10/07/2024
No Bake Pineapple Mousse Cheesecake
Ingredients:
Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
Cheesecake Filling:
16 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
2 cups heavy cream, whipped to stiff peaks
Pineapple Mousse:
1 cup crushed pineapple, drained
1/4 cup pineapple juice
1/2 cup granulated sugar
1 tablespoon unflavored gelatin
1/4 cup cold water
1 cup heavy cream, whipped to stiff peaks
Instructions:
1. Prepare the Crust:
In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until well combined.
Press the mixture into the bottom of a 9-inch springform pan.
Refrigerate while preparing the filling.
2. Make the Cheesecake Filling:
In a large bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
Gently fold in the whipped cream until fully incorporated.
Spread the cheesecake mixture over the prepared crust.
Refrigerate while preparing the mousse.
3. Prepare the Pineapple Mousse:
In a small saucepan, combine crushed pineapple and pineapple juice. Cook over medium heat until slightly thickened.
In a separate small bowl, sprinkle gelatin over cold water and let sit for 5 minutes.
Add the gelatin mixture to the pineapple mixture and stir until dissolved. Let the mixture cool to room temperature.
4. Finish the Mousse:
Once the pineapple mixture is cool, fold in the whipped cream until well combined.
Spread the pineapple mousse over the cheesecake layer.
Refrigerate for at least 4 hours or overnight until set.
5. Serve:
Carefully remove the cheesecake from the springform pan and serve chilled. Enjoy!
