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Key Lime Pie Cheesecake Piña Colada

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A tropical fusion dessert combining the creamy richness of cheesecake with the tangy brightness of key lime pie and the exotic flavors of piña colada, topped with whipped cream and toasted coconut.

Ingredients

Scale
  • 2 cups graham cracker crumbs
  • 1/2 cup melted butter
  • 1/4 cup sugar
  • 32 oz cream cheese, softened
  • 1 cup sweetened condensed milk
  • 1/2 cup key lime juice
  • 2 tablespoons lime zest
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup canned coconut cream
  • 1/2 cup rum (light or dark)
  • 1/2 cup crushed pineapple, drained
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 cup toasted coconut flakes
  • Fresh pineapple chunks for garnish

Instructions

  1. Preheat oven to 325°F. Mix graham cracker crumbs, melted butter, and 1/4 cup sugar; press into 9-inch springform pan.
  2. Beat softened cream cheese until smooth. Add sweetened condensed milk, key lime juice, lime zest, and vanilla extract; mix until combined.
  3. Add eggs one at a time, beating on low speed after each addition. Fold in coconut cream, rum, and crushed pineapple.
  4. Pour filling over crust. Bake for 50-60 minutes until center is nearly set but slightly jiggly.
  5. Cool in oven for 1 hour with door cracked open. Refrigerate for at least 6 hours or overnight.
  6. Before serving, whip heavy cream with powdered sugar to soft peaks. Top cheesecake with whipped cream, toasted coconut, and fresh pineapple.
  7. Slice with a hot, wet knife for clean cuts. Serve chilled.

Notes

For alcohol-free version, substitute rum with pineapple juice or coconut-flavored syrup. The cheesecake can be made 1-2 days ahead; add whipped cream topping just before serving. Toast coconut in a dry skillet over medium heat for 2-3 minutes for maximum flavor.

Nutrition

Find it online: https://www.rapidrecipes.blog/key-lime-pie-cheesecake-pina-colada-3/