No Bake Pineapple Mousse Cheesecake
A creamy and fruity dessert that combines the richness of cream cheese with the brightness of pineapple, perfect for hot summer days.
Servings: 8 servings
Equipment
- Mixing Bowl
- Springform Pan
- Whisk
- Microwave
Ingredients
Crust
- 1.5 cups Graham cracker crumbs
- 0.5 cup Melted butter
Filling
- 16 oz Cream cheese, softened
- 1 cup Granulated sugar
- 2 teaspoons Vanilla extract
- 2 cups Heavy cream, whipped
- 1 cup Crushed pineapple, drained
- 1 packet Unflavored gelatin
- 0.25 cup Cold water
Topping
- Fresh pineapple chunks For topping
Instructions
- Step 1: Prepare the Crust: Begin by mixing the graham cracker crumbs with melted butter in a bowl until well combined. Press the mixture evenly into the bottom of a springform pan to create a firm crust. Chill in the fridge for about 10 minutes to set.
- Step 2: Make the Filling: In another bowl, beat the softened cream cheese with granulated sugar and vanilla extract until creamy.
- Step 3: Incorporate the Pineapple: Gently fold in the whipped heavy cream and drained crushed pineapple to the cream cheese mix, ensuring not to deflate the whipped cream.
- Step 4: Prepare the Gelatin: In a small bowl, dissolve the unflavored gelatin in cold water. Let it sit for a few minutes, then gently heat it in the microwave for about 10-15 seconds until fully dissolved. Allow it to cool for a moment before adding it to the cheesecake mixture, stirring to combine.
- Step 5: Assemble the Cheesecake: Pour the creamy filling over the chilled crust, spreading it evenly. Use a spatula to smooth the top, then cover with plastic wrap and refrigerate for at least 4 hours, or overnight, until set.
- Step 6: Serve and Enjoy: Once set, remove the cheesecake from the springform pan. Top with fresh pineapple chunks and slices, and slice it into pieces. Enjoy this delightful treat!
Notes
Store leftovers covered in plastic wrap or in an airtight container for up to 5 days. Can be frozen for up to a month.