Key Lime Pie Cheesecake Piña Colada Recipe

Here's a tropical treat that combines the best of three classic desserts into one creamy, dreamy indulgence. This Key Lime Pie Cheesecake Piña Colada is bursting with bright citrus flavors, a rich and velvety texture, and a hint of coconut that will transport you straight to a beachside paradise.

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I first created this recipe for a summer party, trying to decide between serving key lime pie, cheesecake, or piña coladas. Why not all three? The result was a luscious dessert with a perfect balance of tangy, sweet, and tropical flavors.

Get ready to dive into a dessert that's as refreshing as it is decadent.

Why You'll Love This Key Lime Pie Cheesecake Piña Colada

This dessert is a game-changer for anyone who loves tropical flavors. It’s smooth, creamy, and packed with the perfect combination of citrus and coconut.

One of the best things about this recipe is its easy, no-fuss preparation. Unlike traditional cheesecakes that require a water bath, this version is designed to be simple, so you can focus on enjoying every bite.

It’s also a showstopper for parties and gatherings. Whether you're celebrating a summer event or just treating yourself, this dessert will have everyone asking for seconds.

And let’s not forget the texture—rich and creamy cheesecake with a buttery graham cracker crust and a coconut-kissed topping. Every bite is a little taste of the tropics.

Ingredients Notes

The key to this recipe is using fresh key lime juice. While bottled juice can work in a pinch, fresh key limes deliver a bright, tangy flavor that makes all the difference. If key limes are hard to find, you can use regular limes, but expect a slightly less intense flavor.

For the crust, graham crackers and shredded coconut create the perfect tropical base. The coconut adds a subtle chewiness and extra flavor that pairs beautifully with the creamy filling.

Cream cheese is the heart of any cheesecake, and full-fat cream cheese is the best choice here. It provides the richest, smoothest texture, so avoid reduced-fat versions if you want that classic cheesecake feel.

A splash of coconut rum or extract infuses the filling with piña colada vibes. If you prefer a non-alcoholic version, coconut extract works just as well without altering the flavor profile.

For the topping, whipped cream and toasted coconut add the final touch. The lightness of the whipped cream balances the richness of the cheesecake, while the toasted coconut enhances the tropical notes.

How To Make This Key Lime Pie Cheesecake Piña Colada

Start by preparing the crust. Crush the graham crackers into fine crumbs and mix them with shredded coconut, melted butter, and a bit of sugar. Press this mixture firmly into a springform pan, then bake it briefly to set. This step ensures the crust holds up under the rich filling.

Next, beat the cream cheese with sugar until completely smooth. Add eggs one at a time, mixing just until incorporated. Over-mixing can lead to cracks in the cheesecake, so keep it gentle.

Now comes the flavor magic—stir in the key lime juice, lime zest, and coconut rum (or extract). The filling should be smooth and slightly tangy with a hint of tropical sweetness. Pour it over the cooled crust and spread evenly.

Bake at a low temperature to avoid cracking. The cheesecake is done when the edges are set, but the center still has a slight jiggle. Turn off the oven and let it cool gradually inside before transferring it to the fridge for at least four hours, or overnight if possible.

Once chilled, top the cheesecake with freshly whipped cream and a generous sprinkle of toasted coconut. Garnish with extra lime zest for a pop of color and a boost of citrus fragrance.

Storage Options

This cheesecake keeps well in the fridge for up to five days, stored in an airtight container or covered tightly with plastic wrap. The flavors meld even more over time, making it even more delicious the next day.

For longer storage, freeze individual slices wrapped in plastic and foil. When ready to enjoy, thaw in the refrigerator for a few hours or at room temperature for about 30 minutes.

Avoid storing with the whipped cream topping if freezing—add that fresh just before serving for the best texture.

Variations and Substitutions

If you want to lighten it up, swap out half the cream cheese for Greek yogurt. This keeps the texture creamy while reducing the richness slightly.

For a nutty twist, try using crushed vanilla wafers or macadamia nuts in the crust instead of graham crackers. This adds extra depth and crunch.

Love pineapple? Stir in crushed pineapple (drained well) into the batter for an even more piña colada-inspired flavor. Just be sure to adjust the sweetness if needed.

If you're a fan of coconut, consider adding coconut milk to the filling instead of heavy cream for an extra layer of tropical flavor.

This cheesecake is easy to personalize—experiment with different citrus fruits, flavor extracts, or even a splash of dark rum for a deeper tropical taste.

Final Thoughts

This Key Lime Pie Cheesecake Piña Colada is a tropical escape in every bite. Whether you're making it for a special occasion or just because you love bright, citrusy flavors, it’s guaranteed to be a hit. So grab a fork, close your eyes, and let the flavors take you straight to paradise!

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