Tropical Key Lime Cheesecake Piña Colada

This Tropical Key Lime Cheesecake Piña Colada is a refreshing, creamy cocktail that blends the tangy zing of key lime pie with the smooth richness of cheesecake and the tropical sweetness of a classic piña colada. It’s like sipping dessert on a beach—cool, indulgent, and totally irresistible.

Why You’ll Love This Recipe

I love how this drink feels like vacation in a glass. It’s a creamy, frozen treat with just enough citrus to cut through the richness. The key lime adds that bright tartness, the cream cheese gives it a cheesecake twist, and the coconut-rum combo brings all the tropical vibes. Whether I’m making it for a summer party or just a personal pick-me-up, it’s always a hit.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cream of coconut
• Pineapple juice
• Key lime juice (fresh or bottled)
• White rum (or coconut rum for extra flavor)
• Cream cheese (softened)
• Ice
• Graham cracker crumbs (optional, for garnish)
• Whipped cream (optional, for topping)
• Lime slices (optional, for garnish)

Directions

1. I add cream of coconut, pineapple juice, key lime juice, rum, cream cheese, and a good amount of ice to a blender.

2. I blend everything on high until smooth and creamy. If I want it thicker, I just add more ice.

3. To serve, I like to rim my glass with a bit of lime juice and dip it in graham cracker crumbs for that “pie crust” vibe.

4. I pour the frozen piña colada into the glass, top with whipped cream, and garnish with a lime slice if I’m feeling extra.

5. Serve immediately while it’s frosty and fresh.

Servings and timing

This recipe makes 2 large or 3 small servings.
Prep time: 5 minutes
Blend time: 2 minutes
Total time: 7 minutes

Variations

• I sometimes swap the cream cheese for Greek yogurt to make it lighter.

• For a non-alcoholic version, I skip the rum and add a splash of coconut milk.

• I like to freeze pineapple chunks and use those instead of ice for more flavor.

• I’ve added toasted coconut flakes on top for extra texture.

• I use flavored rum like vanilla or coconut for a deeper tropical profile.

storage/reheating

Since this is a frozen drink, I always serve it right away. If I make a big batch, I store leftovers in the freezer and re-blend with a splash of juice or rum to bring it back to the right texture. It won’t hold well for long in the fridge—it’s best enjoyed fresh.

FAQs

Can I use bottled key lime juice?

Yes, I do that often. Just make sure it’s 100% key lime juice and not a sweetened blend.

Do I have to use cream cheese?

No, but it gives the drink that cheesecake richness. Greek yogurt or even a bit of coconut cream can work as a substitute.

Can I use a different kind of rum?

Absolutely. I’ve used spiced rum, coconut rum, and even a splash of dark rum depending on what I have—it all works.

Is this really sweet?

It’s sweet but balanced. If I want it less sweet, I cut back slightly on the cream of coconut and adjust with more lime juice.

Can I make it in advance for a party?

I blend a large batch and keep it in the freezer, then give it a quick blitz again before serving to bring back the slushiness.

Conclusion

This Key Lime Cheesecake Piña Colada is like a tropical dessert in frozen cocktail form. It’s bright, creamy, indulgent, and totally sippable—perfect for summer days, beachy vibes, or just when I’m craving something a little decadent. It’s the kind of drink that makes me feel like I’m on vacation, no matter where I am.