Description
Light, tropical, and totally make-ahead — this no-bake Pina Colada Cheesecake Mousse layers a fluffy pineapple-spiked cheesecake mousse over a crunchy toasted coconut-graham crumble and finishes with a cloud of whipped cream. Perfect for summer parties, luaus, or anytime you want a sip-of-the-islands dessert without firing up the oven.
Ingredients
Crumble
- 9 graham cracker sheets (crushed)
- 1½ cups sweetened shredded coconut
- 2 tsp granulated sugar
- 6 Tbsp unsalted butter, melted
Pineapple Cheesecake Mousse
- 1¼ cups heavy cream
- 1 cup powdered sugar, divided
- 8 oz cream cheese (1 block), softened to room temp
- 1 tsp vanilla extract, divided
- ½ cup fresh pineapple, finely diced
Garnish
- Fresh pineapple wedges and maraschino cherries (or fresh cherries)
Bold tip: Make sure the cream cheese is fully softened — cold cream cheese makes a lumpy filling and there’s no saving it.
Instructions
Make the toasted coconut-graham crumble
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Preheat oven to 350°F (175°C).
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Put the graham crackers in a large ziplock or food processor and crush them to coarse crumbs. Transfer to a bowl.
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Stir in the shredded coconut, sugar, and melted butter until everything is moistened and holds together when pinched.
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Spread the mixture in a single layer on a rimmed baking sheet. Bake 8–10 minutes, checking and stirring at about 5 minutes to prevent the coconut from burning.
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Let the crumble cool completely on the pan while you prepare the mousse. Cool completely so it stays crisp under the mousse.
Whip the cream
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Chill a mixing bowl if possible. Pour in the heavy cream and whip on medium speed until it thickens.
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Gradually add ½ cup powdered sugar and ½ teaspoon vanilla while whipping. Continue until the cream holds stiff peaks but isn’t grainy.
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Spoon half of the whipped cream into a small bowl and refrigerate for topping later.
Make the pineapple cheesecake base
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In the same (empty) mixer bowl, beat the softened cream cheese until smooth and silky.
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Add the remaining ½ cup powdered sugar and ½ teaspoon vanilla. Beat again until well combined.
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Mix in the finely diced pineapple, a spoonful at a time, so the fruit disperses evenly without overworking the base.
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Gently fold half of the reserved whipped cream into the cream-cheese mixture until just blended — keep it airy. Fold slowly to avoid deflating the mousse.
Assemble the desserts
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Spoon a layer of the cooled crumble into the bottom of individual glasses or jars.
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Pipe or spoon in a generous layer of the pineapple cheesecake mousse.
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Top with the reserved whipped cream, a sprinkle of extra crumble, a pineapple wedge, and a cherry.
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Serve right away, or chill up to 1 hour before serving for a firmer texture.
Pro tip: If you want to prep earlier, store the crumble separately and assemble just before guests arrive so the crunch stays crisp. FYI — the crumble keeps well for about a week in an airtight container.
Notes
- Notes & Variations
- Make it boozy: Stir 1–2 Tbsp of coconut rum into the reserved whipped cream for an adult twist.
- Nutty upgrade: Add ½ cup chopped macadamia nuts or toasted almonds to the crumble for extra crunch.
- Fruit swaps: Use mango or passionfruit in place of pineapple for a different tropical twist.
- Vegan option: Replace cream cheese and heavy cream with coconut-based alternatives; sweeten to taste.
- Scaling: Double the recipe and layer in a trifle bowl for a showy centerpiece.
- Storage
- Keep assembled portions refrigerated and eat within 24 hours for best texture.
- Store leftover crumble in a sealed container at room temp for up to 1 week.
- I don’t recommend freezing assembled mousse — thawing changes the texture.
Nutrition
- Calories: 603kcal
- Sugar: 39g
- Sodium: 354mg
- Fat: 42g
- Saturated Fat: 26g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 111mg