Tropical Cherry Bomb Cheesecake Mousse

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  • 1 lb pitted sweet cherries
  • 3/4 cup of Tampico Tropical Fruit Punch Buy Now
  • 1 1⁄2 teaspoons unflavored gelatin
  • (8 ounce) package cream cheese, softened
  • 1⁄2 cup confectioners' sugar
  • 4 ounces white chocolate baking squares, melted
  • 2 teaspoons vanilla extract
  • 1 cup heavy whipping cream


  • Add cherries to blender. Cover and chop.
  • Transfer to a pot, stir in gelatin and Tampico Tropical Fruit Punch. Let stand for 1 minute.
  • Bring mixture to a boil, cooking for 1 minute until gelatin is dissolved.
  • Transfer to a bowl. Refrigerate for 45 minutes or until mixture begins to thicken.
  • In small mixing bowl, beat cream cheese, sugar, chocolate and vanilla until smooth.
  • Fold in the whipping cream and cherry mixture and pour into dessert glasses. Refrigerate for 3 hours.
  • Enjoy!

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