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
Scale
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.
