Vegan Pina Colada Cheesecake Mousse

‍

You're going to love this vegan pina colada cheesecake mousse! It's a tropical delight that brings the flavors of a classic pina colada into a creamy dessert.

‍

‍

‍

This mousse is made from a blend of rich whipped coconut cream, smooth vegan cream cheese, and vegan cool whip, infused with fresh juicy pineapple and shredded coconut to give it the perfect texture. A splash of rum extract deepens the tropical flavor.

‍

‍

‍

It's light yet indulgent and with the graham cracker crumble this is a perfect dairy-free summer treat!

‍

‍

‍

‍

Ingredients you will need

• Vegan Graham Crackers - make sure they don't include honey in the ingredients.

• Shredded Coconut - doesn't need to be sweet.

• Vegan Butter

• Vegan Sugar - some sugars are made using bone char. So, we like to use Wholesome brand or you can look for a vegan label on other brands.

• Vegan Cream Cheese - Violife is a very good one.

• Heavy Coconut Whipping Cream - in a can and refrigerated for 24 hours

• Vegan Cool Whip - sprouts makes a vegan one.

• Rum Extract

• Fresh Pineapple - 1 pineapple is enough.

• Cherries - for garnish.

‍

‍

‍

‍

Tips

• This recipe is even better if you refrigerate the mousse for at least an hour.
• If you have leftover crumble it can be stored it the fridge for up to a week and you can use it for a topping on yogurt, smoothie bowls, acai bowls, or ice cream.

‍

‍

‍

‍

If you make this recipe, please be sure to tag us on Instagram @thrivegourmetfood :)

‍