Feel the tropical vibes with this No Bake Pineapple Mousse Cheesecake! It’s creamy, fruity, and oh-so-delicious! This delightful dessert brings a burst of pineapple goodness, combined with a rich, velvety mousse, all atop a crunchy graham cracker crust. Perfect for any occasion, it’s a refreshing treat that will transport your taste buds to a sunny paradise.
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup melted butter
- 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
- 1/4 cup cold water
- Fresh pineapple chunks for topping
Instructions:
- In a medium bowl, mix graham cracker crumbs and melted butter until combined. Press into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator for 10 minutes.
- In a large bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and creamy.
- In a small saucepan, sprinkle the unflavored gelatin over cold water and let it stand for 1 minute. Heat over low heat, stirring until the gelatin dissolves completely. Let it cool slightly.
- Gradually add the gelatin mixture to the cream cheese mixture, beating continuously until well blended.
- Fold in the whipped cream and crushed pineapple into the cream cheese mixture until evenly distributed.
- Pour the mixture over the prepared crust, spreading it evenly.
- Refrigerate for at least 4 hours or until set.
- Before serving, top with fresh pineapple chunks.
Nutritional Information:
- Calories: 350 per serving
- Carbohydrates: 28g
- Protein: 5g
- Fat: 24g
- Saturated Fat: 14g
- Cholesterol: 80mg
- Sodium: 220mg
- Fiber: 1g
- Sugar: 18g
Prep Time: 20 minutes | Cooking Time: 0 minutes (No-Bake) | Total Time: 4 hours 20 minutes (including chilling time)