Ingredients
Scale
Crumble Ingredients:
- 9 graham crackers (or 1 ½ cups crushed graham cracker crumbs)
- 1 ½ cups sweetened shredded coconut
- 2 teaspoons sugar
- 6 tablespoons butter, melted
Pineapple Cheesecake Mousse Ingredients:
- 1 ¼ cups heavy cream
- 1 cup powdered sugar (divided)
- 8 oz cream cheese (1 block, softened)
- 1 teaspoon vanilla extract (divided)
- ½ cup fresh pineapple, finely diced
- Fresh pineapple and cherries for garnish
Instructions
Step 1: Prepare the Crumble
- Preheat the oven to 350°F (175°C).
- Crush the graham crackers by placing them in a large ziplock bag and using a rolling pin to break them into fine crumbs. Alternatively, use a food processor.
- Combine ingredients: In a large bowl, mix the crushed graham crackers with sugar, melted butter, and shredded coconut until the mixture is evenly moistened.
- Bake the crumble: Spread the mixture onto a rimmed baking sheet and bake for 8-10 minutes. Stir halfway through to prevent burning.
- Cool completely before using to ensure a crunchy texture.
Step 2: Make the Cheesecake Mousse
- Whip the cream: In a mixing bowl, beat the heavy cream until it starts to thicken. Gradually add ½ cup powdered sugar and ½ teaspoon vanilla while continuing to mix. Whip until stiff peaks form. Be careful not to overmix, as it can turn grainy.
- Set aside: Transfer the whipped cream to a separate bowl and refrigerate.
- Prepare the cheesecake base: In the same mixing bowl (no need to wash), beat the softened cream cheese until smooth and fluffy.
- Add sweetness and flavor: Mix in the remaining ½ cup powdered sugar and ½ teaspoon vanilla extract until well combined.
- Incorporate the pineapple: Slowly add the diced pineapple while mixing on low speed.
- Fold in the whipped cream: Gently fold in half of the prepared whipped cream using a spatula. Stir just enough to combine while keeping the mixture light and airy.
Step 3: Assemble the Dessert
- Layer the crumble and mousse: In serving glasses or dessert dishes, add a layer of the toasted coconut crumble at the bottom.
- Spoon or pipe the mousse on top of the crumble.
- Add the final touch: Top with the remaining whipped cream (you can spoon it on or pipe it for a decorative look).
- Garnish with a fresh cherry, a slice of pineapple, and a sprinkle of extra crumble.
Step 4: Chill and Serve
- Serve immediately or refrigerate for up to one hour before serving for the best texture.
Notes
How to Avoid Common Mistakes
- Whipping cream correctly: If your whipped cream turns grainy, it has been overmixed. To fix this, add a little unwhipped heavy cream and gently mix until smooth.
- Cream cheese texture: Always use softened cream cheese to prevent lumps in the mousse. If it’s too cold, microwave it for 10-15 seconds to soften slightly.
- Preventing soggy crumble: Ensure the baked crumble has fully cooled before layering to maintain crispness.
Time-Saving Tips
- Make the crumble ahead: Store the toasted coconut crumble in an airtight container for up to one week and use it whenever needed.
- Use store-bought whipped cream if short on time, though homemade provides the best flavor and texture.
- Pre-chop pineapple to speed up preparation.
Equipment Substitutions
- No electric mixer? Use a whisk to whip the cream, but it will take longer.
- No piping bag? Use a ziplock bag with a small corner cut off for an easy alternative.
- Prep Time: 30 minutes
- Cook Time: 10 minutes