Mango & Pineapple Cheesecake Mousse Jars | Vegan

This is a paid collaboration with Radnor Infusions.

If you want a refreshing treat this summer, then I couldn't recommend these delicious mango and pineapple cheesecake mousse jars enough. With the incredible flavours of cheesecake, but the texture of a light and fluffy mousse, these mousse jars are literally like eating clouds, whilst still leaving you satisfied afterwards. 

Mango and pineapple are such refreshing flavours, but I also added shredded coconut to the base of the jars, so if you like tropical flavours, this recipe really is for you!

The combination of mango and pineapple was inspired by Radnor Infusions. They have just released a brand new flavour of their sparkling water with the same flavours, so I thought making a recipe inspired by these flavours would be the ideal summer dessert! so if you want to make things even better, why not devour one of these jars alongside a glass of their delicious sparkling water. The perfect way to cool down on a hot summers day!

You can find Radnor Infusions full range of products here.

- MANGO & PINEAPPLE CHEESECAKE JARS | VEGAN -

Makes: 4 jars   Prep Time: 15 minutes  Chill Time: 1 hour

You will need:

For the biscuit base:

- 8 digestive biscuits, crushed

- 3 tbsp vegan butter

- 2 tsp sugar

- 1 tbsp shredded coconut

For the whipped cream:

- 1 cup vegan double cream

- 1/2 cup icing sugar

- 1/2 tsp vanilla extract

Mango & Pineapple Mousse:

- 1 block vegan cream cheese (8oz)

- 1/2 cup icing sugar

- 1 tsp vanilla extract

- 200g fresh mango

- fresh pineapple / tinned pineapple, cut into tiny chunks

Method -

1. Preheat the oven to 200C and line a baking tray with parchment paper.

2. Crush the digestive biscuits until they are small crumbs. Pour them out into a medium-sized bowl.

3. Melt the vegan butter in a mug in the microwave for 20 seconds until completely melted. 

4. Pour the butter into the mixing bowl with the biscuit crumbs, add the sugar and shredded coconut and mix until combined.

5. Pour the mixture onto the lined baking tray and bake for 8 minutes. Once cooked, set aside and allow to cool.

6. In a large mixing bowl/stand mixer, beat the double cream until it thickens. This will take a while, so keep mixing continuously for around 3 minutes. Pour in the icing sugar and vanilla extract and mix until the mixture is light and fluffy, but can hold a stiff peak. Pour the whipped cream out into a separate bowl and place it in the refrigerator while you prep the cheesecake layer.

7. In the mixing bowl, add the vegan cream cheese and beat until a smooth and light consistency is formed.

8. Slowly add the icing sugar and vanilla extract as you continue mixing. 

9. Place the fresh mango in a blender and blend until completely smooth. Pour the mango puree into the bowl with the rest of the ingredients and mix until completely combined.

10. Remove the whipped cream from the fridge and pour HALF of it into the cheesecake mixture. Place the rest of the whipped cream back into the fridge.

11. You can now assemble the cheesecake jars by dividing the biscuit layer into all four jars. Top with the cheesecake layer, again dividing evenly amongst the four jars. Remove the whipped cream from the fridge and top each jar with an even layer of the cream.

12. To top off each jar, cut the fresh/tinned pineapple into tiny chunks and place a small handful of them on top of the whipped cream.

You can choose to eat these straight away or allow them to chill in the fridge for an hour or two so they are nice and cool and slightly more set, however, they are delicious either way.

I really hope you love these jars as much as I do - they are absolutely amazing! 

What's your favourite summertime dessert?

Love Always,
Shannon x