Description
This tropical treat combines the refreshing flavors of a Key Lime Pie with the creamy richness of a cheesecake, all served in a Piña Colada-inspired twist. The tangy lime flavor paired with coconut and pineapple makes for an irresistible dessert that’s perfect for summer or any time you’re craving a little sunshine.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- Pinch of salt
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup granulated sugar
- 2 tbsp Key lime juice (fresh or bottled)
- 1 tsp lime zest
- 1/2 cup coconut cream (or canned coconut milk)
- 1/2 cup crushed pineapple, drained
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
For the Piña Colada Topping:
- 1/2 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/4 cup coconut cream (or canned coconut milk)
- Pineapple chunks (for garnish)
- Lime slices (for garnish)
- Toasted coconut flakes (optional)
Instructions
- Prepare the Crust:
- Preheat the oven to 350°F (175°C).
- In a bowl, combine the graham cracker crumbs, sugar, melted butter, and a pinch of salt. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
- Press the mixture into the bottom of a 9-inch springform pan, forming an even layer. Bake for 8-10 minutes or until lightly golden. Remove from the oven and allow to cool while preparing the filling.
- Make the Cheesecake Filling:
- In a large mixing bowl, beat the cream cheese until smooth and creamy.
- Add the sour cream, sugar, Key lime juice, lime zest, coconut cream, crushed pineapple, powdered sugar, and vanilla extract. Beat until everything is well combined and smooth.
- Pour the cheesecake mixture over the cooled crust, smoothing the top with a spatula.
- Refrigerate for at least 4 hours or overnight for the cheesecake to set.
- Make the Piña Colada Topping:
- In a separate bowl, beat the heavy cream and powdered sugar until stiff peaks form.
- Gently fold in the coconut cream until combined.
- Spoon or pipe the whipped topping onto the chilled cheesecake.
- Garnish with pineapple chunks, lime slices, and toasted coconut flakes if desired.
- Serve:
- Slice the cheesecake and serve chilled. Enjoy the tropical flavors of this Key Lime Pie Cheesecake Piña Colada!
Notes
- Make-Ahead: This cheesecake can be made ahead and stored in the refrigerator for up to 3 days before serving.
- Gluten-Free Option: Use gluten-free graham crackers for a gluten-free crust.
- Coconut Cream Tip: If you don’t have coconut cream, you can substitute it with canned coconut milk. Just make sure to use the thicker cream that separates from the liquid.
- No-Bake Option: For a no-bake version, you can skip the oven-baking of the crust and refrigerate it for 30 minutes before filling.
- Storage: Keep the cheesecake tightly wrapped in plastic wrap or in an airtight container in the fridge.
- Prep Time: 20 minutes
- Cook Time: 8-10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 26g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 16g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg