Description
This Key Lime Pie Cheesecake Piña Colada is a tropical twist on classic cheesecake, combining the zesty brightness of Key lime with the creamy richness of coconut and pineapple. A buttery graham cracker crust, a luscious cream cheese filling infused with lime juice, coconut cream, and pineapple, topped with a light piña colada whipped cream garnished with fresh pineapple, lime slices, and toasted coconut flakes make this dessert a refreshing and indulgent treat perfect for any occasion.
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 graham cracker crumbs, granulated sugar, melted butter, and a pinch of salt. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
- Press and Bake the Crust: Press the crumb mixture firmly into the bottom of a 9-inch springform pan, forming an even, compact layer. Bake for 8-10 minutes, or until the crust is lightly golden. Remove from the oven and let it cool while you prepare the filling.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy using a hand mixer or stand mixer. Add the sour cream, granulated sugar, Key lime juice, lime zest, coconut cream, drained crushed pineapple, powdered sugar, and vanilla extract. Beat everything together until well combined and smooth.
- Assemble the Cheesecake: Pour the cheesecake filling over the cooled crust, smoothing the top evenly with a spatula or the back of a spoon.
- Chill to Set: Refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to set firmly.
- Prepare the Piña Colada Topping: In a clean bowl, beat the heavy whipping cream and powdered sugar until stiff peaks form. Gently fold in the coconut cream until fully incorporated and smooth.
- Add the Topping: Spoon or pipe the piña colada whipped topping over the chilled cheesecake, spreading it evenly across the surface.
- Garnish: Decorate the top with fresh pineapple chunks, lime slices, and toasted coconut flakes if using, adding a tropical flair and texture.
- Serve: Slice the cheesecake and serve chilled. Enjoy the vibrant, tropical flavors of this Key Lime Pie Cheesecake Piña Colada!
Notes
- Ensure the cream cheese is at room temperature for a smoother filling.
- Use a springform pan for easy removal of the cheesecake.
- Drain the pineapple thoroughly to avoid excess moisture in the filling.
- For a dairy-free version, substitute cream cheese, sour cream, and heavy cream with plant-based alternatives.
- To toast coconut flakes, place them in a dry skillet over medium heat, stirring frequently until golden brown.
- Store leftovers covered in the refrigerator and consume within 3-4 days for best freshness.
