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Two glass dessert cups filled with creamy pina colada cheesecake mousse layered over graham cracker crumble, topped with whipped cream, maraschino cherries, and pineapple wedges, served alongside a bowl of pineapple chunks with a tropical pineapple and palm leaf backdrop.

Pina Colada Cheesecake Mousse

A light, airy no-bake tropical dessert featuring layers of velvety coconut cream cheese mousse folded with crushed pineapple, topped with whipped cream, fresh fruit, and toasted coconut.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 people
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 250 g cream cheese Fully softened to room temperature for a lump-free base
  • ½ cup coconut cream Thick canned variety provides the best rich structure
  • ½ cup crushed pineapple Canned, drained thoroughly, and patted dry
  • 1 cup heavy whipping cream Kept ice-cold before beating into stable peaks
  • ½ cup powdered sugar Stabilizes the whipped components cleanly
  • ½ cup graham cracker crumbs Mixed with toasted coconut for the baseline layer
  • ¼ cup toasted shredded coconut Finely browned for top surface decoration
  • 4 whole maraschino cherries With stems intact for a classic top garnish
  • 4 slices fresh pineapple Cut into small wedges to accent the glass rims

Equipment

  • 4 glass dessert dishes Clear dessert cups show off the tropical layers beautifully
  • 1 Hand mixer Used to beat the whipping cream and cheese bases smoothly
  • 1 Piping bag Fitted with an open star tip for elegant filling assembly
  • 1 Silicone spatula Essential for folding whipped cream gently without losing volume

Method
 

  1. Stir the graham cracker crumbs and a portion of toasted coconut together in a small mixing bowl.
  2. Spoon the crumb mixture evenly into the bottom of four clean glass dessert dishes to form the crust.
  3. Beat the cold heavy whipping cream and powdered sugar together until stable, glossy stiff peaks form securely.
  4. Combine the fully softened cream cheese and thick coconut cream in a separate container, mixing until smooth.
  5. Fold the dry squeezed crushed pineapple pieces gently into the uniform cream cheese mixture using a spatula.
  6. Incorporate your chilled whipped cream into the cheese base slowly to protect the trapped air matrix grid.
  7. Load the thick mousse filling into a piping bag and pipe it smoothly into the prepared glasses.
  8. Garnish each dish with a fresh pineapple wedge, a cherry, and remaining toasted coconut before serving cold.

Notes

Squeezing the crushed pineapple completely dry in a clean kitchen towel prevents excess moisture from thinning out the velvety cream cheese filling structure.