Pina Colada Cheesecake Mousse
A light and luscious Pina Colada Cheesecake Mousse that blends creamy flavors with a crunchy crust, perfect for any occasion.
Ingredients
Crust Ingredients
- 9 pieces graham crackers adds crunch
- 1.5 cups sweetened shredded coconut provides moisture and sweetness
- 2 teaspoons sugar enhances sweetness
- 6 tablespoons butter, melted binds crust together
Mousse Ingredients
- 1.25 cups heavy cream contributes to the mousse texture
- 1 cup powdered sugar, divided sweetens and stabilizes mousse
- 8 oz cream cheese, softened creates the creamy base
- 1 teaspoon vanilla extract, divided adds flavor
- 0.5 cups fresh pineapple, finely diced offers freshness and acidity
- to taste Fresh pineapple & cherries for garnish adds color and decoration
Instructions
Preparation
- Begin by preparing the crust. In a mixing bowl, crush the graham crackers until they are finely crumbled.
- Add the sweetened shredded coconut, sugar, and melted butter. Mix until well combined.
- Press the mixture firmly into the bottom of a 9-inch pie dish.
Making the Mousse
- In another bowl, whip the heavy cream and ½ cup of powdered sugar until soft peaks form.
- In a separate bowl, beat the cream cheese until smooth.
- Add the remaining ½ cup of powdered sugar and 1 teaspoon of vanilla extract to the cream cheese and mix until combined.
- Gently fold a third of the whipped cream into the cream cheese mixture.
- Carefully fold in the remaining whipped cream until no visible streaks remain.
- Fold in the finely diced fresh pineapple.
Assembly
- Spoon the mousse mixture over the prepared crust and smooth the top.
- Cover the dish with plastic wrap and refrigerate for a few hours to set.
Notes
Use room temperature cream cheese for easier mixing and a smoother texture. Press the crust firmly to help it maintain shape. Refrigerate for a few hours for best results.