If you’re on the hunt for a dessert that’s both delightfully creamy and refreshingly tropical, you’ve just stumbled upon a treasure: the Cheesecake with Pineapple Mousse Recipe. This luscious treat marries the rich, velvety texture of classic cheesecake with a light, airy pineapple mousse topping that sings with vibrant flavor. It’s the perfect harmony of indulgence and zest, guaranteed to brighten up any occasion, from casual family dinners to festive celebrations. Trust me, once you try this recipe, it’s going to become your new go-to dessert for all things sweet and satisfying.
Ingredients You’ll Need
Gathering these simple, everyday ingredients is the first step toward creating a spectacular dessert that balances texture, sweetness, and tropical brightness. Each component plays a crucial role, whether it’s creating a buttery crust, a silky cheesecake base, or a fluffy, fruity mousse that crowns the whole masterpiece.
- 2 cups graham cracker crumbs: The crunchy foundation that gives your cheesecake the perfect buttery base.
- 1/4 cup sugar: Adds just enough sweetness to the crust to complement the other layers.
- 1/2 cup melted butter: Binds the crumbs together and delivers richness to the crust’s texture.
- 24 ounces cream cheese, softened: Provides that signature creamy, tangy cheesecake flavor and smooth texture.
- 1 cup sugar: Sweetens the cheesecake filling without overpowering the delicate balance.
- 3 eggs: Serve as the binding agents ensuring your cheesecake has structure and silkiness.
- 1 teaspoon vanilla extract: Infuses warmth and depth to the cheesecake’s flavor profile.
- 1 cup pineapple puree: Brings fresh, tropical brightness to the mousse topping.
- 1 cup heavy whipping cream: Whipped to fluffy perfection, it lightens the mousse wonderfully.
- 1/4 cup sugar: Sweetens the mousse while balancing the pineapple’s tartness.
- 1 envelope unflavored gelatin: Sets the mousse so it holds its airy shape beautifully.
- 1/4 cup cold water: Used to bloom the gelatin for a smooth mousse texture.
How to Make Cheesecake with Pineapple Mousse Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (163°C) to ensure it’s ready when you need it. Then, mix graham cracker crumbs, sugar, and melted butter together in a bowl. This simple blend forms the crust’s base—the perfect crispy, buttery layer your cheesecake will rest on. Press it firmly into the bottom of a springform pan to create an even, compact foundation that bakes up golden and firm.
Step 2: Make the Cheesecake Filling
Next, beat the softened cream cheese and sugar until smooth and creamy—this is the heart of your cheesecake. Add the eggs one at a time to keep the texture silky and avoid lumps, mixing well after each addition. Stir in a teaspoon of vanilla extract to give it a lovely aromatic depth. Pour this luscious mixture evenly over your prepared crust, getting your cheesecake ready to bake.
Step 3: Bake and Cool the Cheesecake
Place the springform pan in the oven and bake for about 50-55 minutes. You want the center just about set but still slightly jiggly, not fully firm. This ensures softness once chilled. Once out of the oven, let your cheesecake cool completely—this is key to achieving the perfect creamy texture and preparing it for the next step of mousse layering.
Step 4: Prepare the Pineapple Mousse
Bloom the unflavored gelatin in cold water — just letting it sit for a few minutes until it swells. Then gently heat the mixture until the gelatin fully dissolves. Stir in your fresh pineapple puree for that burst of tropical magic. In a separate bowl, whip the heavy cream with sugar until stiff peaks form, creating a light and airy texture. Fold the gelatin-pineapple mixture carefully into the whipped cream to maintain that fluffy, melt-in-your-mouth mousse consistency.
Step 5: Assemble and Chill
Spread the pineapple mousse evenly over the cooled cheesecake layer—this is where the magic happens, adding a refreshing contrast both in looks and taste. Pop the completed dessert into the refrigerator and chill for at least 4 hours or overnight, allowing the mousse to set beautifully and the flavors to meld together perfectly. Your cheesecake with pineapple mousse will be ready to impress!
Step 6: Serve and Enjoy!
Once chilled and set, carefully remove the springform pan sides, slice your cheesecake into generous servings, and get ready to enjoy the blissful combination of creamy cheesecake and fluffy pineapple mousse. Every bite carries a dreamy tropical vibe balanced with rich indulgence—trust me, it’s pure happiness on a plate.
How to Serve Cheesecake with Pineapple Mousse Recipe
Garnishes
Fresh pineapple chunks or mint leaves add a pop of color and a refreshing scent to each serving. You can also sprinkle some toasted coconut flakes or lightly dust powdered sugar over the top to elevate the presentation and flavor profile. These details turn your dessert into a feast for the eyes as well as the palate.
Side Dishes
Complement this dessert with a light, fruity cocktail or a cup of fragrant herbal tea such as chamomile or jasmine for a perfect pairing. Fresh fruit salad or a citrus sorbet can also serve as refreshing side treats that echo the tropical notes of the pineapple mousse.
Creative Ways to Present
If you want to dazzle your guests, serve the cheesecake in individual clear glasses or jars, layering crust, cheesecake, and mousse for a gorgeous visual. You might also create mini versions using muffin tins for a bite-sized party treat. Don’t forget to garnish each portion with a tiny umbrella or edible flower to spice up the fun factor!
Make Ahead and Storage
Storing Leftovers
Cheesecake with pineapple mousse stays fresh and delicious stored in an airtight container in the refrigerator for up to 4 days. Keep it covered to prevent the mousse from drying out or absorbing fridge odors—each slice tastes just as heavenly the next day.
Freezing
If you want to make this dessert in advance, you can freeze the cheesecake without the mousse layer for up to 2 months. Wrap it tightly in plastic wrap and foil. When ready to serve, thaw in the fridge overnight and prepare the mousse topping fresh to maintain its texture.
Reheating
This cheesecake is best enjoyed chilled and does not require reheating. If you prefer it slightly warmer, just let it sit at room temperature for 15-20 minutes before serving to bring out the flavors without compromising the mousse’s fluffy texture.
FAQs
Can I use canned pineapple for the mousse?
Absolutely! Just make sure to drain it well and blend it into a smooth puree. Fresh pineapple provides the best brightness, but canned works just as well if fresh is not available.
Is gelatin necessary for the mousse?
Yes, gelatin helps the mousse set properly and hold its airy texture. Without it, the mousse might be too runny and won’t layer neatly on the cheesecake.
Can I substitute heavy cream with a lighter option?
Heavy cream is essential for whipping up stiff peaks needed for mousse. Lighter creams won’t whip as well and could affect the texture, so it’s best to stick with heavy cream for optimal results.
How do I avoid cracks in my cheesecake?
To prevent cracks, bake your cheesecake at a lower temperature and avoid overbaking. Also, let it cool gradually before chilling to reduce sudden temperature changes that cause cracking.
Can this recipe be made gluten-free?
Yes! Simply use gluten-free graham cracker crumbs or substitute with crushed gluten-free cookies for the crust, and the rest of the recipe stays the same for a delicious gluten-free treat.
Final Thoughts
I can’t recommend this Cheesecake with Pineapple Mousse Recipe enough if you’re looking to wow your loved ones with a dessert that’s both refreshing and indulgent. It’s straightforward to make, packed with flavor, and flexible enough to customize with your favorite garnishes. So go ahead, treat yourself to a slice of tropical heaven — you deserve it!
Print
Cheesecake with Pineapple Mousse Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 5 hours 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic cheesecake with pineapple mousse combines a rich, creamy cheesecake base with a light and fruity pineapple topping. The buttery graham cracker crust complements the smooth cream cheese filling, while the pineapple mousse adds a refreshing tropical twist, making it an ideal dessert for gatherings or special occasions.
Ingredients
Crust
- 2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup melted butter
Cheesecake Filling
- 24 ounces cream cheese, softened
- 1 cup sugar
- 3 eggs
- 1 teaspoon vanilla extract
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
- Prepare the Crust: Preheat your oven to 325°F (163°C). In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press this mixture firmly into the bottom of a springform pan to create an even crust layer.
- Make the Cheesecake Filling: Beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition to ensure a uniform mixture. Stir in the vanilla extract for added flavor.
- Assemble and Bake: Pour the cheesecake batter over the prepared graham cracker crust. Bake in the preheated oven for 50 to 55 minutes, or until the center is almost set but slightly jiggly. Remove from the oven and allow to cool completely at room temperature.
- Prepare the Pineapple Mousse: Sprinkle the unflavored gelatin over cold water and let it bloom for a few minutes. Gently heat the mixture until the gelatin dissolves completely, then stir in the pineapple puree ensuring it is well combined.
- Whip the Cream: In a separate bowl, whip the heavy whipping cream along with the sugar until stiff peaks form. Carefully fold the pineapple and gelatin mixture into the whipped cream, maintaining the light and airy texture.
- Assemble the Dessert: Spread the pineapple mousse evenly over the cooled cheesecake layer in the springform pan. Refrigerate the assembled cheesecake for at least 4 hours, or preferably overnight, to set the mousse and enhance flavors.
- Serve: Once fully chilled and set, gently remove the cheesecake from the springform pan. Slice into 12 servings and enjoy this creamy, tropical dessert.
Notes
- Ensure the cream cheese is fully softened to avoid lumps in the cheesecake filling.
- Blooming gelatin is necessary to activate its thickening properties properly.
- For best results, chill the cheesecake overnight to allow the mousse to set firmly.
- You can substitute fresh pineapple with canned pineapple puree, but fresh will give a more vibrant flavor.
- Use a water bath while baking for a more even and creamy texture if desired.
- Store leftovers covered in the refrigerator and consume within 3-4 days.
