated knife, evenly cut the confetti cake in two (torte horizontally). Place one layer on a serving plate or cake stand. Remove the chocolate mousse, cheesecake, and strawberry mousse layer from the freezer. Remove from the pan using the overhanging plastic. Unwrap and place so that the strawberry layer is touching the confetti cake layer. Next, add another confetti cake layer. Remove the blue mousse and cheesecake layer from the freezer. Remove from the pan using the overhanging plastic. Unwrap and place so that the blue vanilla layer is touching the confetti cake.

Cover the sides of the cake with the cream cheese frosting. Pat on the mixture of cookie crumbs and sprinkles. Frost the top of the cake with the cream cheese frosting creating a swirl from the middle using an offset spatula. Sprinkle the top of the cake with the confetti sprinkles.

Refrigerate cake until it is no longer frozen and just well chilled, about 2 hours.

Assemble entire cake

This quick and easy vegan vanilla pudding mousse with berries is a light and airy dessert cream that is wonderfully creamy, incredibly delicious and perfect for any occasion!

Creamy Vanilla Pudding Mousse Dessert (Easy & Vegan)

plant milk (such

cornstarch

tsp vanilla extract

sugar (or syrup

tsp cream stabilizer (such as san-apart) (optional,

raspberries

red currants

pomegranate seeds

coconut

Pour about 5 tbsp of the plant milk in a small container. Add cornstarch, vanilla extract and sugar and stir to dissolve.

Pour the remaining plant milk into a saucepan and bring to a boil. Stir in the cornstarch mixture and bring to a boil again, stirring constantly. (Add more sweetness or vanilla extract, if needed).

Remove the thickened pudding from the heat and allow to cool slightly, stirring occasionally. Then pour into a bowl and cover airtight with plastic wrap (to prevent the pudding from forming a skin). Allow the pudding to cool to room temperature, then refrigerate until completely chilled.

Once the pudding is well chilled, remove the plastic wrap and mix it with an electric hand mixer or immersion stick blender until creamy.

In another mixing bowl, beat the chilled dairy-free whipping cream with an electric hand mixer until stiff peaks form (optionally, you can add cream stabilizer or cream of tartar). Then gently fold the whipped cream into the pudding.

Divide the vanilla pudding mousse into glasses and serve immediately or refrigerate until ready to eat.

Garnish with fresh raspberries, red currants, pomegranate seeds, desiccated coconut or other fruits and toppings as desired.

Serve chilled and enjoy!

*Note: Check out the recipe video + step-by-step instructions above!

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Top 2 vanilla mousse recipes from across the web

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