If you’re yearning for a dessert that strikes the perfect balance between creamy richness and tart citrus zing, look no further than Key Lime Cheesecake! This treat is every bit as dreamy as it sounds, with a buttery graham cracker crust, a lush, tangy filling, and a cloud of pillowy whipped cream on top. Every bite brings that classic, sunny Florida flavor into your kitchen, and making it from scratch is surprisingly rewarding. Whether for a special gathering or just because, Key Lime Cheesecake is the kind of dessert worth savoring and sharing.

Key Lime Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Key Lime Cheesecake lies in its straightforward ingredients—each one essential, creating magic together. From crisp graham crackers to zesty limes, these foundational components make all the difference in taste, texture, and color.

Graham cracker crumbs: Provide that classic crunchy base that absorbs a little lime juice without losing its structure.
Granulated sugar: Adds sweetness and enhances the subtle tartness of the lime.
Unsalted butter: Binds the crust and gives it a melt-in-your-mouth texture.
Cream cheese: The main player in the filling, giving the cheesecake its luxurious, creamy body.
Large eggs: Bring everything together, giving structure and richness to the filling.
Sour cream: Adds a gentle tang and a super smooth consistency.
Vanilla extract: Deepens flavor and adds a warm aroma to every bite.
Fresh key lime juice: The star ingredient, delivering that iconic tart citrus punch.
Key lime zest: Packs even more fragrance and flavor into the filling and garnish.
Heavy cream: For a luscious whipped topping that balances the tanginess of the cheesecake.
Powdered sugar: Sweetens the whipped cream just enough without making it grainy.
Lime zest or slices: Optional but gorgeous, they add color and highlight that this is truly a Key Lime Cheesecake!

How to Make Key Lime Cheesecake

Step 1: Prep and Preheat

Set yourself up for success by preheating your oven to 325°F (163°C), and buttering or lining a 9-inch springform pan. This ensures your crust releases easily and the cheesecake bakes evenly. Take out all your ingredients, letting the cream cheese soften so it will mix super smoothly later on.

Step 2: Make the Graham Cracker Crust

In a medium bowl, stir the graham cracker crumbs, granulated sugar, and melted butter until everything’s evenly moistened. Press this mixture firmly into the bottom and just slightly up the sides of your pan using a measuring cup or your hand—it should feel like making a sandcastle at the beach! Pop the crust in the oven for 10 minutes, then let it cool as you move on to the filling.

Step 3: Prepare the Key Lime Cheesecake Filling

Beat the softened cream cheese with sugar until the mixture is fully smooth and creamy—no lumps allowed! Add the eggs, one at a time, mixing gently and scraping the bowl so everything stays silky. Now, blend in the sour cream, vanilla, fresh key lime juice, and that wonderfully fragrant zest. Only mix until everything’s just combined, which prevents overbeating and keeps the cheesecake texture velvety, not dense.

Step 4: Assemble and Bake in a Water Bath

Pour your luscious filling over the cooled crust and smooth out the top. Wrap the bottom of the springform pan snuggly with foil to keep water out. Place it in a deep roasting pan, and fill the roasting pan with about 1 inch of hot water—this gentle water bath keeps the Key Lime Cheesecake extra creamy and helps prevent cracks. Bake for 55–65 minutes until the center jiggles just slightly when nudged—the edges should be set but the center still a bit soft.

Step 5: Cool and Chill

Turn off the oven, crack the oven door open, and let your cheesecake cool inside for an hour to prevent sudden temperature changes that can cause splitting. Remove it from the oven and water bath, then transfer it to the fridge. Be patient—chill for at least 4 hours, or, better yet, overnight. The flavors and texture improve as it sits!

Step 6: Whip the Topping and Decorate

Whip the heavy cream, powdered sugar, and vanilla extract with a mixer until medium-stiff peaks form—it should hold its shape but still look soft. Spread or pipe the whipped cream on your fully chilled Key Lime Cheesecake, then top with fresh lime zest or thin lime slices. That pop of cheerful green is irresistible!

How to Serve Key Lime Cheesecake

Garnishes

The simplest way to elevate your Key Lime Cheesecake is with a smattering of fresh lime zest or paper-thin lime slices. For a fancier look, add edible flowers or a few curls of white chocolate, which nicely complement the tartness. If you want to get playful, a sprinkle of crushed graham crackers on top nods to the classic crust below.

Side Dishes

Pair slices with fresh berries—strawberries, raspberries, or blueberries all work wonders, cutting through the richness and enhancing the citrus flavors. For a real tropical feel, serve with fresh mango or pineapple. If you’re offering it at a gathering, a strong espresso or bright herbal tea makes a lovely counterpoint to every creamy, tart bite.

Creative Ways to Present

Turn your Key Lime Cheesecake into minis by baking in individual ramekins or muffin tins—perfect for parties! Or, layer crumbled crust, cheesecake filling, and whipped cream in mason jars for a laid-back, picnic-friendly option. For something extra-festive, drizzle with a little raspberry or passion fruit sauce before serving.

Make Ahead and Storage

Storing Leftovers

Leftover Key Lime Cheesecake should be stored in the refrigerator, well covered with plastic wrap or in an airtight container, for up to 5 days. The flavor actually intensifies and the texture stays creamy and delightful, making it a fantastic make-ahead choice.

Freezing

To freeze, chill the cheesecake completely (without the whipped cream topping), then wrap tightly with plastic wrap and a layer of foil. You can freeze whole, or in individual slices. When ready to serve, thaw overnight in the refrigerator, and add fresh whipped cream just before enjoying.

Reheating

While this dessert is best served cold or at room temperature, if you prefer, you can let a slice stand at room temp for 15 minutes before serving. This brings out the flavors and makes cutting cleaner—but don’t try to microwave, as this throws off the texture.

FAQs

Can I use bottled key lime juice instead of fresh?

Absolutely! While fresh key lime juice is unbeatable for brightness and flavor, bottled is a convenient, reliable substitute and still delivers fantastic results in your Key Lime Cheesecake.

What’s the best way to avoid cracks on my cheesecake?

Using a water bath, not overmixing your filling, and letting the cheesecake cool gradually in the oven are all tricks for achieving a smooth, crack-free Key Lime Cheesecake top.

Do I have to use a springform pan?

A springform pan makes removing the cheesecake much easier and helps preserve those beautiful sides, but you can also use a regular cake pan lined with parchment for easy lifting, keeping in mind the presentation may differ a bit.

Can I make this recipe gluten-free?

Yes! Simply swap the graham cracker crumbs for your favorite gluten-free alternative. Your Key Lime Cheesecake will still be just as luscious and flavorful.

Why is my cheesecake filling runny?

If the filling seems loose, it may not have baked long enough or chilled completely. Give it enough time in the fridge; chilling is crucial for Key Lime Cheesecake to set perfectly.

Final Thoughts

Mouthwateringly tangy and impossibly creamy, this Key Lime Cheesecake is bound to become a new favorite in your dessert repertoire. Don’t be surprised if it’s requested at every gathering from here on out! Give it a try, enjoy the sunshine-bright flavors, and share the joy with everyone lucky enough to snag a slice.

Key Lime Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 7 reviews

Author: Emma
Total Time: 6 hours (includes chilling)
Yield: 12 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in a tangy and creamy Key Lime Cheesecake, a delightful dessert that perfectly balances sweet and tart flavors. This recipe combines a buttery graham cracker crust with a rich and zesty key lime-infused filling, topped with a light and fluffy whipped cream layer.

Ingredients

Scale

For the Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted

For the Filling:

24 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
1/2 cup sour cream
2 teaspoons vanilla extract
1/2 cup fresh key lime juice
1 tablespoon key lime zest

For the Topping (optional):

1 cup heavy cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
lime zest or slices for garnish

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Instructions

Preheat the oven: Preheat the oven to 325°F (163°C).
Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into a springform pan and bake.
Make the filling: Beat cream cheese and sugar, then add eggs one at a time. Mix in sour cream, vanilla, key lime juice, and zest. Pour over crust.
Bake the cheesecake: Bake in a water bath for 55–65 minutes. Cool and chill.
Add the topping: Whip heavy cream, powdered sugar, and vanilla. Spread over the chilled cheesecake and garnish with lime zest or slices.