Get ready to fall in love with the ultimate tropical twist on dessert with this fabulous Key Lime Pie Cheesecake Piña Colada Recipe. Imagine the tangy zest of key lime pie combined with the creamy richness of cheesecake, all topped with a luscious piña colada whipped cream that dances on your tongue. It’s like a vacation in every bite, perfectly balancing sweet, tart, and creamy in a way that will have you reaching for seconds (or thirds). Whether you’re treating yourself after a long day or impressing friends at a summer gathering, this dessert is a guaranteed showstopper.
Ingredients You’ll Need
This recipe relies on simple yet essential ingredients that each bring a unique note to the party. From the crunchy graham cracker crust to the velvety cream cheese base and tropical pineapple bursts, every component is necessary to create that unforgettable texture and flavor harmony.
- 1 1/2 cups graham cracker crumbs: Provides the perfect buttery, crunchy crust base for your cheesecake.
- 1/4 cup granulated sugar (for crust): Adds just enough sweetness to balance the tartness of the lime.
- 1/2 cup unsalted butter, melted: Binds the crust crumbs together and gives a rich mouthfeel.
- Pinch of salt: Enhances all the flavors effortlessly.
- 16 oz cream cheese, softened: The creamy foundation for smooth cheesecake filling.
- 1/2 cup sour cream: Adds a pleasant tang and silky texture.
- 1/4 cup granulated sugar (for filling): Sweetens the filling perfectly without overpowering.
- 2 tbsp Key lime juice: Brings the signature zesty punch instrumental to key lime pie.
- 1 tsp lime zest: Intensifies lime aroma, adding brightness.
- 1/2 cup coconut cream (or canned coconut milk): Infuses luscious tropical richness straight into the filling.
- 1/2 cup crushed pineapple, drained: Adds bursts of juicy sweetness and tropical flavor.
- 1/4 cup powdered sugar (for filling): Ensures smooth sweetness without graininess.
- 1 tsp vanilla extract: Boosts overall warmth and depth of flavor.
- 1/2 cup heavy whipping cream: Creates the piña colada dreamy whipped topping.
- 1/4 cup powdered sugar (for topping): Sweetens the whipped cream to perfection.
- 1/4 cup coconut cream (for topping): Blends in for that authentic piña colada creaminess.
- Pineapple chunks, lime slices, toasted coconut flakes (optional): Gorgeous garnishes that amp up tropical vibes and texture.
How to Make Key Lime Pie Cheesecake Piña Colada Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 350°F (175°C). Combine the graham cracker crumbs, sugar, melted butter, and a pinch of salt in a mixing bowl. Stir until the crumbs look like wet sand — this means the butter is nicely coating each bit. Press this mixture evenly into the bottom of a 9-inch springform pan to form the crust. Bake for 8 to 10 minutes until it turns lightly golden and fragrant. Let the crust cool thoroughly while you get started on the filling.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese until it’s silky smooth and lump-free. Add the sour cream, sugar, Key lime juice, lime zest, coconut cream, crushed pineapple, powdered sugar, and vanilla extract. Beat everything together until it’s homogenous and creamy. This layer is where all the tropical flavors really come together, blending tangy lime with sweet pineapple and rich coconut. Pour this luscious filling over your cooled crust and use a spatula to smooth out the top.
Step 3: Chill the Cheesecake
Refrigerate the cheesecake for at least four hours, or better yet, overnight. This step is crucial because it allows the cheesecake to firm up beautifully, setting the flavors and giving you that perfect sliceable texture.
Step 4: Create the Piña Colada Topping
In a clean bowl, whip the heavy cream with powdered sugar until stiff peaks form – this takes patience but is worth every second! Gently fold in the coconut cream until fully combined, creating a luscious whipped topping that captures the essence of a classic piña colada. Carefully spoon or pipe this cloud of goodness over the chilled cheesecake, making it look as dreamy as it tastes.
Step 5: Garnish and Serve
Sprinkle pineapple chunks, lime slices, and toasted coconut flakes over the top for a festive finish. These accents add color, texture, and a burst of fresh flavor that complements every bite of the Key Lime Pie Cheesecake Piña Colada Recipe perfectly.
How to Serve Key Lime Pie Cheesecake Piña Colada Recipe
Garnishes
Decking your cheesecake with pineapple chunks and lime slices not only brightens the presentation but adds natural sweetness and acidity. Toasted coconut flakes bring a lovely crunch and deepen the coconut flavor, providing a perfect contrast to the smooth cheesecake.
Side Dishes
Serve this tropical treat with light, fresh sides such as a crisp green salad tossed with citrus dressing or a small dish of fresh mango sorbet. These pairings keep the meal balanced and refresh the palate between indulgent bites.
Creative Ways to Present
For a fun party centerpiece, try serving your Key Lime Pie Cheesecake Piña Colada Recipe in individual clear parfait glasses layered with crushed graham crackers, cheesecake filling, and piña colada whipped cream. It’s an elegant way to impress guests and portion control at once!
Make Ahead and Storage
Storing Leftovers
Keep any leftover cheesecake covered tightly with plastic wrap or in an airtight container, stored in the refrigerator. It stays fresh and delicious for up to 4 days, making it a great make-ahead dessert for busy weeks or unexpected guests.
Freezing
If you want to save it for later, you can freeze slices by wrapping them individually in plastic wrap and then aluminum foil. Place in a sealed freezer-safe container, and freeze for up to one month. Thaw overnight in the fridge before serving to maintain texture and flavor.
Reheating
Since this is a no-bake cheesecake, reheating is not recommended; it’s best served cold. If you prefer a softer texture, just let slices sit at room temperature for 10-15 minutes before enjoying.
FAQs
Can I use regular lime juice instead of Key lime juice?
Absolutely! While Key lime juice has a unique tartness and aroma, regular lime juice works as a convenient substitute that still brings that refreshing citrus flavor.
Is coconut cream the same as coconut milk?
They are related but not identical. Coconut cream is thicker and richer, perfect for creamy fillings and toppings. You can substitute with canned coconut milk but try to use the thick cream layer from the top.
How long does the cheesecake need to chill?
At least 4 hours is recommended for the cheesecake to fully set, but overnight chilling yields the best texture and flavor development.
Can I make this recipe dairy-free?
You can try using dairy-free cream cheese, coconut yogurt instead of sour cream, and coconut-based whipping cream alternatives to make a vegan-friendly version, though the texture may vary slightly.
What’s the best way to get clean slices?
Use a sharp knife dipped in hot water and wiped dry between each cut. This helps to slice smoothly without cracking or sticking, preserving those beautiful layers.
Final Thoughts
Trust me, once you make this Key Lime Pie Cheesecake Piña Colada Recipe, you’ll be hooked on the bright, creamy, tropical magic it delivers. It’s a perfect way to celebrate summer any time of the year or to impress your loved ones with a little slice of paradise on a plate. So go ahead, dive in, and treat yourself to a dessert that feels like a mini getaway with every bite!
Print
Key Lime Pie Cheesecake Piña Colada Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 25 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Key Lime Pie Cheesecake Piña Colada is a luscious tropical dessert combining creamy cheesecake with the vibrant flavors of key lime, coconut, and pineapple. With a crisp graham cracker crust and a smooth, tangy filling topped with fluffy coconut whipped cream, this no-bake style cheesecake is perfect for warm weather gatherings or any occasion that calls for a refreshing, indulgent treat.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- Pinch of salt
Cheesecake Filling
- 16 oz cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup granulated sugar
- 2 tbsp Key lime juice (fresh or bottled)
- 1 tsp lime zest
- 1/2 cup coconut cream (or canned coconut milk)
- 1/2 cup crushed pineapple, drained
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Piña Colada Topping
- 1/2 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/4 cup coconut cream (or canned coconut milk)
Garnish
- Pineapple chunks
- Lime slices
- Toasted coconut flakes (optional)
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, sugar, melted butter, and a pinch of salt. Stir until the mixture resembles wet sand with evenly coated crumbs. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even crust layer. Bake for 8 to 10 minutes or until lightly golden. Remove from the oven and let it cool completely while you prepare the filling.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese until it’s smooth and creamy. Add in the sour cream, granulated sugar, Key lime juice, lime zest, coconut cream, crushed pineapple (drained), powdered sugar, and vanilla extract. Continue beating until all ingredients are well combined and the mixture is smooth and homogenous.
- Assemble and Chill: Pour the cheesecake filling over the cooled crust and spread it evenly using a spatula. Cover and refrigerate for at least 4 hours, preferably overnight, to allow the cheesecake to set firmly.
- Prepare the Piña Colada Topping: In a clean bowl, beat the heavy whipping cream with powdered sugar until stiff peaks form, creating a light and airy whipped cream. Gently fold in the coconut cream to incorporate it without deflating the whipped cream.
- Top the Cheesecake: Once the cheesecake is well chilled and set, spoon or pipe the piña colada whipped topping evenly over the top surface.
- Garnish and Serve: Decorate the cheesecake with fresh pineapple chunks, lime slices, and toasted coconut flakes if desired. Slice the cheesecake and serve chilled to enjoy the bright tropical flavors of this Key Lime Pie Cheesecake Piña Colada.
Notes
- Use full-fat cream cheese and coconut cream for the best creamy texture and flavor.
- Ensure the crust is fully cooled before adding the filling to prevent mixing or melting.
- Drain the crushed pineapple thoroughly to avoid excess moisture in the filling.
- Refrigerate the cheesecake overnight for the best texture and flavor development.
- To toast coconut flakes, spread them on a baking sheet and toast in a 350°F oven for 5 minutes or until golden, watching carefully to avoid burning.
