Tropical Pina Colada Cheesecake Mousse
A delightful dessert capturing the essence of a tropical getaway with creamy cheesecake flavors and tropical pineapple and coconut.
Ingredients
Main Ingredients
- 1 cup cream cheese, softened Make sure it's at room temperature for easier mixing.
- 1 cup heavy cream Beat until it forms stiff peaks for a thicker mousse.
- 1/2 cup powdered sugar Adjust based on your sweetness preference.
- 1/2 cup crushed pineapple, drained Ensure it is thoroughly drained.
- 1/4 cup coconut cream
- 1 teaspoon vanilla extract
Garnish
- 2 tablespoons shredded coconut For garnishing.
- to taste Graham cracker crumbs For garnishing.
Instructions
Preparation
- In a mixing bowl, beat the softened cream cheese until smooth.
- Add the heavy cream, powdered sugar, crushed pineapple, coconut cream, and vanilla extract.
- Beat on medium speed until well combined and fluffy.
- Spoon the mixture into serving cups or bowls.
- Chill in the refrigerator for at least 2 hours to set.
- Before serving, garnish with shredded coconut and graham cracker crumbs.
Notes
This mousse can be made ahead of time and tastes better the following day. Store leftovers in an airtight container in the refrigerator for up to 3 days.