Key Lime Pie Cheesecake Piña Colada

Ready to dive into a tropical paradise with a twist? Say hello to Key Lime Pie Cheesecake Piña Colada, where the tangy zing of key lime meets the creamy dreaminess of cheesecake, all with a delightful piña colada flavor. It’s like your favorite tropical drink and dessert combined into one mouthwatering, indulgent slice. Trust me, after just one bite, you’ll feel like you’ve been transported to a sunny beach with a cool breeze. Let’s just say, this dessert is everything you didn’t know you needed!

Why You’ll Love Key Lime Pie Cheesecake Piña Colada

Here’s why this dessert is about to become your new obsession:

Tropical Flavor Explosion: You’ve got the tangy key lime, the creamy richness of cheesecake, and the piña colada flavors that scream vacation vibes. The balance of tart and sweet will have you coming back for more.

Decadent & Smooth: This cheesecake has that rich, smooth texture that melts in your mouth, with a buttery graham cracker crust that adds the perfect crunch. It’s the kind of dessert that makes you feel fancy without any fuss.

Eye-Catching Presentation: You don’t have to be a professional pastry chef to wow your friends with this beauty. The vibrant lime and coconut toppings make it as pretty as it is tasty.

Perfect for Any Occasion: Whether you’re hosting a summer dinner party, celebrating a special occasion, or just want to treat yourself, this cheesecake has “showstopper” written all over it.

Tropical Twist on Two Classics: It’s like a piña colada and key lime pie had a delicious baby. If you love either of those, you’re in for a treat.

Ingredients

You won’t need any fancy ingredients to make this tropical beauty—just a few simple items you probably already have in your pantry and fridge!

Cream Cheese

The base of your cheesecake filling! Cream cheese provides that rich, smooth texture that makes this dessert so indulgent.

Sweetened Condensed Milk

This adds a nice level of sweetness and creaminess to the cheesecake while helping to thicken it up. It’s an essential ingredient in many creamy pies and cheesecakes.

Key Lime Juice

Fresh key lime juice is the secret to that classic tart flavor! If you can’t find key limes, regular lime juice works just as well.

Piña Colada Mix

A tropical blend of pineapple and coconut flavors that brings the piña colada vibe into your cheesecake. You can use store-bought mix or make your own by blending pineapple juice and coconut cream.

Graham Crackers

For that buttery, crispy crust that perfectly complements the creamy filling. A graham cracker crust is the only choice for a cheesecake like this.

Coconut Milk

This adds a bit more coconut flavor to your cheesecake and gives it that creamy, tropical texture.

Eggs

Eggs are used to set the cheesecake filling and give it that smooth, firm texture once it’s baked.

Shredded Coconut

For an extra hit of coconut flavor and texture on top of your cheesecake. It’s optional, but I highly recommend it for that piña colada feel!

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s get to the good stuff—making this creamy, dreamy Key Lime Pie Cheesecake Piña Colada!

Prepare the Crust

In a food processor, crush the graham crackers until they turn into fine crumbs. Mix them with melted butter and a little sugar. Press the mixture into the bottom of a springform pan to create the crust. Press it down firmly, then place the pan in the fridge to set while you prepare the filling.

Make the Cheesecake Filling

In a large bowl, beat the cream cheese until smooth and creamy. Add the sweetened condensed milk, piña colada mix, key lime juice, coconut milk, and eggs. Mix everything together until it’s smooth and well-combined. The key lime and piña colada flavors should shine through beautifully in this mixture.

Pour the Filling onto the Crust

Take the crust out of the fridge and pour the cheesecake filling into the pan. Smooth the top with a spatula so it’s nice and even. Don’t worry if the filling is a little wobbly—it’ll firm up nicely as it bakes.

Bake the Cheesecake

Preheat your oven to 325°F (163°C). Bake the cheesecake for about 55-60 minutes, or until the edges are set but the center is still slightly jiggly. This means it’s perfectly cooked and will firm up as it cools.

Cool and Chill

Let the cheesecake cool to room temperature before transferring it to the fridge. Chill it for at least 4 hours (overnight is even better!) to let all the flavors come together and for the cheesecake to set properly.

Top the Cheesecake

Once the cheesecake has set, top it with shredded coconut and any other tropical garnishes you like—think lime zest, fresh pineapple chunks, or a drizzle of piña colada mix.

Serve and Enjoy

Slice it up, serve, and prepare for a flavor explosion. This dessert is as fun to eat as it is to make!

Nutrition Facts

Servings: 10
Calories per serving: 350

Preparation Time

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 4 hours 20 minutes (including chilling time)

How to Serve Key Lime Pie Cheesecake Piña Colada

This tropical cheesecake is perfect on its own, but here are a few ideas to make it even more special:

Serve with Tropical Fruits: Garnish each slice with fresh pineapple slices, mango chunks, or kiwi for that extra tropical punch.

Pair with a Refreshing Drink: A cold piña colada, coconut water, or a refreshing limeade would be perfect to sip alongside this dessert. Go all-in on the tropical vibe!

A Side of Whipped Cream: While the cheesecake is already creamy, a little extra whipped cream can’t hurt. You can even add a splash of coconut extract to your whipped cream for an extra layer of flavor.

Chilled and Ready to Go: This cheesecake is the ultimate make-ahead dessert. Make it a day or two ahead of time and let it chill in the fridge until you’re ready to serve.

Additional Tips

Here are a few helpful tips for making your Key Lime Pie Cheesecake Piña Colada even better:

Use Fresh Lime Juice: For the best flavor, fresh lime juice is key. It gives the cheesecake that authentic, tangy kick that you want in a key lime dessert.

Adjust the Sweetness: If you prefer your desserts on the sweeter side, feel free to add a little extra sugar to the filling or crust mixture. It’s all about personal preference!

Make It Coconut-Free: If you’re not a fan of coconut, you can skip the coconut milk and shredded coconut topping. The cheesecake will still be delicious with just the key lime and piña colada flavors.

Use a Water Bath for Perfect Texture: If you want an ultra-smooth cheesecake, consider baking it in a water bath. Simply place the springform pan in a larger pan and add about an inch of water around it before baking. This helps the cheesecake bake evenly and prevents cracking.

Store Leftovers: Leftovers can be stored in an airtight container in the fridge for up to 5 days. If you have a ton left over, you can even freeze individual slices for a later tropical treat.

FAQ Section

Q1: Can I use regular limes instead of key limes?
A1: Yes, regular lime juice will work perfectly fine. Key limes give a slightly more tart and aromatic flavor, but the regular lime will still provide that citrusy zing.

Q2: Can I make this cheesecake without a springform pan?
A2: If you don’t have a springform pan, you can use a regular pie dish or a round cake pan. Just be sure to line it with parchment paper to make removing the cheesecake easier.

Q3: Can I make this cheesecake ahead of time?
A3: Absolutely! This cheesecake actually benefits from sitting in the fridge overnight, as the flavors meld together and the texture firms up beautifully.

Q4: Can I make this without the coconut milk?
A4: Yes, if you’re not a fan of coconut, you can skip the coconut milk. Just use regular milk or heavy cream instead, and you’ll still have a delicious cheesecake.

Q5: Can I freeze this cheesecake?
A5: Yes! Freeze individual slices for up to 3 months. Just wrap each slice tightly in plastic wrap and aluminum foil to prevent freezer burn. Thaw overnight in the fridge before serving.

Q6: How do I get the cheesecake to set properly?
A6: Make sure you let the cheesecake cool to room temperature before chilling it in the fridge. It needs a few hours to firm up, so be patient for that perfect slice!

Q7: Can I substitute the piña colada mix with fresh pineapple and coconut cream?
A7: Absolutely! If you want a fresh twist, blend pineapple juice and coconut cream together to create your own piña colada mix.

Q8: What can I substitute for sweetened condensed milk?
A8: You can use coconut condensed milk for a richer coconut flavor or substitute with a mixture of milk and sugar, though the texture may change slightly.

Q9: Can I top this cheesecake with something other than coconut?
A9: Yes! You can top it with lime zest, crushed graham crackers, or even a few maraschino cherries for a fun, tropical look.

Q10: Can I make this recipe gluten-free?
A10: Yes! Simply substitute the graham crackers with a gluten-free version or use a crust made from ground nuts like almonds for a grain-free option.

Conclusion

This Key Lime Pie Cheesecake Piña Colada is the ultimate tropical dessert that combines the best of both worlds. It’s creamy, tangy, and sweet, with that irresistible piña colada flavor that transports you straight to the beach. Whether you’re hosting a summer gathering or treating yourself, this cheesecake will make every moment feel like a celebration. So, go ahead—take a slice and let the tropical vibes take over!

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