If you’re looking for a dessert that truly brings a burst of sunshine to your table, Cheesecake with Pineapple Mousse is the answer. This luscious treat begins with a classic graham cracker crust, topped with a creamy cheesecake layer, and finished with a cloud of tropical pineapple mousse. Each bite is a marriage of buttery, tangy, and fruity notes, making it perfect for celebrations, special occasions, or just because you deserve something extraordinary. Whether you’re a cheesecake fanatic or a pineapple lover, this showstopping dessert promises to win over everyone who tries it.

Cheesecake with Pineapple Mousse Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Cheesecake with Pineapple Mousse is that it uses simple, familiar ingredients, but each one plays a crucial role in building flavor, texture, and color. Let’s break down what you’ll need and why each component makes this dessert unforgettable.

Graham cracker crumbs: These form the sturdy, slightly sweet base that contrasts beautifully with the creamy layers above.
Granulated sugar: Used in both the crust and fillings, sugar balances tang and sweetness throughout.
Unsalted butter, melted: Holds the crust together and adds a rich, buttery flavor.
Cream cheese, softened: The heart of any cheesecake, providing a silky, tangy foundation.
Eggs: These bind the filling and give the cheesecake its classic, custardy texture.
Vanilla extract: A splash of vanilla brings warmth and rounds out the flavors.
Sour cream: Adds extra creaminess and a subtle tang to the filling.
Pineapple puree (from fresh or canned): Delivers that signature tropical flavor and a sunny color to the mousse.
Lemon juice: Brightens the pineapple and balances the mousse’s sweetness.
Unflavored gelatin: Sets the mousse, giving it a light, airy texture that holds its shape.
Cold water: Used to bloom the gelatin for a smooth, lump-free result.
Heavy whipping cream, chilled: Whipped cream provides lift and luxurious richness to the mousse.
Powdered sugar: Sweetens the whipped cream without grittiness, keeping the mousse smooth.

How to Make Cheesecake with Pineapple Mousse

Step 1: Prepare the Graham Cracker Crust

Start by preheating your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until all the crumbs are evenly moistened and look a bit like wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan, making sure to create an even layer. Bake the crust for 10 minutes, then set it aside to cool while you prepare the filling. This step sets the stage for the whole dessert, giving you that signature crunchy base.

Step 2: Make the Cheesecake Filling

In a large bowl, beat the softened cream cheese and granulated sugar together until absolutely smooth and creamy. This is your moment to get out any lumps for the perfect texture! Add the eggs one at a time, mixing on low speed and scraping down the bowl as needed. Stir in the vanilla extract and sour cream until everything is just combined. Pour this luscious filling over your cooled crust, smoothing the top gently with a spatula. This layer will bake up thick and dreamy.

Step 3: Bake the Cheesecake

Place the cheesecake in the oven and bake for 50 to 55 minutes, or until the center is just set but still slightly wobbly. Don’t worry if it jiggles a little — that’s the secret to a soft, creamy texture! When the baking time is up, turn off the oven and crack the door open. Let the cheesecake cool inside for one hour. This gradual cooling helps prevent cracks. Afterward, refrigerate the cheesecake for at least 4 hours or overnight. This chilling time is key for perfect slicing and flavor development.

Step 4: Make the Pineapple Mousse

While your cheesecake chills, it’s time to whip up the pineapple mousse. In a small saucepan, combine the pineapple puree, granulated sugar, and lemon juice. Warm gently over medium heat, stirring occasionally, until the sugar dissolves and the mixture is steamy (but not boiling). Meanwhile, sprinkle the gelatin over cold water in a small bowl and let it bloom for 5 minutes. Stir the bloomed gelatin into the warm pineapple mixture until fully dissolved, then let it cool to room temperature. This ensures your mousse stays light and fluffy later.

Step 5: Finish and Assemble the Cheesecake with Pineapple Mousse

When the pineapple mixture is cool, whip the chilled heavy cream and powdered sugar until soft peaks form. Gently fold the whipped cream into the cooled pineapple mixture, being careful not to deflate all that lovely air you whipped in. Spread the mousse evenly over the chilled cheesecake, smoothing the top. Refrigerate the entire Cheesecake with Pineapple Mousse for at least 2 more hours, allowing the mousse to set to perfection. Now you’re ready for the big reveal!

How to Serve Cheesecake with Pineapple Mousse

Garnishes

The finishing touches make all the difference. Top your Cheesecake with Pineapple Mousse with thinly sliced fresh pineapple, a sprinkle of toasted coconut, mint leaves, or even a few edible flowers for a festive, tropical flair. A light dusting of powdered sugar or a few berries can also make each slice look truly irresistible.

Side Dishes

Since this dessert is rich and vibrant, it pairs beautifully with simple sides. Try serving it with a bowl of fresh tropical fruit salad, a crisp glass of sparkling wine, or a cup of bright herbal tea. These accompaniments enhance the sunny flavors of the Cheesecake with Pineapple Mousse without overshadowing it.

Creative Ways to Present

If you want to impress, consider making mini versions in individual ramekins or dessert jars — they’re adorable for parties and easy to serve. You can also swirl a little extra pineapple puree on each plate or add a drizzle of raspberry sauce for color contrast. However you choose to present it, Cheesecake with Pineapple Mousse is always a showstopper.

Make Ahead and Storage

Storing Leftovers

Cover any leftover Cheesecake with Pineapple Mousse tightly with plastic wrap or aluminum foil and store in the refrigerator. It will stay fresh for up to five days, making it perfect for enjoying throughout the week. The mousse holds its structure beautifully, so each slice stays as delightful as the first.

Freezing

If you need to store your cheesecake for longer, you can freeze it! Slice it first, then wrap individual pieces tightly in plastic wrap and place in an airtight container. The Cheesecake with Pineapple Mousse can be frozen for up to one month. Thaw in the fridge overnight before serving for best results.

Reheating

Since this dessert is meant to be enjoyed chilled, there’s no need to reheat. Simply remove a slice from the fridge, let it sit at room temperature for 15–20 minutes if you like it a bit softer, and enjoy the creamy texture and bright flavors.

FAQs

Can I use canned pineapple for the mousse?

Absolutely! Just be sure to drain canned pineapple well before pureeing, and avoid any varieties packed in syrup, as they can make the mousse too sweet or watery. Fresh pineapple will give a slightly brighter flavor, but canned works in a pinch.

What if I don’t have a springform pan?

You can use a deep 9-inch cake pan lined with parchment paper, leaving an overhang for easy removal. The classic springform pan just makes serving a bit easier and gives those signature smooth edges.

Can I make Cheesecake with Pineapple Mousse ahead of time?

Yes! This dessert is actually better when made ahead. Prepare it a day in advance to allow the flavors to meld and the mousse to fully set. It’s perfect for parties or gatherings when you want to be stress-free on the day of serving.

How do I prevent cracks in my cheesecake?

The best way is to avoid overbaking and to let the cheesecake cool gradually in the oven with the door cracked open. Using room-temperature ingredients and not overmixing the batter will also help ensure a smooth, creamy surface.

Can I make this recipe gluten-free?

Definitely! Just substitute the graham cracker crumbs with your favorite gluten-free cookie or graham cracker alternative. The rest of the Cheesecake with Pineapple Mousse recipe is naturally gluten-free, so everyone can enjoy a slice.

Final Thoughts

If you’re ready to impress your friends, family, or just treat yourself, Cheesecake with Pineapple Mousse is the way to go. It’s a dessert that brings a little tropical celebration to any day, blending creamy, fruity, and tangy notes in every forkful. Give it a try, and don’t be surprised when it becomes your new favorite!

Cheesecake with Pineapple Mousse Recipe

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4.7 from 19 reviews

Author: admin
Total Time: 7 hours (including chilling)
Yield: 12 servings 1x
Diet: Non-Vegetarian

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Description

This creamy and tropical Cheesecake with Pineapple Mousse combines a smooth cream cheese filling on a buttery graham cracker crust, topped with a light and airy pineapple mousse. Perfect for a refreshing dessert with vibrant pineapple flavor and a delightfully rich texture.

Ingredients

Scale

For the crust:

1 1/2 cups graham cracker crumbs
1/3 cup granulated sugar
1/2 cup unsalted butter, melted

For the cheesecake:

24 ounces cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup sour cream

For the pineapple mousse:

1 1/2 cups pineapple puree (fresh or canned, drained)
1/4 cup granulated sugar
1 tablespoon lemon juice
2 teaspoons unflavored gelatin
3 tablespoons cold water
1 cup heavy whipping cream, chilled
2 tablespoons powdered sugar

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Instructions

Prepare the crust: Preheat the oven to 325°F (160°C). In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly moistened. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes, then remove from oven and let cool while preparing the filling.
Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add eggs one at a time, mixing on low speed to incorporate each before adding the next. Stir in vanilla extract and sour cream until fully combined and smooth. Pour the cheesecake filling over the cooled crust and spread evenly to create a smooth top.
Bake the cheesecake: Bake the cheesecake in the preheated oven for 50 to 55 minutes, or until the center is just set and slightly jiggly but not liquid. After baking, turn off the oven, crack the oven door open slightly, and allow the cheesecake to cool inside for 1 hour to prevent cracking. Then refrigerate the cheesecake for at least 4 hours or preferably overnight to fully set.
Prepare the pineapple mousse: In a small saucepan, combine the pineapple puree, granulated sugar, and lemon juice. Heat gently over medium heat until warm but do not let it boil. In a separate small bowl, sprinkle the gelatin over the cold water and let it bloom for 5 minutes. Stir the gelatin mixture into the warm pineapple mixture until completely dissolved. Set aside and allow the mixture to cool to room temperature.
Whip the cream: In a chilled bowl, whip the heavy cream with powdered sugar until soft peaks form. Gently fold the cooled pineapple mixture into the whipped cream, combining carefully to maintain the mousse’s airy texture.
Assemble and chill: Spread the pineapple mousse evenly over the chilled cheesecake. Refrigerate the entire dessert for at least 2 additional hours before serving to allow the mousse to set perfectly.

Notes

For extra decoration, garnish with fresh pineapple slices or mint leaves just before serving to add visual appeal and fresh flavor.
Ensure the pineapple mixture is completely cooled before folding into the whipped cream to keep the mousse light and airy rather than heavy or melted.

Prep Time: 30 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking, Chilling
Cuisine: American