Ingredients

Scale

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

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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

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