There’s something downright magical about a velvety-smooth Key Lime Cheesecake. With its vibrant citrus zing and lush, creamy texture, this dessert is pure sunshine on a plate! From its buttery graham cracker crust to that tangy, rich, lime-infused filling, every forkful feels like a tropical getaway. Whether you’re marking a special milestone or just brightening up an average Tuesday, this Key Lime Cheesecake promises to win hearts and satisfy even the strongest sweet tooth.

Ingredients You’ll Need

Key Lime Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

One of the best parts about making a Key Lime Cheesecake is how approachable the ingredient list is. With just a handful of kitchen staples and a few fresh touches, you’ll craft a dessert that’s anything but ordinary—the flavors, textures, and colors all balance beautifully in every bite.

Graham cracker crumbs: These create a sweet, crunchy foundation that perfectly contrasts the creamy filling.
Granulated sugar: A touch in both the crust and the filling for balanced sweetness and structure.
Unsalted butter (melted): Helps bind the crust and adds a rich, buttery undertone.
Cream cheese (softened): The superstar of any cheesecake! Its smooth, tangy profile gives the filling body and flavor.
All-purpose flour: Just enough to ensure the filling sets with a lovely, creamy texture.
Lime zest: Don’t skip this—the zest provides intense citrus aroma that elevates every bite.
Fresh key lime juice: The classic, tart kick that makes Key Lime Cheesecake so irresistible. Regular lime juice works if needed.
Vanilla extract: Rounds out the sharp citrus notes with a warm background flavor.
Large eggs: These bind the filling, creating that custardy, meltingly soft cheesecake center.
Sour cream: Adds lightness and a tangy finish, keeping the cake ultra creamy and luscious.

How to Make Key Lime Cheesecake

Step 1: Prep the Crust

Start by preheating your oven to 325°F (163°C). In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until everything’s evenly combined and the texture resembles wet sand. Press the mixture firmly into the bottom (and a bit up the sides) of a 9-inch springform pan—it will form a sturdy, flavorful base for your Key Lime Cheesecake. Bake the crust for 10 minutes until it’s fragrant and golden, then set aside to cool.

Step 2: Mix the Cheesecake Filling

In a large bowl, beat the cream cheese with an electric mixer until it’s fluffy and smooth. This step sets the stage for a silkily textured cheesecake, so take your time. Next, add in the sugar, flour, lime zest, key lime juice, and vanilla extract. Beat until everything is just combined; overmixing can cause cracks later. Scrape down the sides if needed to make sure nothing’s lurking unblended at the bottom.

Step 3: Add Eggs and Sour Cream

Add the eggs, one at a time, mixing on low speed after each addition. This ensures the filling is smooth and prevents excess air from sneaking in. Once the eggs are incorporated, gently fold in the sour cream until the mixture is creamy and even—you’ll see how the filling becomes extra glossy and luxurious.

Step 4: Assemble and Prepare the Water Bath

Pour the cheesecake filling over your prebaked, cooled crust and smooth out the top with a spatula. Place the springform pan inside a larger roasting pan, then carefully pour in hot water until it reaches about halfway up the sides of the springform pan. This water bath helps bake your Key Lime Cheesecake slowly and evenly, giving it that dreamy, crack-free finish.

Step 5: Bake and Cool

Bake the cheesecake for 55 to 65 minutes, or until the center is just set but slightly wobbly when you give the pan a gentle shake. Turn off the oven, crack the oven door open, and leave the cheesecake to cool inside for about an hour. This gradual cooling helps prevent sinking or cracks. Once cooled, remove it from the water bath, cover, and chill in the refrigerator for at least 4 hours—overnight is even better for flavor and texture.

How to Serve Key Lime Cheesecake

Garnishes

The finishing touch for your Key Lime Cheesecake can be as simple or as showy as you like! Crown each slice with a swirl of sweetened whipped cream and a few delicate wheels of fresh lime. For a flash of color, scatter on some extra lime zest or even fine curls of white chocolate. It’s utterly irresistible and makes every serving look like it came straight from a bakery window.

Side Dishes

This citrusy cheesecake shines all on its own, but you can make your dessert table extra special by pairing it with macerated fresh berries, a dollop of tangy Greek yogurt, or a bright fruit salad. Even a few crisp butter wafers work beautifully for crunch.

Creative Ways to Present

If you’re feeling whimsical, try serving mini Key Lime Cheesecakes in jars for picnics or parties—just layer the crust and filling in mason jars for a fun, portable twist! For summer gatherings, slice the cheesecake into petite bars, or plate with a drizzle of berry compote for an elegant touch.

Make Ahead and Storage

Storing Leftovers

To keep your Key Lime Cheesecake fresh, cover any leftovers tightly with plastic wrap or aluminum foil and store them in the refrigerator. Your cake will stay creamy and delightful for up to 5 days. A cake keeper or airtight container also works well and prevents the cheesecake from absorbing other fridge odors.

Freezing

This dessert freezes beautifully! Simply wrap individual slices or the whole cheesecake (without garnishes) in a layer of plastic wrap, then foil. Pop it into the freezer for up to 2 months. Thaw overnight in the refrigerator before serving—your Key Lime Cheesecake will taste fresh-baked.

Reheating

You don’t need to reheat the cheesecake for serving; in fact, the cool, creamy texture is what makes it so delicious. However, if your cheesecake is extra cold from the fridge, let it stand at room temperature for about 20 minutes before slicing for the smoothest texture and best flavor.

FAQs

Can I use regular limes instead of key limes?

Absolutely. While key limes have a more floral, unique tartness, regular limes are a perfectly delicious substitute and will still create an outstanding Key Lime Cheesecake.

Why use a water bath for baking?

The water bath creates gentle, even heat around the pan, helping the cheesecake cook slowly and evenly. This is the secret to a creamy texture without cracks or dryness.

How do I know when the cheesecake is done?

The cheesecake is ready when the center appears just set but still jiggles slightly when you tap the pan. Resist the urge to overbake—residual heat will continue to cook it as it cools.

What can I use if I don’t have a springform pan?

If you don’t own a springform pan, a deep-dish pie plate works in a pinch—just line it with parchment and leave plenty of overhang so you can lift the cheesecake out after cooling.

Should I worry if cracks form on top?

Not at all! While a water bath helps prevent cracking, it won’t affect the flavor at all. A little whipped cream or fresh fruit makes a beautiful (and tasty) cover-up for any imperfections.

Final Thoughts

I can never resist making this Key Lime Cheesecake when I want to impress or simply treat myself to a spoonful of sunshine—now, I hope you’ll feel the same way! Invite some friends, bake a batch, and share the zesty love. Your next celebration (or cozy night in) just found its new favorite dessert.

Key Lime Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 5 reviews

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

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Description

Indulge in the tangy and creamy delight of this Key Lime Cheesecake, a perfect balance of citrus flavor and velvety smoothness. A dessert that will brighten any occasion and leave your taste buds wanting more.

Ingredients

Scale

Graham Cracker Crust:

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

Cheesecake Filling:

3 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
1 tablespoon all-purpose flour
1 tablespoon lime zest
1/2 cup fresh key lime juice
1 teaspoon vanilla extract
3 large eggs
1/2 cup sour cream

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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, sugar, flour, lime zest, lime juice, and vanilla. Add eggs and sour cream.
Bake: Pour filling over crust, create a water bath, and bake until almost set. Cool in the oven.
Chill and serve: Refrigerate the cheesecake for at least 4 hours before serving.