Key Lime Pie Cheesecake Pina Colada Recipe

Key Lime Pie Cheesecake Pina Colada Recipe

Description

This Key Lime Pie Cheesecake Pina Colada is a tropical fusion dessert that combines the creamy richness of cheesecake, the tangy zest of key lime pie, and the tropical flavors of a classic piña colada. It’s the perfect summer treat with a buttery graham cracker crust, a luscious coconut-infused key lime cheesecake filling, and a refreshing pineapple-coconut topping.

Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup shredded coconut (toasted for extra flavor)
• ¼ cup unsalted butter, melted
• 2 tbsp granulated sugar

For the Cheesecake Filling:

• 16 oz (2 packages) cream cheese, softened
• ½ cup granulated sugar
• ¼ cup brown sugar
• 2 large eggs
• ¼ cup sour cream
• ¼ cup canned coconut milk (full-fat)
• ¼ cup key lime juice (freshly squeezed)
• 1 tbsp key lime zest
• 1 tsp vanilla extract

For the Piña Colada Topping:

• ½ cup crushed pineapple (drained)
• ½ cup coconut whipped cream
• ¼ cup shredded coconut (toasted)
• 2 tbsp coconut rum (optional)
• Key lime zest for garnish

Instructions

1. Prepare the Crust:

1. Preheat oven to 325°F (163°C).
2. In a mixing bowl, combine graham cracker crumbs, shredded coconut, sugar, and melted butter.
3. Press the mixture into the bottom of a 9-inch springform pan.
4. Bake for 10 minutes, then set aside to cool.

2. Make the Cheesecake Filling:

1. In a large bowl, beat the cream cheese and both sugars until smooth.
2. Add the eggs one at a time, mixing on low speed.
3. Mix in sour cream, coconut milk, key lime juice, zest, and vanilla extract until well combined.
4. Pour the batter over the cooled crust.

3. Bake the Cheesecake:

1. Place the springform pan in a larger baking dish filled with 1 inch of hot water (water bath method).
2. Bake at 325°F (163°C) for 50-55 minutes, or until the center is slightly jiggly but set around the edges.
3. Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour.
4. Refrigerate for at least 4 hours or overnight.

4. Prepare the Piña Colada Topping:

1. Mix crushed pineapple with coconut whipped cream and coconut rum (if using).
2. Spread the topping over the chilled cheesecake.
3. Sprinkle toasted shredded coconut and key lime zest on top.

5. Serve & Enjoy!

Slice and serve chilled for a creamy, tangy, tropical treat!

Notes & Tips:

✅ Use fresh key limes for the best flavor, but bottled key lime juice works in a pinch.
✅ Full-fat coconut milk adds extra richness to the cheesecake.
✅ Water bath baking prevents cracks in the cheesecake.
✅ For a non-alcoholic version, omit the coconut rum.
✅ Chill for at least 4 hours for the best texture.

Servings & Nutritional Info

• Servings: 10-12 slices
• Per Serving (Approximate):
  • Calories: 380
  • Fat: 24g
  • Carbohydrates: 35g
  • Sugar: 25g
  • Protein: 6g
  • Fiber: 2g

Health Benefits

🥥 Coconut Milk: Rich in healthy fats that support brain function.
🍍 Pineapple: Contains bromelain, which aids digestion and reduces inflammation.
🍋 Key Limes: High in vitamin C, boosting immunity and skin health.
🧀 Cream Cheese: Provides protein and calcium for bone health.

Q&A

Q: Can I use regular limes instead of key limes?
A: Yes, but key limes have a more intense, tangy flavor that makes a difference.

Q: Can I make this cheesecake without baking?
A: You can try a no-bake version by replacing eggs with whipped cream and chilling it for 6+ hours.

Q: How do I prevent cracks in my cheesecake?
A: Use a water bath, avoid overmixing, and cool the cheesecake slowly.

Q: Can I freeze this cheesecake?
A: Yes! Wrap it tightly and freeze for up to 2 months. Thaw in the fridge before serving.

Would you like any modifications or extra variations, like a gluten-free or vegan version? 😊