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

Imagine a creamy, dreamy dessert that tastes like your favorite beachside cocktail, but with all the lusciousness of cheesecake and the feather-light finish of mousse. That’s exactly what you get with this PINA COLADA CHEESECAKE MOUSSE—a no-bake treat that’s layered with coconutty crumble, whipped cream, and juicy bits of pineapple. If you’re craving a tropical getaway in a glass, you’ve found your ticket. This recipe is as fun to make as it is to eat, and I promise it will be the showstopper of any party or family dinner!

PINA COLADA CHEESECAKE MOUSSE Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list for PINA COLADA CHEESECAKE MOUSSE is short and sweet, but each element plays a vital role in delivering tropical flavor, creamy texture, and beautiful layers. Get ready to fall in love with how simply these staples come together!

Graham crackers: Bring crunch and a familiar cheesecake flavor to the nutty crumble layer—don’t skip them!
Sweetened shredded coconut: Toasted for extra flavor, these add a nutty, chewy element and instantly conjure up those island vibes.
Sugar: Just a touch for the crumble to bring everything together and add a hint of sweetness.
Butter (melted): Essential for binding the crumble and giving it that irresistible, rich flavor.
Heavy cream: Whipped to fluffy clouds, this gives the mousse a light-as-air texture—no gelatin necessary.
Powdered sugar: Sweetens without graininess, perfect for both the mousse and the cream layers.
Cream cheese: The heart of any cheesecake, bringing that signature tang and silky smoothness.
Vanilla extract: It’s subtle, but it rounds out the flavors and enhances both the cream and the cheesecake base.
Fresh pineapple (finely diced): Brings bursts of juicy sweetness that pair perfectly with coconut for that unmistakable pina colada taste.
Fresh pineapple & cherries (for garnish): For color and that classic tropical dessert finish you can’t resist!

How to Make PINA COLADA CHEESECAKE MOUSSE

Step 1: Prepare the Coconut Graham Crumble

Start by getting your oven preheated to 350°F. Crush your graham crackers (a sturdy ziplock bag and rolling pin makes this strangely satisfying) and combine them with the shredded coconut, sugar, and melted butter. Stir until everything is evenly moistened. Spread this mixture on a rimmed baking sheet and let it toast for about 8–10 minutes. Check it after 5 minutes—since coconut can brown quickly—giving it a stir if needed so every bite gets golden. Let the crumble cool completely; this crunch is going to be your mousse’s best friend!

Step 2: Whip the Cream

Grab your electric mixer and whip the heavy cream on medium until it starts thickening. Slowly add half the powdered sugar and half the vanilla, then keep whipping just until stiff peaks form. Be careful not to overbeat—you want the cream luscious and airy, not clumpy. Once whipped, transfer it to a bowl and pop it in the fridge while you move to the next step. This is the crowning glory of your PINA COLADA CHEESECAKE MOUSSE.

Step 3: Make the Pineapple Cheesecake Base

Now, in the same mixing bowl (no need to fuss with extra washing), beat the cream cheese until gloriously smooth. Add the rest of the powdered sugar and vanilla, mixing until everything’s silky. Next, gently fold in the finely diced pineapple a little at a time—this adds a juicy sweetness to every bite, keeping the mousse light and fruity.

Step 4: Fold in the Whipped Cream

Take half of your prepared whipped cream and carefully fold it into the cream cheese mixture. Use a spatula and gentle strokes; you want to keep the mousse airy while ensuring no streaks remain. This technique is what gives your PINA COLADA CHEESECAKE MOUSSE its luxurious, fluffy texture without weighing it down.

Step 5: Assemble and Chill

Time for the fun part: Layer up! Start with a spoonful of coconut-graham crumble in each dish, then add a generous layer of cheesecake mousse. Top with the reserved whipped cream—either spooned on or piped for extra flair. Finish each serving with a fresh cherry, a wedge of pineapple, and an extra sprinkle of crumble. You can serve these right away, or keep them chilled in the fridge for up to an hour before presenting your tropical masterpiece.

How to Serve PINA COLADA CHEESECAKE MOUSSE

Garnishes

For that classic beachy feel, don’t skip the finishing touches! A glossy maraschino cherry and a vibrant chunk of fresh pineapple immediately transport this dessert to vacation mode. A sprinkle of extra toasted coconut or graham crumble lends great texture and a beautiful golden look. Whenever I serve these, guests always light up at the first sight—presentation really matters!

Side Dishes

This dessert is quite rich and holds its own as the star, but if you want to play up the tropical theme, you might serve it with a platter of fresh fruit—think kiwi, mango, or even watermelon slices. Or simply offer some light, crisp coconut cookies on the side for a fun match-up. Light, fruity drinks (sparkling water with lime or a mocktail) round out the meal without overpowering your PINA COLADA CHEESECAKE MOUSSE.

Creative Ways to Present

Lean into the island vibe and serve this mousse in stemless wine glasses, little mason jars, or even hollowed-out pineapple halves for extra drama. Mini trifle bowls show off the gorgeous layers, or you could go ultra-casual with sturdy clear plastic cups for picnics and outdoor parties. However you decide, the creamy layers and colorful toppings turn these into an instant party centerpiece.

Make Ahead and Storage

Storing Leftovers

If you manage to have any PINA COLADA CHEESECAKE MOUSSE left, simply cover your serving glasses tightly with plastic wrap and store them in the fridge. The mousse keeps beautifully for up to 48 hours—just note that the crumble layer might soften a bit (but it’s still delicious!). Wait to add the fruit and extra crumble garnish until serving for best results.

Freezing

This dessert freezes fairly well if you want to get ahead for a party. Without garnishes, cover individual portions tightly and freeze for up to a month. Thaw overnight in the refrigerator before adding any fresh toppings. While the texture may turn slightly denser, the flavors remain bright and tropical.

Reheating

Reheating isn’t really required with mousse desserts, but if you’ve chilled or frozen the PINA COLADA CHEESECAKE MOUSSE and want to bring back that just-made softness, simply let it rest at room temperature for 15–20 minutes before serving. Avoid microwaving, as it can melt the delicate whipped cream layer.

FAQs

Can I use canned pineapple instead of fresh?

Yes! Just drain canned pineapple very well and chop it as finely as possible. Fresh pineapple adds a bit more zing, but canned works wonderfully in a pinch.

Is this really a no-bake dessert?

Absolutely—the only baking required is a quick toast for the crumble layer. The mousse itself is completely no-bake, making it an ideal summer or make-ahead dessert.

Can I make PINA COLADA CHEESECAKE MOUSSE ahead of time?

Definitely! You can assemble the entire dessert up to a day ahead. Add the fruity garnishes and extra crumble just before serving for the best texture and appearance.

What’s the best way to toast coconut so it doesn’t burn?

Stay attentive and give it a stir halfway through toasting. Coconut browns quickly, so keep an eye on it after the 5-minute mark, and remove from the oven as soon as it’s golden and fragrant.

Can I make this recipe vegan?

While PINA COLADA CHEESECAKE MOUSSE is all about creamy dairy ingredients, you could experiment with dairy-free cream cheese, coconut whipped cream, and vegan butter for the crumble layer. Results will vary, but the tropical flavor will still shine!

Final Thoughts

If you’re looking to bring some sunshine to your table, this PINA COLADA CHEESECAKE MOUSSE is just the dessert to do it. It’s as easy as it is impressive, and every spoonful tastes like a happy tropical escape. Give this recipe a try—you’ll love how quickly it disappears and how many smiles it brings!

PINA COLADA CHEESECAKE MOUSSE Recipe

Ingredients You’ll Need

How to Make PINA COLADA CHEESECAKE MOUSSE