Creamy Pina Colada Cheesecake Mousse layered with coconut crumble and fresh pineapple for a refreshing summer dessert.

Scale

9 graham crackers

1 ½ cups sweetened shredded coconut

2 teaspoons sugar

6 tablespoons butter melted

1 ¼ cups heavy cream

1 cup powdered sugar divided

8 oz cream cheese

1 teaspoon vanilla extract divided

½ cup fresh pineapple finely diced

Fresh pineapple and cherries for garnish

1. Preheat oven to 350°F.

2. Crush graham crackers and mix with coconut, sugar, and melted butter.

3. Bake crumble 8-10 minutes and cool fully.

4. Beat heavy cream, add half powdered sugar and vanilla, whip to stiff peaks.

5. Beat cream cheese, add remaining sugar and vanilla.

6. Mix in pineapple gradually.

7. Fold in half of whipped cream gently.

8. Layer crumble, mousse, and whipped cream in serving dishes.

9. Garnish with pineapple and cherries. Serve chilled.

Do not overbeat whipped cream.

Assemble up to one hour before serving for best texture.