Tropical Bliss Key Lime Pie Cheesecake Piña Colada
Indulge in a tropical fusion of creamy cheesecake, zesty key lime, and coconut flavors with this Key Lime Pie Cheesecake Piña Colada. A refreshing dessert that brings sunshine to your table!
Equipment
- Mixing Bowls
- Hand Mixer
- Spatula
- Springform Pan
- Refrigerator
Ingredients
Crust
- 2 cups graham cracker crumbs
- ½ cup unsalted butter melted
Filling
- 1 cup sugar
- 2 packages (8 oz each) cream cheese softened
- 1 cup sour cream
- ½ cup key lime juice freshly squeezed preferred
- 1 tsp vanilla extract
- 1 cup heavy cream
- ¼ cup shredded coconut
Instructions
- Preheat the oven to 325°F (163°C). Grease a springform pan.
- In a bowl, mix graham cracker crumbs and melted butter until combined. Press firmly into the bottom of the pan to form the crust. Bake for 10 minutes and cool completely.
- In a large mixing bowl, beat cream cheese and sugar until smooth and creamy.
- Add sour cream, key lime juice, and vanilla extract. Mix until smooth and well combined.
- In a separate bowl, whip heavy cream until soft peaks form. Gently fold into the cream cheese mixture to create a light texture.
- Stir in shredded coconut to enhance the tropical flavor.
- Pour the cheesecake filling over the cooled crust, smoothing the top evenly with a spatula.
- Cover and refrigerate for at least 4 hours or overnight until fully set.
- Garnish with lime slices, toasted coconut flakes, or whipped cream before serving.
Notes
To make this cheesecake even more tropical, drizzle with pineapple syrup or top with crushed macadamia nuts. For a gluten-free version, use gluten-free graham crackers for the crust.