Ah, summer! The season where the days stretch long and every corner of the backyard transforms into a sun-soaked paradise. I remember my grandmother loading up our family picnic basket with creamy, dreamy cheesecakes, always adorned with a seasonal fruit topping. One particular memory that stands out is when she whipped up her famous cheesecake, but instead of the usual berries, she added a luscious pineapple mousse on top. The blend of tart and sweet, combined with the lightness of the mousse, made for the perfect tropical dessert. That’s how I fell in love with this Cheesecake with Pineapple Mousse recipe—it’s the ideal treat for summer gatherings or cozy dinners with friends!

This cheesecake is not just a dessert; it’s a conversation starter, a memory maker, and, let’s face it, a slice of sunshine on a plate. Let me guide you through making this delightful treat that will leave your guests begging for more. Trust me, you’ll want to add this recipe to your keepers!

Why You’ll Love This Recipe

• Light and Airy: The pineapple mousse makes this cheesecake feel light and refreshing, perfect for warm days!
• Easy to Make: With straightforward steps, you’ll be baking like a pro in no time.
• Impressive Presentation: Your friends and family will be wowed by the cheesecake’s elegance topped with that beautiful mousse.
• Tropical Twist: The pineapple adds a lovely tropical flavor that transports you straight to a sunny beach.
• Perfect for Any Occasion: Birthdays, summer BBQs, or just a special treat for yourself—this cheesecake fits it all!

Ingredients

Here’s what you’ll need for this creamy, dreamy cheesecake paired with luscious pineapple mousse:

For the Cheesecake:

• 1 ½ cups graham cracker crumbs
• 1/3 cup unsalted butter, melted
• 2 cups cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 cup sour cream
• 1 tablespoon fresh lemon juice

For the Pineapple Mousse:

• 1 cup crushed pineapple, drained
• 1 cup heavy cream
• 1/3 cup powdered sugar
• 1 teaspoon unflavored gelatin
• 2 tablespoons cold water
• 1 teaspoon vanilla extract

Tip: For optimal flavor, use fresh pineapple if you can! It makes the mousse even more vibrant. Also, remember to keep your cream cheese at room temperature for a smoother batter.

Step-by-Step Instructions

Let’s dive into this delightful process. Just follow these simple steps, and you’ll have a cheesecake that will impress everyone!

1. Preheat the Oven: Preheat your oven to 325°F (160°C). This helps create the perfect baking environment for your cheesecake.
2. Make the Crust: In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix until it resembles wet sand. Press this mixture into the bottom of a 9-inch springform pan to form a nice, firm crust.
3. Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add the granulated sugar and vanilla extract, mixing just until combined.
4. Add Eggs: Add the eggs, one at a time, mixing after each addition. Be careful not to overmix; this is key to a light cheesecake. Then, add the sour cream and lemon juice. Mix until just combined.
5. Bake: Pour the cheesecake filling over the crust in the springform pan. Bake for about 50-60 minutes or until the center is set but still a little jiggly. The edges will look firm, while the center will have a slight wobble. Don’t worry; it will set up when it cools!
6. Cool: Turn off the oven and crack the door open, allowing the cheesecake to cool gently for about an hour. Then, remove it from the oven and let it cool to room temperature. Once cool, refrigerate for at least four hours, or overnight if possible.
7. Make the Pineapple Mousse: In a small bowl, combine the gelatin and cold water; let it stand for about five minutes to bloom. After that, heat it in the microwave for about 10 seconds, just until it’s dissolved.
8. Whip the Cream: In a separate mixing bowl, beat the heavy cream and powdered sugar until soft peaks form. Gently fold in the dissolved gelatin and crushed pineapple, along with the vanilla extract. You want to keep the mousse light and fluffy, so fold gently!
9. Top the Cheesecake: Once the cheesecake has set in the fridge, gently spoon the pineapple mousse over the top, spreading it evenly.
10. Chill Again: Pop the cheesecake back in the fridge and let it chill for at least another hour before serving. This helps the flavors to meld beautifully!

Watch out: Overmixing the cheesecake filling can lead to a dense texture, so take it easy when you’re incorporating your ingredients.

Pro Tips & Variations

Want to get a little creative? Here are some fun twists you can try:

• Fruit Variations: Swap the pineapple for mango or strawberry for a different fruity twist!
• Add a Zesty Kick: Include a little grated lime or lemon zest in your mousse for an extra zing!
• Chocolate Drizzle: Drizzle some melted chocolate over the mousse before serving for a decadent touch.
• Vegan Option: Use cashew cream for the cheesecake and coconut cream for the mousse to create a vegan-friendly version.

Let your creativity flow in the kitchen! Baking should be fun, and your cheesecake can be as unique as you are.

Serving Suggestions

When it comes to serving your Cheesecake with Pineapple Mousse, presentation is key! Here’s how I like to serve it:

• Garnish: Add a sprinkle of toasted coconut or crushed nuts on top for a bit of texture.
• Pair with Coffee: This dessert is delightful with a hot cup of coffee or tea; the flavors mesh beautifully!
• Fresh Fruit: Serve it alongside fresh pineapple slices or other tropical fruits for a colorful plate.
• Chill it Out: Keep it cold and refreshing—ideal for those balmy nights!

Storage Tips

You’ve made this gorgeous cheesecake, and now you have leftovers (if you’re lucky!). Here’s how to keep it at its best:

• Refrigerator: Store any leftover cheesecake tightly covered in the fridge for up to five days. The mousse will keep it nice and fresh!
• Freezing: You can freeze slices of the cheesecake without the mousse for up to two months. Just wrap individual slices in plastic wrap and put them in an airtight container.
• Thawing: To enjoy the frozen cheesecake, transfer it to the fridge for several hours or overnight to thaw. Then, top with fresh mousse before serving!

Can I use a different type of crust?

Absolutely! You can get creative with your crust. A cookie crust—like Oreos or Nilla Wafers—works wonderfully, or you can even try a gluten-free option using almond flour or gluten-free graham crackers.

What if I don’t have gelatin?

If you want to skip the gelatin or prefer a vegetarian option, you can whip the cream more vigorously when making the mousse. You might lose some stability, but it will still taste heavenly!

Can I make this cheesecake in advance?

Yes! This cheesecake is perfect for making ahead of time. In fact, it tastes even better the next day! Just make sure to keep it stored in the refrigerator until you’re ready to serve.

How do I know if the cheesecake is done baking?

The cheesecake is done when the edges are set, but the center still has a slight jiggle to it. Remember, it will continue to set as it cools!

What can I do with leftover pineapple?

You can toss leftover pineapple in smoothies, top your morning yogurt, or even grill slices for a delicious side dish! No waste in this kitchen!

Conclusion

And there you have it, my friends! A delightful Cheesecake with Pineapple Mousse that’s light, creamy, and just bursting with tropical goodness. I truly hope you give this recipe a try and find as much joy in making it as I do. If you do, I’d love to hear how it turns out! Share your thoughts or variations in the comments below. Happy baking, and may your summer be filled with sweet moments!

Indulge in Light, Creamy Cheesecake with Pineapple Mousse Delight

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• Author: antaki
• Total Time: 90 minutes
• Yield: 8 servings 1x

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Description

Savor a tropical treat with our light, creamy cheesecake topped with pineapple mousse. Perfect dessert for any occasion! (145 chars)

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Ingredients

Scale 1x2x3x

1 ½ cups graham cracker crumbs

1/3 cup unsalted butter, melted

2 cups cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

1 cup sour cream

1 tablespoon fresh lemon juice

1 cup crushed pineapple, drained

1 cup heavy cream

1/3 cup powdered sugar

1 teaspoon unflavored gelatin

2 tablespoons cold water

1 teaspoon vanilla extract

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Instructions

Preheat your oven to 325°F (160°C).

In a mixing bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan.

In a large bowl, beat the cream cheese until smooth. Add the granulated sugar and vanilla extract, mixing until combined.

Add the eggs, one at a time, mixing after each addition. Add the sour cream and lemon juice, mixing until just combined.

Pour the cheesecake filling over the crust in the springform pan. Bake for 50-60 minutes or until the center is set but slightly jiggly.

Turn off the oven and crack the door to cool the cheesecake gently for 1 hour, then refrigerate for at least four hours or overnight.

For the mousse, combine the gelatin and cold water in a small bowl; let stand for 5 minutes to bloom, then heat until dissolved.

Whip the heavy cream and powdered sugar until soft peaks form. Fold in the dissolved gelatin and crushed pineapple carefully.

Spoon the mousse over the cooled cheesecake and spread it evenly. Refrigerate for at least one more hour before serving.

Notes

A light and creamy cheesecake topped with luscious pineapple mousse, perfect for summer gatherings and delightful moments.

• Prep Time: 30 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Cuisine: Tropical

Nutrition

• Serving Size: 8 servings
• Calories: 350
• Sugar: 15g
• Fat: 24g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 5g

Keywords: Cheesecake, Pineapple Mousse, Tropical Dessert, Summer Dessert, Creamy Cheesecake, Easy Cheesecake Recipe