Description
This Pina Colada Cheesecake Mousse is a creamy no-bake pineapple cheesecake layered with toasted coconut crumble and topped with fresh whipped cream for the ultimate tropical dessert.
Ingredients
- 9 graham crackers
- 1 1/2 cups sweetened shredded coconut
- 2 teaspoons sugar
- 6 tablespoons butter, melted
- 1 1/4 cups heavy cream
- 1 cup powdered sugar, divided
- 8 oz cream cheese
- 1 teaspoon vanilla extract, divided
- 1 cup finely diced fresh pineapple
- Fresh pineapple and cherries for garnish
Instructions
- Preheat the oven to 350°F.
- Crush the graham crackers and combine them with sugar, melted butter, and shredded coconut.
- Spread the mixture on a baking sheet and bake for 8-10 minutes, stirring as needed. Allow it to cool completely.
- Beat the heavy cream until it begins to thicken. Add 1/2 cup powdered sugar and 1/2 teaspoon vanilla and continue beating until stiff peaks form.
- Transfer the whipped cream to a bowl and refrigerate.
- Beat the cream cheese until smooth.
- Add the remaining powdered sugar and vanilla and continue mixing.
- Slowly mix in the diced pineapple.
- Fold half of the whipped cream into the cheesecake mixture.
- Layer the crumble in serving dishes, add the cheesecake mousse, and top with the remaining whipped cream.
- Garnish with fresh pineapple, cherries, and extra crumble before serving.
Notes
- The crumble can be stored in a sealed container for up to 1 week.
- Extra crumble makes an excellent topping for yogurt or ice cream.
- This dessert can be refrigerated for up to 1 hour before serving.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American