This Pina Colada Cheesecake Mousse is a no-bake tropical treat that's light, creamy, and bursting with sweet pineapple and coconut flavors. Perfect for those moments when you need a refreshing dessert but don't want the fuss of baking. It’s like a mini vacation in a glass!
Ingredients
1 package (8 oz) cream cheese, softened
1 cup whipped cream
½ cup pineapple, crushed and drained
¼ cup coconut cream
¼ cup powdered sugar
1 teaspoon vanilla extract
¼ cup shredded coconut (for garnish)
Pineapple chunks (for garnish)
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
In a large mixing bowl, beat the softened cream cheese with powdered sugar until smooth and creamy.
Add the coconut cream, vanilla extract, and crushed pineapple to the bowl. Mix until fully incorporated.
Gently fold in the whipped cream, being careful not to deflate it.
Spoon the mousse mixture into serving glasses or bowls and chill in the refrigerator for at least 2 hours, or until set.
Before serving, garnish with shredded coconut and pineapple chunks for a tropical touch.
Servings and Timing
Servings: 4 servings
Prep Time: 10 minutes
Cooking Time: 0 minutes
Total Time: 2 hours (chill time)
Variations
If I want to switch things up, here are a few variations I might try:
Add Rum Extract: If you want to capture that classic Pina Colada flavor, a splash of rum extract can bring even more tropical flair to the mousse.
Use Pineapple Juice: Instead of using crushed pineapple, I might opt for pineapple juice for a smoother texture and even more tropical sweetness.
Swap Coconut Flakes: For a different texture, I can use toasted coconut flakes in place of the shredded coconut for garnish.
Storage/Reheating
This mousse is best stored in the refrigerator. Since it’s no-bake, the mousse will keep well for up to 3 days in an airtight container. I don’t recommend freezing it, as it may alter the texture of the whipped cream. For the best results, enjoy it within a couple of days for that fresh and creamy texture.
FAQs
How can I make the Pina Colada Cheesecake Mousse vegan?
To make a vegan version, you can use non-dairy cream cheese, coconut whipped cream, and coconut milk instead of coconut cream. Make sure the powdered sugar you use is vegan-friendly as well!
Can I use fresh pineapple instead of canned?
Yes, fresh pineapple is a great option! Just make sure to drain any excess juice before adding it to the mousse mixture.
Can I make this mousse ahead of time?
Definitely! I love making this the day before serving. Just store it in the fridge, and it’ll be ready to go when it’s time for dessert.
What can I use as a garnish besides pineapple and coconut?
You can use maraschino cherries, mint leaves, or even a drizzle of honey for a different twist.
Can I make this mousse without coconut cream?
If you don’t have coconut cream, you can use regular heavy cream instead, though the flavor will be less tropical. For a richer texture, I’d recommend full-fat coconut milk.
Conclusion
This Pina Colada Cheesecake Mousse is the perfect dessert for any tropical lover. It's easy to make, refreshing, and totally customizable. Whether you're hosting a summer party or just craving a light treat, this mousse brings all the tropical vibes with no baking required. I can’t wait to make it again—maybe even for my next beach day!
Recipe:
Pina Colada Cheesecake Mousse
- Total Time: 2 hours (chill time)
- Yield: 4 servings
- Diet: Vegetarian
Description
This Pina Colada Cheesecake Mousse is a no-bake tropical treat that's light, creamy, and bursting with sweet pineapple and coconut flavors. A refreshing dessert perfect for summer.
Ingredients
1 package (8 oz) cream cheese, softened
1 cup whipped cream
½ cup pineapple, crushed and drained
¼ cup coconut cream
¼ cup powdered sugar
1 tsp vanilla extract
¼ cup shredded coconut (for garnish)
Pineapple chunks (for garnish)
Instructions
- In a large mixing bowl, beat the softened cream cheese with powdered sugar until smooth and creamy.
- Add the coconut cream, vanilla extract, and crushed pineapple to the bowl. Mix until fully incorporated.
- Gently fold in the whipped cream, being careful not to deflate it.
- Spoon the mousse mixture into serving glasses or bowls and chill in the refrigerator for at least 2 hours, or until set.
- Before serving, garnish with shredded coconut and pineapple chunks for a tropical touch.
Notes
This mousse can be made ahead of time and stored in the refrigerator for up to 3 days.
If you'd like to make it vegan, use non-dairy cream cheese, coconut whipped cream, and coconut milk instead of coconut cream.
Feel free to switch out the garnishes with maraschino cherries, mint leaves, or a drizzle of honey for variety.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 22g
- Sodium: 70mg
- Fat: 20g
- Saturated Fat: 16g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 55mg
