There’s something about the tropical combo of pineapple and coconut that instantly makes you feel like you’re on vacation. And when those sunny flavors are swirled into a creamy, no-bake cheesecake mousse? Pure bliss. This Pina Colada Cheesecake Mousse is the kind of dessert that makes an ordinary Tuesday feel like a beach party. It’s smooth, it’s rich, it’s sweet without being too heavy—and best of all, you don’t need to turn on the oven (well, barely).
Whether you’re hosting a backyard barbecue, looking for something new to bring to a potluck, or just want to treat yourself on a hot afternoon, this mousse has you covered. I first made this for a summer dinner party, and it was an instant hit. The way the toasted coconut crumble added just the right amount of crunch against the creamy pineapple filling was unforgettable. Since then, it’s become one of my go-to desserts whenever I need something impressive yet easy to prepare.
What I love most is how forgiving this Pina Colada Cheesecake mousse recipe is. You don’t have to worry about baking times or water baths or cracking cheesecakes. Instead, you get to focus on layering luscious textures and bright flavors. It’s the kind of dessert that looks fancy but secretly couldn’t be simpler to pull together.
If you’re ready to bring a little tropical sunshine into your kitchen, this Pina Colada Cheesecake Mousse is your new favorite sweet treat.
Why You’ll Love This Recipe
There are a dozen reasons to fall in love with this Pina Colada Cheesecake mousse, but let’s start with the most obvious: it tastes like a creamy piña colada, minus the alcohol and blender. This is comfort dessert meets summer getaway in a glass.
- No-Bake Wonder: You won’t need to heat up the house or fuss with complicated steps. Aside from a quick toast for the crumble, this is a chilled dessert from start to finish.
- Tropical Flavor Explosion: Every bite delivers the refreshing sweetness of pineapple, the richness of coconut, and the tang of cream cheese.
- Creamy and Crunchy Balance: The airy whipped mousse pairs beautifully with the golden, slightly crisp coconut-graham crumble.
- Make-Ahead Magic: This dessert can be prepared a day ahead and stored in the fridge, which is ideal for parties or busy schedules.
- Family-Friendly and Elegant: Whether you’re serving kids or grown-ups, this dessert hits all the right notes. Dress it up in fancy glasses or keep it casual—it works both ways.
- Customizable: You can easily adjust the texture, toppings, or sweetness to suit your personal taste.
From the first spoonful to the last creamy bite, this mousse is designed to bring smiles and satisfied sighs.
Health Benefits
While this Pina Colada Cheesecake mousse dessert leans indulgent, it also brings a few surprising benefits when enjoyed in moderation. Let’s break it down:
- Pineapple: This tropical fruit is a great source of vitamin C, which supports immune function and skin health. It also contains bromelain, an enzyme that helps with digestion.
- Coconut: Shredded coconut adds texture and healthy fats. It contains manganese, important for bone health and metabolism.
- Cream Cheese: While rich, it provides a source of calcium and a small dose of protein.
- Moderation-Friendly: Because this dessert is rich and flavorful, smaller portions are satisfying. Plus, you can use light cream cheese or reduce sugar without losing its charm.
Overall, this mousse brings a little nutritional value along with its tropical indulgence, especially if paired with fresh fruit or lighter ingredients.
Preparation Time, Servings, and Nutritional Information
Total Time:
Preparation: 25 minutes
Chilling Time: 1 hour (optional for firmer texture)
Servings: 6–8 individual portions
Nutritional Information (Per Serving):
Calories: 603 kcal
Carbohydrates: 54 g
Protein: 6 g
Fat: 42 g
Saturated Fat: 26 g
Cholesterol: 111 mg
Sodium: 354 mg
Sugar: 39 g
Vitamin C: 7 mg
Ingredients List
The Toasted Coconut Crumble Base:
- 1 cup graham cracker crumbs (about 8 full crackers)
- ½ cup sweetened shredded coconut
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
The Cheesecake Mousse:
- 1 cup heavy cream
- ½ cup powdered sugar, divided
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1 cup finely diced fresh pineapple (drained if very juicy)
The Topping and Garnish:
- Reserved whipped cream (from above)
- Pineapple wedges or slices, for garnish
- Maraschino cherries (optional)
- Extra toasted coconut crumble (optional)
Step-By-Step Cooking Instructions
1. Prepare the Coconut Crumble
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs, shredded coconut, and granulated sugar.
- Pour in the melted butter and stir until the mixture resembles wet sand.
- Spread the mixture on a parchment-lined baking sheet and bake for 8 to 10 minutes, stirring halfway through, until golden brown.
- Let it cool completely. This will become your dessert base and optional topping.
2. Make the Whipped Cream
- In a large mixing bowl, beat the heavy cream with an electric mixer on high speed until soft peaks form.
- Add half of the powdered sugar and vanilla extract.
- Continue whipping until stiff peaks form.
- Scoop out half of the whipped cream and transfer it to a separate bowl. Cover and refrigerate—this will be used as the topping later.
3. Make the Cheesecake Mousse
- In another large bowl, beat the softened cream cheese until smooth and creamy.
- Add the remaining powdered sugar and mix well until fully combined.
- Fold in the finely diced pineapple. If your pineapple is very juicy, lightly pat it dry with paper towels to prevent excess moisture in the mousse.
- Gently fold in the reserved half of the whipped cream into the cream cheese mixture. Use a rubber spatula and fold just until incorporated—don’t overmix or you’ll lose that light, airy texture.
4. Assemble the Mousse
- Spoon 1–2 tablespoons of the cooled coconut crumble into the bottom of your serving glasses.
- Add a generous layer of the pineapple cheesecake mousse on top.
- Finish with a swirl or dollop of the reserved whipped cream.
- Garnish with fresh pineapple slices, maraschino cherries, and a sprinkle of the crumble if desired.
5. Chill (Optional)
- You can serve the mousse immediately, but chilling it for about an hour helps firm it up and deepen the flavors.
How to Serve
This mousse is as versatile as it is delicious. Here are a few serving ideas to inspire you:
- Serve in mini dessert cups, martini glasses, or mason jars for a fun presentation.
- Top with tropical fruit like mango or kiwi for extra freshness.
- Sprinkle with toasted almonds or macadamia nuts for a nutty crunch.
- Drizzle with a little honey or pineapple syrup for added sweetness.
Pairing Suggestions
Looking to round out your dessert spread or meal? Here are a few ideas:
- Light Dinner: Serve after grilled chicken skewers or a tropical salad.
- Side Beverages: Pair with chilled pineapple juice, sparkling coconut water, or herbal iced tea.
- Fruit Platter: Offer fresh fruit on the side to keep things balanced and refreshing.
Storage, Freezing & Reheating Instructions
Storage
- Store assembled mousse cups in the refrigerator for up to 2 days.
- Cover each glass with plastic wrap or use a container with a tight-fitting lid.
Freezing
- While not ideal for long-term freezing, you can freeze the mousse in airtight containers for up to 1 month.
- Thaw overnight in the fridge before serving.
Reheating
- This recipe is best served cold, so no reheating needed.
Common Mistakes to Avoid
- Using Overly Juicy Pineapple: Too much juice can make your mousse runny. Always drain diced pineapple well before adding.
- Overmixing the Mousse: Be gentle when folding in whipped cream to keep the texture light and fluffy.
- Skipping the Crumble Toasting Step: Toasting brings out the flavor and adds essential crunch.
- Serving Immediately After Mixing: Letting the mousse chill enhances its flavor and sets the texture.
- Not Softening the Cream Cheese: Cold cream cheese can result in lumps. Let it sit at room temperature for 30 minutes before using.
Pro Tips
- Use a piping bag: For a neat and elegant presentation, pipe the mousse into the glasses.
- Make it dairy-light: Use reduced-fat cream cheese and light whipping cream if preferred.
- Try canned pineapple: If fresh pineapple isn’t available, canned works well—just be sure to drain it thoroughly.
- Double the crumble: It makes a great topping for yogurt, oatmeal, or ice cream later in the week.
- Make it party-ready: Prepare in small plastic cups for easy grab-and-go desserts at events.
Frequently Asked Questions (FAQs)
Can I make this dessert ahead of time?
Yes! You can assemble it a day in advance and keep it refrigerated until serving.
Can I use canned pineapple instead of fresh?
Absolutely. Just drain it well and pat dry with a paper towel.
What can I substitute for graham crackers?
You can use digestive biscuits, vanilla wafers, or even shortbread cookies.
Is there a dairy-free version?
You can try using plant-based cream cheese and whipped coconut cream, though texture may vary.
Can I add gelatin to make it firmer?
Yes, if you want a firmer set, dissolve one teaspoon of unflavored gelatin in warm water and mix it into the cream cheese before folding in the whipped cream.
How long does it need to chill?
An hour is ideal for firming it up, but it can be eaten right away too.
Can I make this into a pie instead of individual cups?
Definitely. Just press the crumble into a pie pan, fill with the mousse, and top with whipped cream and fruit.
How do I toast the coconut?
Bake at 350°F for 5–6 minutes or until golden, stirring once. Watch closely—it can burn quickly.
Can I reduce the sugar?
Yes, reduce the powdered sugar to your taste or use a sugar substitute like erythritol.
Is it safe for kids?
Yes, as long as you skip any optional rum in the whipped cream. It’s a kid-friendly treat.
Conclusion & Call to Action
There’s something incredibly satisfying about creating a dessert that looks beautiful, tastes amazing, and doesn’t leave your kitchen in chaos. This Pina Colada Cheesecake Mousse brings all the tropical vibes without the stress. Whether you’re serving it at a family dinner or prepping it for a casual summer get-together, it’s bound to be a hit.
I’d love to see your take on this recipe—get creative with the garnishes, try different fruits, or make a big-batch version for your next party. When you make it, don’t forget to tag me or share your creation. I can’t wait to see your tropical masterpieces.
Ready to dig in? Go grab your ingredients and let’s whip up something sweet and sunny.
Print
Pina Colada Cheesecake Mousse
- Total Time: 35 minutes + optional chilling
- Yield: 6–8 servings 1x
- Diet: Vegetarian
Description
This no-bake mousse combines the tropical flavors of pineapple and coconut with rich cream cheese and whipped cream for an easy, make-ahead dessert.
Ingredients
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Coconut Crumble:
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1 cup graham cracker crumbs
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½ cup sweetened shredded coconut
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2 tbsp sugar
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4 tbsp butter, melted
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Cheesecake Mousse:
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1 cup heavy cream
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½ cup powdered sugar (divided)
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1 tsp vanilla extract
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8 oz cream cheese, softened
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1 cup diced fresh pineapple
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Toppings:
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Reserved whipped cream
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Pineapple wedges
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Maraschino cherries (optional)
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Extra crumble (optional)
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Instructions
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Toast graham cracker crumble in oven at 350°F for 8–10 mins. Let cool.
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Whip heavy cream with half of powdered sugar and vanilla until stiff peaks form. Reserve half.
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Beat cream cheese with remaining powdered sugar. Fold in pineapple.
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Gently fold in half the whipped cream.
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Layer crumble, mousse, and topping in cups. Garnish with fruit and extra crumble.
Notes
- Drain pineapple well to avoid excess moisture.
- Can be made 1 day ahead.
- Chill mousse before serving for best texture.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Tropical / American Fusion
