When planning a refreshing finish to your next family gathering, this Key Lime Cheesecake delivers a perfect blend of velvety cream cheese and zesty lime. A press-in graham cracker crust makes assembly simple, and chilling sets it into a cool, memorable dessert that everyone will request again.
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A Slice of Sunshine for Your Table
- Creamy & Dreamy – The filling is impossibly smooth, thanks to room-temperature ingredients mixed with care.
- Zesty Freshness – Real key lime juice and zest give this Key Lime Cheesecake its signature bright, tangy kick.
- Simple Graham Crust – A no-fuss, press-in crust bakes quickly for a buttery foundation.
- Make-Ahead Magic – Chilling it overnight makes it the perfect stress-free dessert for gatherings.
What You’ll Need for Your Key Lime Cheesecake
For the Crust
- Graham cracker crumbs – They form the perfect buttery, slightly sweet base for the cheesecake.
- Unsalted butter – Melted and mixed into the crumbs for that irresistible texture. Make sure it’s unsalted so you control the flavor balance.
- Granulated sugar – Just a bit to sweeten the crust and balance the tangy filling.
For the Filling
- Cream cheese – At room temperature, this is key for achieving that smooth, creamy texture. Don’t skip the step!
- Granulated sugar – Adds the right amount of sweetness to offset the tang of the lime.
- Eggs – Also at room temperature to ensure they blend seamlessly into the batter.
- Sour cream – Gives the cheesecake a rich, velvety finish.
- Fresh key lime juice – The star of the show! Fresh is essential for that bright, zesty flavor.
- Key lime zest – Elevates the lime flavor and adds a pop of citrusy aroma.
- Vanilla extract – A subtle but important layer of warmth to round out the tanginess.
Your Key Lime Cheesecake Timeline
Hello again, it’s Clara. I know that seeing a long chill time can feel daunting, but let me assure you—most of the time, this lovely cheesecake is resting quietly in the refrigerator, which makes it such a wonderful dessert for a relaxed weekend. You’ll spend about 25 minutes getting your ingredients prepped and mixed, which always feels like a peaceful little kitchen ritual to me.
The baking time is about an hour, filling the house with the most gentle, sweet scent. All in all, from start to finish, you’re looking at just over an hour of active time. I find this pace perfect for a Sunday afternoon; you can put it together, let it bake while you tidy up, and then it chills overnight, ready to shine at Monday’s dinner. It’s a lovely way to prepare something special without a rush. For another dessert that follows this same easy, make-ahead spirit, you might enjoy my Pumpkin Cheesecake.
Key Lime Cheesecake
Ingredients
- 1 3/4 cups graham cracker crumbs
- 1/3 cup unsalted butter melted
- 1/4 cup granulated sugar
- 3 packages cream cheese 8-ounce, at room temperature
- 1 1/4 cups granulated sugar
- 4 large eggs at room temperature
- 1/2 cup sour cream at room temperature
- 1/2 cup fresh key lime juice
- 2 tablespoons key lime zest
- 1 teaspoon vanilla extract
Equipment
- Stand Mixer
- springform pan
- oven
- baking sheet
Method
- Preheat your oven to 350°F. In a medium bowl, combine the graham cracker crumbs, 1/4 cup of granulated sugar, and melted butter until the mixture resembles wet sand and holds together when pinched.
- Firmly press the crumb mixture into the bottom and about 1 inch up the sides of a 9-inch springform pan. Bake the crust for 8 minutes, then set it on a wire rack to cool.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese and 1 1/4 cups of granulated sugar on medium speed until the mixture is completely smooth and creamy, about 3 minutes.
- Reduce the mixer speed to low and add the eggs one at a time, mixing just until each yolk disappears into the batter before adding the next. Scrape down the sides of the bowl with a rubber spatula.
- Add the sour cream, key lime juice, key lime zest, and vanilla extract. Mix on low speed until all ingredients are just combined and the filling is uniform, being careful not to overmix.
- Pour the filling into the cooled crust. Place the springform pan on a baking sheet and bake for 50 to 60 minutes, or until the edges are set but the center still has a slight jiggle when the pan is gently shaken.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. This gradual cooling helps prevent cracks from forming.
- Remove the cheesecake from the oven and run a thin knife around the inner edge of the pan to loosen it. Let it cool completely at room temperature, then refrigerate for at least 4 hours or, ideally, overnight before serving.
Nutrition
Notes
Private Notes
Tried this recipe?
Let us know how it was!Thoughtful Tips for Special Diets
I often hear from friends who are sugar conscious or managing their blood sugar, asking how they can still enjoy a treat like this. I believe everyone deserves a little sweetness, so I love sharing simple tweaks. For a low-sugar version of this Key Lime Cheesecake, you can replace the granulated sugar with a natural sweetener like stevia, using a conversion chart for the right amount. Another tip is to simply enjoy a smaller slice alongside some fresh berries, which is a wonderfully diabetic-friendly way to balance the flavors.
My Favorite Pro Tips for Perfection
Over the years, I’ve learned a few little secrets that make all the difference between a good cheesecake and a truly memorable one. I want to share my favorites with you so your baking feels just as comforting as mine does.
- For Maximum Zest – Before you juice your key limes, be sure to zest them first! It’s much easier to zest a whole fruit, and that extra citrus oil makes the flavor pop.
- A Lighter Touch – If you’re looking for a slight variation, you can swap the sour cream for Greek yogurt. It still gives a lovely tang but with a bit less fat.
- The No-Crack Secret – The most important step for a smooth top is letting the cheesecake cool gradually in the turned-off oven with the door cracked. Patience here saves you from a sunken center.
- Storage Smarts – This cheesecake keeps beautifully for up to 5 days in the fridge. Just cover it tightly with foil or transfer slices to an airtight container. For a fun frozen treat, try my Cherry Cheesecake Ice Cream if you have extra cream cheese!
Remember, the key to a creamy Key Lime Cheesecake is taking your time and not overmixing the batter once the eggs are in. For more tips on getting creamy textures just right, my guide for Lemon Blueberry Cheesecake has some great pointers.
Nutrition and Health Benefits of Key Lime Cheesecake
While we all know dessert is a treat, it’s nice to understand what’s in our food. This Key Lime Cheesecake provides energy from its carbohydrates and fats, and the eggs and dairy offer a source of protein and calcium. The key limes themselves contribute a small amount of vitamin C. Of course, enjoying treats mindfully is part of a happy life. For a deeper look at balancing sweet indulgences, you can explore professional kitchen appliance techniques that might offer different approaches to ingredient ratios. If you love the citrus flavor here, you might also enjoy the refreshing twist in my Cilantro Lime Juice.
A Lighter Version of Key Lime Cheesecake
If you’re craving that tangy lime flavor but want a slightly lighter option, there are a few simple swaps I like to make. Using reduced-fat cream cheese and fat-free Greek yogurt instead of sour cream can lighten it up without losing the creamy texture. You could also try a nut-based crust for added fiber. For another delicious dessert that feels a bit indulgent yet light, my Lemon Coconut Gelato is a wonderful frozen option. And if you’re looking for more citrus-infused ideas beyond dessert, my Lemon Chicken is a family favorite for dinner.
How to Serve This Creamy, Dreamy Delight
Serving this cheesecake always takes me back to my daughter’s graduation party last spring. I made two, and they were gone before I even had a chance to take a proper picture! It’s that kind of dessert that brings people together, sparking conversations and smiles.
I love serving each chilled slice with a dollop of whipped cream and a thin wedge of fresh lime. For a real treat, a drizzle of raspberry sauce or a sprinkle of toasted coconut adds beautiful color and texture. It pairs wonderfully with a cup of hot coffee or a glass of cold milk. For another stunning dessert perfect for celebrations, check out my Red Velvet Cheesecake. If you’re planning a full menu, this cheesecake goes beautifully after a light meal like my Lemon Chicken Tray Bake.
Common Key Lime Cheesecake Mistakes to Avoid
Even the most experienced bakers can run into a hiccup now and then. Here are a few common slips I’ve seen (and made myself!) so you can avoid them.
- Using Cold Ingredients: This is the number one reason for a lumpy filling. Please, take the time to let your cream cheese, eggs, and sour cream lose their chill. They’ll blend into a silky-smooth batter effortlessly.
- Overbaking: A Key Lime Cheesecake is done when the edges are set but the center still has a slight jiggle. If you wait for the center to be firm, it will be overbaked and dry as it cools.
- Skipping the Gradual Cool: That hour in the turned-off oven is not a suggestion! Cooling it too quickly is the main cause of cracks, as the drastic temperature change makes the center sink.
- Overmixing After Adding Eggs: Once the eggs are in, mix on low speed just until combined. Overmixing incorporates too much air, which can cause the cheesecake to puff up and then fall, leading to cracks.
Remember, even if it cracks, it will still taste absolutely wonderful—just cover it with whipped cream! For more detailed guidance on techniques, you can read about traditional Italian dessert variations which often have their own wisdom. And for a different but equally delicious cheesecake adventure, my Turtle Cheesecake is a chocolate lover’s dream.
How to Store Your Homemade Cheesecake
I firmly believe that a cheesecake that keeps well is a gift to your future self. I love making this on a Sunday and knowing I have a special treat waiting for me during the week. Once cooled completely, cover the springform pan tightly with plastic wrap or aluminum foil. It will stay fresh in the refrigerator for up to 5 days. You can also freeze the whole cheesecake or individual slices for up to 3 months. Just wrap it well in plastic wrap and then a layer of foil to prevent freezer burn. Thaw it overnight in the fridge before serving. For another great make-ahead dessert, my Pecan Pie Cheesecake is a fantastic choice for the holidays. And if you find yourself with extra citrus, my Lemon Ginger Tonic is a wonderfully soothing drink.
Try This Key Lime Cheesecake Recipe Today
This recipe holds a special place in my heart because it was one of the first desserts I truly mastered. It taught me the beauty of patience in baking and the joy of sharing something made with care. I hope it brings as much warmth and connection to your table as it has to mine.
There’s nothing quite like the proud feeling of placing a homemade cheesecake in the center of the table and watching your family light up. If you give this a try, I’d love to hear how it turned out for you. For more fun and fruity dessert ideas, my Rainbow Cereal Cheesecake is always a hit with the kids, and my Fruity Pebbles Cheesecake is a colorful celebration in a pan. If you’re an ice cream fan, don’t miss my Lemon Cherry Ice Cream for a frozen treat.
More Summery Desserts You’ll Adore
If the bright, tangy flavor of this cheesecake has you dreaming of more warm-weather treats, here are a few of my go-to recipes for easy, refreshing desserts.
Lemon Blueberry Cheesecake – A burst of juicy blueberries mingles with zesty lemon in this creamy no-bake delight.
Cherry Cheesecake Ice Cream – All the flavors of cheesecake swirled into a scoopable, frozen treat that’s perfect for a hot day.
Lemon Coconut Gelato – A dairy-free option that’s incredibly creamy and bursting with tropical citrus flavor.
Cilantro Lime Juice – A surprisingly refreshing and rejuvenating drink that’s a great palate-cleanser after a rich meal.
Frequently Asked Questions
What is the difference between key lime pie and key lime cheesecake?
The main difference lies in the filling. A classic key lime pie has a custard-like filling made primarily with egg yolks and sweetened condensed milk, giving it a denser, smoother texture. A Key Lime Cheesecake, like this one, has a cream cheese base, resulting in a richer, thicker, and creamier dessert. The graham cracker crust is similar, but the filling is what sets them apart.
What is key lime cheesecake?
Key Lime Cheesecake is a delightful dessert that combines the creamy, rich texture of a traditional cheesecake with the bright, tangy flavor of key limes. It typically features a graham cracker crust and a filling made from cream cheese, sugar, eggs, and fresh key lime juice and zest, resulting in a perfect balance of sweet and tart flavors.
What does key lime cheesecake taste like?
It tastes like a dreamy combination of rich, creamy cheesecake and a burst of sunny, citrus flavor. The key limes provide a distinct tanginess that is sharper and more aromatic than regular Persian limes, which cuts through the sweetness of the cream cheese filling beautifully. It’s refreshing, indulgent, and not overly sweet.
What is the difference between New York style cheesecake and regular cheesecake?
A New York-style cheesecake is denser, richer, and heavier due to a higher ratio of cream cheese and egg yolks in the filling, and it often includes sour cream or heavy cream for extra tang and moisture. A “regular” or classic cheesecake might be lighter and airier, sometimes incorporating whipped egg whites or less dairy fat. This Key Lime Cheesecake leans towards the New York style with its creamy, dense texture, but the key lime flavor makes it uniquely refreshing. For another rich option, see my Red Velvet Cheesecake.
