Key Lime Pie Cheesecake Piña Colada Recipe

There’s something magical about that first sip of a creamy, citrusy drink that makes you feel like you’re lounging beachside—even if you're just sitting in your backyard. This Key Lime Pie Cheesecake Piña Colada is all that and more, blending tropical flavors with dessert-inspired decadence.

I first whipped this up for a summer BBQ when I couldn’t decide between making key lime pie or a fun frozen cocktail—and wow, it was love at first blend. It's now my go-to signature drink for warm-weather gatherings and lazy weekends alike.

Creamy, tangy, and just sweet enough, this dreamy cocktail is the perfect blend of beachy vibes and dessert indulgence. Let’s dive into why you’re going to want to make this again and again.

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

This isn't just any tropical drink—this is a next-level cocktail that brings the best parts of key lime pie, creamy cheesecake, and a classic piña colada into one irresistible glass.

It’s like dessert in a drink. The cream cheese adds a lush, velvety texture reminiscent of cheesecake, while the fresh key lime juice delivers that perfect citrus punch. It’s indulgent, refreshing, and totally sippable.

No fancy bartending skills needed. Just toss everything in a blender and go. If you can make a smoothie, you can master this drink—no shaker, no muddling, no problem.

It’s perfect for entertaining. Whether you're hosting brunch, throwing a pool party, or just craving something different, this cocktail feels special but is super easy to scale for a crowd.

You can easily make it your own. Add more coconut for extra tropical flair, swap in graham cracker crumbs for a pie-crust garnish, or blend it with ice cream for an ultra-rich frozen version.

You’re only a few ingredients and one good blend away from paradise in a glass.

Ingredients Notes

The beauty of this recipe lies in how a few thoughtfully chosen ingredients can come together to create a flavor bomb that tastes way more complex than it actually is.

Cream of coconut is the heart of any good piña colada, and here it brings the signature sweetness and tropical vibe. Don’t confuse this with coconut milk—cream of coconut is thicker, sweeter, and made for cocktails. I love using Coco López for that classic flavor.

Fresh key lime juice adds the zingy brightness that cuts through the richness. If you can’t find fresh key limes, bottled key lime juice works well, or you can substitute regular lime juice in a pinch (though key lime is more floral and distinct).

Cream cheese might sound unusual for a drink, but trust me—it’s the secret weapon. It brings a subtle tang and creamy texture that gives this cocktail its cheesecake-like richness. Let it come to room temperature before blending for the smoothest results.

Rum keeps things traditional. A good white rum (like Bacardi) is my go-to, but you can add a splash of coconut rum if you really want to dial up the tropical flavor. Either way, this drink strikes a perfect balance of boozy and smooth.

For equipment, all you need is a high-powered blender and your favorite cocktail glasses. If you're feeling fancy, garnish with crushed graham crackers, lime wheels, or a dollop of whipped cream.

How To Make This Key Lime Pie Cheesecake Piña Colada

Making this cocktail is as easy as blending up your favorite smoothie—but the flavor is straight-up vacation.

Start by gathering all your ingredients. Let the cream cheese soften at room temperature for about 15–20 minutes so it blends smoothly. You’ll also want to juice your limes if using fresh ones—aim for about 1 ounce per drink.

Add the cream of coconut, key lime juice, cream cheese, white rum, a splash of vanilla extract, and a generous handful of ice into your blender. The amount of ice can vary depending on how thick and slushy you like your drinks—start with a cup and adjust from there.

Blend everything on high speed until completely smooth and creamy. The drink should be thick, but pourable, with no chunks of ice or cream cheese left behind. Taste it and adjust: more lime juice for tartness, more cream of coconut if you like it sweeter.

If you want to get fancy, rim your glasses with crushed graham crackers. Just rub a lime wedge around the rim, then dip into the crumbs. It’s a fun nod to key lime pie and adds a bit of crunch with each sip.

Pour into chilled glasses and serve immediately. You can garnish with a lime wheel, toasted coconut flakes, or even a swirl of whipped cream if you're feeling indulgent.

From start to finish, you’re looking at about 5–10 minutes total time—no chill time, no waiting, just instant tropical bliss.

Storage Options

If you’re making a batch ahead of time, you can store the blended piña colada base in the fridge for up to 24 hours. Just give it a good stir or shake before serving, as it may separate a little while sitting.

For longer storage, pour the mixture into a freezer-safe container or ice cube trays and freeze for up to 1 month. When ready to serve, let it thaw slightly and re-blend for a creamy, slushy consistency.

Leftovers (if you have any!) can also be turned into boozy popsicles. Just pour into molds and freeze—you’ll thank yourself on a hot day.

To reheat… just kidding. Please don’t microwave this. Frozen is best!

Variations and Substitutions

This recipe is ultra-flexible and fun to play with. Here are a few ideas to make it your own:

If you’re dairy-free, swap the cream cheese for coconut cream cheese or a thick, unsweetened coconut yogurt. It’ll keep the texture creamy without the dairy.

For a non-alcoholic version, just skip the rum and add a little more coconut milk or even pineapple juice to keep the tropical vibes going strong. It’s kid-friendly and still super tasty.

Love pineapple? Toss in a few chunks of frozen pineapple for a more fruit-forward take that leans into classic piña colada territory while still keeping that cheesecake zing.

Want it thicker and even more indulgent? Blend with a scoop of vanilla ice cream instead of ice for a milkshake-like treat that basically doubles as dessert.

Feeling adventurous? Add a dash of cinnamon or nutmeg for a subtle warm-spice twist that plays surprisingly well with the citrus and coconut.

However you mix it, don’t be afraid to experiment—this drink is meant to be fun, playful, and completely delicious.

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