This Pina Colada Cheesecake Mousse is a dreamy, tropical escape in dessert form! Imagine layers of creamy no-bake pineapple cheesecake and toasty coconut-graham cracker crumble, finished with mounds of soft whipped cream and fresh fruit. It’s a no-stress, show-stopping treat that channels all the vacation vibes—no passports required. Whether you’re entertaining at a pool party or ending a weeknight meal on a high note, this make-ahead delight practically guarantees happy smiles and requests for seconds. If you’re after a fun and flavorful twist on classic cheesecake, Pina Colada Cheesecake Mousse will become your new signature dessert!

Pina Colada Cheesecake Mousse Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about this recipe is how it delivers maximum flavor with such a simple ingredient list. Each element is chosen to add just the right note of sweetness, crunch, or creaminess, so don’t skip a thing—every ingredient makes a difference in the final result!

Graham crackers: The base for our crumble, they add crunch and a warm, toasty flavor that complements the coconut.
Sweetened shredded coconut: Toasted in the oven, this brings the signature tropical flair and golden color.
Sugar: A touch of sweetness lifts the crumble just enough without overpowering.
Butter (melted): Binds the crumble and infuses every bite with buttery richness.
Heavy cream: Whips up into fluffy clouds that become the mousse’s luscious backbone.
Powdered sugar: Ensures the cheesecake mousse is smooth and perfectly sweet.
Cream cheese (1 block): The must-have for that cheesecake tang, balancing all the sweetness.
Vanilla extract: Just a splash enhances all the tropical flavors and rounds everything out.
Fresh pineapple (finely diced): Vibrant, juicy bites of real pineapple make the mousse sunshiny-bright.
Fresh pineapple & cherries (for garnish): These final touches make the dessert extra special.

How to Make Pina Colada Cheesecake Mousse

Step 1: Prepare the Coconut Graham Crumble

Let’s start things off with the irresistible base! Crush your graham crackers (a rolling pin and ziplock bag work great here) for a chunky, rustic texture. Toss them with the sugar, plenty of sweetened shredded coconut, and melted butter until everything is beautifully moistened. Spread this mix out on a sheet pan and bake until it’s fragrant and golden—keep a close eye and give it a stir at the halfway point so nothing burns. Let it cool fully; you’ll want some of this for topping later!

Step 2: Whip the Cream

Using a chilled mixing bowl, beat the heavy cream until it just starts to thicken. Gradually add half the powdered sugar along with a dash of vanilla extract, whipping until firm peaks form—light and fluffy, but not overwhipped! Set aside half of this whipped cream for topping, and keep it cold in the fridge while you move to the next step.

Step 3: Make the Pineapple Cheesecake Base

Without bothering to wash the bowl (hooray for fewer dishes!), beat the block of cream cheese until smooth and creamy. Slowly incorporate the remaining powdered sugar and vanilla until well-blended and irresistible. Now, gently add in the diced pineapple, mixing just until it’s evenly distributed for those juicy, tropical bites.

Step 4: Fold It All Together

This is where the mousse magic happens! Take half of your freshly whipped cream and tenderly fold it into the pineapple cream cheese mixture. Be gentle here—an airy touch keeps the final mousse light and cloud-like instead of dense. Fold just until combined and no streaks remain.

Step 5: Assemble Your Pina Colada Cheesecake Mousse

The fun part: layering! Spoon a generous layer of the coconut graham crumble into each dessert glass or bowl. Dollop or pipe in the cheesecake mousse, and then top with a swirl of the reserved whipped cream. Don’t forget an extra sprinkle of crumble, plus a cherry and pineapple wedge for that classic pina colada effect. Serve right away or chill for up to an hour—either way, it’s pure paradise in a cup!

How to Serve Pina Colada Cheesecake Mousse

Garnishes

The right garnish brings out all those festive, tropical vibes. Add a wedge of fresh pineapple, a bright red maraschino cherry, and an extra sprinkle of toasted crumble on top for irresistible crunch. You could even add a little cocktail umbrella if you’re feeling playful! The colors and flavors make this dessert as fun to look at as it is to eat.

Side Dishes

Pina Colada Cheesecake Mousse pairs beautifully with light fruit salads, mango sorbet, or sweet coconut macaroons. Since it’s rich but refreshing, you might also want to serve it alongside a sparkling tropical drink or iced tea to keep the mood light and celebratory.

Creative Ways to Present

This mousse is just begging for a pretty presentation. Spoon it into clear glasses to show off the layers, use mini mason jars for grab-and-go picnics, or pipe it into hollowed-out pineapple halves for maximum wow factor at your next summer party. For a brunch, try serving mini versions in tasting spoons or edible phyllo cups!

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (which is rare!), cover the Pina Colada Cheesecake Mousse tightly and store it in the refrigerator. It stays delightfully fresh for up to two days, though you may want to add a fresh sprinkle of crumble just before serving, as it can soften a bit over time.

Freezing

While it’s best enjoyed fresh, you can freeze the assembled mousse for up to a month. I like to freeze them in individual servings; just thaw overnight in the refrigerator and garnish with fresh fruit before serving. Keep in mind that the texture may change slightly after freezing, but it will still taste fantastic.

Reheating

Mousse doesn’t need reheating—just let it come to a cool fridge temperature before serving. If you’ve frozen your Pina Colada Cheesecake Mousse, simply allow it to thaw in the refrigerator until it’s soft and creamy, then add your fresh toppings and enjoy.

FAQs

Can I use canned pineapple instead of fresh?

Yes, you can substitute well-drained, finely diced canned pineapple if fresh isn’t available. Just make sure to pat it dry with paper towels to avoid extra moisture, which can affect the texture of your mousse.

Is the crumble gluten-free?

By default, the graham cracker crumble is not gluten-free, but you can easily use your favorite gluten-free graham crackers to make the entire dessert safe for gluten-sensitive guests without losing any flavor or crunch.

Can I make Pina Colada Cheesecake Mousse ahead of time?

Absolutely! In fact, the flavors meld and get even more delicious after a brief chill. Assemble up to one hour ahead and keep refrigerated, but for longer storage, layer the mousse and crumble separately to preserve the crunch.

What can I do with leftover coconut crumble?

This sweet, toasty crumble is too good to waste! Sprinkle leftovers over yogurt, ice cream, fruit salad, or even oatmeal for a breakfast treat. It keeps well in a sealed container on the counter for a week.

Can I make a lighter version of this dessert?

If you’d like a lighter Pina Colada Cheesecake Mousse, try using light cream cheese and swap half the heavy cream for Greek yogurt. The result is still creamy and delicious, with a satisfying tang.

Final Thoughts

If you’re ready to bring a little sunshine to your dessert table, there’s no better way than with this Pina Colada Cheesecake Mousse. It’s inviting, festive, and surprisingly easy to whip up—plus, it’s guaranteed to put a smile on every face. Give it a try and let the flavors transport you to a sweet, tropical paradise!

Pina Colada Cheesecake Mousse Recipe