Vegan Pina Colada Cheesecake Mousse

Crumble

• 1 1/2 cups vegan graham crackers
• 1 cup shredded coconut
• 6 Tablespoons vegan butter, melted
• 2 teaspoons vegan sugar

Pineapple Cheesecake Mousse

• 8 oz vegan cream cheese
• 1/4 cup vegan sugar
• 1/2 cup heavy coconut whipping cream
• 8 oz vegan cool whip
• 1/2 cup shredded coconut
• 1 teaspoon rum extract
• 1/2 cup fresh pineapple, finely diced

• cherries for garnish

Crumble

1. Preheat oven to 350° F.
2. In a large plastic bag crush graham crackers and then add them to a large bowl along with the remaining crumble ingredients and stir until it is completely mixed.
3. On a rimmed baking sheet spread the crumble evenly and bake for about 8 minutes. Check half way and stir if needed.
4. Let cool while you make the mousse.

Mousse

1. In a large bowl beat the cream cheese, vegan sugar, coconut whipping cream, and vegan cool whip until mixed. Stir in the shredded coconut, rum extract, and diced pineapple. You can store in the fridge for about an hour or serve right away.
2. Assemble by adding a layer of the crumble to each dish. You should have extra crumble reaming. Add the mousse, then you can either top with the reaming vegan cool whip using a piping bag and a 1M tip or vegan whipped cream.
3. Garnish with a slice of fresh pineapple, a cherry, and some extra crumble.