Craving an easy, refreshing dessert that instantly transports you to the tropics? This Pina Colada Cheesecake Mousse is the perfect no-bake treat, combining the creamy richness of cheesecake with the vibrant flavors of pineapple and coconut. Whether you’re hosting a summer party or simply want to enjoy paradise in a glass, this dessert delivers sunshine in every spoonful.
Ingredients
To make this indulgent Pina Colada Cheesecake Mousse, you’ll need:
For the mousse:
-
8 oz (225 g) cream cheese, softened
-
1 cup heavy whipping cream
-
½ cup powdered sugar
-
1 teaspoon vanilla extract
-
½ teaspoon coconut extract (optional but recommended)
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½ cup crushed pineapple, drained
-
¼ cup cream of coconut (such as Coco López)
-
Zest of 1 lime (optional for brightness)
the crust or base layer (optional):
-
¾ cup crushed graham crackers or shortbread cookies
-
3 tablespoons unsalted butter, melted
-
1 tablespoon granulated sugar
For garnish:
-
Whipped cream
-
Toasted coconut flakes
-
Maraschino cherries or pineapple wedges
Required Kitchen Tools
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Mixing bowls (large and medium)
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Electric hand mixer or stand mixer
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Silicone spatula
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Measuring cups and spoons
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Zester or grater (for lime zest)
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Glasses, jars, or ramekins for serving
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Optional: Food processor (for crushing cookies)
Step-by-Step Preparation Instructions
Step 1: Prepare the base (optional)
If you want a layered mousse with a crust, start by mixing the crushed graham crackers or cookies with the melted butter and sugar. Stir until well combined and press about 1–2 tablespoons into the bottom of your serving glasses or ramekins. Chill in the fridge while preparing the mousse.
2: Whip the cream
In a medium bowl, beat the heavy whipping cream until stiff peaks form. Set aside. This whipped cream will be folded into the cheesecake mixture to give it an airy, mousse-like texture.
3: Make the cheesecake base
In a large mixing bowl, beat the softened cream cheese until smooth and fluffy. Add the powdered sugar, vanilla extract, and coconut extract. Beat until fully incorporated and creamy.
4: Add the tropical flavor
Fold in the crushed pineapple, cream of coconut, and lime zest. Mix until well combined. Taste and adjust sweetness if desired.
5: Fold in the whipped cream
Gently fold the whipped cream into the cream cheese mixture in three parts, using a spatula. This step is key to achieving a light and airy mousse texture without deflating the whipped cream.
6: Assemble and chill
Spoon or pipe the mousse mixture into your prepared serving dishes over the crust (if using). Smooth the tops with the back of a spoon. Refrigerate for at least 2–3 hours, or until set.
7: Garnish and serve
Just before serving, top each mousse with a swirl of whipped cream, a sprinkle of toasted coconut flakes, and a cherry or pineapple wedge for that iconic piña colada look.
Helpful Tips for Making and Serving
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Cream cheese texture matters: Ensure your cream cheese is at room temperature before mixing to avoid lumps.
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Use real cream of coconut: Don’t confuse it with coconut milk or coconut cream. Cream of coconut is sweet and rich, essential for the classic piña colada flavor.
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Drain the pineapple well: Excess moisture can make the mousse runny. Use a fine mesh sieve or paper towel to remove extra juice.
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Presentation matters: Serve in clear glasses or mini mason jars for a beautiful layered effect—perfect for parties or summer barbecues.
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Make it ahead: This dessert can be made 24 hours in advance and stored in the fridge, making it ideal for entertaining.
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Want a boozy twist? Add a splash (1–2 tsp) of light rum to the mousse mixture for an adult-only version.
Nutritional Value (Approximate, per serving – based on 6 servings)
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Calories: 370 kcal
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Total Fat: 27g
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Saturated Fat: 17g
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Carbohydrates: 27g
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Sugar: 20g
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Protein: 4g
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Fiber: 1g
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Sodium: 120mg
Note: Nutritional values may vary depending on specific brands and quantities used.
Conclusion
When you need a tropical escape without leaving your kitchen, this Pina Colada Cheesecake Mousse is the dessert to reach for. With its luscious texture, bold tropical flavors, and no-bake ease, it’s a guaranteed hit whether served at a summer gathering or enjoyed solo with your feet up.
The balance of sweet pineapple, creamy coconut, and tangy cheesecake makes each bite a mini vacation. It’s light enough to serve after a meal and indulgent enough to satisfy any sweet tooth.
So grab your mixing bowl, whip up this tropical delight, and bring a little island magic to your table today. No oven, no stress—just pure sunshine in a spoon.
Print
Pina Colada Cheesecake Mousse – A Tropical No-Bake Dessert Delight
- Total Time: 2 hours 20 minutes
Ingredients
Ingredients
To make this indulgent Pina Colada Cheesecake Mousse, you’ll need:
For the mousse:
-
8 oz (225 g) cream cheese, softened
-
1 cup heavy whipping cream
-
½ cup powdered sugar
-
1 teaspoon vanilla extract
-
½ teaspoon coconut extract (optional but recommended)
-
½ cup crushed pineapple, drained
-
¼ cup cream of coconut (such as Coco López)
-
Zest of 1 lime (optional for brightness)
For the crust or base layer (optional):
-
¾ cup crushed graham crackers or shortbread cookies
-
3 tablespoons unsalted butter, melted
-
1 tablespoon granulated sugar
For garnish:
-
Whipped cream
-
Toasted coconut flakes
-
Maraschino cherries or pineapple wedges
Instructions
If you want a layered mousse with a crust, start by mixing the crushed graham crackers or cookies with the melted butter and sugar. Stir until well combined and press about 1–2 tablespoons into the bottom of your serving glasses or ramekins. Chill in the fridge while preparing the mousse.
In a medium bowl, beat the heavy whipping cream until stiff peaks form. Set aside. This whipped cream will be folded into the cheesecake mixture to give it an airy, mousse-like texture.
In a large mixing bowl, beat the softened cream cheese until smooth and fluffy. Add the powdered sugar, vanilla extract, and coconut extract. Beat until fully incorporated and creamy.
Fold in the crushed pineapple, cream of coconut, and lime zest. Mix until well combined. Taste and adjust sweetness if desired.
Gently fold the whipped cream into the cream cheese mixture in three parts, using a spatula. This step is key to achieving a light and airy mousse texture without deflating the whipped cream.
Spoon or pipe the mousse mixture into your prepared serving dishes over the crust (if using). Smooth the tops with the back of a spoon. Refrigerate for at least 2–3 hours, or until set.
Just before serving, top each mousse with a swirl of whipped cream, a sprinkle of toasted coconut flakes, and a cherry or pineapple wedge for that iconic piña colada look.
- Prep Time: 20 minutes
- Cook Time: 0 minutes (No-bake recipe)
Nutrition
- Calories: 370 kcal
- Sugar: 20g
- Sodium: 120mg
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
Keywords: Pina Colada Cheesecake Mousse
