Name: No Bake Pineapple Mousse Cheesecake
Prep time: 20 min
Total time: 4 h 20 min
Cuisine: Tropical
Ingredients: 1 ½ cups graham cracker crumbs; 6 tablespoons unsalted butter, melted; 1 tablespoon sugar; 1 cup heavy whipping cream; 8 oz cream cheese, softened; 1 cup crushed pineapple, drained; ½ cup powdered sugar; 1 tablespoon lemon juice; 1 teaspoon vanilla extract; Pineapple slices or chunks, for garnish

This No Bake Pineapple Mousse Cheesecake is a light and refreshing tropical dessert that’s perfect for warm weather or when I’m craving something easy yet indulgent. With its creamy pineapple mousse layer and buttery graham cracker crust, it’s a breeze to make, and no oven is needed. It’s the perfect dessert for any occasion!

Ingredients

1 ½ cups graham cracker crumbs

6 tablespoons unsalted butter, melted

1 tablespoon sugar

1 cup heavy whipping cream

8 oz cream cheese, softened

1 cup crushed pineapple, drained

½ cup powdered sugar

1 tablespoon lemon juice

1 teaspoon vanilla extract

Pineapple slices or chunks, for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a medium bowl, I combine the graham cracker crumbs, melted butter, and sugar. I mix it well until the crumbs are evenly coated.

Next, I press the mixture firmly into the bottom of a 9-inch springform pan or pie dish to form the crust. I chill the crust in the refrigerator while I prepare the filling.

In a large mixing bowl, I beat the softened cream cheese until smooth and creamy.

Then, I add the powdered sugar, lemon juice, and vanilla extract, continuing to beat until fully incorporated.

Gently, I fold in the drained crushed pineapple.

In a separate bowl, I whip the heavy cream until stiff peaks form.

I carefully fold the whipped cream into the cream cheese mixture until it’s light and fluffy.

I pour the pineapple mousse over the chilled crust and smooth the top with a spatula.

Lastly, I refrigerate the cheesecake for at least 4 hours, or overnight, to set properly.

Before serving, I garnish with fresh pineapple slices or chunks for an extra tropical touch.

Servings and Timing

Servings: 8 servings

Prep Time: 20 minutes

Cooking Time: 0 minutes

Total Time: 4 hours 20 minutes (including chilling)

Storage/Reheating

I store any leftover No Bake Pineapple Mousse Cheesecake in the refrigerator. It will stay fresh for up to 3 days, thanks to the cool, creamy texture. I recommend serving it chilled, so make sure it stays cold in between servings. There’s no need to reheat, as this dessert is meant to be enjoyed cold.

FAQs

Can I use fresh pineapple instead of canned?

Yes, you can use fresh pineapple! Just make sure to chop it into small pieces and drain any excess juice before adding it to the mousse mixture.

How can I make the crust more flavorful?

If I want a more flavorful crust, I sometimes add a pinch of cinnamon or nutmeg to the graham cracker crumbs, or I mix in a bit of coconut for a tropical twist.

Can I make this cheesecake ahead of time?

Absolutely! I actually recommend making this cheesecake a day ahead so it has plenty of time to set in the fridge. It’ll be even more delicious the next day.

How do I prevent the crust from being too soggy?

To prevent the crust from getting soggy, I make sure the crust is pressed firmly into the pan before chilling it, and I allow the cheesecake to fully set in the refrigerator before serving.

Can I use a different fruit in the mousse?

Yes! I can easily swap pineapple with other tropical fruits like mango, coconut, or passionfruit for a different flavor profile.

Conclusion

This No Bake Pineapple Mousse Cheesecake is a refreshing and easy dessert that brings tropical flavors to my kitchen with minimal effort. The light, fluffy mousse paired with the buttery crust is the perfect combination. Whether I’m serving it at a summer party or enjoying it after a simple dinner, it’s a crowd-pleaser every time!

No Bake Pineapple Mousse Cheesecake