Description
Creamy key lime pie cheesecake pina colada blends tropical paradise with classic dessert charm. Caribbean-inspired layers meld tangy lime, coconut, and rich cream for an irresistible slice you’ll savor to the last bite.
Ingredients
Scale
Main Ingredients:
Cheesecake Base:
- 16 ounces (454 grams) cream cheese, softened
- 2 eggs
- 1/2 cup (100 grams) sugar
- 1/4 cup (60 milliliters) key lime juice
Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup shredded coconut
- 1/4 cup (57 grams) melted butter
- 2 tablespoons sugar
Flavor and Topping Ingredients:
Filling and Topping Components:
- 1/2 cup crushed pineapple, drained
- 1/4 cup (60 milliliters) sour cream
- 1 teaspoon vanilla extract
- 1/2 cup coconut cream
- 1/4 cup crushed pineapple
- 2 tablespoons powdered sugar
- 1 cup whipped cream
Garnish:
- Toasted coconut flakes
- Lime zest
- Maraschino cherries
Instructions
- Craft a buttery, textured foundation by blending graham cracker crumbs, shredded coconut, melted butter, and sugar. Press the mixture firmly into a springform pan, creating an even layer that will serve as the pie’s base.
- Preheat the oven to 325F (163C) and bake the crust for 10 minutes until lightly golden. Allow the crust to cool completely, establishing a sturdy foundation for the cheesecake.
- In a large mixing bowl, whip cream cheese and sugar until achieving a silky, uniform consistency. Incorporate eggs individually, ensuring each is thoroughly integrated before adding the next.
- Gently fold in sour cream, tangy key lime juice, fragrant vanilla, and crushed pineapple. Maintain a smooth, lump-free texture that promises a creamy cheesecake experience.
- Pour the velvety filling over the cooled crust, creating an even distribution. Slide the pan into the preheated 325F oven and bake for 45 minutes, watching for a slight jiggle in the center indicating perfect doneness.
- Remove the cheesecake and allow it to cool completely at room temperature. Refrigerate for a minimum of 4 hours, enabling the filling to set and develop rich, complex flavors.
- Prepare the tropical topping by blending coconut cream, crushed pineapple, and powdered sugar. Delicately fold in whipped cream to create a light, airy consistency.
- Once the cheesecake is thoroughly chilled, generously spread the pina colada topping across the surface, creating an enticing tropical layer.
- Elevate the presentation by garnishing with toasted coconut flakes, vibrant lime zest, and maraschino cherries, transforming the dessert into a visual and gustatory delight.
Notes
- Prevent cracks by using room temperature ingredients and avoiding overmixing the cheesecake batter.
- Create a water bath by placing the springform pan in a larger pan filled with hot water to ensure even, gentle baking.
- Swap graham crackers with gluten-free alternatives like almond flour or gluten-free cookies for a celiac-friendly version.
- Reduce sugar content by using natural sweeteners like stevia or monk fruit for a lower-calorie dessert option.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Desserts, Cocktails
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 285
- Sugar: 21 g
- Sodium: 170 mg
- Fat: 20 g
- Saturated Fat: 15 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.3 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg