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Cajun Chicken Tortellini

Cajun Chicken Tortellini

Make a stunning no-bake Pineapple Mousse Cheesecake, the perfect tropical dessert after a spicy Cajun Chicken Tortellini dinner. Easy, refreshing & a guaranteed crowd-pleaser.
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Prep Time 25 minutes
Chill Time 4 hours
Total Time 4 hours 25 minutes
Servings: 8 people
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup melted butter
  • 2 cups cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 cup pineapple puree
  • 1/2 cup heavy cream
  • 1 tablespoon gelatin
  • 1/4 cup warm water (for gelatin)
  • 1 whole fresh pineapple, for garnish

Equipment

  • Blender or food processor
  • Measuring cups and spoons
  • Mixing bowls
  • 9-inch springform pan
  • Electric hand mixer or stand mixer

Method
 

  1. Combine graham cracker crumbs and melted butter in a bowl and press into the bottom of a springform pan.
  2. Chill the crust in the fridge for 20 minutes.
  3. Beat the softened cream cheese and granulated sugar together until smooth.
  4. Pour in the pineapple puree and mix until combined.
  5. In a separate bowl, beat the heavy cream until stiff peaks form.
  6. Gently fold the whipped cream into the pineapple-cheese mixture.
  7. Dissolve gelatin in warm water and let it cool slightly, then mix it into the mousse mixture.
  8. Pour the mousse over the chilled crust and smooth the top.
  9. Refrigerate for at least 4 hours or overnight before serving.

Nutrition

Calories: 250kcalCarbohydrates: 30gProtein: 2gFat: 14gSaturated Fat: 8gCholesterol: 40mgSodium: 180mgPotassium: 75mgFiber: 1gSugar: 18gVitamin A: 5IUVitamin C: 3mgCalcium: 5mgIron: 1mg

Notes

Ensure the cream cheese is soft before starting to avoid lumps. Leave the cheesecake in the fridge overnight for optimal flavor and set. Add vanilla extract or dark rum for an extra flavor boost. Garnish with fresh pineapple just before serving to prevent sogginess. This cheesecake can be made ahead and stored in the fridge for up to 5 days, or frozen for 2 months.
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