Key Lime Pie Cheesecake Piña Colada Recipe
This Key Lime Pie Cheesecake Piña Colada combines the zesty tang of key lime pie with the creamy richness of cheesecake and the tropical flavors of piña colada. A refreshing, indulgent dessert featuring pineapple, coconut, and lime for the perfect summer treat.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 5 hours (including chilling)
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- ½ cup melted butter
- 16 oz cream cheese, softened
- ¾ cup sugar
- 2 tbsp cornstarch
- ½ cup sour cream
- ¼ cup key lime juice
- 1 tsp lime zest
- 2 eggs
- ½ cup crushed pineapple, drained
- ½ cup shredded coconut
- ½ tsp coconut extract
- Whipped cream, for garnish
- Toasted coconut and lime slices, for garnish
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- Mix graham cracker crumbs, sugar, and melted butter; press into the pan. Bake for 10 minutes, then cool.
- Beat cream cheese, sugar, and cornstarch until smooth. Add sour cream, key lime juice, and lime zest, mixing well.
- Add eggs one at a time, beating gently. Fold in crushed pineapple, shredded coconut, and coconut extract.
- Pour mixture over crust and bake for 50–55 minutes, or until the center is set.
- Turn off the oven and let cheesecake cool inside with the door slightly open.
- Refrigerate for at least 4 hours before serving.
- Garnish with whipped cream, toasted coconut, and lime slices.
Notes
- For a stronger piña colada flavor, add a splash of rum extract.
- Use fresh key lime juice for the best taste.
- Chill overnight for the best texture.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 250mg