Description
This Pineapple Cheesecake Mousse is a no-bake summer dessert bursting with tropical flavor. A creamy blend of whipped cream, cream cheese, crushed pineapple, and coconut extract delivers all the richness of cheesecake with the light texture of a mousse.
Ingredients
Scale
For the mousse:
- 8 oz (225g) cream cheese, softened
- ½ cup powdered sugar
- 1 tsp coconut extract
- 1 cup crushed pineapple, drained
- 1 cup heavy whipping cream
For garnish (optional):
- Toasted shredded coconut
- Pineapple chunks
- Whipped cream
Instructions
- In a mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the powdered sugar and coconut extract to the cream cheese. Beat until well combined.
- Fold in the crushed pineapple gently until evenly mixed.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully incorporated and fluffy.
- Spoon or pipe the mousse into serving glasses or bowls.
- Refrigerate for at least 1–2 hours to chill and set.
- Before serving, garnish with toasted coconut, pineapple chunks, and a dollop of whipped cream if desired.
Notes
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Drain pineapple thoroughly to avoid excess moisture.
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Use chilled equipment for best whipped cream results.
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For an adult twist, add a dash of rum or rum extract.
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Store mousse chilled and garnish just before serving.
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Recipe can be doubled or halved depending on your party size