Key Lime Pie Cheesecake Pina Colada
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.
Servings: 2 servings
Equipment
- Blender
- Chilled Glass
Ingredients
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
Instructions
- 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 coconut milk, pineapple juice, cream of coconut, and key lime juice into the blender. Add the softened cream cheese on top.
- 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. Adjust thickness as needed.
- Taste and adjust: Sample a small spoonful and adjust sweetness if needed or add a touch of lime zest for extra brightness.
- Pour and garnish: Pour into a chilled glass. Garnish with a lime wheel, toasted coconut, or a crushed graham cracker rim. Serve immediately.
Notes
This drink is best served fresh. Store leftovers in an airtight container in the refrigerator for up to 24 hours.