Description
This Key Lime Pie Cheesecake Piña Colada combines the tangy brightness of key limes with the tropical sweetness of pineapple and coconut. Featuring a buttery graham cracker crust and a creamy lime-infused cheesecake filling, this no-bake dessert is topped with a luscious piña colada whipped cream and garnished with fresh pineapple chunks, lime slices, and optional toasted coconut flakes. Perfect for summer gatherings or anytime you want a refreshing, tropical 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) to prepare the crust. In a mixing bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and a pinch of salt. Stir until the mixture looks like wet sand with even coating.
- Form and Bake Crust: Press the crumb mixture firmly into the bottom of a 9-inch springform pan creating an even, compact layer. Bake in the preheated oven for 8 to 10 minutes until lightly golden. Remove and let cool completely before adding the filling.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add sour cream, granulated sugar, Key lime juice, lime zest, coconut cream, crushed pineapple, powdered sugar, and vanilla extract. Beat all ingredients together until the mixture is uniform and silky smooth.
- Assemble Cheesecake: Pour the cheesecake filling over the cooled crust, spreading it evenly with a spatula. Cover and refrigerate for at least 4 hours or overnight to allow the cheesecake to set firmly.
- Prepare Piña Colada Topping: In a separate bowl, whip the heavy cream with powdered sugar until stiff peaks form. Gently fold in the coconut cream until combined, creating a fluffy piña colada flavored topping.
- Top the Cheesecake: Spoon or pipe the piña colada whipped topping evenly over the chilled cheesecake.
- Garnish and Serve: Decorate the cheesecake with fresh pineapple chunks, lime slices, and toasted coconut flakes if desired. Slice and serve chilled to enjoy the tropical, refreshing flavors.
Notes
- Ensure the cream cheese is softened to room temperature for a smooth, lump-free filling.
- Use fresh Key lime juice if possible for the best authentic flavor, but bottled juice works well too.
- Drain crushed pineapple well to avoid excess moisture in the filling.
- Refrigerating overnight improves the texture and flavor melding of the cheesecake.
- To make it dairy-free, substitute cream cheese and sour cream with vegan alternatives and use coconut whipped cream.
- Optional toasted coconut flakes add a nice crunch and extra coconut flavor for garnish.
