Craving a tropical-inspired dessert that’s smooth, creamy, and easy to prepare? This No-Bake Pineapple Mousse Cheesecake perfectly combines luscious pineapple flavor with a silky mousse texture—no oven needed. Ideal for warm days or any time you want a delightful, fuss-free treat.

Why You’ll Love This Recipe

Effortless no-bake preparation saves time and energy
Creamy mousse texture that melts in your mouth
Refreshing pineapple flavor brightens up your dessert menu
Perfectly balanced sweetness and tang
Ideal for summer parties, holidays, or casual get-togethers

Ingredients Breakdown

Crust:

Graham Cracker Crumbs (1½ cups): Creates a crunchy, buttery base.
Melted Butter (½ cup): Binds the crumbs and adds richness.

Filling:

Tips and Tricks

Use room temperature cream cheese to avoid lumps in the filling.
Thoroughly drain the crushed pineapple to prevent excess moisture.
Whip heavy cream to soft peaks for the best mousse texture.
Bloom the gelatin properly to ensure a smooth, set cheesecake.
For extra flavor, add a teaspoon of lemon zest to the filling.

Variations and Customizations

Coconut twist: Add shredded coconut to the crust or sprinkle on top for tropical flair.
Mango mousse: Substitute crushed pineapple with mango puree for a different tropical taste.
Sugar substitute: Use a sugar alternative to make it lower calorie.
Lime zest: Add lime zest for a zesty citrus boost.

Pairing Suggestions

Serve with fresh berries or a berry compote to complement the tropical flavors.
Enjoy alongside a cup of hot coffee or iced tea.

Storage Instructions

Keep refrigerated, covered, for up to 3 days for optimal freshness and texture.
Avoid freezing, as the mousse texture may be compromised upon thawing.

No Bake Pineapple Mousse Cheesecake

Author: easysweetmeal
Total Time: 4 hours 20 minutes
Yield: 8 servings 1x

Print Recipe

Description

A tropical escape in every bite! Fluffy pineapple mousse cheesecake on a buttery crust, topped with fresh pineapple chunks—cool, creamy, and oven-free. Perfect for summer!

Ingredients

Scale

1½ cups graham cracker crumbs
½ cup melted butter
16 oz cream cheese, softened
1 cup granulated sugar
2 teaspoons vanilla extract
2 cups heavy cream, whipped
1 cup crushed pineapple, drained
1 packet unflavored gelatin
¼ cup cold water
Fresh pineapple chunks (for topping)

Instructions

1. Prepare the Graham Cracker Crust

In a medium bowl, combine graham cracker crumbs and melted butter until evenly coated.
Press the mixture firmly into the bottom of a 9-inch springform pan.
Chill in the refrigerator for 10 minutes to set the crust.

2. Make the Cream Cheese Mixture

In a large mixing bowl, beat softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.

3. Prepare the Gelatin

Sprinkle the unflavored gelatin over cold water in a small saucepan and let it bloom for 1 minute.
Heat the gelatin over low heat, stirring constantly until fully dissolved.
Allow the gelatin mixture to cool slightly before adding it to the cream cheese mixture.

4. Combine Gelatin and Cream Cheese

Gradually beat the cooled gelatin mixture into the cream cheese mixture until well incorporated.

5. Fold in Whipped Cream and Pineapple

Gently fold the whipped heavy cream and drained crushed pineapple into the cream cheese mixture until evenly distributed and light.

6. Assemble the Cheesecake

Pour the mousse filling over the chilled graham cracker crust, spreading evenly with a spatula.

7. Chill Until Set

Refrigerate the cheesecake for at least 4 hours, or until firm.

8. Garnish and Serve

Before serving, top with fresh pineapple chunks for a burst of freshness and texture

Notes

For easy release, run a knife along the edges of the springform pan before removing the sides.
Ensure the gelatin is fully dissolved to avoid lumps in the mousse.
Adjust sweetness according to taste by varying sugar amounts slightly.

Prep Time: 20 minutes
Category: Dessert
Method: No-Bake
Cuisine: American