Pina Colada Cheesecake Mousse
This creamy and tropical Pina Colada Cheesecake Mousse brings together the delicious flavors of pineapple and coconut, layered with a toasted graham cracker and coconut crumble. A no-bake treat thats perfect for any occasion!
Ingredients:
For the Crumble:
9 graham crackers
1 cups sweetened shredded coconut 便
2 teaspoons sugar
6 tablespoons butter, melted 杻
For the Pineapple Cheesecake Mousse:
1 cups heavy cream 拏
1 cup powdered sugar, divided
8 oz cream cheese 1 block, softened 燎
1 teaspoon vanilla extract, divided
cup fresh pineapple, finely diced
Fresh pineapple & cherries for garnish
Instructions:
1 Prepare the Crumble:
Preheat oven to 350F 175C.
Crush the graham crackers in a ziplock bag until fine crumbs form. Transfer to a large bowl.
Add sugar, melted butter, and coconut. Stir until the mixture is evenly moistened.
Spread the crumble mixture onto a baking sheet and bake for 8-10 minutes. Stir at the 5-minute mark to ensure even browning. Set aside to cool.
2 Make the Cheesecake Mousse:
In a mixing bowl, beat the heavy cream until it begins to thicken.
Gradually add 1/2 cup powdered sugar and 1/2 teaspoon vanilla while continuing to mix. Beat until stiff peaks form, then set aside in the fridge.
In the same mixing bowl no need to clean, beat the cream cheese until smooth.
Add the remaining 1/2 cup powdered sugar and 1/2 teaspoon vanilla to the cream cheese and continue mixing.
Gradually add the finely diced pineapple to the cream cheese mixture while mixing slowly.
Gently fold in half of the whipped cream until just combined.
3 Assemble the Mousse:
Add a layer of crumble to the bottom of each dessert dish.
Spoon or pipe the pineapple cheesecake mousse on top.
Top with the reserved whipped cream and garnish with a fresh pineapple slice, a cherry, and additional crumble.
4 Serve:
Enjoy immediately, or refrigerate for up to an hour before serving for an extra chilled treat.
Enjoy this tropical delight!
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