Goodytwos Chews Blog

White Chocolate Mousse Cheesecake

There is nothing better than a decadent ending to a lovely meal and cheesecake is always a crowd pleaser. Our no-bake White Chocolate Mousse Cheesecake is a fluffy light alternative to the traditional heavier baked version.  We’ve taken our simple recipe and added a hint of lavender, then paired the cheesecake with crunchy lavender infused Fleur-Two-Lis toffee.  The delicate creamy/crunchy combination is truly a party for your mouth and a perfect encore.

White Chocolate Mousse Cheesecake

Before getting started, place large mixing bowl and beaters in freezer to chill while prepping and measuring all ingredients.



  • 2 ½ cups graham cracker crumbs (approximately 32 crackers measuring 2.5”X2.5”/square)
  • ½ cup unsalted butter, melted
  • 2 Tablespoons granulated sugar

Cheesecake Mousse

  • 1 ¾ cups whipping cream
  • 2 8 oz.bricks cream cheese (16 ounces total) at room temperature
  • 1 ½ cups granulated sugar
  • 8 oz. white chocolate, melted
  • 1 teaspoon vanilla extract
  • ¼ teaspoon lavender oil – optional

Topping – Fleur-Two-Lis Toffee 4 to 8 Toffee bar squares


To make graham cracker crumbs in a food processor, break grahams in half and place in processor bowl, pulse to break the crackers and then process continuously until the crackers are crushed into fine crumbs. Or to break manually, place all the crackers in a plastic bag and crush with a rolling pin until broken into fine crumbs.

  • In a mixing bowl combine crumbs, butter and sugar.  Stir until completely combined and the butter has coated all the crumbs.  Press crumb mixture into a 9” spring form pan, firmly press crumbs up sides as well as the bottom of the pan. Set aside.

Cheesecake Mousse

  • Remove bowl and beaters from freezer and add whipping cream, beat until stiff peaks form. Set aside.
  • In a separate large mixing bowl add the cream cheese and sugar. Beat until well incorporated.
  • Melt white chocolate in a small microwave-safe bowl by microwaving in 15-20 second intervals, stirring several times to distribute heat and aid in melting process, this step is important to prevent scorching and burning of chocolate.
  • In a bowl with cream cheese mixture add the melted white chocolate, vanilla extract, and lavender oil if using, mix until completely combined.  Fold in whipped cream in thirds, do not overmix.
  • Pour the cheese mousse into prepared graham cracker crust and smooth top with spatula. Lightly cover with plastic wrap and place in refrigerator for at least 6 hours or overnight.

When ready to serve, remove from refrigerator and decorate with Fleur-Two-Lis toffee,  reserving scraps and additional pieces to accompany individual servings.

This is a recipe that can be made several days in advance and refrigerated.  (Up to 3 days)



Notes:  Choose gluten-free graham crackers for a gluten-free alternative.  Graham cracker crumbs can be purchased in most grocery stores, however, crushing whole grahams is preferred.


Marble Cake with Vanilla Buttercream Frosting and Toffee nibbs

This decadent cake has resolved many a dispute.  One person wants vanilla and the other chocolate.  Viola, Marble Cake & a meeting of the minds and palates!!  We've topped ours with rich vanilla buttercream frosting and crunchy Goodytwos Traditional Toffee.  


Marble Cake with Vanilla Buttercream Frosting & Toffee Nibbs

  • 4 oz. semisweet chocolate, chopped
  • 3 Tablespoons butter

Place above ingredients in a glass bowl and microwave at 40% power level  for 30 seconds.  Stir and continue same process until chocolate is melted. Stir to combine & set aside to cool.

  • 1-1/4 cups butter, softened
  • 2 cups granulated sugar
  • 5 large eggs
  • 1 Tablespoon pure vanilla extract
  • 2-1/4 cups cake flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup sour cream

Preheat oven to 350°

Line bottoms of 2 greased 8x3 inch round, or 3 greased 8x1.5 inch round baking pans with parchment paper.

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk the flour, baking powder and salt; add to the creamed mixture alternately with sour cream, beating well after each addition.

Remove 2 cups batter to a small bowl; stir in cooled chocolate mixture to combine.  Drop plain and chocolate batters into prepared pans in 1/4 cup increments (an ice cream scoop is ideal), alternating batters in each pan.  Smooth tops, then using either a knife, bamboo skewer or chop stick, swirl batters gently in each pan (do not over mix).

Bake for 35-40 minutes (2 pans) or 25-30 minutes (3 pans).  Cool in pans 10 minutes before removing to wire racks to cool completely.

Frost with vanilla buttercream frosting.  Add chopped toffee if desired, chopped Traditional Toffee between layers and on top of cake adds a scrumtpious crunch.  

Adding chopped toffee between the layers adds a delicious crunch.

A "crumb coat" of frosting to sides and top of cake seals the cake and provides a smooth surface before the final coating of frosting.

Topping the cake with more crunchy chopped toffee is the final "icing on the cake!"

Vanilla Buttercream Frosting

  • ¼ cup heavy cream
  • 1 Tablespoon + 1 teaspoon pure vanilla extract
  • 1/8 teaspoon salt
  • 1 pound (4 sticks) unsalted butter cut into chunks and softened
  • ½ cup crème fraiche
  • 6 cups confectioners’ sugar

In a small bowl stir the cream, vanilla and salt together. In a stand mixer with the paddle attachment, beat the butter and crème fraiche on medium-high speed until smooth.  Reduce the mixer speed to medium-low and gradually beat in the confectioners’ sugar, then continue to beat until smooth, about 2 minutes. Beat in the cream mixture. Increase the mixer speed to medium-high and beat until the mixture is light and fluffy, about 4 minutes.

One part Mom's heart & one part child's soul = Vitamin L-O-V-E! 

Happy Mother's Day!