This rich and creamy Key Lime Cheesecake is bursting with fresh citrus flavor! A buttery graham cracker crust and smooth lime filling make it irresistible.
Key Lime Cheesecake Recipe
If you’re a fan of Key Lime Pie and cheesecake, this Key Lime Cheesecake recipe brings you the best of both worlds. It’s creamy, tangy, and sits on a buttery graham cracker crust. Whether you’re making it for a dinner party or just because you love lime, this lime cheesecake is an easy and impressive dessert.
⭐ Why You’ll Love This Recipe
- Combines the bright flavor of Key Lime Pie Cheesecake with the creaminess of traditional cheesecake
- Make-ahead friendly and perfect for gatherings
- Simple ingredients and easy steps
- Can be made with key limes or regular limes
🛒 Ingredients & Substitutions
- graham cracker crumbs – Try gingersnaps or vanilla wafers instead of graham crackers.
- butter
- cream cheese
- granulated sugar
- sour cream – Greek yogurt can be used in place of sour cream.
- key lime juice – Use regular lime juice if key limes aren’t available. Fresh juice is best for flavor, but bottled key lime juice can be used in a pinch. Make sure it’s 100% juice with no added sweeteners.
- lime zest
- cornstarch
- vanilla extract
- eggs
✨ Variations
- Add a coconut twist by mixing shredded coconut into the crust
- Top with a layer of whipped cream or a key lime glaze
- Make mini cheesecakes in a muffin tin for individual servings
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🔥 Tips
- Use room temperature cream cheese, eggs, and sour cream for a smooth filling
- Do not overmix to avoid cracks and air bubbles
- Bake in a water bath for the creamiest texture
- Chill the cheesecake for at least 4 hours before slicing
❓ FAQs
Avoid overmixing, use a water bath, and cool it slowly in the oven before chilling.
It helps the lime cheesecake recipe bake evenly and stay creamy, but you can also place a pan of water on the rack below for added moisture.
Yes! This cheesecake is perfect for making ahead. It needs to chill for at least 4 hours, but overnight is even better for flavor and texture.
Use a microplane or fine grater to zest only the green outer layer of the lime. Avoid the white pith underneath, which is bitter.
The edges should be set, but the center should still jiggle slightly when you gently shake the pan. It will firm up as it cools.
A 9-inch springform pan is ideal. It allows for easy removal and helps maintain the cheesecake’s shape.
You don’t need to grease the pan if using a graham cracker crust. The crust releases easily once baked and cooled.
📝 Notes for Storing and Freezing
- Store leftovers covered in the fridge for up to 5 days
- To freeze, wrap slices in plastic and foil and keep in an airtight container for up to 2 months
- Let thaw in the fridge before serving
This Key Lime Pie Cheesecake is refreshing, creamy, and perfect any time you want to wow a crowd or treat yourself to something tropical.
🍽️ Other Recipes You May Enjoy
Key Lime Cheesecake
Equipment
- 9-inch springform pan
- large mixing bowl
- hand mixer
- rubber spatula
- roasting pan or simial pan for the water bath
Ingredients
For the crust:
- 2 cups graham cracker crumbs
- 5 tablespoons butter melted
For the filling:
- 32 ounces cream cheese softened
- 1½ cups granulated sugar
- 1 cup sour cream
- ½ cup key lime juice
- 1 tablespoon key lime zest
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 4 large eggs room temperature
Instructions
- Preheat the oven to 325°F. Mix graham cracker crumbs and melted butter until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then cool.
- In a large bowl, beat the cream cheese and sugar until smooth. Add sour cream, key lime juice, zest, cornstarch, and vanilla extract. Mix just until combined.
- Add eggs one at a time, mixing on low speed. Do not overmix.
- Pour the filling over the cooled crust. Place the springform pan in a larger pan and pour hot water around it to create a water bath.
- Bake for 50 to 60 minutes, until the edges are set and the center slightly jiggles.
- Turn off the oven, crack the door, and let it cool for 1 hour. Refrigerate for at least 4 hours or overnight.
- Garnish with whipped cream, lime slices, or extra zest before serving.
Notes
Notes
- Store in the fridge for up to 5 days.
- To freeze, wrap slices tightly in plastic wrap and foil, then place in an airtight container for up to 2 months.
- Let slices thaw in the fridge before serving.
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
I’m Jamie, a self-taught home cook passionate about sharing easy, delicious, and family-friendly recipes. From comforting classics to irresistible desserts, I believe homemade food brings people together. Join me on my journey of creating and sharing meals that bring joy to every table!
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