Key Lime Pie Cheesecake Pina Colada Recipe with Tropical Vibe

Key lime pie cheesecake pina colada fusion is a dessert that combines tropical flavors with creamy indulgence.

Coconut and lime blend together beautifully, creating a balance of sweetness and citrus brightness.

The smooth cheesecake base pairs with lime layers for a refreshing twist.

Hints of rum bring a subtle depth, making it a perfect choice for summer gatherings.

Coconut flakes and a graham cracker crust provide texture that complements the creamy filling.

This recipe offers a playful take on classic desserts while remaining simple to prepare at home.

Key Lime Pina Colada Flavor Notes

• Whip Up a Tropical Delight: Combines the creamy richness of cheesecake with key lime and tropical pina colada flavors for a unique dessert experience.
• Crowd-Pleasing Showstopper: Perfect for summer gatherings, potlucks, and special occasions where you want to impress guests with a stunning and delicious dessert.
• Minimal Prep, Maximum Flavor: Requires simple ingredients and straightforward steps, making it accessible for bakers of all skill levels while delivering an incredibly complex taste profile.
• Versatile Make-Ahead Marvel: Can be prepared in advance and stored in the refrigerator, allowing you to spend more time enjoying your event and less time in the kitchen.

What You’ll Need for Key Lime Pina Colada

• Graham Cracker Crumbs: The base that provides a sweet and crunchy foundation for the cheesecake.
• Sugar: Adds sweetness to the crust mixture.
• Unsalted Butter: Helps bind the crust ingredients together and creates a rich flavor.

• Cream Cheese: The primary creamy component that gives the cheesecake its smooth and rich texture.
• Sugar: Sweetens the cheesecake filling.
• Eggs: Provide structure and help the cheesecake set properly.
• Key Lime Juice: Delivers a tangy citrus flavor characteristic of key lime pie.
• Vanilla Extract: Enhances the overall flavor profile of the cheesecake.
• Crushed Pineapple: Adds tropical sweetness and moisture to the filling.
• Coconut Cream: Introduces a rich, tropical coconut flavor reminiscent of a pina colada.

• Whipped Cream, Lime Slices, Toasted Coconut: These garnishes add visual appeal and extra layers of flavor and texture to the finished cheesecake.

Making the Key Lime Cheesecake Drink

Step 1: Warm Up The Oven

Crank the oven to a cozy 325F (163C).

Grab your springform pan and give it a light butter massage to prevent sticking.

Step 2: Create A Tropical Crust

Combine graham cracker crumbs, sugar, and melted butter in a bowl.

Gently press the mixture into the pan, creating a sturdy foundation for your dreamy dessert.

Pop it in the oven for 10 minutes, then let it cool down and chill out.

Step 3: Whip Up The Creamy Base

Grab your mixer and beat cream cheese and sugar until they’re smooth and silky.

Add eggs one by one, mixing thoroughly after each addition to create a luscious, velvety texture.

Step 4: Infuse With Tropical Flavors

• Key lime juice
• Vanilla extract
• Crushed pineapple
• Coconut cream

Blend everything until perfectly combined, creating a tantalizing tropical symphony.

Step 5: Pour And Smooth

Gently pour the filling over the cooled crust.

Use a spatula to create a perfectly smooth surface, eliminating any sneaky air bubbles.

Step 6: Bake To Perfection

Slide the cheesecake into the oven and bake for 45-50 minutes.

You’ll know it’s ready when the center looks set but still has a slight jiggle.

Remove and let it cool completely.

Step 7: Chill And Decorate

Refrigerate the cheesecake for at least 4 hours to let the flavors mingle and set.

• Fluffy whipped cream
• Fresh lime slices
• Toasted coconut flakes

Slice, serve, and transport yourself to a tropical paradise!

Tips for a Creamy Key Lime Pina Colada

• Use the bottom of a measuring cup or glass to firmly press graham cracker mixture evenly, creating a compact and stable base for your cheesecake.
• Avoid overmixing eggs and beat them in slowly to reduce air bubbles, which helps prevent surface cracks during baking.
• Let cream cheese soften at room temperature for 30-45 minutes before mixing to ensure smooth, lump-free filling and easier blending.
• Drain pineapple thoroughly to prevent excess moisture, maintaining the cheesecake’s ideal texture and preventing a watery consistency.
• Allow the cheesecake to cool completely at room temperature before refrigerating, which helps prevent condensation and maintains a creamy texture.

Ways to Change Up the Pina Colada

• Tropical Gluten-Free Version: Replace graham cracker crumbs with almond flour or gluten-free cookie crumbs for a celiac-friendly option.
• Vegan Coconut Delight: Swap cream cheese with cashew cream, use coconut yogurt instead of eggs, and employ coconut condensed milk for a plant-based alternative.
• Low-Sugar Wellness Option: Substitute sugar with monk fruit sweetener or stevia, reducing overall caloric content while maintaining sweet flavor profile.
• Dairy-Free Tropical Treat: Use coconut cream cheese substitute, almond milk cream, and eliminate traditional dairy ingredients for lactose-intolerant individuals.

What Works Well with This Pina Colada

• Tropical Paradise Plating: Arrange lime wedges and coconut flakes artfully around the cheesecake’s edge for a vibrant, island-inspired presentation.
• Summer Cocktail Companion: Serve alongside a chilled piña colada or key lime martini to complement the dessert’s tropical flavor profile.
• Fresh Garnish Delight: Sprinkle extra toasted coconut and add a few fresh pineapple chunks on top to enhance texture and bring out the pie’s tropical essence.
• Elegant Serving Style: Cut into clean, precise slices and plate on white dishes to make the dessert’s colors pop and create a stunning visual appeal.

Store Key Lime Cheesecake Pina Colada Smoothly

• Store covered with plastic wrap or in an airtight container for up to 5 days in the refrigerator. Keep away from strong-smelling foods to prevent flavor transfer.
• Wrap cheesecake tightly in plastic wrap, then aluminum foil. Freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
• Cut into individual portions, wrap each slice separately in plastic wrap, then place in a freezer bag for easy single-serving reheating.
• Bring refrigerated cheesecake to room temperature for 15-20 minutes before serving. Avoid microwaving, as it can make the texture rubbery and destroy the creamy consistency.

FAQs

• What ingredients give this cheesecake its unique tropical flavor?

The key lime juice, crushed pineapple, and coconut cream combine to create a vibrant pina colada-inspired tropical taste that transforms a classic cheesecake into a vacation-like dessert.

• Is this recipe considered difficult to make?

This recipe is beginner-friendly with straightforward steps. As long as you follow the instructions carefully and have basic baking skills, you can successfully create this delicious cheesecake.

• Can I substitute any ingredients if I don’t have the exact ones?

You can replace key lime juice with regular lime juice, use canned pineapple instead of fresh, and swap regular cream for coconut cream if needed. The basic structure of the recipe remains the same.

Key Lime Pie Cheesecake Pina Colada Recipe

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4.7 from 32 reviews

• Total Time: 1 hour 10 minutes
• Yield: 8 1x

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Description

Key lime pie cheesecake pina colada blends coconut, lime, and a touch of rum into one lush dessert. Tropical flavors shine in this creamy creation.

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Ingredients

Scale 1x2x3x

Crust:

• 1 1/2 cups (355 ml) graham cracker crumbs
• 1/4 cup (50 g) sugar
• 1/2 cup (113 g) melted butter

Filling:

• 16 ounces (454 g) cream cheese, softened
• 3/4 cup (150 g) sugar
• 2 eggs
• 1/4 cup (60 ml) key lime juice
• 1 teaspoon vanilla extract
• 1/2 cup (120 ml) crushed pineapple, drained
• 1/2 cup (120 ml) coconut cream
• 1/2 cup (40 g) shredded coconut

Garnish:

• Whipped cream

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Instructions

1. Thoroughly prepare the oven at 325F (163C) and liberally coat a springform pan with non-stick spray.
2. Combine graham cracker crumbs with sugar and melted butter, creating a cohesive mixture. Press firmly into pan bottom, forming an even crust layer. Bake for 10 minutes, then allow to cool completely.
3. Using an electric mixer, blend cream cheese and sugar until achieving a silky, lump-free consistency. Incorporate eggs individually, ensuring thorough integration after each addition.
4. Gently fold key lime juice, vanilla extract, crushed pineapple, and coconut cream into the cream cheese mixture, stirring until uniformly combined.
5. Pour the filling over the cooled crust and smooth the top with a spatula.
6. Position cheesecake in preheated oven and bake for 45-50 minutes, watching for a slightly firm center that barely jiggles when gently shaken.
7. Let cool at room temperature, then refrigerate for at least 4 hours to fully set.
8. Before serving, embellish with dollops of whipped cream, delicate lime slice garnishes, and sprinkle of toasted coconut flakes.

Notes

• Chill ingredients beforehand to ensure a smoother, creamier cheesecake texture and easier mixing.
• Drain pineapple thoroughly to prevent excess moisture from making the cheesecake watery or affecting its consistency.
• Use room temperature cream cheese and eggs for better integration and a silkier filling that blends seamlessly.
• Opt for low-fat cream cheese and Greek yogurt as a healthier alternative without compromising the rich, decadent flavor profile.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 393
• Sugar: 27 g
• Sodium: 156 mg
• Fat: 30 g
• Saturated Fat: 20 g
• Unsaturated Fat: 8 g
• Trans Fat: 0.5 g
• Carbohydrates: 26 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 75 mg