Tropical No-Bake Pineapple Mousse Cheesecake

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Bring a taste of the tropics to your table with this No-Bake Pineapple Mousse Cheesecake! This creamy and refreshing dessert blends the sweet, fruity essence of pineapple with the smooth richness of mousse, all set atop a buttery graham cracker crust. It’s the perfect treat to transport your taste buds to a sunny paradise, making it an ideal choice for any occasion.

Ingredients:

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup melted butter

For the Filling:

  • 16 oz cream cheese, softened
  • 1 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 cups heavy cream, whipped
  • 1 cup crushed pineapple, drained
  • 1 packet unflavored gelatin
  • 1/4 cup cold water

For the Topping:

  • Fresh pineapple chunks

Instructions:

  1. Prepare the Crust: Begin by making the crust. In a spacious bowl, blend graham cracker crumbs with melted butter until each crumb is thoroughly coated. Firmly press this buttery mixture into the base of a 9-inch springform pan, ensuring an even and compact layer. Chill the crust in the refrigerator to firm up as you move on to making the filling.
  2. Prepare the Gelatin : In a tiny bowl, evenly scatter the unflavored gelatin over a splash of cold water.Let it sit for a few minutes to bloom, then gently heat it in the microwave for 10-15 seconds, or until fully dissolved. Set aside to cool slightly.
  3. Make the Filling: In a spacious bowl, use an electric mixer to whip the softened cream cheese until it reaches a silky, smooth texture. Gradually add the granulated sugar and vanilla extract, continuing to beat until fully combined. Slowly fold in the whipped cream, being careful not to deflate it. Next, fold in the crushed pineapple, ensuring it is evenly distributed throughout the mixture. Finally, stir in the dissolved gelatin, mixing until the filling is well blended.
  4. Assemble the Cheesecake: Pour the pineapple mousse filling over the chilled graham cracker crust, spreading it evenly with a spatula. Smooth the top for a neat finish. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or until fully set.
  5. Add the Topping: Once the cheesecake is set, carefully remove it from the springform pan and transfer it to a serving plate. Arrange fresh pineapple chunks on top of the cheesecake for a vibrant and tropical garnish.
  6. Serve: Slice and serve this delightful pineapple mousse cheesecake chilled. Enjoy the creamy, fruity goodness in every bite, and let it transport you to a sunny, tropical paradise.

Conclusion:

This No-Bake Pineapple Mousse Cheesecake is a dreamy, tropical dessert that’s sure to impress. Its combination of creamy mousse, juicy pineapple, and a crunchy graham cracker crust makes it a perfect treat for any occasion. Easy to make and even easier to enjoy, this cheesecake is a refreshing slice of paradise that will brighten up your day.

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