The Refreshing No-Bake Pineapple Mousse Cheesecake is a tropical dessert that’s perfect for warm days when you crave something sweet yet light. This no-bake cheesecake combines the creamy richness of cream cheese with the bright, tangy flavors of pineapple, all set atop a buttery graham cracker crust. Easy to prepare and even easier to enjoy, this dessert is a fantastic way to impress guests or treat yourself to a little slice of paradise.
Benefits
- No-Bake Convenience: Perfect for hot days when you don’t want to turn on the oven.
- Light and Airy: The whipped cream folded into the cream cheese mixture makes this cheesecake light and mousse-like, with a refreshing pineapple flavor.
- Quick Preparation: With only 20 minutes of active prep time, this dessert is quick to make, leaving you more time to enjoy it.
- Tropical Flavor: Pineapple adds a burst of tropical sweetness, making this dessert a refreshing end to any meal.
Ingredients
- 2 cups crushed graham crackers
- 1/2 cup melted butter
- 1/4 cup granulated sugar
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 2 cups pineapple chunks, drained
- 1 cup heavy cream
- 1 tablespoon vanilla extract
- 1 packet gelatin
- 1/4 cup cold water
- Pineapple slices for garnish
Instructions
- Prepare the Crust:
- In a medium-sized bowl, combine the crushed graham crackers, melted butter, and granulated sugar. Mix until the texture resembles wet sand.
- Press the mixture firmly into the bottom of a springform pan to form an even crust.
- Place the pan in the refrigerator to chill for at least 15 minutes while you prepare the filling.
- Make the Filling:
- In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
- Gently fold in the drained pineapple chunks until evenly distributed.
- Whip the Cream:
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Carefully fold the whipped cream into the cream cheese mixture, ensuring the mixture remains light and fluffy.
- Incorporate the Gelatin:
- In a small saucepan, dissolve the gelatin in the cold water over low heat, stirring constantly until completely dissolved.
- Allow the gelatin to cool slightly before slowly mixing it into the cream cheese and pineapple mixture.
- Assemble the Cheesecake:
- Pour the cream cheese mixture over the prepared graham cracker crust, smoothing the top with a spatula to ensure an even layer.
- Refrigerate the cheesecake for at least 4 hours, or until fully set.
- Garnish and Serve:
- Once set, remove the cheesecake from the refrigerator and garnish with fresh pineapple slices.
- Slice and serve chilled for a refreshing dessert experience.
Helpful Tips
- Chill the Mixing Bowl: For easier whipping, chill your mixing bowl and beaters in the fridge or freezer for 10 minutes before whipping the cream.
- Gelatin Alternatives: If you prefer a vegetarian version, you can use agar-agar instead of gelatin. Just follow the package instructions for dissolving agar-agar.
- Make Ahead: This cheesecake can be made a day ahead and stored in the refrigerator until ready to serve, making it a great option for entertaining.
FAQs
- Can I use fresh pineapple instead of canned?
- Yes, fresh pineapple can be used, but be sure to drain any excess juice to avoid making the cheesecake too watery.
- What if I don’t have a springform pan?
- You can use a regular pie dish or a square baking dish, but you may have to serve the cheesecake directly from the dish as it will be harder to remove whole.
- How long will this cheesecake last?
- This cheesecake will keep in the refrigerator for up to 3-4 days. Be sure to cover it tightly with plastic wrap or aluminum foil to prevent it from drying out.
Serving Suggestions
- Serve this cheesecake as a light and refreshing dessert after a summer barbecue or a tropical-themed meal.
- Pair with a fruity cocktail or a cold glass of iced tea for a perfect tropical treat.
Servings
- This recipe yields 8 servings.
Time
- Preparation Time: 20 minutes
- Chilling Time: 4 hours
- Total Time: 4 hours 20 minutes
Nutrition
- Calories: 320 kcal per serving
Enjoy your tropical and refreshing No-Bake Pineapple Mousse Cheesecake!
Recipe Card
Refreshing No-Bake Pineapple Mousse Cheesecake
The Refreshing No-Bake Pineapple Mousse Cheesecake is a tropical dessert that’s perfect for warm days when you crave something sweet yet light. This no-bake cheesecake combines the creamy richness of cream cheese with the bright, tangy flavors of pineapple, all set atop a buttery graham cracker crust. Easy to prepare and even easier to enjoy, this dessert is a fantastic way to impress guests or treat yourself to a little slice of paradise.
Ingredients
- – 2 cups crushed graham crackers
- – 1/2 cup melted butter
- – 1/4 cup granulated sugar
- – 2 cups cream cheese softened
- – 1 cup powdered sugar
- – 2 cups pineapple chunks drained
- – 1 cup heavy cream
- – 1 tablespoon vanilla extract
- – 1 packet gelatin
- – 1/4 cup cold water
- – Pineapple slices for garnish
Instructions
Prepare the Crust
- – In a medium-sized bowl, combine the crushed graham crackers, melted butter, and granulated sugar. Mix until the texture resembles wet sand.
- – Press the mixture firmly into the bottom of a springform pan to form an even crust.
- – Place the pan in the refrigerator to chill for at least 15 minutes while you prepare the filling.
Make the Filling
- – In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
- – Gently fold in the drained pineapple chunks until evenly distributed.
Whip the Cream
- – In a separate bowl, whip the heavy cream until stiff peaks form.
- – Carefully fold the whipped cream into the cream cheese mixture, ensuring the mixture remains light and fluffy.
Incorporate the Gelatin
- – In a small saucepan, dissolve the gelatin in the cold water over low heat, stirring constantly until completely dissolved.
- – Allow the gelatin to cool slightly before slowly mixing it into the cream cheese and pineapple mixture.
Assemble the Cheesecake
- – Pour the cream cheese mixture over the prepared graham cracker crust, smoothing the top with a spatula to ensure an even layer.
- – Refrigerate the cheesecake for at least 4 hours, or until fully set.
Garnish and Serve
- – Once set, remove the cheesecake from the refrigerator and garnish with fresh pineapple slices.
- – Slice and serve chilled for a refreshing dessert experience.