Description

Indulge in the tropical flavors of this Pina Colada Cheesecake Mousse, a delightful no-bake dessert featuring layers of creamy pineapple cheesecake and toasted coconut crumble, topped with fresh whipped cream. Perfect for any time of the year!

Ingredients

Units Scale

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

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Instructions

Crumble – Preheat oven to 350°F. Crush graham crackers and place in a bowl. Add sugar, melted butter, and coconut. Stir until moistened. Bake for 8-10 minutes, stirring as needed.
Cheesecake Mousse – Whip heavy cream with 1/2 cup powdered sugar and 1/2 teaspoon vanilla until stiff peaks form. In a separate bowl, beat cream cheese, remaining sugar, and vanilla. Mix in pineapple and fold in half of the whipped cream. Layer crumble, mousse, and whipped cream in dessert dishes. Garnish and serve.

Notes

Leftover crumble can be stored for up to 1 week and used as a topping for yogurt or ice cream.

Nutrition

Serving Size: 1 serving
Calories: 603 kcal
Sugar: 36g
Sodium: 330mg
Fat: 45g
Saturated Fat: 30g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 51g
Fiber: 4g
Protein: 5g
Cholesterol: 110mg