Description
This Pina Colada Cheesecake Mousse is a summery dessert you can enjoy year round!
Ingredients
Scale
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