There’s something about summer that calls for indulgence—lazy afternoons, long chats under dappled sunlight, and chilled desserts that whisper of faraway islands. One of my absolute favorites to serve when the sun is high and the fans are whirring is Pina Colada Cheesecake Mousse. It’s a dish that blends the sweetness of juicy pineapple with the richness of cream cheese, topped with a buttery coconut-graham cracker crumble. Light, tropical, and just boozy enough in spirit (without the actual alcohol), this mousse carries the essence of a pina colada in every airy bite.
This dessert became a family favorite during one especially sweltering July when I was desperate for something cool and festive to serve at a backyard barbecue. I had a fresh pineapple on the counter, a brick of cream cheese in the fridge, and a craving for something that reminded me of the beach vacations we hadn’t taken that year. That afternoon, Pina Colada Cheesecake Mousse was born in my kitchen. The combination was so spot-on, my guests asked for seconds before they’d even finished their first cup. Since then, it’s been on repeat for every summer birthday, baby shower, or just-because celebration.
What makes this mousse so special isn’t just its nostalgic flavors—it’s the texture. The silky mousse, the fluffy whipped cream, the toasty crunch of coconut… they all come together to create layers of flavor that feel like sunshine on a spoon.
Why You’ll Love This Recipe
- No baking required (except for a quick crumble)—perfect for warm days
- Tropical flavor explosion—real pineapple meets coconut in a creamy base
- Make-ahead convenience—ideal for entertaining or prepping in advance
- Beautiful presentation—served in glasses, they’re elegant and festive
- Kid-friendly and adult-approved—no alcohol, just all the flavor
Whether you’re planning a summer soirée or simply want to bring the beach to your table, this mousse will deliver the tropical vibes.
Print
Pina Colada Cheesecake Mousse
Description
There’s something about summer that calls for indulgence—lazy afternoons, long chats under dappled sunlight, and chilled desserts that whisper of faraway islands. One of my absolute favorites to serve when the sun is high and the fans are whirring is Pina Colada Cheesecake Mousse. It’s a dish that blends the sweetness of juicy pineapple with the richness of cream cheese, topped with a buttery coconut-graham cracker crumble. Light, tropical, and just boozy enough in spirit (without the actual alcohol), this mousse carries the essence of a pina colada in every airy bite.
This dessert became a family favorite during one especially sweltering July when I was desperate for something cool and festive to serve at a backyard barbecue. I had a fresh pineapple on the counter, a brick of cream cheese in the fridge, and a craving for something that reminded me of the beach vacations we hadn’t taken that year. That afternoon, Pina Colada Cheesecake Mousse was born in my kitchen. The combination was so spot-on, my guests asked for seconds before they’d even finished their first cup. Since then, it’s been on repeat for every summer birthday, baby shower, or just-because celebration.
What makes this mousse so special isn’t just its nostalgic flavors—it’s the texture. The silky mousse, the fluffy whipped cream, the toasty crunch of coconut… they all come together to create layers of flavor that feel like sunshine on a spoon.
Ingredients
- For the Coconut-Graham Cracker Crumble
-
9 graham crackers, crushed finely
-
1½ cups sweetened shredded coconut
-
2 tsp granulated sugar
-
6 Tbsp unsalted butter, melted
- For the Cheesecake Mousse
-
1¼ cups heavy whipping cream
-
1 cup powdered sugar, divided
-
8 oz cream cheese, at room temperature
-
1 tsp vanilla extract, divided
-
½ cup fresh pineapple, finely diced
- For Garnish
-
Pineapple slices or chunks
-
Maraschino cherries (optional)
-
Extra crumble
Instructions
Start by preheating your oven to 350°F. In a large mixing bowl, stir together the crushed graham crackers, sweetened coconut, and sugar. Pour in the melted butter and mix until evenly moistened. Spread this mixture on a parchment-lined baking sheet and bake for 8–10 minutes, stirring once halfway through. It should turn lightly golden and fragrant—like a coconut shortbread cookie. Let it cool completely. You can even make it a day ahead and store it in an airtight jar.
In a chilled mixing bowl (metal works best), whip the heavy cream until it begins to thicken. Add ½ cup of the powdered sugar and ½ tsp of vanilla extract. Continue whipping until stiff peaks form. This will be your mousse’s airy lift. Set it in the fridge to chill while you move on to the cheesecake base.
In another large bowl, beat the cream cheese until smooth and fluffy—no lumps allowed. Add the remaining ½ cup of powdered sugar and ½ tsp vanilla. Beat again until well combined. Stir in the finely diced pineapple. You’ll want to pat the pineapple dry with a paper towel to keep the mousse from getting watery. Then gently fold in half of the whipped cream. The goal is to create a light, mousse-like texture without deflating the cream.
Spoon a layer of crumble into the bottom of small glasses or jars. Add a generous scoop of pineapple cheesecake mousse. Top with a dollop of the reserved whipped cream. Sprinkle extra crumble on top and garnish with a small pineapple wedge or cherry if desired. You can serve these right away or chill them for up to an hour for a slightly firmer texture.
Notes
-
This mousse is best eaten the day it’s made, but leftovers can be stored in the fridge for 24 hours.
-
Crumble can be stored in an airtight container for up to a week.
INGREDIENTS YOU’LL NEED
For the Coconut-Graham Cracker Crumble
- 9 graham crackers, crushed finely
- 1½ cups sweetened shredded coconut
- 2 tsp granulated sugar
- 6 Tbsp unsalted butter, melted
For the Cheesecake Mousse
- 1¼ cups heavy whipping cream
- 1 cup powdered sugar, divided
- 8 oz cream cheese, at room temperature
- 1 tsp vanilla extract, divided
- ½ cup fresh pineapple, finely diced
For Garnish
- Pineapple slices or chunks
- Maraschino cherries (optional)
- Extra crumble
How to Make Pina Colada Cheesecake Mousse
This mousse is built in layers—just like a memory. You start with a crunchy base, whip up a cloud-light cream, and fold everything together into something you’ll want to eat straight from the bowl (but save some for the glasses!).
Step-by-Step Instructions
1. Toast the Crumble
Start by preheating your oven to 350°F. In a large mixing bowl, stir together the crushed graham crackers, sweetened coconut, and sugar. Pour in the melted butter and mix until evenly moistened. Spread this mixture on a parchment-lined baking sheet and bake for 8–10 minutes, stirring once halfway through. It should turn lightly golden and fragrant—like a coconut shortbread cookie. Let it cool completely. You can even make it a day ahead and store it in an airtight jar.
2. Whip the Cream
In a chilled mixing bowl (metal works best), whip the heavy cream until it begins to thicken. Add ½ cup of the powdered sugar and ½ tsp of vanilla extract. Continue whipping until stiff peaks form. This will be your mousse’s airy lift. Set it in the fridge to chill while you move on to the cheesecake base.
3. Make the Cheesecake Mousse
In another large bowl, beat the cream cheese until smooth and fluffy—no lumps allowed. Add the remaining ½ cup of powdered sugar and ½ tsp vanilla. Beat again until well combined. Stir in the finely diced pineapple. You’ll want to pat the pineapple dry with a paper towel to keep the mousse from getting watery. Then gently fold in half of the whipped cream. The goal is to create a light, mousse-like texture without deflating the cream.
4. Assemble the Mousse Cups
Spoon a layer of crumble into the bottom of small glasses or jars. Add a generous scoop of pineapple cheesecake mousse. Top with a dollop of the reserved whipped cream. Sprinkle extra crumble on top and garnish with a small pineapple wedge or cherry if desired. You can serve these right away or chill them for up to an hour for a slightly firmer texture.
Helpful Tips
- Use full-fat cream cheese for the creamiest mousse
- Fresh pineapple offers the brightest flavor, but canned (drained and patted dry) works too
- Chill your mixing bowl and beaters for the best whipped cream texture
- For extra pineapple zing, fold in a spoonful of pineapple juice concentrate (optional)
Details
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Dessert
- Method: No-Bake (with light baking for crumble)
- Cuisine: American, Tropical-Inspired
- Diet: Vegetarian
Notes
- This mousse is best eaten the day it’s made, but leftovers can be stored in the fridge for 24 hours.
- Crumble can be stored in an airtight container for up to a week.
Nutritional Information (per serving)
- Calories: ~600
- Carbohydrates: 54 g
- Protein: 6 g
- Fat: 42 g
- Saturated Fat: 26 g
- Sugar: 39 g
Frequently Asked Questions
Can I use canned pineapple instead of fresh?
Absolutely—just make sure it’s thoroughly drained and blotted dry.
How far ahead can I make this dessert?
You can make the mousse and crumble the day before. Assemble the cups up to one hour before serving for best results.
Can I make this dairy-free?
Yes, with dairy-free whipped topping and vegan cream cheese, though texture may vary slightly.
Storage Instructions
Store assembled mousse cups in the refrigerator for up to 24 hours. Keep the crumble in a separate airtight container at room temperature to retain crispness.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
- A Slice of Summer: Key Lime Pie Bars to Savor
- Mini Pineapple Upside Down Cakes
- No-Bake Mango Cheesecake
Conclusion
When you need a little sunshine in your day—or want to bring that sunshine to others—this Pina Colada Cheesecake Mousse is the answer. It’s a dessert that makes you feel like you’re on vacation, even if you’re just in your backyard. Light, luscious, and filled with tropical flavors, it’s a little cup of joy with every bite. So grab a spoon, close your eyes, and enjoy the breeze.