This No-Bake Pineapple Mousse Cheesecake is the ultimate tropical dessert! It’s light, creamy, and refreshing, with a burst of pineapple flavor in every bite. Plus, it’s incredibly easy to make without needing an oven!
📋 Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs 🍪
- 1/4 cup sugar 🍬
- 1/2 cup unsalted butter, melted 🧈
For the Pineapple Mousse Cheesecake Filling:
- 8 oz cream cheese, softened 🧀
- 1/2 cup powdered sugar 🍬
- 1 teaspoon vanilla extract 🌿
- 1 1/2 cups heavy whipping cream 🥛
- 1 can (20 oz) crushed pineapple, well-drained 🍍
- 1 packet (1 tablespoon) unflavored gelatin 🌿
- 1/4 cup water 💧
For Garnish:
- Pineapple slices or chunks 🍍
- Whipped cream (optional) 🥛
- Fresh mint leaves (optional) 🌿
📝 Instructions:
1. Prepare the Crust:
- Mix the crust:
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand.
- Press into the pan:
- Press the crust mixture firmly into the bottom of a 9-inch springform pan or pie dish to form an even layer. Place in the refrigerator to set while preparing the filling.
2. Make the Pineapple Mousse Cheesecake Filling:
- Beat the cream cheese:
- In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy.
- Whip the cream:
- In a separate bowl, whip the heavy whipping cream until soft peaks form. Set aside.
- Dissolve the gelatin:
- In a small saucepan, sprinkle the gelatin over 1/4 cup of water and let it bloom for 5 minutes. Heat the gelatin mixture over low heat, stirring until the gelatin dissolves completely. Remove from heat and let cool slightly.
- Combine the cream cheese and gelatin:
- Gradually add the dissolved gelatin to the cream cheese mixture, beating continuously to ensure it’s evenly mixed.
- Add pineapple and whipped cream:
- Fold in the well-drained crushed pineapple and whipped cream, being careful not to deflate the whipped cream too much. Gently mix until fully combined.
3. Assemble the Cheesecake:
- Fill the crust:
- Pour the pineapple mousse cheesecake filling over the prepared graham cracker crust. Spread it out evenly with a spatula.
- Chill:
- Place the cheesecake in the refrigerator and let it set for at least 4 hours or overnight until firm.
4. Garnish and Serve:
- Garnish:
- Once set, remove the cheesecake from the springform pan. Garnish with pineapple slices, whipped cream, and fresh mint leaves if desired.
- Serve:
- Slice and enjoy this Refreshing No-Bake Pineapple Mousse Cheesecake as a delightful, tropical dessert!
⏱️ Preparation Time: 20 minutes
⏱️ Chilling Time: 4 hours or overnight
⏱️ Total Time: 4 hours 20 minutes
🍽️ Servings: 8-10 servings
🔥 Calories: Approximately 350-400 kcal per serving
This No-Bake Pineapple Mousse Cheesecake is the perfect light and refreshing dessert, with a tropical flavor that will transport you to paradise! 🍍🍰🌿