Name: PINA COLADA CHEESECAKE MOUSSE Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: American
Ingredients: 9 graham crackers; 1 ½ cups sweetened shredded coconut; 2 teaspoons sugar; 6 tablespoons butter, melted; 1 ¼ cups heavy cream; 1 cup powdered sugar, divided; 8 oz cream cheese (1 block); 1 teaspoon vanilla extract, divided; ½ cup fresh pineapple, finely diced; Fresh pineapple & cherries for garnish

If you’re craving a dessert that tastes like a tropical getaway in a glass, stop right here: PINA COLADA CHEESECAKE MOUSSE delivers everything you love about your favorite beachy cocktail in a sweet, creamy, no-bake treat. Imagine layers of tangy pineapple cheesecake mousse, crunchy coconut-infused graham crumble, and clouds of pillowy whipped cream, all finished with juicy fruit on top. It’s decadent, fresh, and irresistible, whether you need a show-stopping summer dessert or just want to spoil yourself with something special!

PINA COLADA CHEESECAKE MOUSSE Recipe - Recipe Image

Ingredients You’ll Need

The beauty of PINA COLADA CHEESECAKE MOUSSE is how a short list of everyday ingredients transforms into something extraordinary. Each element plays a delicious part: the crumble is nutty and golden, the mousse is rich and silky, and ripe pineapple brings it all alive.

Graham crackers: The base of your crumble, adding nuggety sweetness and crunch to every bite.
Sweetened shredded coconut: Brings toasty coconut aroma and extra chewiness to the crumble layer.
Sugar: Just enough in the crumble to highlight the coconut and create that golden finish.
Butter (melted): Binds the crumble together and helps it crisp up in the oven.
Heavy cream: Whipped into soft peaks, this forms the dreamy cloud-like component of the mousse and the garnish.
Powdered sugar: Fine texture makes both the mousse and whipped cream perfectly smooth and sweet.
Cream cheese: The heart of the “cheesecake” flavor; use full-fat for ultra creamy mousse.
Vanilla extract: Layers in warm, cozy notes that tie the dairy and fruit together.
Fresh pineapple (finely diced): Adds bursts of real-tropical flavor and a juicy tang that cuts through the richness.
Fresh pineapple & cherries for garnish: These take the look and flavor up another notch—don’t skip!

How to Make PINA COLADA CHEESECAKE MOUSSE

Step 1: Make the Coconut-Graham Crumble

Start by preheating your oven to 350°F. Crush graham crackers in a zip-top bag (it’s oddly satisfying!) and empty into a bowl. Stir in the sugar, melted butter, and shredded coconut until everything is well moistened and clumpy. Spread the mixture out on a rimmed baking sheet and bake for 8 to 10 minutes, stirring halfway through, until the crumble is fragrant and golden brown (be careful—it burns fast!). Let it cool fully while you make the mousse.

Step 2: Whip the Cream for the Mousse

In a mixing bowl, beat the heavy cream on medium-high until it starts to thicken, then gradually add 1/2 cup powdered sugar and 1/2 teaspoon vanilla extract. Continue whipping just until stiff peaks form—the cream will mound perfectly but not look grainy. Scoop this billowy goodness into a clean bowl and pop it in the fridge for a few minutes. This whipped cream will be both folded into the mousse and used for topping.

Step 3: Make the Pineapple Cheesecake Mousse

No need to wash your mixer bowl—just add the cream cheese and beat it smooth. Blend in the remaining 1/2 cup powdered sugar and 1/2 teaspoon vanilla until satiny. Now, in goes the fresh pineapple, a little at a time, mixing slowly so the mousse stays thick. Once combined, gently fold in HALF of your whipped cream. Don’t overmix; just blend enough so your mousse stays light and airy.

Step 4: Assemble the PINA COLADA CHEESECAKE MOUSSE

The best part! Spoon a layer of cooled coconut-graham crumble into each dessert cup or glass. Dollop a generous layer of cheesecake mousse over the crumble, then crown each serving with the reserved whipped cream. Use a piping bag for bakery-style ruffles or just spoon it on. Top with a wedge of fresh pineapple, a festive maraschino cherry, and a little more crumble if you’re feeling extra.

How to Serve PINA COLADA CHEESECAKE MOUSSE

Garnishes

Nothing makes PINA COLADA CHEESECAKE MOUSSE sing like colorful, juicy toppings—place a glossy cherry and a triangle of fresh pineapple right on top. A scatter of toasted coconut or a final dusting of extra crumble adds both a lovely look and a pop of flavor. Let your guests garnish their own for a little fun at the table!

Side Dishes

This dessert shines brightest alongside light, refreshing sides. Keep things tropical with a platter of fresh mango and kiwi, or serve it after a summery barbecue or island-inspired meal. Its rich creaminess makes it a dreamy finish to lighter dinners or even a brunch spread.

Creative Ways to Present

The PINA COLADA CHEESECAKE MOUSSE truly wows in individual glass jars, coupe glasses, or even little mason jars for easy servings at picnics or parties. For big crowds, layer everything in a trifle bowl. For a kids’ party, try using mini ice cream cones as edible mousse cups!

Make Ahead and Storage

Storing Leftovers

If by some miracle you have mousse left, cover each cup tightly with plastic wrap or store in an airtight container. It will stay irresistibly creamy for up to 48 hours in the refrigerator, although the crumble is best enjoyed soon for maximum crunch.

Freezing

You can freeze the unassembled cheesecake mousse for up to one month—simply spoon it into a freezer-safe container. Defrost in the fridge overnight, give it a gentle stir, and then layer with freshly made crumble when ready to serve. Assembled parfaits don’t freeze as well since the texture softens on thawing.

Reheating

Good news: no reheating required! If you’ve chilled your mousse and want it slightly softer, just let it sit at room temperature for 10-15 minutes before serving. The flavors and textures come alive when they’re not icy cold.

FAQs

Can I use canned pineapple instead of fresh?

Fresh pineapple gives the mousse a crisper, tangier flavor and prevents the mixture from becoming too watery, but well-drained canned pineapple will work in a pinch. Just be sure to blot the pineapple dry before adding.

Can I make PINA COLADA CHEESECAKE MOUSSE ahead of time?

Absolutely! In fact, making it a few hours in advance helps flavors meld and the mousse to firm up. Keep the crumble and mousse separate until just before assembling for the crunchiest result.

Can I make it gluten free?

Yes! Just substitute your favorite gluten-free graham crackers in the crumble. All other ingredients are naturally gluten free, so everyone can dig in without worry.

What can I substitute for cream cheese?

If you need a swap, try using mascarpone for an even richer texture or Neufchâtel for a slightly lighter taste, though the flavor will change a bit from the original cheesecake tang.

Do I have to use an electric mixer?

While an electric mixer makes things easier and faster, you can absolutely whip cream by hand with some elbow grease and a sturdy whisk. Just be patient and watch for those gorgeous stiff peaks!

Final Thoughts

PINA COLADA CHEESECAKE MOUSSE is one of those desserts that feels both luxurious and effortless—a little trip to the tropics, spoonful by dreamy spoonful. Whether you make it for a party or just as a treat for yourself, you’re in for pure, pineapple-coconut bliss. Happy mixing, happy sharing, and enjoy every last bite!

PINA COLADA CHEESECAKE MOUSSE Recipe