Escape to a tropical paradise with every bite of this Tropical Bliss No-Bake Pineapple Cheesecake Mousse. This dessert is a harmonious blend of creamy cheesecake, refreshing pineapple, and a light, airy mousse, all layered on a crunchy graham cracker crust. It’s the perfect dessert for those warm days when you crave something sweet, cool, and utterly satisfying. The best part? No oven is required, making it an effortless treat that will dazzle your guests and transport your taste buds to a sunny island retreat.
Ingredients:
Crust:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
Filling:
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 cups heavy cream, whipped until stiff peaks form
- 1 cup crushed pineapple, well-drained
- 1 packet unflavored gelatin
- 1/4 cup cold water
Topping:
- Fresh pineapple chunks for garnish
Instructions:
- Prepare the Crust:
- Start by combining the graham cracker crumbs and melted butter in a mixing bowl.
- Stir until the crumbs are fully coated with butter and the mixture looks like coarse, damp sand.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan, creating an even layer.
- Chill the crust in the refrigerator while you get the filling ready.
- Make the Filling:
- In a small bowl, sprinkle the unflavored gelatin over the cold water and let it sit for a few minutes to bloom.
- Once it has absorbed the water, gently heat the mixture in the microwave or over low heat until the gelatin dissolves completely.
- Set aside to cool slightly.
- In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Slowly pour in the dissolved gelatin, mixing continuously to ensure it’s fully incorporated into the cream cheese mixture.
- Gently fold in the drained crushed pineapple, followed by the whipped heavy cream. Be careful not to overmix, as you want to keep the mousse light and airy.
- Assemble the Cheesecake:
- Pour the pineapple mousse mixture over the prepared graham cracker crust, spreading it evenly with a spatula.
- Smooth the top and refrigerate for at least 4 hours, or until the mousse is fully set and firm.
- Garnish and Serve:
- Just before serving, decorate the top of the cheesecake with fresh pineapple chunks for a burst of color and an extra touch of tropical flavor.
- Carefully release the cheesecake from the springform pan, slice, and enjoy the cool, creamy, and refreshing taste of this no-bake pineapple cheesecake mousse.
Conclusion:
This Tropical Bliss No-Bake Pineapple Cheesecake Mousse is the ultimate summer dessert, combining the tangy sweetness of pineapple with the richness of cream cheese and the lightness of whipped mousse. The graham cracker crust adds a satisfying crunch that perfectly balances the creamy filling. Whether you’re serving it at a party or enjoying a slice on a quiet afternoon, this cheesecake is sure to become a favorite. Simple to make and stunning to serve, it’s a dessert that embodies the essence of a tropical getaway.