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pina colada mousse with pineapple wedge garnish square

Pina Colada Cheesecake Mousse

Course: Dessert
Cuisine: American
Keyword: cheesecake, mousse, pina colada, pina colada cheesecake mousse
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 6
Calories: 603kcal
Creamy no-bake Pineapple Cheesecake is layered with toasted coconut crumble and topped with fresh whipped cream.
Print Recipe



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

Pineapple Cheesecake Mousse

  • 1 1/4 cups heavy cream
  • 1 cup powdered sugar divided
  • 8 oz cream cheese 1 block
  • 1 teaspoon vanilla extract divided
  • 1/2 cup fresh pineapple finely diced
  • Fresh pineapple & cherries for garnish



  • Preheat oven to 350°F.
  • Crush graham cracker in a large ziplock bag and then pour into a large bowl.
  • Add sugar, melted butter and coconut and stir until evenly moistened.
  • Spread the mixture onto a rimmed baking sheet and bake 8-10 minutes.  Check at 5 minutes and stir as needed.
  • Set aside to cool fully while the cheesecake mixture is prepared.

Cheesecake Mousse

  • In the bowl of an electric mixer, beat the heavy cream until it begins to thicken.  While mixing, slowly add 1/2 cup powdered sugar and 1/2 teaspoon vanilla.  Continue to beat until mixture is thickened and holds a stiff peak.  Do not overbeat or it will become overly thick and clumpy.
  • Scoop whipped cream into a bowl and place in the fridge.
  • In the empty mixing bowl (no need to wash), add cream cheese and beat until smooth.
  • Continue mixing and add remaining 1/2 cup powdered sugar and 1/2 teaspoon vanilla. 
  • Add pineapple, a little at a time, while slowly mixing.
  • Stop mixing and gently fold in HALF of the prepared whipped cream.  Fold/stir until just combined.
  • Assemble the desserts by adding a layer of crumble to the bottom of each dessert dish.  Add the cheesecake mousse, then top with reserved whipped cream (spoon onto the dessert, or add to a piping bag and pipe it on for an extra pretty presentation).  Garnish dessert with a fresh cherry a slice of pineapple and some additional crumble.  Serve immediately, or refrigerate up to an hour before serving.


You will likely have crumble left over. The crumble can be stored in a sealed container for up to 1 week and can be used as a yogurt or ice cream topping.


Calories: 603kcal | Carbohydrates: 54g | Protein: 6g | Fat: 42g | Saturated Fat: 26g | Cholesterol: 111mg | Sodium: 354mg | Potassium: 238mg | Fiber: 2g | Sugar: 39g | Vitamin A: 1261IU | Vitamin C: 7mg | Calcium: 108mg | Iron: 1mg