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Key Lime Pie Cheesecake Piña Colada

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A tropical fusion dessert combining tangy key lime cheesecake with piña colada flavors — creamy cheesecake filling infused with lime and coconut, on a buttery graham cracker crust with a coconut-rum whipped topping and fresh pineapple garnish.

Ingredients

Scale
  • 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)

Instructions

  1. Preheat oven to 325°F (160°C). Prepare a 9-inch springform pan: lightly butter the sides and line the bottom with parchment.
  2. Make the crust: In a medium bowl combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Stir until evenly moistened. Press evenly into the bottom (and 1/2" up the sides if desired) of the prepared pan. Chill in refrigerator while preparing filling.
  3. Beat cream cheese and 1 cup granulated sugar in a large bowl with an electric mixer on medium speed until smooth and creamy, about 2–3 minutes. Scrape down sides as needed.
  4. Add eggs one at a time, beating on low speed and mixing just until incorporated after each addition. Do not overmix.
  5. Blend in key lime juice, lime zest, sour cream, 1/3 cup cream of coconut, vanilla extract, and white rum (if using). Mix on low until fully combined and smooth. Fold in toasted shredded coconut by hand with a rubber spatula.
  6. Pour the filling over the chilled crust and smooth the top. Tap the pan gently on the counter to release any air bubbles.
  7. Bake in preheated oven for 50–65 minutes, or until the edges are set and the center slightly jiggles when shaken. (If the top begins to brown too much, tent loosely with foil.)
  8. Turn off the oven and crack the oven door; let the cheesecake cool inside for 1 hour to reduce cracking. After one hour, remove from oven and run a thin knife around the edge to loosen. Cool to room temperature, then refrigerate at least 4 hours or overnight to fully set.
  9. Prepare the piña colada topping: Whip cold heavy cream with powdered sugar until soft peaks form. Gently fold in 2 tablespoons cream of coconut until incorporated and the whipped cream is slightly sweet and coconutty.
  10. When ready to serve, remove cheesecake from springform pan and transfer to serving plate. Spread the coconut whipped topping over the chilled cheesecake. Garnish with finely diced fresh pineapple and additional toasted shredded coconut.
  11. Slice with a hot, clean knife (dip in hot water and wipe dry between cuts) and serve chilled.

Notes

1) For best texture and no cracks, avoid overmixing after adding eggs and cool the cheesecake slowly in the oven as instructed. 2) If key limes are unavailable, use bottled key lime juice or a mix of regular lime juice with a touch more zest for brightness. 3) To make non-alcoholic, omit the rum; increase cream of coconut by 1 tablespoon for extra piña colada flavor.

Nutrition

Find it online: https://www.rapidrecipes.blog/key-lime-pie-cheesecake-pina-colada-2/