Why You’ll Love This Recipe

Key Lime Pie Cheesecake is the perfect fusion of two classic desserts: the tangy brightness of key lime pie and the creamy richness of cheesecake. With a buttery graham cracker crust, a luscious lime-infused filling, and a dollop of whipped cream on top, this dessert is refreshing, smooth, and ideal for warm-weather gatherings or anytime you crave a tropical treat.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

graham cracker crumbsunsalted buttergranulated sugarsour creamcream cheese (room temperature)eggskey lime juicekey lime zestvanilla extractwhipped cream (for topping)

directions

Preheat your oven to 325°F (163°C) and lightly grease a 9-inch springform pan.

In a bowl, combine graham cracker crumbs, melted butter, and a bit of sugar. Mix until the texture resembles wet sand.

Press the mixture into the bottom of the springform pan to form an even crust. Bake for 10 minutes, then set aside to cool.

In a large mixing bowl, beat the cream cheese until smooth and fluffy.

Add the sugar and sour cream, mixing until well incorporated.

Beat in the eggs one at a time, followed by the key lime juice, zest, and vanilla extract.

Pour the filling over the cooled crust and smooth the top with a spatula.

Place the pan on a baking sheet and bake for 55-65 minutes, or until the center is just set and the edges are lightly golden.

Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour to prevent cracking.

Refrigerate for at least 4 hours or overnight before serving.

Top with whipped cream and a sprinkle of lime zest just before serving.

Servings and timing

This recipe yields approximately 12 slices.
Preparation time: 20 minutes
Baking time: 55–65 minutes
Cooling and chilling time: 5 hours minimum
Total time: 6–7 hours

Variations

Add a layer of key lime curd on top for extra zing.
Use crushed vanilla wafers instead of graham crackers for a sweeter crust.
Mix in shredded coconut for a tropical twist.
Top with meringue instead of whipped cream for a key lime pie-inspired finish.

storage/reheating

Store leftover cheesecake covered in the refrigerator for up to 5 days.
For longer storage, freeze individual slices tightly wrapped for up to 2 months.
Thaw in the refrigerator overnight before serving.
Do not reheat; this dessert is best enjoyed chilled.

FAQs

Can I use regular limes instead of key limes?
Yes, but the flavor will be slightly less tart and distinctive.

Do I need a water bath for baking?
It helps prevent cracking, but it’s optional if you let it cool gradually in the oven.

What if I don’t have a springform pan?
A deep pie dish can work in a pinch, but it will be harder to slice cleanly.

Can I make this cheesecake ahead of time?
Yes, it’s actually best made a day ahead to allow proper chilling and flavor development.

How do I prevent my cheesecake from cracking?
Avoid overmixing, bake at a low temperature, and let it cool slowly inside the oven.

Can I use bottled key lime juice?
Yes, but fresh key lime juice offers the best flavor.

Can I make it gluten-free?
Use gluten-free graham crackers for the crust.

Should the ingredients be room temperature?
Yes, especially the cream cheese and eggs for a smooth batter.

Can I skip the whipped topping?
Yes, the cheesecake is delicious on its own.

Is this dessert very sweet?
It has a balanced sweetness with a refreshing citrus tang.

Conclusion

Key Lime Pie Cheesecake is a showstopping dessert that delivers the best of both worlds—zesty citrus and creamy indulgence. Whether served at a party or savored as a personal treat, it’s a slice of tropical heaven that’s sure to impress.