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.
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)
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.
Notes
For an extra lime kick, add lime zest into the cheesecake filling.
Use gluten-free graham crackers to make the recipe gluten-free.
Freeze the cheesecake for a tropical ice cream cake version.
Substitute sweetened condensed milk with coconut milk-based condensed milk for a dairy-free option.
Add a splash of rum to the piña colada swirl for an adult twist.
Store leftovers covered in the refrigerator for up to 4 days.
Let refrigerated cheesecake sit at room temperature for a few minutes before serving for best texture.
Frozen cheesecake can be stored up to one month and should be thawed 15-20 minutes before slicing.
- Prep Time: 20 minutes
- Cook Time: 8-10 minutes
- Category: Dessert
- Method: Baking and chilling
- Cuisine: American, Tropical
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 380
- Sugar: 30g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
