Key Lime Pie Cheesecake Piña Colada Recipe
This Key Lime Pie Cheesecake Piña Colada recipe blends tangy key lime, rich cheesecake, and tropical coconut-pineapple flavors for a decadent, summery treat.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 5 hours (including chilling)
- Yield: 8-10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
-
Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup shredded coconut
- ¼ cup melted butter
- 2 tbsp sugar
-
Cheesecake Filling:
- 16 oz cream cheese, softened
- ½ cup sugar
- 2 eggs
- ¼ cup sour cream
- ¼ cup key lime juice
- 1 tsp vanilla extract
- ½ cup crushed pineapple, drained
-
Piña Colada Topping:
- ½ cup coconut cream
- ¼ cup crushed pineapple
- 2 tbsp powdered sugar
- 1 cup whipped cream
-
Garnish:
- Toasted coconut flakes
- Lime zest
- Maraschino cherries
Instructions
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- Prepare the Crust: Preheat oven to 325°F (163°C). Mix graham cracker crumbs, shredded coconut, melted butter, and sugar. Press into a springform pan. Bake for 10 minutes, then let cool.
- Make the Cheesecake Filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream, key lime juice, vanilla, and crushed pineapple.
- Bake the Cheesecake: Pour filling over the crust. Bake for 45 minutes or until the center is set. Let cool completely, then refrigerate for at least 4 hours.
- Prepare the Piña Colada Topping: Mix coconut cream, crushed pineapple, and powdered sugar. Fold in whipped cream.
- Assemble & Serve: Spread topping over chilled cheesecake. Garnish with toasted coconut, lime zest, and cherries.
- Prepare the Crust: Preheat oven to 325°F (163°C). Mix graham cracker crumbs, shredded coconut, melted butter, and sugar. Press into a springform pan. Bake for 10 minutes, then let cool.
- Make the Cheesecake Filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream, key lime juice, vanilla, and crushed pineapple.
- Bake the Cheesecake: Pour filling over the crust. Bake for 45 minutes or until the center is set. Let cool completely, then refrigerate for at least 4 hours.
- Prepare the Piña Colada Topping: Mix coconut cream, crushed pineapple, and powdered sugar. Fold in whipped cream.
- Assemble & Serve: Spread topping over chilled cheesecake. Garnish with toasted coconut, lime zest, and cherries.
Notes
- For extra coconut flavor, use coconut-flavored graham crackers.
- Refrigerate overnight for best texture.
- Serve chilled for a refreshing tropical dessert.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 220mg