Tropical Pina Colada Cheesecake Mousse (Weight Watchers-Friendly)

Whip the Greek Yogurt: In a large bowl, whip the fat-free Greek yogurt until it reaches a thick, creamy consistency. Set aside.
Cheesecake Base: In another bowl, blend the light cream cheese, powdered sugar (or sugar substitute), light coconut milk, and pineapple juice until smooth.
Combine: Gently fold the whipped Greek yogurt into the cream cheese mixture until fully incorporated. Add rum or rum extract if desired.
Chill: Spoon the mousse into serving glasses and chill for at least one hour.
Garnish: Before serving, top with unsweetened toasted coconut flakes and fresh pineapple chunks.