You know that one dessert that lives rent-free in your mind? For me, it’s always been cheesecake. But not just any cheesecake—Key Lime Cheesecake. Something about that silky-smooth filling paired with the zingy brightness of lime and a buttery graham cracker crust just makes life feel right. It’s like Florida sunshine baked into a slice of joy.

This recipe is one of those show-stoppers that’s surprisingly easy to pull off. No fancy techniques, no obscure ingredients, and definitely no need for a pastry chef degree.

Whether you’re looking to impress guests or just spoil yourself (because yes, you deserve it), this cheesecake is here to deliver creamy, citrusy perfection with every bite.

Ever tasted something that made your eyes roll back in delight? Yeah, that’s what this Key Lime Cheesecake does. It’s not just dessert—it’s an emotional experience.

Think creamy, tangy, melt-in-your-mouth goodness with a buttery graham cracker crust that basically hugs your taste buds. If you’re into vibrant citrus flavor and a texture that screams luxury, welcome to your new obsession.

You’re about to get everything: foolproof steps, make-ahead tips, storage hacks, and even what tools you need (spoiler: nothing fancy). Let’s bake the sunshine right into our cheesecake.

Recipe Snapshot

Category	Details
Yield	12 slices
Serving Size	1 slice
Prep Time	30 minutes
Cook Time	55 minutes
Cooling Time	1 hour
Chilling Time	6 hours
Total Time	8 hours 25 minutes
Calories per Serving	~420
Primary Cooking Method	Baking

Calories are approximate and may vary depending on exact ingredients used.

Key Lime Cheesecake Recipe

Recipe by Angela JonesCourse: DessertCuisine: FrenchDifficulty: Easy

Servings

slice

Prep time

minutes

Cooking time

minutes

Calories

420

kcal

This Key Lime Cheesecake is where the zing of citrus flirts with rich, creamy indulgence—and yes, it’s totally mutual.

With its vibrant lime flavor and luxurious, silky filling, it’s the kind of dessert that commands the spotlight at summer cookouts and cozy dinner parties alike. The graham cracker crust? Buttery and just the right amount of crumbly. And the tangy, not-too-sweet lime kick? Enough to make you swoon.

Whether you’re hosting a gathering or simply satisfying a midweek craving, this cheesecake checks all the boxes. It’s bold, it’s beautiful, and it might just become your new dessert soulmate.

Ingredients

For the Crust
1 and 1/2 cups (150g) graham cracker crumbs
1/4 cup (50g) granulated sugar
1/2 cup (115g) unsalted butter, melted
For the Filling
3 (8 oz) blocks cream cheese, room temperature
1 cup (200g) granulated sugar
1 tablespoon cornstarch
3 large eggs, room temperature
1/2 cup (120ml) sour cream
1/2 cup (120ml) key lime juice (fresh or bottled)
1 tablespoon key lime zest
1 teaspoon vanilla extract
For the Topping (Optional but Recommended)
1 cup (240ml) heavy whipping cream
1/4 cup (30g) powdered sugar
Extra lime zest or thin lime slices, for garnish

Directions

Prep Your Springform Pan
Start by lining the bottom of a 9-inch springform pan with parchment paper. Wrap the outside with two layers of heavy-duty aluminum foil to prevent water from seeping in during the water bath. Set it aside.
Preheat the Oven
Set your oven to 325°F (163°C). Give it plenty of time to preheat while you prepare the crust. This ensures the cheesecake bakes evenly.
Combine Crust Ingredients
In a medium mixing bowl, stir together 1½ cups of graham cracker crumbs and ¼ cup of granulated sugar. Drizzle in ½ cup of melted butter and mix until the crumbs are evenly moistened and resemble wet sand.
Press and Bake the Crust
Pour the crust mixture into the prepared springform pan. Use a flat-bottomed glass to press it firmly into an even layer. Bake in the preheated oven for 10 minutes. Remove and let cool while you prepare the filling.
Beat the Cream Cheese
Place three blocks (8 oz each) of room-temperature cream cheese into a large bowl. Beat on medium speed for 3–4 minutes, scraping down the sides occasionally, until completely smooth and creamy.
Add Sugar and Cornstarch
Add 1 cup of granulated sugar and 1 tablespoon of cornstarch to the bowl. Mix on medium speed until fully incorporated.
Mix in the Eggs
Add 3 large eggs one at a time, beating on low speed just until each is blended in. Avoid overmixing to keep the batter dense and smooth.
Add Sour Cream and Flavorings
Fold in ½ cup of sour cream, ½ cup of key lime juice, 1 tablespoon of zest, and 1 teaspoon of vanilla extract. Stir just until combined.
Pour the Batter
Pour the prepared filling over the cooled crust. Use a spatula to smooth out the top and eliminate any air bubbles.
Create the Water Bath
Place the foil-wrapped springform pan into a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the cheesecake pan.
Bake the Cheesecake
Carefully place the entire setup in the oven. Bake for 55 minutes, or until the edges are set and the center jiggles slightly when shaken.
Cool in Oven
Turn off the oven and crack the door. Let the cheesecake rest inside for 1 hour to cool gradually and avoid cracks.
Cool to Room Temperature
Remove the cheesecake from the oven and water bath. Place on a wire rack and let it cool to room temperature.
Refrigerate Overnight
Cover the cooled cheesecake with foil or plastic wrap. Refrigerate for at least 6 hours or overnight to fully set.
Whip the Topping
In a chilled bowl, whip 1 cup of heavy whipping cream and ¼ cup of powdered sugar until stiff peaks form. This should take 3–5 minutes on high speed.
Garnish and Slice
Spread or pipe the whipped cream over the chilled cheesecake. Top with extra lime zest or thin lime slices. For clean slices, run a sharp knife under hot water and wipe it clean between cuts.

Extra Tips

Use room temperature ingredients for a smoother batter.
Avoid overmixing after adding eggs.
Tap the pan lightly before baking to release air bubbles.
Let your knife heat under warm water for cleaner slices.
Add a bit of zest to the whipped cream for extra zing.

Equipment List

9-inch springform pan
Large mixing bowls
Electric mixer (stand or handheld)
Rubber spatula
Measuring cups and spoons
Zester or microplane
Roasting pan (for water bath)
Parchment paper
Heavy-duty aluminum foil
Cooling rack
Whisk or electric beater for topping

Substitution Options

Vegan: Use dairy-free cream cheese, coconut cream for the topping, and egg replacers like flaxseed or chia eggs.
Diabetic-Friendly: Swap sugar with erythritol or monk fruit sweetener. Choose low-carb graham crackers for the crust.
Low-Cost: Store-brand ingredients work just as well—especially for cream cheese and sour cream.
Gluten-Free: Use gluten-free graham crackers and double-check that all other ingredients are certified gluten-free.
Nut Allergies: This recipe is nut-free as written, but always verify all ingredient labels to ensure cross-contamination hasn’t occurred.

Make-Ahead Tips

Crust: Make and bake the crust up to 2 days in advance. Store covered at room temp.
Cheesecake: Prepare the full cheesecake a day before and chill overnight for best texture.
Topping: Whip the cream topping just before serving for peak freshness and fluffiness.

Storage Instructions

Refrigerator: Store covered in the fridge for up to 5 days. Best eaten within the first 2–3 days.
Freezer: Wrap the cooled cheesecake (whole or in slices) tightly in plastic wrap and foil. Freeze up to 3 months. Thaw overnight in the fridge on a cooling rack to prevent sogginess.
Important: Never skip the full fridge chill before freezing, or the texture may suffer.

Serving Suggestions

Classic Touch

Top each slice with a generous swirl of freshly whipped cream and a sprinkle of lime zest. It’s simple, elegant, and never fails to impress.

Berry Burst

Pair slices with a handful of fresh raspberries or a drizzle of raspberry sauce. The tart berries complement the citrusy richness beautifully.

Tropical Theme

Go island-style by adding toasted coconut flakes and a few slices of pineapple on the side. It’s like sending your taste buds on vacation.

Elegant Look

For formal gatherings, add a mint sprig and a twisted slice of lime. It instantly elevates your plating with a refined, restaurant-style finish.

Final Thoughts

There’s something magical about a dessert that hits the sweet spot between tangy and creamy—and this cheesecake does it with flair. It’s smooth, zesty, and stunning enough to steal the show at any gathering.

So go ahead and bake it, chill it, and slice it up with pride. This one’s not just dessert—it’s an experience.

Nutritional Information

Per serving (based on 12 servings):

Calories: ~420
Fat: 32g
Carbohydrates: 28g
Sugar: 22g
Protein: 6g
Sodium: 280mg

Values are approximate and depend on ingredient brands used.

FAQ Section

Can I use bottled key lime juice?
Yes, bottled key lime juice works well, especially if it’s 100% juice like Nellie & Joe’s. It saves time and still delivers that classic tart flavor.

How do I know when the cheesecake is done baking?
The edges should be set, and the center should have a slight wobble. If the whole thing is firm, it’s likely overbaked and may crack.

Why is my cheesecake lumpy?
Lumps usually come from using cold cream cheese. Always make sure your cream cheese is at room temperature before mixing.

Can I skip the water bath?
Technically yes, but your cheesecake may crack. The water bath keeps the heat gentle and consistent, giving a smooth, creamy texture.

Can I make mini cheesecakes with this recipe?
Yes! Divide the crust and filling into lined muffin tins. Bake for 18–22 minutes, and chill just like the full-sized version.

What’s the best way to slice cheesecake cleanly?
Dip a sharp knife into hot water, wipe clean between cuts, and repeat. This gives you those perfect café-style slices.

Can I freeze individual slices?
Absolutely. Wrap each slice in plastic wrap and foil, then freeze. Thaw overnight in the fridge before serving.

Key Lime Cheesecake Recipe That’ll Rock Your Dessert World

Recipe Snapshot