Description
This no-bake pineapple mousse cheesecake is a refreshing, tropical dessert with a light and airy texture. Perfect for summer, it combines a creamy cheesecake base with a fluffy pineapple mousse topping.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups whipped cream
- 1 cup crushed pineapple, drained
- 1/4 cup pineapple juice
- 1 packet unflavored gelatin
Optional Add-Ins:
- 1 tablespoon lemon juice (for tangier cheesecake)
- 1/4 cup shredded coconut (for garnish)
- Fresh pineapple slices (for topping)
Instructions
- In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press into the bottom of a springform pan and chill in the refrigerator.
- In a separate bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Fold in 1 cup whipped cream and spread over the graham cracker crust.
- Dissolve gelatin in pineapple juice over low heat. Let cool slightly, then mix with drained crushed pineapple. Fold in the remaining whipped cream and spread over the cheesecake layer.
- Chill the cheesecake in the fridge for at least 4 hours until set.
Notes
- For added flavor, mix in shredded coconut or mango puree with the pineapple mousse.
- Store leftovers in the fridge for up to 3 days or freeze individual slices for up to 1 month.
- Prep Time: 20 min
- Cook Time: 4 h
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310 kcal
- Sugar: 23 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 50 mg
Keywords: Pineapple mousse cheesecake, no-bake cheesecake, tropical dessert, easy summer dessert