If you’re craving a dessert that’s both indulgent and refreshing, look no further than this Cheesecake with Pineapple Mousse. This dessert beautifully combines the richness of a classic cheesecake with the light and fruity taste of pineapple mousse. The result is a decadent yet refreshing treat that’s perfect for any occasion, from summer gatherings to holiday dinners. The contrast of textures—the creamy cheesecake and the airy mousse—makes each bite delightful. The tropical flavors of pineapple add a sunny twist, transporting you to a paradise with every mouthful.
Ingredients:
For the crust:
2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup melted butter
For the cheesecake:
24 oz cream cheese, softened
1 cup sugar
3 eggs
1 tsp vanilla extract
For the pineapple mousse:
1 cup pineapple puree
1 cup heavy whipping cream
1/4 cup sugar
1 envelope unflavored gelatin
1/4 cup cold water
Instructions:
Preheat the oven to 325°F.
In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a springform pan to create the crust.
In another bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, then stir in the vanilla extract. Pour over the crust.
Bake the cheesecake for 50-55 minutes, or until the center is almost set. Allow to cool.
While the cheesecake is cooling, prepare the pineapple mousse. In a saucepan, mix gelatin with cold water and let it sit for a few minutes. Heat over low heat until the gelatin is dissolved. Remove from heat and stir in the pineapple puree.
In a separate bowl, whip the heavy cream with sugar until stiff peaks form. Gently fold in the pineapple mixture.
Spread the pineapple mousse over the cooled cheesecake. Chill in the refrigerator for at least 4 hours, or overnight.
Once set, remove from the springform pan, slice, and enjoy the mouthwatering slices of Cheesecake with Pineapple Mousse.
Prep Time: 20 minutes | Total Time: 5 hours | Servings: 12