Why Make This Recipe
Pina Colada Cheesecake Mousse is a delightful dessert that combines the tropical flavors of pineapple and coconut with the creamy texture of cheesecake. It’s light, refreshing, and easy to prepare, making it perfect for any occasion. Whether you’re throwing a summer party or looking for a sweet treat to enjoy at home, this mousse is sure to impress. Plus, it’s no-bake, which means you can enjoy it without the fuss of an oven!
How to Make Pina Colada Cheesecake Mousse
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 block)
- 1 teaspoon vanilla extract, divided
- 1/2 cup fresh pineapple, finely diced
- Fresh pineapple & cherries for garnish
Directions:
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Preheat the oven to 350°F. Crush the graham crackers in a large ziplock bag and pour them into a large bowl. Add the sugar, melted butter, and coconut. Stir until the mixture is evenly moistened. Spread it onto a rimmed baking sheet and bake for 8-10 minutes, stirring as needed. Set aside to cool.
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In an electric mixer, beat the heavy cream until thickened. Slowly add 1/2 cup of powdered sugar and 1/2 teaspoon of vanilla. Continue to mix until stiff peaks form, then keep it in the fridge.
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In the same mixing bowl, beat the cream cheese until smooth. Mix in the remaining powdered sugar and vanilla. Gradually add the diced pineapple and mix slowly.
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Gently fold half of the whipped cream into the cream cheese mixture until just combined.
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Assemble the desserts by layering the crumble at the bottom of each dish. Top with the cheesecake mousse and finish with the reserved whipped cream. Garnish with a cherry, a slice of pineapple, and additional crumble. Serve immediately or refrigerate for up to an hour.
How to Serve Pina Colada Cheesecake Mousse
Serve Pina Colada Cheesecake Mousse in individual cups or dessert glasses for a beautiful presentation. It’s great for gatherings, so consider making a larger batch and offering it as a shareable dessert. Enjoy this treat after a meal or as a refreshing snack on a warm day!
How to Store Pina Colada Cheesecake Mousse
Store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to 2 days. If you’ve assembled the mousse in individual servings, cover each dessert with plastic wrap before storing.
Tips to Make Pina Colada Cheesecake Mousse
- Make sure to beat the heavy cream until stiff peaks form for a light and airy mousse.
- Let the cream cheese soften at room temperature before mixing to avoid lumps.
- Experiment with different toppings like toasted coconut or whipped cream for added texture.
Variation
For a different twist, try adding a splash of coconut rum to the cream cheese mixture for an adult version of this dessert. You can also substitute the pineapple with other fruits like mango or strawberries for a unique flavor.
FAQs
Q1: Can I make this dessert ahead of time?
A1: Yes, you can prepare the mousse up to a day in advance. Just store it in the fridge until you’re ready to serve.
Q2: Can I use low-fat cream cheese?
A2: Yes, you can use low-fat cream cheese, but the texture may be a little different.
Q3: What if I don’t have graham crackers?
A3: You can substitute graham crackers with digestive biscuits or even vanilla wafers for a similar crust.
Pina Colada Cheesecake Mousse
Ingredients
For the Crust
- 9 pieces graham crackers Crushed
- 1 1/2 cups sweetened shredded coconut
- 2 teaspoons sugar
- 6 tablespoons butter, melted
For the Mousse
- 1 1/4 cups heavy cream Whipped until stiff peaks form
- 1 cup powdered sugar, divided 1/2 cup for whipped cream and 1/2 cup for cream cheese mixture
- 8 oz cream cheese Softened at room temperature
- 1 teaspoon vanilla extract, divided 1/2 tsp for whipped cream and 1/2 tsp for cream cheese mixture
- 1/2 cup fresh pineapple, finely diced
- Fresh pineapple & cherries for garnish
Instructions
Preparation of Crust
- Preheat the oven to 350°F.
- Crush the graham crackers in a large ziplock bag and pour them into a large bowl.
- Add the sugar, melted butter, and coconut. Stir until the mixture is evenly moistened.
- Spread it onto a rimmed baking sheet and bake for 8-10 minutes, stirring as needed.
- Set aside to cool.
Preparation of Mousse
- In an electric mixer, beat the heavy cream until thickened.
- Slowly add 1/2 cup of powdered sugar and 1/2 teaspoon of vanilla. Continue to mix until stiff peaks form, then keep it in the fridge.
- In the same mixing bowl, beat the cream cheese until smooth.
- Mix in the remaining powdered sugar and vanilla.
- Gradually add the diced pineapple and mix slowly.
- Gently fold half of the whipped cream into the cream cheese mixture until just combined.
Assembly
- Assemble the desserts by layering the crumble at the bottom of each dish.
- Top with the cheesecake mousse and finish with the reserved whipped cream.
- Garnish with a cherry, a slice of pineapple, and additional crumble.
- Serve immediately or refrigerate for up to an hour.