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No Bake Pineapple Mousse Cheesecake

A light and airy cheesecake with a bright pineapple flavor, set on a crisp graham cracker crust, this no-bake dessert is perfect for summer gatherings.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs Use finely crushed graham crackers.
  • 0.5 cups melted butter Unsalted butter works best.
For the mousse filling
  • 16 oz cream cheese, softened Use full-fat cream cheese for best results.
  • 1 cups granulated sugar
  • 2 teaspoons vanilla extract
  • 2 cups heavy cream, whipped Whip until soft peaks form.
  • 1 cup crushed pineapple, drained Make sure to drain excess juice.
  • 1 packet unflavored gelatin Hydrate in cold water before use.
  • 0.25 cups cold water
  • Fresh pineapple chunks for topping Optional, for garnish.

Method
 

Preparation
  1. In a bowl, combine graham cracker crumbs and melted butter. Press mixture into the bottom of a springform pan to create the base.
  2. In a large mixing bowl, beat softened cream cheese, sugar, and vanilla extract until smooth.
  3. In a separate bowl, hydrate the gelatin in cold water for a few minutes, then heat until dissolved. Mix into the cream cheese mixture.
  4. Fold in the whipped heavy cream and crushed pineapple until well combined.
  5. Pour the filling over the graham cracker base and smooth the top.
  6. Refrigerate for at least 4 hours or until firm.
  7. Before serving, top with fresh pineapple chunks.

Notes

Use full-fat cream cheese and heavy cream for the richest mouthfeel; lower-fat versions risk a thinner, less stable mousse. To avoid soggy crust, press it firmly and chill it before adding the filling.