Name: Key Lime Pie Cheesecake Piña Colada
Prep time: 20 min
Cook time: PT-486001H41M17S
Total time: 4 h 30 min
Cuisine: American
Ingredients: 1 ½ cups graham cracker crumbs; ¼ cup unsweetened shredded coconut; 3 tbsp brown sugar (or granulated sugar); 6 tbsp unsalted butter, melted; 16 oz cream cheese, softened; 1 cup sweetened condensed milk; ¼ cup sour cream; ¼ cup key lime juice (fresh or bottled); 1 tsp vanilla extract; ½ cup heavy cream (whipped); ¼ cup pineapple juice (fresh or canned); ¼ cup coconut cream (or full-fat coconut milk); ½ cup pineapple chunks, fresh or canned; 2 tbsp coconut milk (or coconut cream); 1 tbsp honey or maple syrup (optional); Whipped cream (optional, for topping); Toasted coconut flakes (optional, for topping); Pineapple slices (optional, for topping); Lime zest (optional, for topping)

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Key Lime Pie Cheesecake Piña Colada I love combining the tangy brightness of key lime pie with the tropical sweetness of piña colada in this creamy cheesecake. It’s a refreshing dessert that balances zesty lime, smooth cream cheese, and luscious pineapple and coconut flavors—all swirled together into a beautiful marbled pie. Perfect for warm weather or anytime I want a taste of the islands.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Crust:

1 ½ cups graham cracker crumbs

¼ cup unsweetened shredded coconut

3 tbsp brown sugar (or granulated sugar)

6 tbsp unsalted butter, melted

For the Cheesecake Filling:

16 oz cream cheese, softened

1 cup sweetened condensed milk

¼ cup sour cream

¼ cup key lime juice (fresh or bottled)

1 tsp vanilla extract

½ cup heavy cream (whipped)

¼ cup pineapple juice (fresh or canned)

¼ cup coconut cream (or full-fat coconut milk)

For the Piña Colada Swirl:

½ cup pineapple chunks, fresh or canned

2 tbsp coconut milk (or coconut cream)

1 tbsp honey or maple syrup (optional)

For Topping (optional):

Whipped cream

Toasted coconut flakes

Pineapple slices

Lime zest

Directions

Preheat the oven to 350°F (175°C).

In a bowl, mix graham cracker crumbs, shredded coconut, brown sugar, and melted butter until everything is evenly coated.

Press the crust mixture firmly into the bottom of a pie dish or cheesecake pan (a springform pan works great if I want neat slices).

Bake the crust for 8-10 minutes until golden brown, then let it cool completely.

In a large bowl, beat the softened cream cheese until smooth and fluffy.

Add sweetened condensed milk, sour cream, key lime juice, vanilla extract, and pineapple juice. Beat until fully combined.

Gently fold in the whipped heavy cream to keep the filling light and creamy.

Pour the filling over the cooled crust and smooth the surface.

Blend pineapple chunks, coconut milk, and honey (if using) until smooth for the piña colada swirl.

Drop spoonfuls of the piña colada mixture over the cheesecake filling and use a knife or toothpick to swirl it in, creating a marbled effect.

Refrigerate for at least 4 hours or overnight for the best texture and flavor.

Before serving, top with whipped cream, toasted coconut flakes, pineapple slices, and lime zest for a beautiful presentation.

Slice and enjoy chilled.

Servings and Timing

This cheesecake serves about 8 people. The preparation time is around 20 minutes, plus 8-10 minutes to bake the crust. The chilling time is at least 4 hours, but overnight chilling gives the best results.

Variations

For an extra lime kick, I like to add lime zest into the cheesecake filling.

You can make this recipe gluten-free by using gluten-free graham crackers.

For a frozen version, I freeze the whole cheesecake to enjoy it like a tropical ice cream cake, especially perfect for hot days.

Swap the sweetened condensed milk for a coconut milk-based condensed milk to make it dairy-free.

Add a splash of rum to the piña colada swirl for an adult twist.

Storage/Reheating

I store leftovers covered in the refrigerator for up to 4 days. Since it’s a no-bake cheesecake, reheating isn’t necessary—just let it sit a few minutes at room temperature before serving for the best texture. The frozen version can be kept in the freezer for up to a month but should thaw for about 15-20 minutes before slicing.

FAQs

Can I use regular lime juice instead of key lime juice?

Yes, regular lime juice works just fine, though key lime juice offers a slightly more aromatic and tart flavor that’s traditional in this pie.

Can I make this recipe vegan or dairy-free?

You can try substituting the cream cheese with a vegan alternative, and use coconut condensed milk or another plant-based substitute. Keep in mind it will change the texture slightly.

What if I don’t have a springform pan?

A regular pie dish is perfectly fine. Just be aware it might be harder to slice neatly like a cheesecake, but it will taste just as good.

Can I prepare this pie in advance?

Absolutely! This cheesecake benefits from chilling overnight, so making it a day ahead is ideal for the best flavor and texture.

How do I prevent the crust from becoming soggy?

Baking the crust beforehand helps set it and keep it from getting soggy once the filling is added.

Conclusion

I find this Key Lime Pie Cheesecake Piña Colada to be the perfect blend of creamy, tangy, and tropical flavors. It’s an easy yet impressive dessert that brings a bright, refreshing vibe to any occasion. Whether I’m serving it chilled or frozen, it’s always a crowd-pleaser that makes me feel like I’m on a sunny island getaway.

Recipe:

Key Lime Pie Cheesecake Piña Colada

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Author: Cheryl
Total Time: 4 hours 30 minutes (including chilling time)
Yield: 8 servings
Diet: Vegetarian

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Description

A refreshing and creamy cheesecake that combines the tangy brightness of key lime pie with the tropical sweetness of piña colada, featuring a crunchy graham cracker and coconut crust, luscious pineapple and coconut cream filling, and a beautiful marbled piña colada swirl.

Instructions

Preheat the oven to 350°F (175°C).
In a bowl, mix graham cracker crumbs, shredded coconut, brown sugar, and melted butter until evenly coated.
Press the crust mixture firmly into the bottom of a pie dish or cheesecake pan.
Bake the crust for 8-10 minutes until golden brown, then let it cool completely.
In a large bowl, beat the softened cream cheese until smooth and fluffy.
Add sweetened condensed milk, sour cream, key lime juice, vanilla extract, and pineapple juice; beat until fully combined.
Gently fold in the whipped heavy cream to keep the filling light and creamy.
Pour the filling over the cooled crust and smooth the surface.
Blend pineapple chunks, coconut milk, and honey (if using) until smooth for the piña colada swirl.
Drop spoonfuls of the piña colada mixture over the cheesecake filling and use a knife or toothpick to swirl it in, creating a marbled effect.
Refrigerate for at least 4 hours or overnight for the best texture and flavor.
Before serving, top with whipped cream, toasted coconut flakes, pineapple slices, and lime zest for a beautiful presentation.
Slice and enjoy chilled.