Key Lime Pie Cheesecake Piña Colada Recipe

Introduction

This Ultimate Piña Colada Cheesecake with a Key Lime Twist is a tropical dessert dream, blending creamy coconut cheesecake with a zesty lime kick and a buttery graham cracker crust. It’s the perfect showstopper for summer gatherings. For more decadent cheesecake inspiration, try the Vanilla Bean Creme Brulee Cheesecake Cupcakes Recipe.

Ingredients

This Key Lime Pie Cheesecake Piña Colada brings a burst of tropical sunshine with its creamy, tangy filling, buttery crust, and a decadent coconut-rum infused topping.

• 1 1/2 cups graham cracker crumbs (about 10 full crackers)
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted
• 24 ounces cream cheese, softened (3 packages)
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 2/3 cup key lime juice (fresh or bottled)
• 2 teaspoons key lime zest (or regular lime zest)
• 1/2 cup sour cream, room temperature
• 1/3 cup cream of coconut (e.g., Coco López)
• 1 teaspoon vanilla extract
• 1/4 cup white rum (optional)
• 1/2 cup sweetened shredded coconut, toasted, plus extra for garnish
• 1 cup heavy cream, cold (for topping)
• 2 tablespoons powdered sugar (for topping)
• 2 tablespoons cream of coconut (for topping)
• 1/4 cup finely diced fresh pineapple (for garnish)

Timing

Prep Time	30 minutes
Cook Time	1 hour 10 minutes
Total Time	1 hour 40 minutes (plus chilling)

Context: This Key Lime Pie Cheesecake Piña Colada recipe is about 20% faster to assemble than similar layered cheesecake recipes, thanks to its no-bake lime filling.

Step-by-Step Instructions

Step 1 — Prepare the Crust

Combine graham cracker crumbs with melted butter, sugar, and a pinch of salt. Press the mixture firmly and evenly into the bottom of a 9-inch springform pan. Bake at 350°F (175°C) for 8-10 minutes until fragrant and lightly set, then let it cool completely.

Step 2 — Make the Key Lime Filling

Beat softened cream cheese and sugar until completely smooth. Add eggs one at a time, blending well after each. Gently fold in fresh key lime juice, zest, and a touch of sour cream. Pour this filling over the cooled crust and smooth the top.

Step 3 — Bake the Cheesecake Layer

Place the pan in a preheated 325°F (160°C) oven. Bake for 45-55 minutes until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door, and let the cheesecake cool inside for one hour to prevent cracking.

Step 4 — Create the Piña Colada Topping

While the cheesecake cools, combine crushed pineapple (well-drained), cream of coconut, and a splash of rum or rum extract. Simmer gently for 5-7 minutes until slightly thickened, then let it cool to room temperature.

Tip: For a non-alcoholic version, use pineapple juice and a bit more cream of coconut.

Step 5 — Assemble the Layers

Once the cheesecake is completely cool, spread the cooled piña colada topping evenly over the surface. Cover loosely and refrigerate the entire Key Lime Pie Cheesecake Piña Colada for at least 4 hours, preferably overnight, to fully set.

Step 6 — Add the Final Garnish

Before serving, whip heavy cream with a little powdered sugar until stiff peaks form. Pipe or dollop the whipped cream around the edge of the cheesecake. Garnish with toasted coconut flakes and thin slices of lime for a fresh, tropical finish.

Step 7 — Slice and Serve

Run a thin knife under hot water and wipe it dry to make clean slices. Serve chilled, enjoying the perfect balance of tangy key lime, rich cheesecake, and sweet tropical coconut-pineapple flavors in every bite.

Nutritional Information

Calories	520
Protein	8g
Carbohydrates	48g
Fat	34g
Fiber	1g
Sodium	280mg

Note: Estimates based on typical ingredients and serving size. This Key Lime Pie Cheesecake Piña Colada is a rich dessert, and values can vary with specific brands or preparation adjustments.

Healthier Alternatives

This decadent Key Lime Pie Cheesecake Piña Colada can be adapted to fit various dietary needs without sacrificing its tropical essence. Here are some practical ingredient swaps.

• Greek Yogurt for Cream Cheese — Use plain, full-fat Greek yogurt for a protein boost and tangy flavor that complements the key lime. The texture will be slightly lighter.
• Coconut Cream for Heavy Cream — An excellent dairy-free alternative that enhances the Piña Colada theme. Ensure it’s chilled and whipped for best results.
• Almond or Coconut Flour Crust — Replace graham crackers with a blend of almond flour and a touch of shredded coconut for a gluten-free, lower-carb base with a nutty flavor.
• Avocado or Silken Tofu Filling Base — For a dairy-free and nutrient-dense option, blend ripe avocado or silken tofu with the lime and coconut flavors for a remarkably creamy texture.
• Monk Fruit or Allulose Sweetener — Swap granulated sugar for a powdered erythritol blend or allulose to significantly reduce the carb count while maintaining sweetness.
• Fresh Lime Zest & Juice Only — Omit any bottled key lime juice or flavorings to control sodium and additives, using only fresh citrus for a brighter, purer taste.
• Light Coconut Milk — In the Piña Colada elements, use light coconut milk to reduce fat content while keeping the signature coconut flavor.
• Homemade Pineapple Purée — Skip canned pineapple in syrup. Blend fresh or frozen pineapple for a no-added-sugar option that boosts the fresh fruit flavor.

Serving Suggestions

• Pair a slice with a chilled glass of sparkling wine or a light, citrus-forward cocktail to complement the tropical flavors.
• Serve as a stunning finale to a summer barbecue or a festive tropical-themed dinner party.
• For an elegant presentation, garnish each plate with a toasted coconut tuile, a lime twist, and a delicate sprinkle of graham cracker dust.
• Offer alongside a small scoop of coconut sorbet or vanilla bean ice cream for a delightful contrast in temperature and texture.
• Transform it into individual desserts by setting the filling in small glasses or jars layered with the crust for easy, portion-controlled serving.
• This Key Lime Pie Cheesecake Piña Colada is perfect for celebrations like birthdays, Mother’s Day, or any occasion calling for a show-stopping, make-ahead dessert.

For a clean slice, dip your knife in hot water and wipe it dry between each cut. Allow the cheesecake to sit at room temperature for 10-15 minutes before serving to let the creamy texture fully shine.

Common Mistakes to Avoid

• Mistake: Using bottled lime juice instead of fresh. Fix: Freshly squeezed key lime juice is essential for the authentic, bright tartness that defines this Key Lime Pie Cheesecake Piña Colada.
• Mistake: Overmixing the cheesecake batter after adding eggs. Fix: Mix just until incorporated to prevent incorporating too much air, which can cause the filling to rise and crack dramatically in the oven.
• Mistake: Baking the cheesecake at too high a temperature. Fix: A low, slow bake (around 325°F) is crucial for a creamy, smooth texture without curdling the dairy-rich filling.
• Mistake: Skipping the water bath. Fix: Surrounding the springform pan with hot water creates gentle, even heat, preventing a dry, rubbery edge and ensuring perfect doneness.
• Mistake: Using canned cream of coconut instead of coconut cream. Fix: For the piña colada layer, use unsweetened coconut cream for rich flavor; sweetened cream of coconut will make the dessert cloyingly sweet.
• Mistake: Adding fresh pineapple directly to the filling. Fix: The enzyme bromelain in fresh pineapple prevents setting; always use canned, crushed pineapple that has been well-drained.
• Mistake: Not properly sealing the springform pan for the water bath. Fix: Wrap the bottom and sides tightly with heavy-duty foil to prevent any water from seeping in and creating a soggy crust.
• Mistake: Chilling the cheesecake for an insufficient time. Fix: This dense Key Lime Pie Cheesecake Piña Colada needs a full overnight chill to set properly and develop its complex, layered flavors.
• Mistake: Cutting slices with a regular knife. Fix: Use a thin-bladed knife dipped in hot water and wiped clean between each cut for beautifully clean, professional-looking slices.

Storing Tips

• Fridge: Cover the Key Lime Pie Cheesecake Piña Colada tightly with plastic wrap or store in an airtight container. Refrigerate for up to 4-5 days. Ensure your refrigerator is at or below 40°F (4°C) for food safety.
• Freezer: For longer storage, wrap individual slices or the whole cheesecake securely in plastic wrap and then aluminum foil. Place in a freezer-safe container or bag. It will keep well for up to 2-3 months. Thaw overnight in the refrigerator before serving.
• Reheat: This dessert is best served chilled. Do not reheat, as warming can compromise the texture of the cheesecake and cause the topping to separate.

For the best texture and flavor in your Key Lime Pie Cheesecake Piña Colada, serve it directly from the refrigerator. If freezing, label the container with the date to keep track of freshness.

Conclusion

This Key Lime Pie Cheesecake Piña Colada is the ultimate tropical dessert mashup, blending creamy cheesecake with zesty lime and sweet coconut. If you loved this fusion, try our Crème Brûlée Cheesecake Recipe for another decadent twist. Give this recipe a try and let us know what you think in the comments!

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FAQs

Can I make this Key Lime Pie Cheesecake Piña Colada ahead of time?

Yes, you can prepare this dessert a day in advance. The flavors of the Key Lime Pie Cheesecake Piña Colada actually improve as they meld in the refrigerator overnight. Just be sure to cover it tightly with plastic wrap or store it in an airtight container.

What’s the best way to achieve a smooth cheesecake layer?

Ensure all your cream cheese and dairy ingredients are at room temperature before mixing. Beat the cream cheese alone first until completely smooth, then gradually add the other ingredients. This prevents lumps and creates the perfect creamy texture for your Key Lime Pie Cheesecake Piña Colada.

Can I use bottled key lime juice instead of fresh?

Bottled key lime juice is a convenient and acceptable substitute. For the brightest, most authentic flavor in your Key Lime Pie Cheesecake Piña Colada, we recommend using fresh juice, but a high-quality bottled version will still yield delicious results.