Pina Colada Cheesecake Mousse – No-Bake Tropical Dessert

TThere’s something about the combination of pineapple and coconut that instantly takes you to a warm, breezy beach—even if you’re just sitting at your kitchen counter on a regular Tuesday. That’s exactly what makes this Pina Colada Cheesecake Mousse so magical. It’s everything you love about the classic tropical drink, reimagined as a no-bake, melt-in-your-mouth dessert.

What sets this recipe apart is how easily it comes together while delivering major flavor. The creamy cheesecake mousse is rich but not heavy, the bits of fresh pineapple give it a sweet, fruity brightness, and the toasted coconut crumble? It adds that perfect crunch to balance everything out. Top it all with a swirl of whipped cream, a cherry, and a pineapple slice, and you’ve got a stunning little dessert that’s practically sunshine in a cup.

I first made this Pina Colada Cheesecake Mousse for a summer backyard get-together, and it was an instant hit. People were going back for seconds, and I had multiple friends texting me later for the recipe. Since then, it’s become a go-to dessert anytime I need something refreshing, low-effort, and guaranteed to impress. Whether you’re hosting a brunch, celebrating a birthday, or just craving something tropical and sweet, this mousse is here to make your day brighter.

The best part? It’s no-bake and make-ahead friendly. So you can prepare everything ahead of time, keep it chilled, and just enjoy when it’s time to serve. No oven stress, no last-minute scrambling—just cool, creamy bliss.

Why You’ll Love This Recipe

This Pina Colada Cheesecake Mousse checks all the boxes for an easy, crowd-pleasing dessert. Here’s why you’re going to fall in love with it:

1. No-Bake Simplicity
There’s absolutely no baking involved, which makes this recipe perfect for warmer months when turning on the oven feels like a chore. The coconut crumble bakes quickly but can also be made ahead, so everything else is cool and easy.

2. Tropical Flavor Explosion
Between the pineapple, coconut, and vanilla cream, this dessert tastes like a vacation in every bite. It’s sweet, creamy, fruity, and just the right amount of tangy.

3. Creamy Yet Light Texture
The mousse is airy and smooth, thanks to the whipped cream folded into the cheesecake base. It’s indulgent, but you won’t feel weighed down after enjoying it.

4. Perfect for Entertaining
Since it’s made in individual cups or jars, it’s both beautiful and convenient for parties. Guests can just grab one and dig in—no slicing or plating required.

5. Customizable Garnishes
You can get creative with the toppings. Whether it’s fresh fruit, toasted coconut, or even a splash of pineapple syrup, each cup can be dressed up just how you like.

Health Benefits

While this dessert is definitely a treat, there are still a few nutritional perks to highlight. Fresh pineapple is naturally rich in vitamin C, which supports immunity and helps your body absorb iron. It also contains bromelain, an enzyme that aids digestion and has anti-inflammatory properties.

Cream cheese and heavy cream provide calcium and healthy fats, which are important for bone health and energy. And while the dessert is sweet, using fresh fruit adds a layer of natural sweetness, which allows you to slightly reduce the added sugar if you prefer.

Coconut, when used in moderation, offers dietary fiber and medium-chain triglycerides (MCTs), which are fats that may boost energy and support brain function. Of course, this is still a dessert, but it’s nice knowing it has a few wholesome ingredients woven in.

Preparation Time, Servings, and Nutritional Information

Total Time: 25 minutes (plus chilling time, if desired)
Servings: Makes 6 individual mousse cups
Calories per serving: 390
Protein: 4g
Carbohydrates: 28g
Fat: 28g
Fiber: 2g

Ingredients List

The Coconut Crumble:

• 9 graham crackers (about 1½ cups crumbs)
• 1½ cups sweetened shredded coconut
• 2 teaspoons sugar
• 6 tablespoons unsalted butter, melted

The Pineapple Cheesecake Mousse:

• 1¼ cups heavy cream
• 1 cup powdered sugar, divided
• 8 oz cream cheese, softened
• 1 teaspoon vanilla extract, divided
• ½ cup finely diced fresh pineapple

Garnish (optional but recommended):

• Fresh pineapple slices
• Maraschino cherries or fresh cherries
• Extra coconut crumble for topping

Each ingredient plays a key role. The graham crackers and coconut create a golden, toasty base that contrasts beautifully with the silky mousse. The cream cheese and whipped cream build a luscious texture, while fresh pineapple adds juicy bursts of flavor. Don’t skip the vanilla extract—it really brings everything together.

Step-By-Step Cooking Instructions

1. Make the Coconut Crumble

• Preheat your oven to 350°F (175°C).
• Crush the graham crackers into fine crumbs using a food processor or by placing them in a zip-top bag and rolling with a rolling pin.
• In a mixing bowl, combine the graham cracker crumbs, shredded coconut, sugar, and melted butter. Stir until the mixture is evenly moistened.
• Spread the mixture on a baking sheet lined with parchment paper.
• Bake for 8–10 minutes, stirring once halfway through, until the coconut is golden and fragrant.
• Let it cool completely before using. This step can be done a day ahead.

2. Whip the Cream

• In a large mixing bowl, pour in the heavy cream. Beat using a hand or stand mixer on medium-high speed until it starts to thicken.
• Gradually add ½ cup of powdered sugar and ½ teaspoon of vanilla extract while continuing to beat.
• Whip until stiff peaks form, then transfer to a separate bowl and refrigerate.

3. Prepare the Cheesecake Mousse

• In the same bowl you used for the cream (no need to wash), beat the softened cream cheese until it’s smooth and fluffy.
• Add the remaining ½ cup of powdered sugar and ½ teaspoon vanilla extract. Beat until combined and creamy.
• Gently fold in the finely diced pineapple with a spatula.
• Now fold in half of the whipped cream you prepared earlier. Use gentle folding motions to keep the mousse light and airy. Mix until just combined.

4. Assemble the Mousse Cups

• Grab six small dessert jars or cups. Spoon a generous layer of coconut crumble into the bottom of each cup.
• Add a layer of the pineapple cheesecake mousse over the crumble.
• Top with the remaining whipped cream using a spoon or piping bag for a pretty finish.
• Garnish each cup with a slice of pineapple, a cherry, and a sprinkle of leftover crumble.
• Chill for at least 30 minutes before serving, or keep them refrigerated until ready.

How to Serve

You can serve this Pina Colada Cheesecake Mousse in a variety of ways:

• In small mason jars or dessert glasses for a chic, layered look.
• As part of a dessert buffet at parties or brunches.
• In disposable cups for a casual picnic or outdoor event.
• Topped with extra fruit or a drizzle of pineapple syrup for added flair.

Serving them cold is key to maintaining their light, creamy texture.

Pairing Suggestions

To complement the tropical vibes of this dessert, consider pairing it with:

• A refreshing coconut or pineapple mocktail.
• Fresh fruit skewers with mango, kiwi, and watermelon.
• A light citrus salad with mint and lime zest.
• A chilled herbal tea like hibiscus or chamomile.

For kids, a fruity smoothie or cold lemonade makes a fun pairing that’s both bright and refreshing.

Storage, Freezing & Reheating Instructions

Storage:
These mousse cups store well in the fridge for up to 3 days. Keep them covered with plastic wrap or lids to maintain freshness.

Freezing:
While the mousse can be frozen, the texture may change slightly when thawed. If you do freeze them, wrap tightly and store for up to 1 month. Thaw in the fridge overnight before serving.

Reheating:
No reheating needed for this chilled dessert. Just remove from the fridge and enjoy!

Common Mistakes to Avoid

1. Using Warm Ingredients: Make sure the cream cheese is softened, but not melted, and the cream is cold. Warm cream won’t whip properly.
2. Overmixing the Mousse: Fold the whipped cream gently into the cheesecake mixture to keep the mousse light and fluffy.
3. Skipping the Chill Time: Letting the mousse chill helps the flavors meld and the texture set. Don’t skip this step.
4. Not Toasting the Coconut Enough: Lightly golden coconut adds the best flavor. Watch it carefully so it doesn’t burn.
5. Using Canned Pineapple: Fresh pineapple provides better texture and taste. Canned versions are often too soft and syrupy.

Pro Tips

• Use full-fat cream cheese for the creamiest, most flavorful mousse.
• Make the crumble ahead of time and store it in an airtight container. This saves time on the day of serving.
• Chop the pineapple finely so you get juicy bits in every bite without overwhelming the mousse.
• Pipe the mousse and whipped cream using a pastry bag for an elegant presentation.
• Chill your mixing bowl and beaters before whipping the cream to help it thicken faster.

Frequently Asked Questions (FAQs)

Can I make this dessert ahead of time?
Yes, this mousse is perfect for making ahead. You can assemble everything up to a day in advance and keep the cups chilled until serving.

What if I don’t have fresh pineapple?
Fresh is best for texture and flavor, but if needed, you can use well-drained canned pineapple tidbits. Just chop them finely and pat dry.

Can I make this dairy-free?
You can try substituting with dairy-free whipped topping and vegan cream cheese. The texture may vary slightly, but it will still taste delicious.

Is this gluten-free?
Not as written, but you can make it gluten-free by using gluten-free graham crackers for the crumble.

Can I make a large trifle instead of individual cups?
Absolutely! Layer everything in a trifle bowl for a showstopping centerpiece.

Can I use frozen pineapple?
Yes, just thaw and drain well before dicing.

How do I keep the whipped cream from deflating?
Stiff peaks and a chilled environment help maintain structure. Fold it gently into the mousse to avoid losing volume.

Can I substitute coconut milk or cream?
Coconut cream could be used to enhance flavor, but be cautious—it may change the texture of the mousse.

How do I make the crumble crunchier?
Add a little extra butter or toast it longer (watching closely!) for added crunch.

What other fruits pair well with this mousse?
Mango, banana slices, or kiwi would also work beautifully with the tropical theme.

Conclusion & Call to Action

This Pina Colada Cheesecake Mousse is everything you want in a summer dessert—cool, creamy, fruity, and just the right amount of indulgent. It brings tropical flavors right to your table, with zero baking and minimal effort. Whether you’re making it for a party, a picnic, or just because you want something sweet and sunny, this mousse will not disappoint.

I’d love to see how your version turns out. Try it out, take a photo, and share it with friends or tag me online. Let’s spread the tropical cheesecake love—one creamy cup at a time.

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