This Key Lime Cheesecake Recipe starts with a rich graham cracker crust. Then, I add a sweet, tangy key lime and cream cheese filling before topping it with a heavy dollop of whip cream. Baked to perfection, it’s my go-to summer dessert for every holiday and celebration!
Your New Favorite Dessert: Key Lime Cheesecake!
You’ve probably had a regular key lime pie and maybe even a no-bake key lime pie, but I bet you’ve never had a key lime pie cheesecake before! My recipe has all the citrusy flavor you know and love with the satisfying, creamy texture of a cheesecake filling.
After all, why choose between desserts when you can have both? I’m a self-declared cheesecake master. So, I’ll walk you through all my tips and tricks to guarantee it turns out great. Trust me, it’s simple to create and worth the effort. You need this recipe in your life!
More Delicious Cheesecake Recipes
- Lemon Blueberry Cheesecake Recipe
- Oreo Cheesecake Recipe
- Homemade Salted Caramel Cheesecake
- Strawberry Cheesecake Recipe
- Passionfruit Cheesecake Recipe
- Mango Cheesecake Recipe
- Birthday Cake Cheesecake w/ Edible Cookie Dough
Ingredients You’ll Need
Cream Cheese Filling
Cream Cheese: A must-have in any good cheesecake recipe! This forms the base of the filling, creating a thick texture and adding the tangy flavor we need. For the best results, use full-fat, brick-style cream cheese, not cream cheese from a tub.
Eggs: These help create the custard and bind the ingredients so the filling doesn’t fall apart.
Granulated Sugar: Adds sweetness to the filling, balancing the tangy flavor.
Sour Cream: This is how I achieve a restaurant-quality taste! The sourness adds another layer to the tangy flavor while enhancing the creamy consistency and actually helps temper the cream cheese, softening its texture.
Vanilla Bean Paste: Enhances the filling with a deep, aromatic vanilla flavor and specks of vanilla bean seeds for visual appeal.
Key Limes: We’re using both the zest and the juice for a classic key lime taste that’s bold and citrusy with slightly bitter undertones.
Whipped Topping. I like to top this with my lime whipped cream, but you can also do a traditional whipped cream topping.
Graham Cracker Crust
Honey Graham Cracker Cookies: These form the base of the crust! You can also use pre-made graham cracker crumbs, if preferred.
Unsalted Butter: We melt this and combine it with the other ingredients to create a smooth, cohesive crust that’s easy to shape and bakes to golden perfection.
Granulated Sugar: This sweetens the crust, preventing it from being too savory!
Lime Zest: We’re using lime zest to add a pop of citrusy flavor and brightness to the crust, creating a cohesive dessert.
Salt: This won’t make the crust salty but balances the ingredients, enhancing their flavor and creating a well-rounded taste.
How to Make an Easy Key Lime Cheesecake Recipe
Bake the Graham Cracker Crust
Step 1. Preheat the oven to 350F. Then, place your graham crackers in a food processor or blender, and grind them into a fine, sand-like consistency. Alternatively, you can put your cookies in a gallon-sized plastic bag and crush them with a rolling pin.
Step 2. Next, add the sugar and lime zest to a medium-sized bowl. Use your fingers or a rubber spatula to rub the zest into the sugar. This breaks up any clumps and releases the oils from the zest into the sugar. Once well mixed, add the melted butter and salt, and mix to combine. Make sure any large chunks are crushed!
Step 3. Add the graham cracker crumbs to the bowl, and mix well. Then, pour your cookie mixture into a 9 or 10-inch springform pan, spreading it out evenly. Press the crumbs down along the bottom and about halfway up the side of the pan. Be sure to pat the crumbs evenly! You can also use the back of a measuring cup or spoon to pat the crumbs.
Step 4. Bake for 10 minutes or until golden. Remove the crust from the oven, and set it aside. Then, reduce the oven temperature to 325F.
Make a Water Bath
Step 5. Bring 6-8 cups of water to a boil. Place one oven rack at the center of the oven, and place a second rack directly beneath the center rack. Then, place a large roasting pan on the bottom rack. Open the oven, and gently pour the boiling water into the roasting pan.
Prepare the Cream Cheese Filling
Step 6. Blend your cream cheese in a large bowl until smooth. Add the sugar, vanilla bean paste, and sour cream, and beat until well incorporated. Next, add the lime juice and lime zest, and blend to combine. Tip. This is the part where I like to sneak a taste! The filing is tart. So, adjust to taste. I personally add a bit more lime. Be sure to scrape the sides of the mixing bowl to ensure all of the filling is incorporated and well-mixed!
Step 7. Lastly, add the eggs one at a time, and beat them on low until well combined. Be careful not to overmix! Pour the cheesecake filling into the springform pan over the crust.
Bake the Key Lime Cheesecake
Step 8. Place the cheesecake on the middle rack above the steamy water, close the oven door, and bake for 65-75 minutes. Then, give the cheesecake a gentle shake. It should still be a bit wobbly in the middle!
Step 9. Once your cheesecake is done, turn the oven off and crack the door. Leave the cheesecake in the oven for at least 1 hour. Then, remove it from the oven and let it rest on the counter at room temperature for at least 1 hour. Next, transfer the cheesecake to the refrigerator, and let it chill uncovered for at least 4 hours or up to overnight.
Step 10. Once the cheesecake has set and you are ready to serve, remove the cheesecake from the springform pan. Pro tip. To ensure an easy release, run a warm knife around the edges of the pan to loosen the cheesecake. Serve it with whipped cream and lime zest, and enjoy!
Avoid Cracks in Your Cheesecake
Cracks in our key lime cheesecake recipe won’t ruin the dessert. However, there are some easy steps you can take to prevent them from occurring.
- Avoid overmixing the filling. Blend just until the ingredients are smooth. Continuing to mix will introduce too much air into the mixture. Excess air can cause the cheesecake to rise as it bakes, only to deflate and crack as it cools. To help the process, allow your ingredients time to come to room temperature before you begin. You can also mix and beat your eggs prior to adding them to the cheesecake filling, which will help to ensure you don’t overmix the filling.
- Resist the urge to open the oven during baking. Unlike chocolate chip cookies or fudge brownies, which can withstand a little temperature change, cheesecakes cannot. The rush of cold air is one of the most common reasons cheesecakes crack!
- Take your time. Avoid rushing the cooling process for all the layers, but especially the filling. Removing it from the oven too soon will have the same result as opening the oven door while it bakes, causing a drastic temperature change that makes the filling crack.
- Use a water bath. This recipe calls for a quick water bath, which doesn’t require you to wrap your entire cheesecake in foil. All you have to do is place a roasting pan of steamy, hot water on the rack directly beneath the cheesecake. The steam will keep the cheesecake from cracking, provided you follow the other tips. It also ensures you’ll have a creamy and velvety filling.
Tips & Tricks
- Use room temperature ingredients.
- Don’t overmix your cheesecake, especially after you add the eggs.
- Don’t overbake your cheesecake. You know the cheesecake is ready when the sides are set and the center has a little jiggle.
- Use a water bath.
- Be patient during the cooling process to ensure your key lime cheesecake doesn’t crack.
Storage
To Store: Cover any leftovers and store them in the refrigerator for up to 4 days.
To Freeze: Place individual slices or the entire cheesecake in an airtight container, and freeze for up to 3 months. Thaw it in the fridge overnight when you’re ready to serve.
More Fruit-Filled Dessert Recipes
- Lemon Sugar Cookies with Lemon Sugar Topping
- Sour Cream Pound Cake with Strawberry Compote
- Easy Banana Pudding Recipe
- Strawberry Rice Krispie Treats
- Blueberry Cookies
- The Best Apple Crisp Recipe
I hope you love my Key Lime Cheesecake Recipe! It’s sweet and tart with a creamy filling and rich crust. If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @butterloveandsalt on INSTAGRAM. Your reviews help support Butter, Love & Salt and make it possible for me to continue to create delicious recipes.
Key Lime Cheesecake
Ingredients
Key Lime Cheesecake Filling
- 32 oz 4 blocks of cream cheese, room temperature
- 4 large eggs room temperature
- 1 cup of granulated sugar
- 1/2 cup of sour cream room temperature
- 2 tsp of vanilla bean paste
- 2/3 cup of key lime juice about 5-6 limes
- 1 tbsp lime zest packed (about 5 limes)
- whipped cream for topping
Crust
- 2 cups of honey graham cracker cookies about 16 full length cookies
- 1/2 cup unsalted butter melted
- 1/3 cup granulated sugar
- 1 tsp lime zest
- pinch salt
Instructions
Make the Crust
- Preheat the oven to 350F. Then, place your graham crackers in a food processor or blender and grind them fine. Alternatively, you can put your cookies in a gallon-size plastic bag and crush the cookies with a rolling pin until fine.
- In a medium-sized bowl, add the sugar and lime zest. Use your fingers or a rubber spatula to rub the zest into the sugar, breaking up any clumps and releasing the oils from the zest into the sugar. Once it is mixed well, add the melted butter and salt. Mix until well combined. Be sure any large chunks are crushed.
- Next, add the graham cracker crumbs and mix well. Then, pour your cookie mixture evenly into a 9 or 10-inch springform pan. Press the crumbs down along the bottom and side of the pan (about halfway) to form the crust. Be sure to pat the crumbs evenly. Alternatively, you can use the back of a measuring cup or spoon to pat the crumbs and form the crust.
- Bake the crust for 10 minutes. Once done. Remove from the oven and set aside. Reduce the oven to 325F.
Make Quick Water Bath
- Bring about 6-8 cups of water to a boil. Next, place one oven rack at the center of the oven and another rack directly beneath the center rack. Then, place a large roasting pan on the bottom rack. Then, open the oven and gently pour the boiling water in the roasting pan.
Make Cream Cheese Filling
- In a large bowl, blend your cream cheese until smooth. Then, add the sugar, vanilla bean paste, and sour cream and beat until well incorporated. Then, add the lime juice and lime zest. Blend until well combined (this is the part where I like to sneak a taste). This is a tart filling, so adjust to taste (I personally add a bit more). Be sure to scrap the sides of the mixing bowl with a rubber spatula to ensure all of the filling is incorporated and well mixed.
- Lastly, add the eggs one at a time into the mixture and beat on low until combined. Be sure not to over mix. Then, add the cheesecake filling to the springform pan.
Bake Cheesecake
- Carefully place the cheesecake on the middle rack above the steamy water and close the oven door. Bake for about 65-75 minutes. Give the cheesecake a gentle shake; it should still be a bit wobbly in the middle.
- Once your cheesecake is done, turn the oven off and crack the oven door. Leave the cheesecake in the oven for at least 1 hour. Then, remove the cheesecake and let the cheesecake rest on the counter at room temperature for at least 1 hour. Then, transfer to the refrigerator, uncovered, for at least for 4 hours or overnight.
- Once the cheesecake has set and you are ready to serve, take the cheesecake out of the refrigerator and remove it from the springform pan (to ensure easy release from the pan, run a warm knife around the edges to loosen it).
- Serve with whipped cream (try my lime whipped cream) and lime zest and enjoy!
Notes
- Use room temperature ingredients.
- Don’t overmix your cheesecake, especially after you add the eggs.
- Don’t overbake your cheesecake. You know the cheesecake is ready when the sides are set and the center has a little jiggle.
- Use a water bath.
- Be patient during the cooling process to ensure your key lime cheesecake doesn’t crack.
Nutritional Information
Recipe by: Chavez Adams / Butter, Love & Salt | Photography by: Meg McKeehan
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