Key Lime Cheesecake Colada with Tropical Flavors (Print version)
A creamy frozen key lime cheesecake colada with pineapple, coconut, cream cheese, and optional rum.
# Ingredients:
For the glasses
01 -
1 lime wedge, for rimming glasses
02 -
1/4 cup (25 g) graham cracker crumbs
03 -
2 teaspoons granulated sugar
04 -
1 teaspoon finely grated lime zest
For the colada
05 -
4 oz (115 g) cream cheese, softened and cubed
06 -
1/2 cup (120 ml) key lime juice, fresh or bottled
07 -
3/4 cup (180 ml) cream of coconut
08 -
1 cup (240 ml) pineapple juice, chilled
09 -
1/2 cup (120 ml) full-fat coconut milk, chilled
10 -
1 teaspoon vanilla extract
11 -
4 oz (120 ml) white rum, optional
12 -
3 cups ice, plus more if needed
For garnish
13 -
1/2 cup (120 ml) whipped cream
14 -
Lime wheels or wedges
15 -
Pineapple wedges
16 -
Extra lime zest
# Instructions:
01 -
Mix the graham cracker crumbs, sugar, and lime zest on a small plate. Rub the lime wedge around 4 glasses, dip the rims in the crumb mixture, and chill the glasses while you blend.
02 -
Add the softened cream cheese, key lime juice, cream of coconut, pineapple juice, coconut milk, vanilla, and rum if using to a blender. Blend until the mixture looks smooth and no cream cheese flecks remain.
03 -
Add 3 cups of ice and blend until thick and frosty. Stop and scrape the blender if needed so the texture stays even.
04 -
Taste the colada. Add more key lime juice for extra tartness, more cream of coconut for sweetness, or a handful of ice if you want it thicker.
05 -
Pour into the prepared glasses. Top with whipped cream, lime zest, lime wheels, and pineapple wedges. Serve immediately.
# Good to know:
01 -
Use softened brick-style cream cheese for the smoothest texture.
02 -
For a mocktail, omit the rum and add 2-4 tablespoons extra pineapple juice.
03 -
Best served immediately after blending.