Whip cream cheese, powdered sugar, lemon vest, and vanilla until smooth. Make sure there are no clumps!
In a separate bowl whip cream and sugar until you have stiff peaks.
Fold the cream cheese mixture into the whipped cream and viola! You have mousse! But be sure to keep in chilled until ready to use.
Ingredients For pineapple curd:
2 c pineapple juice
3/4 c sugar
6 egg yolks
1/4 c cornstarch
1/4 c butter (cubed)
In sauce pan bring pineapple juice, sugar, and cornstarch to a boil.
Stir constantly while the mixture thickens.
Once it is boiling, remove from heat and temper in the egg yolks.
Return to heat and bring to a boil for about 30 seconds.
Remove from heat and carefully stir in butter until it melts.
Chill until ready to use.
Ingredients For Graham Cracker Crust:
1 1/2 c graham cracker crumbs
3 T melted butter
2 T powdered sugar
Mix all ingredients together, it should be crumbly.
Ingredients For Toasted Coconut:
1 c. flaked sweetened coconut
Cook the coconut on the stove in a frying pan on medium heat for about 2 minutes of until golden brown.
First, put a layer of the graham cracker crumble crust, next spoon on a layer of the pineapple curd, then pipe a layer of the cheesecake mousse with a piping bag, and lastly sprinkle toasted coconut on top. Then repeat! (I did two layers per glass but you may do as many as you would like depending on the glass you use.)
About 6 glasses (depending on the size of your glass)
Garnish with a cherry on top and viola! Cheesecake in a glass. Eat up.