Description
Dive into the creamy layers of our Pina Colada Cheesecake Mousse, a dessert that brings a touch of tropical paradise to your table. Each spoonful is a harmonious blend of rich cream cheese and zesty pineapple, cradled in a crunchy graham cracker and coconut crumble.
Ingredients
Crumble:
9 graham crackers
1 1/2 cups sweetened shredded coconut
2 teaspoons sugar
6 tablespoons butter, melted
Pineapple Cheesecake Mousse:
1 1/4 cups heavy cream
1 cup powdered sugar, divided
8 oz cream cheese (1 block)
1 teaspoon vanilla extract, divided
1/2 cup fresh pineapple, finely diced
Fresh pineapple & cherries for garnish
Instructions
Crumble:
Preheat oven to 350°F.
Crush graham crackers in a large ziplock bag and pour into a large bowl.
Add sugar, melted butter, and coconut, stirring until evenly moistened.
Spread the mixture onto a rimmed baking sheet and bake for 8-10 minutes. Stir at 5 minutes.
Set aside to cool fully.
Cheesecake Mousse:
In an electric mixer, beat heavy cream until it begins to thicken. Slowly add 1/2 cup powdered sugar and 1/2 teaspoon vanilla, continuing until thick.
Scoop whipped cream into a bowl and refrigerate.
In the same mixer bowl, beat cream cheese until smooth. Continue with the remaining 1/2 cup powdered sugar and 1/2 teaspoon vanilla.
Gradually add diced pineapple, mixing slowly. Stop and fold in HALF the whipped cream until just combined.
Assemble by placing a layer of crumble at the bottom of each dessert dish, add the cheesecake mousse, top with remaining whipped cream, and garnish with pineapple and a cherry.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 320