If you’re looking for a dessert that’s equal parts tangy, creamy, and utterly irresistible, this Key Lime Cheesecake is begging to be your next baking adventure. Imagine a velvety smooth cheesecake bursting with the zingy brightness of key limes, nestled on a buttery graham cracker crust and topped with clouds of whipped cream. Whether you’re celebrating an occasion or simply want to treat yourself (because you absolutely deserve it), this recipe delivers sunshine on a plate. Let’s dive into every detail and make the ultimate Key Lime Cheesecake together!

Key Lime Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this show-stopping Key Lime Cheesecake plays a vital role, from the crunchy graham cracker base to the fresh citrus zest that wakes up every bite. These simple staples come together to create a beautiful harmony of flavor, texture, and color.

Graham cracker crumbs: The classic start for a sturdy, sweet crust.
Granulated sugar: Adds just the right amount of sweetness to both crust and filling.
Unsalted butter, melted: Binds the crumbs and gives a rich, golden finish.
Cream cheese, softened: The backbone of any cheesecake, it ensures a smooth, luscious texture.
Eggs: Bring everything together and help the filling set.
Sour cream: Adds extra creaminess and a subtle tang that complements the lime.
Vanilla extract: Enhances the flavor and rounds out the citrus notes.
Fresh key lime juice: Delivers that signature tartness you crave—fresh is best, but bottled can work in a pinch!
Key lime zest: Packs a double punch of bright lime aroma and flavor.
Heavy cream (for topping): Whips up light and fresh for a perfect crown.
Powdered sugar (for topping): Sweetens the whipped cream just enough.
Lime zest or slices (for garnish): Adds a dazzling, fresh finish.

How to Make Key Lime Cheesecake

Step 1: Prepare the Crust

Start by preheating your oven to 325°F (163°C). In a medium bowl, blend those golden graham cracker crumbs with sugar and melted butter until the mixture resembles damp sand. Press it firmly into the base and just up the sides of a 9-inch springform pan, creating a cozy bed for your key lime cheesecake filling. Slide it into the oven for about 10 minutes until gently toasted, then let it cool.

Step 2: Whip up the Filling

While your crust cools, grab a large bowl and beat the softened cream cheese and sugar together. Take your time with this—smooth cream cheese is the secret to a flawless Key Lime Cheesecake. Add eggs one at a time, mixing gently and scraping the bowl to keep things silky. Next, blend in the sour cream, vanilla, key lime juice, and zest, just until combined; overmixing can mean cracks, so gentle is the way to go!

Step 3: Assemble and Bake

Pour your creamy filling onto the cooled crust and smooth out the surface. Wrap the outside of your springform pan with foil (this is to keep water out during the next step), and set it inside a larger roasting pan. Pour in about an inch of hot water around the springform for a classic water bath—it keeps your cheesecake bake even and prevents those dreaded cracks. Bake for 55–65 minutes, until the edges are set with just a slight jiggle at the center.

Step 4: The Cooling Ritual

When it’s done baking, don’t pull your Key Lime Cheesecake out just yet. Turn off the oven, crack the door, and let it rest inside for an hour. This gentle cooling helps set that perfect creamy texture. Afterward, remove it from the oven and water bath, then transfer straight to the fridge to chill for at least 4 hours, or better yet, overnight. Patience here is rewarded with the dreamiest slice!

Step 5: Topping and Garnishing

Once thoroughly chilled, whip up the heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread or pipe this pillow-y topping over your cheesecake, and finish with a sprinkle of lime zest or some pretty lime slices. If you want it truly festive, try both!

How to Serve Key Lime Cheesecake

Garnishes

The final flourish brings drama and extra flavor. For classic elegance, scatter fresh lime zest over the whipped cream or tuck in thin slices of key lime for a pop of color. Edible flowers, candied citrus peel, or even a sprinkle of toasted coconut all beautifully complement the tangy cheesecake.

Side Dishes

Serve slices of Key Lime Cheesecake with fresh berries—think juicy raspberries or blueberries—for a balance of sweet and tart. A scoop of vanilla bean ice cream or a spoonful of homemade berry compote can transform dessert into a real celebration.

Creative Ways to Present

Feeling playful? Try individual mini cheesecakes in mason jars for picnics or parties—they’re adorable and travel easily! You could also swirl a touch of fruit puree through the whipped cream for a fancy flourish, or top with a drizzle of white chocolate sauce for extra indulgence.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which is a big “if”), cover your Key Lime Cheesecake tightly in plastic wrap or use an airtight container, and store it in the fridge for up to five days. The flavors actually deepen and the texture gets even more luscious as it sits!

Freezing

Freezing is easy with this cheesecake. After chilling, wrap it in several layers of plastic wrap and then foil. You can freeze the whole cheesecake or individual slices for up to three months. Thaw overnight in the refrigerator—the texture and tang remain dreamy.

Reheating

Cheesecake is best enjoyed chilled, but if you like your slice just slightly warmer, let it sit at room temperature for about 15 minutes before serving. This softens the crust and the filling for the creamiest bite. Avoid microwaving to preserve its smooth consistency.

FAQs

Can I use regular limes instead of key limes?

Yes, you can substitute regular limes for key limes. While the flavor is a bit different—key limes are more aromatic and tart—you’ll still get a deliciously tangy Key Lime Cheesecake. If possible, combine both for a unique twist!

Do I really need to use a water bath?

A water bath helps your Key Lime Cheesecake bake gently and evenly, preventing the dreaded cracks and ensuring a perfectly smooth top. If you skip it, you might get a drier or less even texture, though the cheesecake will still taste great!

How do I know when the cheesecake is done baking?

Look for set edges and a slightly jiggly center—think Jell-O wobble, not soup! Overbaking can dry it out, so as soon as you see those visual cues, turn off the oven and begin the cooling process.

Can I make Key Lime Cheesecake ahead of time?

Absolutely! In fact, Key Lime Cheesecake is even better made a day in advance. Chill overnight so the flavors can meld, and add the whipped cream topping just before serving for the freshest look.

What’s the best way to get clean slices?

Run a sharp knife under hot water and wipe it clean between cuts. This simple trick gives you bakery-worthy Key Lime Cheesecake slices every time—no messy edges, just perfect layers.

Final Thoughts

This Key Lime Cheesecake is a burst of citrus sunshine and pure creamy bliss. Whether you’re making it for a party or a quiet weekend treat, each bite promises to transport you straight to dessert paradise. Give it a try, and don’t be surprised if everyone asks for the recipe!

Key Lime Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 24 reviews

Author: admin
Total Time: 6 hours
Yield: 12 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

Indulge in the creamy and tangy goodness of this Key Lime Cheesecake. A perfect balance of sweet and citrus flavors, this dessert is sure to impress your taste buds and guests.

Ingredients

Scale

For the Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted

For the Filling:

24 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
1/2 cup sour cream
2 teaspoons vanilla extract
1/2 cup fresh key lime juice
1 tablespoon key lime zest

For the Topping (optional):

1 cup heavy cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
lime zest or slices for garnish

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven: Preheat the oven to 325°F (163°C).
Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into a springform pan and bake.
Make the filling: Beat cream cheese and sugar, add eggs one at a time, then mix in sour cream, vanilla, key lime juice, and zest. Pour over crust.
Bake: Create a water bath, bake the cheesecake, then let cool.
Chill: Chill the cheesecake in the refrigerator for at least 4 hours or overnight.
Add topping: Whip heavy cream, powdered sugar, and vanilla. Spread over cheesecake and garnish with lime zest or slices.