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Pina Colada Cheesecake Mousse Recipe

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4.2 from 15 reviews

This Pina Colada Cheesecake Mousse is a tropical, no-bake dessert that combines the creamy richness of cheesecake with the refreshing flavors of pineapple and coconut. Featuring a toasted graham cracker and coconut crumble base, this mousse is whipped to light perfection and beautifully garnished with fresh pineapple and cherries, making it a perfect treat for summer or any festive occasion.

Ingredients

Crust Ingredients

  • 9 graham crackers
  • 1 ½ cups sweetened shredded coconut
  • 2 teaspoons sugar
  • 6 tablespoons butter, melted

Cheesecake Mousse Ingredients

  • 1 ¼ cups heavy cream
  • 1 cup powdered sugar, divided
  • 8 oz cream cheese (1 block)
  • 1 teaspoon vanilla extract, divided
  • ½ cup fresh pineapple, finely diced

Garnish

  • Fresh pineapple slices
  • Cherries

Instructions

  1. Preheat Oven and Prepare Crumble: Preheat your oven to 350°F. Crush the graham crackers inside a large ziplock bag until broken into fine crumbs. Pour these crumbs into a large mixing bowl.
  2. Mix Crumble Ingredients: Add the sugar, melted butter, and shredded coconut to the graham cracker crumbs. Stir the mixture until everything is evenly moistened.
  3. Bake Crumble: Spread the crumble mixture evenly on a rimmed baking sheet. Bake in the preheated oven for 8-10 minutes, checking at 5 minutes and stirring as needed to toast evenly. Once baked, set aside to cool completely.
  4. Whip Cream: In the bowl of an electric mixer, pour the heavy cream and begin to beat until it starts to thicken. Gradually add ½ cup of powdered sugar and ½ teaspoon vanilla extract while continuing to beat. Whip the mixture until it forms stiff peaks, being careful not to overbeat or it will become too thick and clumpy. Transfer the whipped cream to a separate bowl and refrigerate.
  5. Prepare Cream Cheese Mixture: Using the same mixing bowl (no need to wash), add the cream cheese and beat until smooth and creamy. Slowly add the remaining ½ cup powdered sugar and ½ teaspoon vanilla extract and continue mixing.
  6. Add Pineapple: Incorporate the finely diced fresh pineapple into the cream cheese mixture gradually while mixing slowly to combine.
  7. Fold in Whipped Cream: Gently fold half of the whipped cream into the cream cheese and pineapple mixture. Fold carefully until just combined to keep the mousse light and airy.
  8. Assemble the Dessert: In individual serving dishes, layer a spoonful of the cooled crumble on the bottom. Spoon the cheesecake mousse on top, then finish with the remaining whipped cream. For a polished look, pipe on the whipped cream using a piping bag if desired.
  9. Garnish and Serve: Garnish each dessert with fresh pineapple slices, a cherry, and a sprinkle of the remaining crumble on top. Serve immediately or refrigerate for up to one hour before serving for best texture and flavor.

Notes

  • For best results, fully cool the crumble before assembling to avoid sogginess.
  • Do not overbeat the whipped cream to prevent it from turning into butter.
  • Fresh pineapple should be finely diced to integrate smoothly into the mousse.
  • This dessert can be assembled a few hours ahead but is best served within one hour of refrigeration.
  • Use a piping bag for a decorative whipped cream topping if desired.

Find it online: https://bitezly.com/pina-colada-cheesecake-mousse-recipe-3/