This decadent Key Lime Cheesecake recipe features a creamy, citrus-bright filling, a buttery graham cracker crust, and a fluffy homemade whipped cream topping for the ultimate refreshing dessert.
This Key Lime Cheesecake delivers a perfect balance of creamy richness and bright, zesty citrus. Each bite starts with the velvety smoothness of the cream cheese filling, followed by a refreshing burst of tangy key lime that cuts through the sweetness without overpowering it. The buttery graham cracker crust adds a warm, crunchy contrast, while the soft whipped cream topping brings a light, airy finish. Altogether, it’s a refreshing dessert that feels both indulgent and uplifting.
For more delectable treats, try Classic Strawberry Shortcake, Heavenly Lemon Cream Pies, or Sour Cream Pound Cake topped with fresh berries! Yum.
Table of Contents
Why We Love This Cheesecake
- This Key Lime Cheesecake recipe offers a unique, tangy twist on traditional cheesecake.
- The luscious, smooth filling of Key Lime Cheesecake melts in your mouth.
- The combination of sweet and tart in this cheesecake is irresistible.
Recipe Ingredients
- Key Lime Juice: Adds a distinct, tangy flavor.
- Cream Cheese: Offers a rich, smooth texture and a slightly tangy taste.
- Lime Zest: Enhances the citrus flavor.
See the recipe card for full information on ingredients and quantities.
Variations
- Key Lime Juice Alternative: If you don’t have actual key lime juice, use ⅓ cup of regular lime juice and 1 tablespoon of lemon juice. The lemon juice adds delicious tartness and maintains the key lime flavor.
- Cream Cheese Variation: For an even richer and creamier cheesecake, use full-fat cream cheese instead of reduced-fat varieties.
How to Make Key Lime Cheesecake
Step 1: Cover the bottom and sides of a 9-inch springform pan with extra-large aluminum foil so that no water can leak in (it’s worth a trip to the store to buy the 18″ wide foil). Wrap it with two layers for extra security. Crimp the top of the foil around the top edge of the springform pan. You can also place the unwrapped springform pan in a slightly larger cake pan (10″) that has 2″ sides (I ran out of big foil but had a nice cake pan that it just barely fit into. I didn’t have to worry at all about the foil keeping water out).
Step 2: Preheat oven to 350°F (175°C), placing the top rack in the lower third of the oven. In a large mixing bowl, mix together the finely ground graham cracker crumbs with the sugar and salt. Pour the melted butter over top and mix until the crumbs become coated.
Step 3: Pour into the prepared springform pan and gently smooth out (I like to use a metal measuring cup for this). Carefully work the crumbs up the sides so that they are 1½” tall and approximately ¼” thick. You should have a nice layer on the bottom and the sides should go about halfway up your pan. Place into the oven and bake for 8-10 minutes or until lightly golden brown. Turn the oven down to 325°F (160°C).
Step 4: Beat the cream cheese, salt, vanilla, and lime zest in the bowl of a stand mixer fitted with the paddle attachment for approximately 4 minutes or until smooth and creamy. With the mixing speed on low, gradually add the sugar mixture, then turn it back up to high and beat for an additional minute. With the mixing speed on low, add the eggs one at a time, mixing until incorporated. Add the lime juice and sour cream, then the heavy cream, and beat on high for 1 minute.
Step 5: Place the prepared springform pan into a large high-sided roasting pan. Pour the cream cheese filling into the springform pan, smoothing out the top with a spatula. Pour boiling water around the springform pan, taking care not to get any on the filling. You’ll want the water to go halfway up the side of the pan (this was just to the lip of my 2″ tall cake pan). Place in the oven and bake at 325°F (160°C) for 1 hour and 45 minutes. If you like extra firm cheesecake, continue baking for an additional 15 minutes for a total of 2 hours. If the cheesecake is getting too dark, tent it with foil (taking care not to let it touch the top of the cheesecake).
Step 6: After the cheesecake has been baked, turn off the oven, slightly crack the door open, and allow it to cool for 1 hour. This is the key to getting a perfect top without it falling or cracks forming. Remove the cheesecake from the bath, dry the bottom, and cover with foil. Place in the refrigerator to chill for at least 4 hours before serving; I prefer 6+ hours.
Step 7: Prepare the whipped cream by beating all of the ingredients in the bowl of a stand mixer fitted with the whisk attachment until stiff peaks form. Using an extra-large star tip, pipe over the top of the cooled cheesecake (you can also do this at about 3 hours into the chill time so that it can firm up even more during that remaining hour). During the chilling process, the cheesecake should come away from the edges of the pan, making it easy and mess-free to remove before serving. Finally, garnish with graham cracker crumbs, lime zest, and lime slices, if desired.
Expert Tips
- Sharp Knife for Slicing: Use a sharp, hot knife to slice the cheesecake. Dip the knife in hot water and wipe it clean between cuts for perfect, clean slices every time. As a result, your slices will be neat and presentable.
- Use a Water Bath: Double-wrap your springform pan in heavy-duty aluminum foil to prevent water from seeping in. A water bath ensures even baking and a creamy texture.
- Scrape the Bowl: Scrape the sides and bottom of the mixing bowl frequently while preparing the cheesecake batter to ensure all ingredients are evenly incorporated for a smooth and consistent cheesecake texture.
FAQs
You can buy a large disposable foil pan to use if you don’t have an actual roasting pan. Just make sure that it is strong enough to hold the springform pan and the necessary water. If needed, you can use two pans at the same time.
Yes, using cooking spray on the springform pan before adding the crust helps prevent the cheesecake from sticking, ensuring easy removal and cleaner slices.
Storage Info
STORE your Key Lime Cheesecake in the refrigerator, covered with plastic wrap or in an airtight container, for up to 5 days.
To FREEZE, let the cheesecake cool completely, wrap it tightly in two layers of plastic wrap and a layer of tinfoil, and place it in an airtight container (bag or Tupperware). It will stay good in the freezer for up to 3 months. To serve, thaw in the refrigerator overnight, then add the topping and garnishes before serving.
More Delicious Cheesecakes to Try
Key Lime Cheesecake Recipe
Ingredients
Crust
- 2 cup graham cracker crumbs - about 15 sheets
- 2 tbsp granulated sugar
- pinch salt
- 5 tbsp butter - melted
Filling
- 4 (8 oz) block cream cheese - room temperature
- ¼ tsp salt
- 1 tablespoon vanilla extract
- 1 1/2 tbsp lime zest
- 1 1/2 cup granulated sugar
- 4 eggs - room temperature
- 1/3 cup +1 tbsp key lime juice*
- 2/3 cup sour cream - room temperature
- 2/3 cup heavy whipping cream - room temperature
Whipped Cream Topping
- 1 cup heavy whipping cream - chilled
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Garnishes
- graham cracker crumbs
- lime zest
- lime slices
Instructions
- Cover the bottom and sides of a 9-inch springform pan with extra-large aluminum foil so that no water can leak in (it's worth a trip to the store to buy the 18" wide foil). Wrap it with two layers for extra security. Crimp the top of the foil around the top edge of the springform pan. You can also place the unwrapped springform pan in a slightly larger cake pan (10") that has 2" sides (I ran out of big foil but had a nice cake pan that it just barely fit into. I didn't have to worry at all about the foil keeping water out).
- Preheat oven to 350°F (175°C), placing the top rack in the lower third of the oven. In a large mixing bowl, mix together the finely ground graham cracker crumbs with the sugar and salt. Pour the melted butter over top and mix until the crumbs become coated.
- Pour into the prepared springform pan and gently smooth out (I like to use a metal measuring cup for this). Carefully work the crumbs up the sides so that they are 1½" tall and approximately ¼" thick. You should have a nice layer on the bottom and the sides should go about halfway up your pan. Place into the oven and bake for 8-10 minutes or until lightly golden brown. Turn the oven down to 325°F (160°C).
- Beat the cream cheese, salt, vanilla, and lime zest in the bowl of a stand mixer fitted with the paddle attachment for approximately 4 minutes or until smooth and creamy. With the mixing speed on low, gradually add the sugar mixture, then turn it back up to high and beat for an additional minute. With the mixing speed on low, add the eggs one at a time, mixing until incorporated. Add the lime juice and sour cream, then the heavy cream, and beat on high for 1 minute.
- Place the prepared springform pan into a large high-sided roasting pan. Pour the cream cheese filling into the springform pan, smoothing out the top with a spatula. Pour boiling water around the springform pan, taking care not to get any on the filling. You'll want the water to go halfway up the side of the pan (this was just to the lip of my 2" tall cake pan). Place in the oven and bake at 325°F (160°C) for 1 hour and 45 minutes. If you like extra firm cheesecake, continue baking for an additional 15 minutes for a total of 2 hours. If the cheesecake is getting too dark, tent it with foil (taking care not to let it touch the top of the cheesecake).
- After the cheesecake has been baked, turn off the oven, slightly crack the door open, and allow it to cool for 1 hour. This is the key to getting a perfect top without it falling or cracks forming. Remove the cheesecake from the bath, dry the bottom, and cover with foil. Place in the refrigerator to chill for at least 4 hours before serving; I prefer 6+ hours.
- Prepare the whipped cream by beating all of the ingredients in the bowl of a stand mixer fitted with the whisk attachment until stiff peaks form. Using an extra-large star tip, pipe over the top of the cooled cheesecake (you can also do this at about 3 hours into the chill time so that it can firm up even more during that remaining hour). During the chilling process, the cheesecake should come away from the edges of the pan, making it easy and mess-free to remove before serving. Garnish with graham cracker crumbs, lime zest, and lime slices, if desired.
I made this cheesecake for my son’s birthday and it was a huge hit! Thank you for such a great recipe!
I made this last week. Best cheesecake I’ve ever had. Better than Cheesecake Factory. I loved it. I’m tweaking it to make lemon meringue cheesecake this weekend. The pie is one of my family’s favorites, so I can wait to see how the cheesecake goes over.
I love, love, love your cheesecake recipes! I use your New York cheesecake as a base for so many of my recipes! It’s the best!
That is genius! Will be ordering one ASAP- thanks for sharing Shanna!
This is an amazing recipe! I added a bit more key lime juice to make it a little stronger with lime flavor ( I didn’t measure, just squirted in a bit more). I also added 2 T. Flour to offset the extra juice I added. Turned out perfect. The whipping cream makes it a more fluffy type of cheesecake. Instead of using the foil, I used the cake pan idea inside a roaster. Worked wonderful. My guests all enjoyed it! Btw, when a cook knows to add a pinch of salt here and there…good sign of a good recipe?.
Thanks Marla!
Hi! Your cheesecake recipes are my favorite! The New York style is the best!!!!! I’ve been making several a week lately and selling them to friends, which means a ton of foil for the water bath! I thought about ordering a silicon round pan to put around the springform pan instead of foil. Do you think that would work?