There’s something magical about the first bite of this Key Lime Pie Cheesecake Piña Colada. Creamy, tangy, tropical, and sweet—it tastes like sunshine in dessert form. Think silky cheesecake swirled with zesty key lime pie flavor, blended with the coconut-pineapple goodness of a classic piña colada.

I came up with this recipe after a beach vacation had me dreaming of cocktails and key lime pie in the same breath. One rainy afternoon at home, I started experimenting, and this decadent layered dessert was born. Now it’s a go-to treat for summer gatherings, birthdays, and anytime I want to escape to the tropics—without leaving my kitchen.

Whether you’re throwing a luau, impressing dinner guests, or just treating yourself after a long day, this dessert delivers pure island vibes with every spoonful.

Let’s dive into why this Key Lime Pie Cheesecake Piña Colada deserves a spot in your dessert rotation.

Why You’ll Love This Key Lime Pie Cheesecake Piña Colada

Get ready to wow your taste buds with this tropical showstopper. The combination of cheesecake, key lime pie, and piña colada is pure genius—and surprisingly easy to pull off.

It's a vacation in dessert form. From the coconut graham crust to the pineapple swirl, every element brings major beachy vibes. It’s like sipping a frozen cocktail, but in creamy cheesecake form.

No baking required. That’s right—this is a no-bake dessert! Perfect for hot weather days when turning on the oven feels like punishment. The fridge does all the work.

Make-ahead magic. This cheesecake sets beautifully in the fridge overnight, so it’s ideal for prepping in advance. Bring it to a party, and it’ll be the first thing gone.

A crowd-pleaser through and through. Even folks who don’t usually go for cheesecake fall in love with the bold citrus and tropical flavor combo. It’s rich but refreshing, sweet with a zingy twist.

One bite, and you'll be hooked—just wait until you taste the silky key lime layer and that creamy coconut finish.

Ingredients Notes

This recipe relies on a handful of flavor-packed ingredients, each one carefully chosen to build the perfect tropical cheesecake experience. From the crust to the topping, everything plays a role in achieving that dreamy piña colada flavor.

Let’s start with the crust. Instead of a traditional graham cracker base, I use toasted coconut graham crackers mixed with melted butter and a pinch of brown sugar. This adds texture, richness, and a subtle tropical undertone that pairs beautifully with the filling.

For the cheesecake layer, full-fat cream cheese is essential. Make sure it’s room temperature so it blends smooth and creamy. I also fold in whipped topping to keep things light and mousse-like, with just enough sweetness to balance the tartness of the lime.

Now for the star: key lime juice. Fresh key limes are ideal, but bottled key lime juice (like Nellie & Joe’s) works beautifully and adds that unmistakable citrus zing. Don’t substitute regular lime juice—it’s just not the same flavor profile.

The piña colada swirl comes from a combo of crushed pineapple, cream of coconut, and a splash of dark rum (optional, but highly recommended). It gives the dessert its signature island flavor and just a hint of cocktail flair.

You'll need a 9-inch springform pan, an electric mixer, and a few mixing bowls. Nothing fancy—just the basics to whip up something extraordinary.

How To Make This Key Lime Pie Cheesecake Piña Colada

Making this no-bake dessert is much easier than it looks, and the payoff is huge. Here’s how it all comes together in just a few simple steps.

Start by preparing your crust. In a food processor, pulse the coconut graham crackers until they form fine crumbs. Mix in melted butter and brown sugar, then press the mixture into the bottom of a springform pan. Use the back of a spoon or a flat-bottomed glass to get it nice and even. Pop it in the fridge to set while you prep the filling.

For the cheesecake base, beat the room-temperature cream cheese until smooth and fluffy. Add in powdered sugar and mix again until fully incorporated. Next, pour in the key lime juice and a bit of zest for extra brightness. Fold in the whipped topping gently to keep the mixture airy and light.

Now comes the piña colada swirl. In a small bowl, stir together the crushed pineapple (drained), cream of coconut, and a splash of dark rum. Drop spoonfuls of this mixture over the key lime cheesecake filling, then gently swirl with a butter knife to create a marbled effect that looks as good as it tastes.

Pour the filling into your chilled crust and smooth out the top. Cover with plastic wrap and refrigerate for at least 6 hours—or better yet, overnight. This gives it time to fully set and develop that rich, creamy texture.

When ready to serve, garnish with toasted coconut flakes, lime zest, or a wedge of fresh pineapple for an extra festive touch. The total time is under 30 minutes of hands-on prep, and the result is pure tropical bliss.

Storage Options

This dessert stores beautifully, making it perfect for planning ahead. Once the cheesecake is set, cover it tightly with plastic wrap or transfer slices to an airtight container.

In the refrigerator, it will stay fresh for up to 5 days. The flavors actually deepen over time, making day-two slices even more delicious.

You can also freeze this cheesecake! Wrap individual slices in plastic wrap, then foil, and store in a freezer-safe bag. They’ll keep for up to 2 months. Just thaw overnight in the fridge before serving.

To reheat—just kidding, there’s no reheating necessary! This dessert is served chilled, straight from the fridge, and it’s best that way.

Variations and Substitutions

This recipe is incredibly flexible, which makes it even more fun to play with. Here are a few ways to make it your own:

If you're not a fan of coconut, you can swap the cream of coconut with sweetened condensed milk and skip the shredded coconut in the crust. It’ll be more key lime-forward, but still amazing.

Want a boozy twist? Add a tablespoon of Malibu rum or coconut liqueur directly into the cheesecake filling for extra tropical flavor.

You can easily make this gluten-free by using gluten-free graham crackers or even macadamia nut cookies for the crust. Just double-check your whipped topping and cream cheese labels for hidden gluten.

For a dairy-free version, use dairy-free cream cheese and coconut whipped topping. The texture may be slightly different, but the flavors still shine.

If you're serving a crowd, consider making these in mini cheesecake cups using a muffin tin and cupcake liners. They’re cute, portable, and perfect for parties!

Don’t be afraid to experiment—this dessert is as forgiving as it is flavorful. Whether you tweak the crust or play with the fruit flavors, you're still going to end up with something spectacular.