Description
A mouthwatering summer treat that blends fresh pineapple and creamy cheesecake into a luscious no-bake mousse, perfect for gatherings.
Ingredients
Scale
- 8 oz (225g) cream cheese, softened
- ½ cup powdered sugar
- 1 tsp coconut extract
- 1 cup crushed pineapple, drained
- 1 cup heavy whipping cream
- Toasted shredded coconut (for garnish)
- Pineapple chunks (for garnish)
- Whipped cream (for garnish)
Instructions
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth.
- Add the powdered sugar and coconut extract, beating until fluffy.
- Gently fold in the drained crushed pineapple.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Carefully fold the whipped cream into the cream cheese mixture.
- Spoon or pipe the mousse into serving glasses.
- Refrigerate for at least 1–2 hours to set.
- Before serving, top with toasted coconut, pineapple chunks, and a dollop of whipped cream.
Notes
Chill mixing bowl and beaters for whipped cream. Adjust sweetness to taste.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American/Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 12g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 60mg