Description
This Pina Colada Cheesecake Mousse is a no-bake tropical treat that's light, creamy, and bursting with sweet pineapple and coconut flavors. A refreshing dessert perfect for summer.
Ingredients
1 package (8 oz) cream cheese, softened
1 cup whipped cream
1/2 cup pineapple, crushed and drained
1/4 cup coconut cream
1/4 cup powdered sugar
1 tsp vanilla extract
1/4 cup shredded coconut (for garnish)
Pineapple chunks (for garnish)
Instructions
- In a large mixing bowl, beat the softened cream cheese with powdered sugar until smooth and creamy.
- Add the coconut cream, vanilla extract, and crushed pineapple to the bowl. Mix until fully incorporated.
- Gently fold in the whipped cream, being careful not to deflate it.
- Spoon the mousse mixture into serving glasses or bowls and chill in the refrigerator for at least 2 hours, or until set.
- Before serving, garnish with shredded coconut and pineapple chunks for a tropical touch.
Notes
This mousse can be made ahead of time and stored in the refrigerator for up to 3 days.
If you'd like to make it vegan, use non-dairy cream cheese, coconut whipped cream, and coconut milk instead of coconut cream.
Feel free to switch out the garnishes with maraschino cherries, mint leaves, or a drizzle of honey for variety.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 22g
- Sodium: 70mg
- Fat: 20g
- Saturated Fat: 16g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 55mg
