Description
Ever dreamed of sipping a piña colada on a breezy terrace, but in dessert form? This Pina Colada Cheesecake Mousse is your ticket to a tropical paradise! With creamy cheesecake mousse, sweet pineapple, a crunchy coconut-graham cracker crumble, and a touch of whipped cream, it’s like a vacation in every bite
Ingredients
For the Crumble
- Graham Crackers (9): Create a crunchy, sweet base for the dessert.
- Sweetened Shredded Coconut (1 1/2 cups): Adds a tropical, toasty flavor.
- Sugar (2 teaspoons): Enhances the sweetness of the crumble.
- Butter (6 tablespoons, melted): Binds the crumble and adds rich flavor.
For the Pineapple Cheesecake Mousse
- Heavy Cream (1 1/4 cups): Whips into a light, fluffy base for the mousse.
- Powdered Sugar (1 cup, divided): Sweetens both the whipped cream and mousse smoothly.
- Cream Cheese (8 oz, 1 block, softened): Creates a creamy, tangy cheesecake flavor.
- Vanilla Extract (1 teaspoon, divided): Adds a warm, sweet note to the mousse and whipped cream.
- Fresh Pineapple (1/2 cup, finely diced): Brings juicy, tropical sweetness.
- Fresh Pineapple & Cherries (for garnish): Adds a colorful, fresh finish.
Substitutions and Variations
- Graham Crackers: Swap for digestive biscuits, vanilla wafers, or gluten-free crackers.
- Coconut: Use unsweetened coconut and add an extra teaspoon of sugar if you prefer less sweetness.
- Butter: Replace with coconut oil or vegan butter for a dairy-free version.
- Cream Cheese: Use low-fat cream cheese or vegan cream cheese for dietary needs.
- Heavy Cream: Substitute with coconut cream for a dairy-free option with extra tropical flavor.
- Pineapple: Canned pineapple (drained well) works if fresh isn’t available, or try mango for a twist.
- Garnish: Use maraschino cherries, toasted coconut, or a sprinkle of crushed nuts.
Instructions
Step 1: Make the Crumble
- Preheat your oven to 350°F (175°C).
- Place 9 graham crackers in a large zip-top bag and crush into fine crumbs using a rolling pin or food processor.
- Pour the crumbs into a large bowl and add 1 1/2 cups sweetened shredded coconut, 2 teaspoons sugar, and 6 tablespoons melted butter. Stir until evenly moistened.
- Spread the mixture onto a rimmed baking sheet and bake for 8–10 minutes, stirring at 5 minutes to ensure even toasting.
- Set aside to cool completely while you prepare the mousse.
Tip: Watch the crumble closely to avoid burning—coconut can toast quickly!
Step 2: Whip the Cream
- In the bowl of an electric mixer with a whisk attachment (or use a hand mixer), beat 1 1/4 cups heavy cream until it starts to thicken.
- Slowly add 1/2 cup powdered sugar and 1/2 teaspoon vanilla extract while mixing. Beat until the cream holds stiff peaks (but don’t overbeat, or it’ll turn clumpy).
- Scoop the whipped cream into a bowl and refrigerate.
Tip: Cold cream and a chilled bowl whip faster and hold better peaks.
Step 3: Make the Cheesecake Mousse
- In the same mixing bowl (no need to wash), beat 8 oz softened cream cheese until smooth.
- Add the remaining 1/2 cup powdered sugar and 1/2 teaspoon vanilla extract, mixing until creamy.
- Slowly add 1/2 cup finely diced fresh pineapple, mixing gently to incorporate.
- Remove the bowl from the mixer and gently fold in half of the prepared whipped cream with a spatula until just combined.
Tip: Fold gently to keep the mousse light and airy—don’t stir too hard!
Step 4: Assemble the Dessert
- Add a layer of cooled crumble (about 1–2 tablespoons) to the bottom of each dessert dish or glass.
- Spoon or pipe the pineapple cheesecake mousse over the crumble, filling the dish about 2/3 full.
- Top with a dollop or piped swirl of the reserved whipped cream (use a piping bag for a fancy look).
- Garnish with a small slice of fresh pineapple, a cherry, and a sprinkle of extra crumble.
Tip: Use clear glasses or cups to show off the pretty layers!
Step 5: Serve
- Serve immediately for the freshest taste, or refrigerate for up to 1 hour before serving to keep the mousse firm.
Tip: If chilling, cover loosely to avoid condensation on the whipped cream.