Dreamy Pineapple Mousse Cheesecake Bars
These Dreamy Pineapple Mousse Cheesecake Bars are a sweet and creamy tropical treat perfect for any occasion, featuring a graham cracker crust, a delicious cheesecake layer, and a fluffy pineapple mousse topping.
Ingredients
For the Crust
- 1.5 cups graham cracker crumbs
- ⅓ cup sugar
- ⅓ cup unsalted butter, melted
For the Cheesecake Layer
- 16 oz cream cheese, softened
- ½ cup sugar
- 1 tsp vanilla extract
- 1 cup sour cream
- 1 can (20 oz) crushed pineapple, drained Don't skip this part; we want to avoid a soggy mess!
For the Pineapple Mousse
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 1 cup fresh or canned pineapple pieces Your choice!
Instructions
Prepare the Crust
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until well combined and crumbly.
- Press this mixture firmly into the bottom of a greased 9×13 inch baking dish. Bake for 10 minutes until lightly golden. Allow it to cool.
Make the Cheesecake Layer
- In a large mixing bowl, beat the softened cream cheese with sugar and vanilla extract until smooth and creamy.
- Add the sour cream and drained crushed pineapple, beating until fully combined.
Assemble the Cheesecake Bars
- Spread the cheesecake mixture evenly over the cooled crust.
- Refrigerate for at least two hours until set.
Whip Up the Pineapple Mousse
- In another mixing bowl, whip the heavy cream until soft peaks form.
- Gradually add the powdered sugar, continuing to whip until stiff peaks form.
- Gently fold in the pineapple pieces.
Final Assembly
- Once cheesecake is set, spread the fluffy pineapple mousse over the top.
- Chill in the fridge for another hour to let everything meld together.
Serve and Enjoy
- Cut into bars, and serve with a smile.
- You could even decorate with extra pineapple slices or a sprig of mint if you’re feeling fancy.
Notes
For a stronger pineapple flavor, feel free to add more pineapple or splash of pineapple juice to the mousse. Line your baking dish with parchment paper for easy removal. These bars can be made a day ahead, and keep the mousse off until serving for that fluffy wow factor. They can also be frozen in an airtight container.