Serves 6-10
Ingredients
- 9 graham crackers
- 1 1/2 shredded sweetened coconut
- 2 tbsp. sugar
- 6 tbsp. butter, melted
- 1 1/4 cup heavy cream
- 1 cup powdered sugar, divided
- 8 oz. cream cheese
- 1 tsp. vanilla extract, divided
- 1/2 cup fresh pineapple, finely diced
- extra fresh pineapple, for garnish
- crumble, for garnish
- cherries, for garnish
Directions
- Preheat the oven to 350°F.
- Crush graham crackers in a large zipper bag and then pour into a large bowl.
- Add sugar, melted butter and coconut and stir until evenly moistened.
- Spread the mixture onto a rimmed baking sheet and bake for 8-10 minutes.
- Set aside to cool fully while the cheesecake mixture is prepared.
- In the bowl of an electric mixer, beat the heavy cream until it begins to thicken. While mixing, slowly add ½ cup powdered sugar and 1/2 tsp. vanilla. Continue to beat until mixture thickens and holds a stiff peak.
- Scoop whipped cream into a bowl and place in the fridge.
- In the empty mixing bowl, add cream cheese, and beat until smooth. Continue mixing and add remaining 1/2 cup powdered sugar and 1/2 tsp. vanilla.
- Add pineapple, a little at a time, while slowly mixing.
- Stop mixing and gently fold in half of the prepared whipped cream. Fold in until well combined.
- Add a layer of crumble to the bottom of each dessert dish. Next, add cheesecake mousse, then reserved whipped cream. Garnish dessert with a fresh cherry, a slice of pineapple, and some additional crumble. Serve immediately, or refrigerate up to an hour before serving.