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Pineapple Cheesecake Mousse Dessert Recipe
How to Make a Pineapple Cheesecake Mousse Dessert
Method
Preheat oven to 120°C (or 100°C fan-forced). Place the sliced pineapple on a baking tray, lined with baking paper. Bake in oven for 2 hours or until dried and a deep golden colour. Set aside. Heat the oven to 180°C (or 160°C fan-forced). Crush the biscuits in a mixing bowl and add the shredded coconut, sugar and melted butter. Stir to combine. Line a baking tray with baking paper and add coconut crumb mixture. Spreading out with the back of your spoon. Bake for 5 minutes or until the coconut is golden and crisp. Set aside. Place cream cheese in a mixing bowl and beat with electric beater for 2-3 minutes or until smooth. Beat in the condensed milk, lemon juice and zest. Fold through the chopped pineapple. Set aside. In another bowl, beat the cream using the electric beaters, until soft peaks form. Reserve 2 tablespoons of the coconut crumb mixture. Divide remaining mixture between 6 serving glasses. Top with cream cheese mixture and a dollop of cream. Sprinkle with reserved crumb mixture. Slice the dried pineapple into pieces and top the cheesecake.
