Pineapple Mousse Cheesecake

Discover the sweet and tangy delight of Pineapple Mousse Cheesecake, a no-bake dessert perfect for any occasion. Easy to make and irresistibly creamy.

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Prep Time: 30

Chilling Time: 4

Total Time: 4 30

Servings: people

Calories: 320kcal

Cost: $15

Equipment

Springform pan
Mixing bowls
Electric mixer or whisk
Spatula
Measuring cups and spoons

Ingredients

1 1/2 cups graham cracker crumbs
1/4 cup melted butter
2 cups cream cheese, softened
1/2 cup granulated sugar
1 cup pineapple puree
1/2 cup heavy cream
1 tablespoon gelatin, dissolved in 1/4 cup warm water
1 whole pineapple, for garnish

Instructions

Mix the graham cracker crumbs with melted butter until it resembles wet sand, then press into the bottom of a springform pan and refrigerate for 20 minutes.
In a large mixing bowl, beat the cream cheese and sugar until smooth, then add pineapple puree and mix well.
In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cheese mixture until combined.
Stir the dissolved gelatin into the mousse mixture until no lumps remain.
Pour the mousse over the chilled crust, smooth the top, cover with plastic wrap, and refrigerate for at least 4 hours until set.

Notes

For a vegan version, substitute with plant-based cream cheese and a non-dairy whipped topping. You can also replace the graham cracker crumbs with cookie crumbs or use coconut oil instead of butter. To add a burst of citrus flavor, consider mixing in some lime zest. Garnish with fresh pineapple slices and mint for an elegant touch. Store leftovers in the fridge for up to 5 days or freeze for up to 2 months.

Nutrition

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