Piña Colada Cheesecake Mousse

Piña Colada Cheesecake Mousse by

Kaitlyn Baker


Serves 6-10


  • 9 graham crackers
  • 1 1/2 shredded sweetened coconut
  • 2 tbsp. sugar
  • 6 tbsp. butter, melted
  • 1 1/4 cup heavy cream
  • 1 cup powdered sugar, divided
  • 8 oz. cream cheese
  • 1 tsp. vanilla extract, divided
  • 1/2 cup fresh pineapple, finely diced
  • extra fresh pineapple, for garnish
  • crumble, for garnish
  • cherries, for garnish


  1. Preheat the oven to 350°F.
  2. Crush graham crackers in a large zipper bag and then pour into a large bowl.
  3. Add sugar, melted butter and coconut and stir until evenly moistened.
  4. Spread the mixture onto a rimmed baking sheet and bake for 8-10 minutes.
  5. Set aside to cool fully while the cheesecake mixture is prepared.
  6. In the bowl of an electric mixer, beat the heavy cream until it begins to thicken. While mixing, slowly add ½ cup powdered sugar and 1/2 tsp. vanilla. Continue to beat until mixture thickens and holds a stiff peak.
  7. Scoop whipped cream into a bowl and place in the fridge.
  8. In the empty mixing bowl, add cream cheese, and beat until smooth. Continue mixing and add remaining 1/2 cup powdered sugar and 1/2 tsp. vanilla.
  9. Add pineapple, a little at a time, while slowly mixing.
  10. Stop mixing and gently fold in half of the prepared whipped cream. Fold in until well combined.
  11. Add a layer of crumble to the bottom of each dessert dish. Next, add cheesecake mousse, then reserved whipped cream. Garnish dessert with a fresh cherry, a slice of pineapple, and some additional crumble. Serve immediately, or refrigerate up to an hour before serving.