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Pina Colada Cheesecake Mousse Recipe

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★★★★★

4.7 from 68 reviews

A tropical twist on a classic dessert, this Pina Colada Cheesecake Mousse combines the rich creaminess of cheesecake with the refreshing flavors of pineapple and coconut. Featuring a graham cracker and toasted coconut crumble base baked to perfection, this no-bake mousse dessert is light, airy, and perfect for summer gatherings or anytime you crave a sweet escape.

Ingredients

Scale

Graham Cracker Crumble

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

Cheesecake Mousse

  • 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 (175°C). Place the graham crackers in a large ziplock bag and crush them into coarse crumbs using a rolling pin or similar tool. Pour the crushed crackers into a large mixing bowl.
  2. Mix Crumble Ingredients: To the crackers in the bowl, add the sugar, melted butter, and shredded coconut. Stir thoroughly until the mixture is evenly moistened and combined.
  3. Bake Crumble: Spread the crumble mixture evenly onto a rimmed baking sheet. Bake in the preheated oven for 8 to 10 minutes, checking at 5 minutes to stir and prevent burning. Once toasted and fragrant, remove from the oven and allow to cool completely.
  4. Whip Cream: In the bowl of an electric mixer, begin beating the heavy cream. As it starts to thicken, gradually add ½ cup powdered sugar and ½ teaspoon vanilla extract. Continue whipping until stiff peaks form—but be careful not to overbeat, as this can cause the cream to become clumpy. Scoop the whipped cream into a separate bowl and refrigerate until assembly.
  5. Prepare Cream Cheese Mixture: Without washing the mixer bowl, add the cream cheese and beat until smooth and creamy. Add the remaining ½ cup powdered sugar and ½ teaspoon vanilla extract, mixing well to combine.
  6. Add Pineapple: Slowly incorporate the finely diced fresh pineapple into the cream cheese mixture, folding gently while mixing for even distribution.
  7. Fold in Whipped Cream: Carefully fold half of the whipped cream into the cream cheese and pineapple mixture. Use gentle motions to retain the light, airy texture without deflating the whipped cream.
  8. Assemble Dessert: Begin by spooning a layer of the baked crumble into the bottom of each serving dish. Next, add a generous layer of the cheesecake mousse. Top each serving with the remaining reserved whipped cream, either spooned on or piped for a decorative finish.
  9. Garnish and Serve: Decorate each dessert with a cherry, a slice of fresh pineapple, and a sprinkle of additional crumble. Serve immediately or chill in the refrigerator for up to one hour before enjoying.

Notes

  • Be careful not to overwhip the cream to avoid a grainy texture in the mousse.
  • Baking the crumble enhances the coconut flavor and adds a delightful crunch.
  • For a dairy-free version, substitute cream cheese with a vegan alternative and use coconut cream instead of heavy cream.
  • Use fresh, ripe pineapple for the best flavor.
  • This dessert is best enjoyed within an hour of assembly for optimal texture and freshness.

Keywords: Pina Colada, Cheesecake Mousse, Pineapple dessert, Coconut crumble, No-bake mousse, Summer dessert, Tropical cheesecake

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