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If you’re looking for a little afternoon vacation, look no further than this Pina Colada Cheesecake Mousse. This layered, tropical delight can be made in just 15 minutes and is so delicious! Even if you don’t have a trifle dish, you can easily layer the ingredients in a regular cup or bowl. Recipe from Glorious Treats.
Pina Colada Cheesecake Mousse:
Crumble:
- 9 graham crackers, crushed
- 1 1/2 cup sweetened shredded coconut
- 2 tsp sugar
- 6 TBSP melted butter
Pineapple Cheesecake Mousse:
- 1 1/4 cup heavy cream
- 1 cup powdered sugar
- 8oz cream cheese
- 1 tsp vanilla extract
- 1/2 cup fresh pineapple, finely diced
- fresh pineapple, for garnish
- fresh cherries, for garnish
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 and stir until evenly moistened. Spread the mixture onto a baking pan. Bake for 8-10 minutes or until lightly browned. Remove from oven and allow to cool.
In an electric mixer, beat the heavy cream until it begins to thicken. Gradually add the powdered sugar and 1/2 tsp of vanilla. Continue to beat until the cream has thickened and holds a stiff peak. Transfer to a bowl and place in the refrigerator.
In the same mixing bowl, add cream cheese and beat until smooth. Add the remaining 1/2 cup powdered sugar and 1/2 tsp vanilla. Add diced pineapple, a little bit at a time and gently mix in. Gently fold in half of the whipped cream into the cream cheese mixture.
Assemble the dessert by adding a layer of crumble to the bottom of each dish. Add the cheesecake mousse, and top with the remaining whipped cream. Sprinkle a pinch of the crumble mixture on top and garnish with sliced pineapple and a cherry. Enjoy!
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Pina Colada Cheesecake Mousse
Description
This Pina Colada Cheesecake Mousse is a summery dessert you can enjoy year round!
Ingredients
Crumble:
- 9 graham crackers, crushed
- 1 1/2 cup sweetened shredded coconut
- 2 tsp sugar
- 6 TBSP melted butter
Pineapple Cheesecake Mousse:
- 1 1/4 cup heavy cream
- 1 cup powdered sugar
- 8oz cream cheese
- 1 tsp vanilla extract
- 1/2 cup fresh pineapple, finely diced
- fresh pineapple, for garnish
- fresh cherries, for garnish
Instructions
- 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 and stir until evenly moistened
- Spread the mixture onto a baking pan. Bake for 8-10 minutes or until lightly browned
- Remove from oven and allow to cool
- In an electric mixer, beat the heavy cream until it begins to thicken
- Gradually add the powdered sugar and 1/2 tsp of vanilla
- Continue to beat until the cream has thickened and holds a stiff peak
- Transfer to a bowl and place in the refrigerator
- In the same mixing bowl, add cream cheese and beat until smooth
- Add the remaining 1/2 cup powdered sugar and 1/2 tsp vanilla
- Add diced pineapple, a little bit at a time and gently mix in
- Gently fold in half of the whipped cream into the cream cheese mixture
- Assemble the dessert by adding a layer of crumble to the bottom of each dish
- Add the cheesecake mousse, and top with the remaining whipped cream
- Sprinkle a pinch of the crumble mixture on top and garnish with sliced pineapple and a cherry
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