Piña Colada Cheesecake Mousse Dessert

Ingredients

For the Coconut Crumble

• 6 graham crackers
• 1  cup sweetened shredded coconut
• 1 teaspoons granulated sugar
• ¼ teaspoon salt
• 4 tablespoons butter, melted

For the Whipped Cream

• 1 ½ cups heavy whipping cream
• ⅓ cup confectioner’s sugar
• 1 teaspoon pure vanilla extract

For the Cheesecake Mousse

• 8 ounces cream cheese, softened
• ¼ cup sour cream 
• ½ cup confectioner’s sugar
• 1 teaspoons vanilla extract
• 1 cups crushed pineapple, drained
• Pinch of salt

For Garnish

• Reserved whipped cream
• Pineapple wedges
• Maraschino cherries
• Reserved coconut crumble

Directions

Step 1: Prepare the Coconut Crumble

1. Using a food processor, pulse graham crackers to create crumbs. Add coconut, granulated sugar, salt, and melted butter and pulse until evenly moistened.
2. Spread the mixture onto a rimmed baking sheet and bake in a 350°F oven for 8-10 minutes stirring halfway through.  

Step 2: Make the Whipped Cream

1. In the bowl of a stand mixer, beat the heavy cream until it begins to thicken.  Slowly add ⅓ cup confectioner’s sugar and 1 teaspoon vanilla extract.  Continue to beat until stiff peaks form. 

Step 3: Make the Cheesecake Mousse

1. Beat cream cheese and sour cream together until smooth and fluffy.
2. Mix in ½ cup confectioner’s sugar and vanilla extract, followed by the crushed pineapple.
3. Gently fold in the whipped cream two-thirds of the whipped cream until fully combined. Reserve remaining whipped cream for garnish.

Step 4: Assemble the Desserts

1. Add coconut crumble to the bottom inch of each serving glass. Spoon or pipe the cheesecake mousse on top of the prepared crust layer in each serving cup.

Step 5: Garnish and Serve

1. Add reserved whipped cream to a piping bag fitted with a star attachment. 
2. Top each mousse cup with whipped cream, a pineapple slice, and a maraschino cherry. Sprinkle with coconut crumble.