There's something truly magical about the first sip of this Key Lime Pie Cheesecake Piña Colada. The bright citrus tang of fresh lime, the creamy richness of cheesecake, and the tropical sweetness of coconut all swirl together in a frosty, decadent drink that tastes like a summer vacation in a glass.

I created this recipe one summer afternoon while dreaming of beach getaways and Key West desserts. One blender experiment later, I had a frozen cocktail that instantly became the star of every BBQ, pool party, and girls' night since. It's indulgent, fun, and incredibly easy to throw together.

Keep reading to discover why this luscious cocktail deserves a spot in your go-to summer recipes.

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

Get ready to fall in love with the tropical-meets-dessert vibe of this over-the-top frozen cocktail. It's not just delicious—it's a whole experience in a glass.

First of all, it’s ridiculously easy to make. Just toss everything in a blender, hit a button, and you’re done. No baking, no simmering, no fancy techniques required. It’s perfect for when you want to impress with minimal effort.

Then there’s the flavor. The zesty bite of key lime juice cuts through the creamy cheesecake base and blends perfectly with coconut and pineapple for a flavor that’s both refreshing and indulgent. It's like sipping on a frozen key lime pie with a tropical twist.

You’ll also love how versatile it is. Want it dairy-free? Swap in coconut cream cheese. Prefer a mocktail? Leave out the rum and it’s just as tasty. You can even freeze it into popsicles for a fun twist.

Best of all, it’s a crowd-pleaser. Whether you're hosting a summer party or just kicking back on a hot evening, this drink is guaranteed to get compliments (and requests for the recipe).

Now let’s dive into the ingredients that make this frozen cocktail so unforgettable.

Ingredients Notes

The beauty of this Key Lime Pie Cheesecake Piña Colada lies in how a few well-chosen ingredients can create something that tastes truly luxurious. Each one has a specific role to play in capturing that creamy, tart, tropical flavor balance.

Key lime juice is the backbone of this drink. Its sharp, citrusy zing mimics the flavor of classic key lime pie and gives the cocktail its signature tang. If you can’t find fresh key limes, bottled key lime juice works in a pinch—just make sure it’s 100% juice and not overly sweetened.

Cream cheese is what gives this drink its cheesecake richness. Make sure it’s softened to blend smoothly. Full-fat is best for flavor and texture, but if you're watching calories, you can use a light version. Just avoid whipped cream cheese, which won’t give the same density.

Cream of coconut, not to be confused with coconut milk, adds sweetness and that classic Piña Colada creaminess. Brands like Coco López are ideal. This ingredient is key to balancing out the tartness of the lime and bringing in those beachy, tropical notes.

Frozen pineapple brings natural sweetness and body to the drink while reinforcing the Piña Colada base flavor. Using it frozen eliminates the need for ice, so you get that slushy texture without watering things down.

White rum is the boozy backbone, but you can totally skip it for a mocktail version. It adds a light kick without overpowering the other flavors. Malibu rum also works if you want to double down on the coconut flavor.

You won’t need any fancy equipment—just a powerful blender and some fun glasses for serving. A graham cracker crumb rim is optional, but really drives home the “pie” aspect.

How To Make This Key Lime Pie Cheesecake Piña Colada

Making this dreamy frozen cocktail is as easy as it gets. Once you’ve gathered your ingredients, it’s just a matter of layering and blending.

Start by adding your frozen pineapple chunks to the blender. These not only chill the drink but also create that thick, smoothie-like texture without diluting the flavor with ice. If your pineapple isn’t frozen, you can toss in a few ice cubes to help thicken things up.

Next, add in the softened cream cheese, cream of coconut, and key lime juice. These are the heart of your cheesecake-pie flavor. The cream cheese should be soft enough to blend easily, so let it sit at room temperature for about 30 minutes before using.

Pour in your white rum, if using, and then blend everything on high until completely smooth. You’re looking for a creamy, silky texture that pours like a thick milkshake. Give it a quick taste—if it’s too tart, you can add a drizzle of honey or a bit more cream of coconut.

If you want to take the presentation to the next level, dip your glass rims in lime juice and then into crushed graham crackers. It’s a simple touch that instantly elevates the drink to dessert-in-a-glass status.

Pour the mixture into your prepared glasses, garnish with a lime wheel or a dollop of whipped cream, and serve immediately. This cocktail is best enjoyed fresh and icy, right out of the blender.

From start to finish, the whole process takes about 10 minutes. It’s the kind of fast, foolproof recipe that turns any day into a celebration.

Storage Options

Because this is a frozen drink, it’s best enjoyed immediately after blending. However, if you find yourself with leftovers (a rare but happy accident), there are a couple of ways to save them.

You can pour any extra into an airtight container and freeze it. When you’re ready for round two, just let it sit at room temperature for 10–15 minutes, then give it a quick whirl in the blender again. Add a splash of coconut milk if it needs loosening up.

Another fun option is to pour leftovers into popsicle molds. They freeze beautifully and make the most incredible boozy frozen treats. Just remember they’re for adults only if they contain rum!

Avoid storing the blended drink in the fridge, as it will separate and lose that smooth, frozen consistency. Always freeze if you’re saving it.

To reblend, toss your frozen drink chunks into the blender with a splash of cream of coconut or coconut milk to restore that velvety texture. It won’t be exactly the same as fresh, but it’ll still be delicious.

Variations and Substitutions

One of the best things about this recipe is how flexible it is. You can tweak it based on what you have on hand or to fit different dietary needs.

For a non-alcoholic version, simply leave out the rum. The combination of tart lime, creamy cheese, and sweet pineapple still gives you a cocktail-like treat without the booze.

If you’re dairy-free, use a plant-based cream cheese alternative and make sure your cream of coconut is dairy-free (most are). It won’t be quite as rich, but the flavor is still on point and totally satisfying.

Want to up the indulgence? Add a scoop of vanilla ice cream or a splash of sweetened condensed milk to make it even more decadent and dessert-like. It’s like turning your cocktail into a frozen pie milkshake.

You can also play around with the fruit. Frozen mango or banana adds a different tropical spin and complements the lime beautifully. Just make sure whatever fruit you use is frozen to keep that texture thick and creamy.

And for a spicy twist, try blending in a small slice of fresh jalapeño or a dash of tajín on the rim. It’s unexpected, but the heat pairs surprisingly well with the sweetness of the drink.

No matter how you mix it, this Key Lime Pie Cheesecake Piña Colada is the kind of recipe that begs to be personalized. Don’t be afraid to experiment and make it your own—it’s nearly impossible to mess up.