Name: Key Lime Pie Cheesecake Pina Colada
Prep time: 10 min
Total time: 10 min
Ingredients: 2 oz Coconut milk (well shaken and chilled); 1 oz Pineapple juice (chilled); 1 oz Cream of coconut (measured and at room temperature if thick); 1/2 cup Key lime juice (freshly squeezed for best flavor); 1/4 cup Cream cheese (softened to room temperature); 1 to 1.5 cups Ice cubes (adjusted for desired thickness)

Jump to Recipe

Creamy, tangy, and delightfully tropical — this Key Lime Pie Cheesecake Pina Colada is a fun, sippable mashup that tastes like a vacation in a glass. Imagine the zippy brightness of key lime pie meeting the smooth, lush texture of a cheesecake-infused pina colada: it’s refreshing, indulgent, and surprisingly simple. Fun fact: early pina coladas were served as cocktails to ship captains who loved sweet tropical flavors, so it’s only natural to give that island spirit a cheesecake twist.

If you enjoy easy citrus desserts, you might also enjoy this version on the blog that inspired the name — take a look at the full recipe page for more ideas: Key Lime Pie Cheesecake Pina Colada recipe page. This drink is perfect for busy weeknights, kid-friendly celebrations, or a quick dessert after dinner. It’s quicker than baking a cheesecake and a lot less fussy than a layered pie, so you get big flavor with minimal effort. Give it a try — your taste buds will thank you.

What is Key Lime Pie Cheesecake Pina Colada?

What’s in a name? A lot, apparently. Is it pie? Is it cheesecake? Is it a cocktail? Why not all three? This playful name hints at the recipe’s personality: bright key lime, creamy cheesecake notes, and tropical pina colada flavors all blended into one glorious drink. Ever wondered why such hybrids exist — curiosity, a love of flavor, or maybe because “the way to a man’s heart is through his stomach.” Maybe a bartender experimented with dessert flavors and the rest was delicious history. Try it and decide for yourself; this mashup was made for sharing and smiling.

Why You’ll Love This

You’ll fall for this recipe for three irresistible reasons. First, the main highlight is the contrast of tangy key lime and velvety cream cheese against sweet coconut and pineapple — it’s a balanced, refreshing dessert-drink. Second, making it at home saves money: premium store-bought versions or bar cocktails can be pricey, but this homemade blend uses pantry staples for a fraction of the cost. Third, the garnishes — toasted coconut, lime zest, or a graham cracker rim — take the flavor profile up a notch and make it look like you spent hours prepping when you didn’t.

If you liked our fruity cheesecake creations before, you might also enjoy the bright berry twist in these cupcakes: Blackberry Lime Cheesecake Cupcakes. This recipe invites you to experiment with toppings and sweetness levels, so don’t be shy — make it your own and serve it with pride.

How to Make:

Quick Overview

This recipe is incredibly easy and fast. You’ll combine a handful of ingredients in a blender for a creamy, frosty treat that balances tartness and sweetness. Preparation is straightforward, texture is silky and drinkable, and the standout element is the cheesecake-rich creaminess that complements the tropical notes. Prep time: 5–10 minutes. No cooking required.

Ingredients

2 oz coconut milk, well shaken and chilled
1 oz pineapple juice, chilled
1 oz cream of coconut, measured and at room temperature if thick (for easier blending)
1/2 cup key lime juice, freshly squeezed for best flavor
1/4 cup cream cheese, softened to room temperature (about 15 minutes out of the fridge)
Ice cubes, 1 to 1 1/2 cups, adjusted for desired thickness

Directions

Prepare ingredients: Remove the cream cheese from the refrigerator at least 15 minutes before you start so it softens and blends smoothly. Chill your glass in the freezer for about 10 minutes for a colder presentation.
Add liquids to blender: Pour 2 oz coconut milk, 1 oz pineapple juice, 1 oz cream of coconut, and 1/2 cup key lime juice into the blender. Add the 1/4 cup softened cream cheese on top so it blends without clumping.
Add ice gradually: Start by adding about 1 cup of ice cubes. Secure the blender lid.
Blend for consistency: Pulse once or twice, then blend on medium-high for 30 to 45 seconds until silky. Check texture — if it’s too thin, add another 1/4 cup ice and blend for 10–15 more seconds. If too thick, add a splash (1–2 teaspoons) more pineapple juice or coconut milk.
Taste and adjust: Sample a small spoonful and adjust sweetness if needed (a dash of simple syrup or honey), or add a touch of lime zest for extra brightness.
Pour and garnish: Pour into a chilled glass. Garnish with a lime wheel, a sprinkle of toasted coconut, or a crushed graham cracker rim for a true key lime pie vibe. Serve immediately and enjoy chilled.

Key Lime Pie Cheesecake Pina Colada

What to Serve With

Toasted coconut macaroons or a small graham cracker cookie for a crunchy nod to key lime pie crust
A light tropical fruit salad with mango and papaya to complement the pineapple notes
Grilled shrimp skewers or a citrusy chicken salad for a savory pairing if serving as part of a brunch or light dinner
For a non-alcoholic complement, serve with iced green tea or a virgin mojito

Top Tips for Perfecting

Substitute: If you don’t have cream of coconut, use coconut cream plus 1 tablespoon simple syrup to mimic sweetness.
Texture: Soften the cream cheese to room temperature to avoid lumps. If you do get lumps, push the mixture through a fine mesh sieve into a pitcher.
Sweetness: Use fresh key lime juice first — it’s tart. If your key limes are very tart, add 1 teaspoon simple syrup per serving.
Avoid over-icing: Too much ice dilutes flavor; add ice gradually to reach the right thickness.
Presentation: For an extra showstopper, rim the glass with crushed graham crackers and lightly press toasted coconut onto the edge.

Storing and Reheating Tips

Refrigeration: This drink is best served fresh. Store leftovers in an airtight container in the refrigerator for up to 24 hours. Shake or stir well before serving; texture may separate slightly.
Freezing: Freezing is not recommended for best texture, but you can pour leftovers into popsicle molds and freeze for a fun key lime cheesecake popsicle (store up to 2 months).
Reheating: Not applicable — this is a cold beverage. If chilled separation occurs, blend again briefly to re-emulsify.

FAQs

Can I use regular lime juice instead of key lime juice?
Yes, regular lime juice works in a pinch, but key limes have a unique floral tartness. You may want to reduce any added sweetener slightly if using Persian limes.

Can I make this alcoholic?
Absolutely. Add 1 to 1 1/2 oz white rum or coconut rum per serving and blend with the other ingredients for a boozy pina colada twist.

Is cream cheese necessary?
The cream cheese gives that cheesecake richness. For a lighter version, substitute 2 tablespoons of mascarpone or Greek yogurt, but the texture will be slightly different.

How can I make it dairy-free?
Use a dairy-free cream cheese alternative and ensure the cream of coconut and coconut milk are plant-based. The drink will remain creamy and tropical.

Can I prepare this for a party ahead of time?
You can pre-mix the liquids (without ice) and chill them. When guests arrive, add ice and blend for the freshest texture.

Conclusion

This Key Lime Pie Cheesecake Pina Colada is a quick, family-friendly crowd-pleaser that brings dessert and cocktail vibes together with minimal effort. It’s worth making for the silky cheesecake undertones paired with bright key lime and tropical coconut — simple to prepare, wallet-friendly, and endlessly adaptable. If you want to deepen your pina colada inspiration, check out this rich variation for more ideas: Rich Piña Colada Cheesecake Recipe – A Classic Twist. For tips on more traditional key lime cheesecake flavors to borrow from, see this detailed guide: Key Lime Cheesecake – Glorious Treats.

Give this recipe a whirl, tweak it to your taste, and share a glass with family or friends — it’s the perfect little celebration in a cup.