Pina Colada Cheesecake Mousse Recipe

Introduction

This Pina Colada Cheesecake Mousse is a delightful blend of tropical flavors and creamy texture. Combining pineapple, coconut, and graham cracker crumble, it’s a refreshing no-bake dessert perfect for warm days or gatherings.

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)

Instructions

1. Step 1: Preheat your oven to 350°F.
2. Step 2: Place the graham crackers in a large ziplock bag and crush them into fine crumbs.
3. Step 3: Pour the crushed graham crackers into a large bowl. Add sugar, melted butter, and shredded coconut, then stir until everything is evenly moistened.
4. Step 4: Spread the mixture onto a rimmed baking sheet and bake for 8-10 minutes, stirring around the 5-minute mark to ensure even toasting. Once golden and fragrant, remove and set aside to cool completely.
5. Step 5: To prepare the cheesecake mousse, beat the heavy cream in an electric mixer until it starts to thicken. Slowly add ½ cup powdered sugar and ½ teaspoon vanilla extract while continuing to beat until stiff peaks form. Be careful not to overbeat.
6. Step 6: Transfer the whipped cream to a bowl and refrigerate.
7. Step 7: Without washing the mixer bowl, beat the cream cheese until smooth. Gradually add the remaining ½ cup powdered sugar and ½ teaspoon vanilla extract while mixing.
8. Step 8: Slowly incorporate the diced pineapple into the cream cheese mixture while mixing gently.
9. Step 9: Gently fold half of the whipped cream into the cream cheese mixture until just combined.
10. Step 10: Assemble the mousse desserts by layering graham cracker crumble at the bottom of each serving dish, followed by the cheesecake mousse. Top with the reserved whipped cream.
11. Step 11: Garnish with fresh pineapple slices, cherries, and some additional crumble. Serve immediately or refrigerate for up to one hour before serving.

Tips & Variations

• Use unsweetened shredded coconut for a less sweet and more natural coconut flavor.
• For a boozy twist, add a tablespoon of white rum to the cheesecake mixture.
• Try substituting fresh pineapple with canned pineapple chunks if fresh is unavailable, but drain well to avoid sogginess.
• Serve in individual glasses or small jars for a charming presentation.

Storage

Store assembled mousses in the refrigerator and consume within 1 day for best texture and freshness. The crumble is best kept separate to maintain its crispness. If storing components separately, assemble just before serving. Reheat is not recommended as it may affect the mousse texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the crumble in advance?

Yes, the graham cracker and coconut crumble can be baked ahead of time and stored in an airtight container for up to 3 days to keep it fresh and crunchy.

What can I substitute for cream cheese?

If you prefer a lighter alternative, you can use mascarpone cheese or a blend of ricotta and cream cheese for slightly different texture and flavor.

Pina Colada Cheesecake Mousse Recipe

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★★★★★

4.7 from 68 reviews

A tropical twist on a classic dessert, this Pina Colada Cheesecake Mousse combines the rich creaminess of cheesecake with the refreshing flavors of pineapple and coconut. Featuring a graham cracker and toasted coconut crumble base baked to perfection, this no-bake mousse dessert is light, airy, and perfect for summer gatherings or anytime you crave a sweet escape.

• Author: Jeannette
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Graham Cracker Crumble

• 9 graham crackers
• 1 ½ cups sweetened shredded coconut
• 2 teaspoons sugar
• 6 tablespoons butter, melted

Cheesecake Mousse

• 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

Garnish

• Fresh pineapple slices
• Cherries

Instructions

1. Preheat Oven and Prepare Crumble: Preheat your oven to 350°F (175°C). Place the graham crackers in a large ziplock bag and crush them into coarse crumbs using a rolling pin or similar tool. Pour the crushed crackers into a large mixing bowl.
2. Mix Crumble Ingredients: To the crackers in the bowl, add the sugar, melted butter, and shredded coconut. Stir thoroughly until the mixture is evenly moistened and combined.
3. Bake Crumble: Spread the crumble mixture evenly onto a rimmed baking sheet. Bake in the preheated oven for 8 to 10 minutes, checking at 5 minutes to stir and prevent burning. Once toasted and fragrant, remove from the oven and allow to cool completely.
4. Whip Cream: In the bowl of an electric mixer, begin beating the heavy cream. As it starts to thicken, gradually add ½ cup powdered sugar and ½ teaspoon vanilla extract. Continue whipping until stiff peaks form—but be careful not to overbeat, as this can cause the cream to become clumpy. Scoop the whipped cream into a separate bowl and refrigerate until assembly.
5. Prepare Cream Cheese Mixture: Without washing the mixer bowl, add the cream cheese and beat until smooth and creamy. Add the remaining ½ cup powdered sugar and ½ teaspoon vanilla extract, mixing well to combine.
6. Add Pineapple: Slowly incorporate the finely diced fresh pineapple into the cream cheese mixture, folding gently while mixing for even distribution.
7. Fold in Whipped Cream: Carefully fold half of the whipped cream into the cream cheese and pineapple mixture. Use gentle motions to retain the light, airy texture without deflating the whipped cream.
8. Assemble Dessert: Begin by spooning a layer of the baked crumble into the bottom of each serving dish. Next, add a generous layer of the cheesecake mousse. Top each serving with the remaining reserved whipped cream, either spooned on or piped for a decorative finish.
9. Garnish and Serve: Decorate each dessert with a cherry, a slice of fresh pineapple, and a sprinkle of additional crumble. Serve immediately or chill in the refrigerator for up to one hour before enjoying.

Notes

• Be careful not to overwhip the cream to avoid a grainy texture in the mousse.
• Baking the crumble enhances the coconut flavor and adds a delightful crunch.
• For a dairy-free version, substitute cream cheese with a vegan alternative and use coconut cream instead of heavy cream.
• Use fresh, ripe pineapple for the best flavor.
• This dessert is best enjoyed within an hour of assembly for optimal texture and freshness.

Keywords: Pina Colada, Cheesecake Mousse, Pineapple dessert, Coconut crumble, No-bake mousse, Summer dessert, Tropical cheesecake