Description
This Key Lime Pie Cheesecake Piña Colada combines the tropical flavors of key lime, coconut, and pineapple into a creamy, no-bake cheesecake. A graham cracker crust provides a subtle crunch, while the luscious coconut cream and whipped topping mimic the classic Piña Colada cocktail. Perfectly chilled and garnished with fresh pineapple chunks, lime slices, and toasted coconut flakes, this dessert offers a refreshing and indulgent treat ideal for warm weather or festive occasions.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- Pinch of salt
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
Piña Colada Topping
- 1/2 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/4 cup coconut cream (or canned coconut milk)
Garnish
- Pineapple chunks
- Lime slices
- Toasted coconut flakes (optional)
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). This initial step ensures the crust is baked to a perfect golden crisp.
- Mix Crust Ingredients: In a mixing bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and a pinch of salt. Stir until the crumbs are coated evenly and the mixture feels like wet sand.
- Form and Bake Crust: Press the crumb mixture firmly and evenly into the bottom of a 9-inch springform pan. Bake for 8 to 10 minutes until lightly golden. Remove from oven and let the crust cool completely.
- Make the Cheesecake Filling: Using a large bowl, beat the softened cream cheese until smooth and creamy, removing lumps for a silky texture.
- Add Remaining Filling Ingredients: Incorporate the sour cream, granulated sugar, Key lime juice, lime zest, coconut cream, crushed pineapple, powdered sugar, and vanilla extract into the cream cheese. Beat everything together until fully combined and smooth.
- Assemble Cheesecake: Pour the cheesecake filling over the cooled crust, smoothing the top carefully with a spatula to ensure evenness.
- Chill to Set: Refrigerate the cheesecake for at least 4 hours, ideally overnight, to allow it to firm up properly.
- Prepare Piña Colada Topping: In a separate cold bowl, beat the heavy whipping cream and powdered sugar until stiff peaks form, creating a light and airy texture.
- Incorporate Coconut Cream: Gently fold coconut cream into the whipped cream to infuse tropical flavor without deflating the mixture.
- Add Topping to Cheesecake: Spoon or pipe the piña colada whipped topping evenly onto the chilled cheesecake surface.
- Garnish: Decorate with fresh pineapple chunks, lime slices, and toasted coconut flakes for added flavor and presentation.
- Serve: Slice the cheesecake and serve chilled to enjoy the refreshing tropical dessert at its best.
Notes
- To soften cream cheese quickly, leave it at room temperature for 30 minutes or microwave briefly in 10-second intervals.
- Drain crushed pineapple thoroughly to prevent excess moisture in the filling.
- Use full-fat coconut cream or canned coconut milk for richness and authentic flavor.
- For best results, chill the cheesecake overnight to allow flavors to meld and texture to set perfectly.
- Optional toasted coconut flakes add a nice crunchy texture and enhanced coconut aroma.
- Store leftovers covered in the refrigerator for up to 3 days.
