Description
This tropical Key Lime Pie Cheesecake Piña Colada combines the tangy brightness of key lime with the creamy richness of cheesecake, enhanced by the luscious flavors of coconut cream and crushed pineapple. Featuring a buttery graham cracker crust and a piña colada-inspired whipped topping, this no-bake dessert is perfect for summer gatherings or anytime you crave 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 (for garnish)
- Lime slices (for garnish)
- Toasted coconut flakes (optional)
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). This step will ensure the crust bakes evenly to a light golden color, forming a sturdy base for the cheesecake.
- Mix Crust Ingredients: In a bowl, combine graham cracker crumbs, sugar, melted butter, and a pinch of salt. Stir until the crumbs are well coated and have the texture of wet sand, which helps the crust hold together after baking.
- Form and Bake Crust: Press the crumb mixture firmly into the bottom of a 9-inch springform pan, making an even layer. Bake for 8 to 10 minutes or until it turns lightly golden. After baking, set it aside to cool completely while you prepare the filling.
- Make Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until it becomes smooth and creamy, ensuring a lump-free base for your cheesecake.
- Add Remaining Filling Ingredients: Add sour cream, sugar, Key lime juice, lime zest, coconut cream, drained crushed pineapple, powdered sugar, and vanilla extract to the cream cheese. Beat thoroughly until the mixture is well combined and smooth.
- Assemble Cheesecake: Pour the cheesecake filling over the cooled crust and spread it evenly with a spatula to smooth the surface.
- Chill Cheesecake: Refrigerate the assembled cheesecake for at least 4 hours or preferably overnight, allowing it to set and develop its flavors fully.
- Prepare Piña Colada Topping: In a separate bowl, beat the heavy whipping cream together with powdered sugar until stiff peaks form, creating a light and fluffy texture.
- Incorporate Coconut Cream: Gently fold the coconut cream into the whipped cream mixture until combined, giving a tropical flavor and creamy richness to the topping.
- Top the Cheesecake: Spoon or pipe the piña colada whipped topping evenly over the chilled cheesecake, adding both flavor and visual appeal.
- Garnish the Cake: Decorate with pineapple chunks, lime slices, and optional toasted coconut flakes for added texture and a festive look.
- Serve and Enjoy: Slice the cheesecake carefully and serve chilled to enjoy the cool, tropical fusion of key lime and piña colada flavors.
Notes
- Use full-fat cream cheese and coconut cream for a richer and creamier texture.
- Make sure to drain the crushed pineapple well to avoid a watery filling.
- For an extra tropical touch, garnish with fresh mint leaves if desired.
- This cheesecake is best served chilled and consumed within 3 days for optimal freshness.
- To toast coconut flakes, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally until golden brown.
