Piña Colada Cheesecake Mousse
A tropical, cloud-like mousse layered with a toasted coconut-graham crumble. This easy dessert captures the essence of a Piña Colada in every bite.
Equipment
- Mixing Bowls
- Hand mixer or stand mixer
- Baking Sheet
Ingredients
Golden Crumble
- 9 graham crackers finely crushed
- 1 1/2 cups sweetened shredded coconut
- 2 tsp sugar
- 6 tbsp unsalted butter melted
Mousse Filling
- 1 1/4 cups heavy cream or chilled coconut cream
- 1 cup powdered sugar split into two equal parts
- 8 oz cream cheese softened
- 1 tsp pure vanilla extract divided
- 1/2 cup fresh pineapple finely diced
Garnish
- fresh pineapple chunks
- cherries
Instructions
- Heat your oven to 350°F. In a bowl, toss together the crushed graham crackers, shredded coconut, sugar, and melted butter until well blended. Spread this mixture onto a baking sheet and bake for 8 to 10 minutes, stirring halfway through, until beautifully toasted. Let it cool completely.
- In a mixing bowl, whip the heavy cream until it starts to thicken. Slowly stream in 1/2 cup of the powdered sugar and 1/2 teaspoon of vanilla. Whip until you get fluffy, stiff peaks, then set it aside in the fridge.
- Using the same bowl, beat the cream cheese until perfectly smooth. Gradually mix in the remaining 1/2 cup of powdered sugar and 1/2 teaspoon of vanilla. Gently stir in the sweet, juicy diced pineapple.
- Softly fold half of your chilled whipped cream into the pineapple cream cheese mixture until you have a cloud-like mousse.
- Layer the toasted coconut crumble at the bottom of your serving glasses. Spoon or pipe the airy pineapple mousse over the top, then crown it with the remaining whipped cream. Garnish with a fresh cherry, a pineapple slice, and a pinch of leftover crumble.
Notes
Nutrition Information (per serving):
Calories: 603 kcal | Total Carbs: 54g | Net Carbs: 52g | Fats: 42g | Protein: 6g
Calories: 603 kcal | Total Carbs: 54g | Net Carbs: 52g | Fats: 42g | Protein: 6g
