Description
A light and creamy pineapple cheesecake mousse, perfect for a refreshing no-bake summer dessert.
Ingredients
Scale
- 200g digestive biscuits
- 100g unsalted butter, melted
- 250g cream cheese
- 200ml heavy cream
- 100g powdered sugar
- 1 tsp vanilla extract
- 150g crushed pineapple, drained
- Pineapple slices and mint leaves for garnish
Instructions
- Crush the digestive biscuits and mix with melted butter.
- Press the mixture into the base of serving glasses and refrigerate for 10 minutes.
- Whip the heavy cream until soft peaks form.
- In a separate bowl, beat the cream cheese with powdered sugar and vanilla extract until smooth.
- Fold the whipped cream into the cream cheese mixture.
- Gently fold in the crushed pineapple.
- Pour the mousse over the biscuit base in the glasses.
- Refrigerate for at least 2 hours.
- Garnish with pineapple slices and mint leaves before serving.
Notes
Ensure the pineapple is well-drained to prevent the mousse from becoming too watery.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 25g
- Sodium: 100mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg
Keywords: pineapple, cheesecake, mousse, no bake, summer dessert