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Cheese cake moussse

Tropical Pina Colada Cheesecake Mousse:


8 oz (225g) cream cheese, softened
1 cup (240ml) heavy cream, cold
1/2 cup (60g) powdered sugar
1/4 cup (60ml) coconut cream
1/4 cup (60ml) pineapple juice
1 tbsp (15ml) rum or 1 tsp (5ml) rum extract (optional)
1/4 cup (20g) toasted coconut flakes, for garnish
Fresh pineapple chunks, for garnish


Step-by-Step Instructions
Whip the Cream: In a large bowl, whip the cold heavy cream until stiff peaks form, then set aside.
Cheesecake Base: In another bowl, blend the cream cheese, powdered sugar, coconut cream, and pineapple juice until smooth.
Combine: Gently fold the whipped cream into the cream cheese mixture until fully incorporated. Add rum or rum extract if desired.
Chill: Spoon the mousse into serving glasses and chill for at least one hour.
Garnish: Before serving, top with toasted coconut flakes and fresh pineapple chunks.
NinaTina · 26-30, F Pinned Comment you go
Bang5luts · M

Can i have one?...
Bang5luts · M
I saved it don't take it down please. I will make them..
NinaTina · 26-30, F
@Bang5luts they look good
Bang5luts · M

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