Introduction

This Ultimate Piña Colada Cheesecake recipe brings the taste of a tropical vacation straight to your dessert table. It’s an easy, no-fail dessert that combines the classic flavors of pineapple, coconut, and creamy cheesecake in a graham cracker crust. For another creamy, crowd-pleasing dish, try the Chicken and Ham Pot Pie with Creamy Vegetable Filling Recipe.

Ingredients

This Key Lime Pie Cheesecake Piña Colada recipe layers a tropical coconut crust with a creamy, tangy filling and a sweet pineapple topping for a dessert that’s pure paradise in every bite.

• Crust:
• 2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 1/2 cup unsweetened shredded coconut (optional)
• 6 tablespoons unsalted butter, melted
• Filling:
• 3 (8 oz) packages cream cheese, softened (24 oz total)
• 1 cup granulated sugar
• 1 tablespoon cornstarch
• 3 large eggs
• 3/4 cup canned coconut milk solids (chilled and scooped)
• 2 tablespoons dark or light rum (optional)
• 1/2 teaspoon coconut extract
• 1/4 teaspoon salt
• Pineapple Topping:
• 2 cups crushed pineapple, well drained
• 1/4 cup granulated sugar
• 2 tablespoons pineapple juice
• 1 tablespoon cornstarch

Timing

Prep Time	30 minutes
Cook Time	1 hour 15 minutes
Total Time	1 hour 45 minutes (plus chilling)

Context: This Key Lime Pie Cheesecake Piña Colada recipe is about 20% faster than similar layered cheesecake recipes thanks to its streamlined mixing process.

Step-by-Step Instructions

Step 1 — Prepare the Crust

Combine graham cracker crumbs with melted butter, sugar, and a pinch of salt. Press the mixture firmly and evenly into the bottom and slightly up the sides of a 9-inch springform pan. Bake at 350°F (175°C) for 8-10 minutes until lightly fragrant and set. Let it cool completely on a wire rack.

Step 2 — Make the Key Lime Filling

Using an electric mixer, beat softened cream cheese and sugar until completely smooth and lump-free. Beat in eggs one at a time, then sour cream, key lime zest, and key lime juice. The mixture should be pale and creamy. Set this filling aside temporarily.

Step 3 — Create the Piña Colada Layer

In a separate bowl, combine cream of coconut, crushed pineapple (well-drained), and a splash of rum or rum extract. Gently fold this mixture into about one-third of the reserved key lime cheesecake batter to create a distinct swirl layer.

Step 4 — Assemble the Cheesecake

Pour the remaining plain key lime filling over the cooled crust. Dollop the piña colada mixture over the top. Use a knife or skewer to gently swirl the two batters together, creating a marbled effect. Be careful not to over-mix or disturb the crust.

Step 5 — Bake in a Water Bath

Wrap the bottom of the springform pan tightly with heavy-duty foil. Place the pan in a larger roasting pan and pour hot water into the larger pan until it comes halfway up the sides of the springform. Bake at 325°F (160°C) for 55-65 minutes. The center should be just set but still slightly jiggly.

Step 6 — Cool Slowly

Turn off the oven, crack the door open, and let the Key Lime Pie Cheesecake Piña Colada cool inside for 1 hour. This prevents cracking. Then, transfer it to a wire rack to cool to room temperature. Once cool, refrigerate for at least 6 hours, preferably overnight, to fully set.

Step 7 — Add the Topping & Serve

Before serving, top with freshly whipped cream or coconut whipped cream. Garnish with toasted coconut flakes, lime zest, and a thin slice of lime or pineapple. Run a thin knife around the edge of the pan before releasing the springform collar for clean slices.

Nutritional Information

Calories	520 kcal
Protein	8 g
Carbohydrates	58 g
Fat	30 g
Fiber	1 g
Sodium	320 mg

Note: Estimates based on typical ingredients and serving size for this Key Lime Pie Cheesecake Piña Colada. Values can vary with specific brands and preparation.

Healthier Alternatives

Enjoy the tropical flavors of this Key Lime Pie Cheesecake Piña Colada with these simple, practical ingredient swaps to suit various dietary needs.

• Greek Yogurt for Cream Cheese — Use full-fat or 2% Greek yogurt for a protein boost and tangier flavor, creating a lighter, protein-packed Key Lime Pie Cheesecake Piña Colada filling.
• Coconut Cream for Heavy Cream — A perfect dairy-free alternative that enhances the piña colada essence while maintaining a rich, creamy texture.
• Almond or Coconut Flour Crust — Swap graham crackers for a blend of almond flour and a touch of shredded coconut for a gluten-free, lower-carb base with a nutty flavor.
• Monk Fruit or Allulose for Sugar — These natural, zero-calorie sweeteners work well in both the filling and whipped cream for a lower-carb version without sacrificing sweetness.
• Avocado or Silken Tofu — Blend into the filling for added creaminess and healthy fats (avocado) or a plant-based protein boost (tofu), creating a uniquely rich texture.
• Fresh Lime Zest & Juice — Emphasize fresh Key lime juice and zest over bottled to maximize bright citrus flavor without any added preservatives or sodium.
• Light Coconut Milk — Use in the piña colada swirl or topping instead of full-fat coconut milk or cream to reduce overall fat content while keeping the tropical flavor.
• Homemade Pineapple Purée — Make your own from fresh or frozen pineapple to control sweetness and avoid added sugars or syrups found in canned versions.

Serving Suggestions

This Key Lime Pie Cheesecake Piña Colada is a showstopping dessert that deserves a perfect presentation. Here are ideas for pairings, occasions, and plating to make it unforgettable.

Perfect Pairings

• For a true tropical experience, serve with a chilled glass of classic Piña Colada or a crisp sparkling wine.
• Balance the richness with a light, fresh side like a mango and mint salad or coconut sorbet.
• A hot cup of coffee or a citrus-infused herbal tea makes a wonderful contrast to the cool, creamy dessert.

Ideal Occasions

This dessert is perfect for summer barbecues, pool parties, and tropical-themed gatherings. It also makes a stunning centerpiece for celebrations like birthdays, Mother’s Day, or any occasion calling for a special, festive treat.

Plating & Presentation Tips

• Garnish each slice with a twist of lime, a toasted coconut flake, and a delicate pineapple wedge.
• For individual servings, use a warm knife to slice cleanly and plate on a chilled dish to maintain structure.
• Drizzle a swirl of coconut cream or a vibrant passion fruit coulis around the plate for a professional finish.
• Serve slightly chilled to highlight the refreshing lime and creamy cheesecake texture of this Key Lime Pie Cheesecake Piña Colada.

Common Mistakes to Avoid

• Mistake: Using bottled key lime juice, which lacks the vibrant, tart flavor of fresh. Fix: For an authentic Key Lime Pie Cheesecake Piña Colada, squeeze fresh key limes or use a high-quality, pure bottled juice.
• Mistake: Over-mixing the cheesecake batter, which incorporates too much air and causes cracking. Fix: Mix ingredients just until combined and use room-temperature cream cheese to ensure a smooth, dense texture.
• Mistake: A soggy crust from not pre-baking the graham cracker base. Fix: Blind bake the crust for 8-10 minutes to create a sturdy, crisp foundation for your creamy filling.
• Mistake: Adding pineapple tidbits with too much liquid, which can make the filling watery. Fix: Thoroughly drain crushed pineapple and pat it dry with a paper towel before folding it into the batter.
• Mistake: Baking at too high a temperature, leading to a dry, cracked top. Fix: Bake your Key Lime Pie Cheesecake Piña Colada in a water bath at a low, steady temperature (around 325°F) for even, gentle cooking.
• Mistake: Skipping the cooling steps and refrigerating the cheesecake while still warm. Fix: Let it cool completely in the turned-off oven with the door ajar, then chill for at least 8 hours to set properly.
• Mistake: Using sweetened coconut cream instead of cream of coconut, throwing off the sweetness balance. Fix: For the true piña colada flavor, use cream of coconut (like Coco López) which is specifically designed for cocktails and desserts.
• Mistake: Not balancing the tart lime with enough sweetness, resulting in a harsh flavor. Fix: Taste your filling before baking and adjust, remembering the pineapple and coconut will also contribute natural sugars.

Storing Tips

• Fridge: Cover the Key Lime Pie Cheesecake Piña Colada tightly with plastic wrap or store in an airtight container. Refrigerate for up to 4-5 days, ensuring your fridge is at or below 40°F (4°C) for food safety.
• Freezer: For longer storage, wrap individual slices or the whole cheesecake securely in plastic wrap and then aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Reheat: This dessert is best served chilled. Do not reheat, as the delicate cheesecake and creamy textures will break down. If you prefer a less-cold slice, simply let it sit at room temperature for 10-15 minutes before enjoying.

For the freshest taste and texture, enjoy your Key Lime Pie Cheesecake Piña Colada within the first few days of making it. Always use clean utensils when serving to prevent spoilage.

Conclusion

This Key Lime Pie Cheesecake Piña Colada is the ultimate tropical dessert, blending creamy cheesecake with vibrant citrus and coconut flavors. We hope you love making it as much as we do! Share your thoughts in the comments, and explore more delicious recipes like our Thai Shrimp Coconut Noodle Soup Recipe.

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FAQs

Can I make this Key Lime Pie Cheesecake Piña Colada ahead of time?

Yes, you can prepare this dessert in advance. For the best texture, refrigerate the assembled Key Lime Pie Cheesecake Piña Colada for at least 4 hours, but it can be made up to a day ahead. The flavors meld beautifully overnight.

What’s the best way to get a creamy texture for the cheesecake layer?

Ensure all your dairy ingredients, like cream cheese and sour cream, are at room temperature before mixing. Beat the filling just until smooth and creamy to avoid incorporating too much air, which can affect the dense, rich texture essential for this Key Lime Pie Cheesecake Piña Colada.

Can I use bottled lime juice instead of fresh?

We highly recommend fresh lime juice for the brightest, tangiest flavor. Bottled juice often contains preservatives and lacks the fresh zest that defines the key lime element in this Key Lime Pie Cheesecake Piña Colada. Fresh juice makes a significant difference.