Key Lime Pie Cheesecake

This key lime pie cheesecake recipe has a tangy, sweet, and creamy- with a perfect graham cracker bottom. Top with a bit of sweetened whipped cream for the perfect special occasion cheesecake.

I still remember the first time I had cheesecake. We had a big family dinner out at some restaurant, and the finale to the dinner. Cheesecake. And. I hated it.

I would spent the rest of my childhood and well into my early adulthood avoiding the stuff. The next time I had a cheesecake was working at some high end restaurant. And guess what. I loved it. I mean absolutely loved it. What the heck? I mean all these years I had harbored this absolute hatred towards it.

And then it hit me. That cheesecake I had as a kid. Cherry cheesecake. Those big red cherries drizzled over the cheesecake. I hated those fake cherries. Not the actual cheesecake! All those years wasted. Cheesecake-less. So since then I’ve been making it up for it.

And this key lime cheesecake recipe combines two of my favorite desserts – cheesecake and key lime pie. It’s creamy but also tangy – absolute cheesecake perfection. If you’re a fan of key lime desserts as much as I am, then I know you’re going to love this cheesecake made with key lime juice!

See Also:

1. Got a chocolate lover in your life? Then make them this triple chocolate cheesecake with Oreo cookie crust, chocolate creamy filling, and a chocolate ganache topping.
2. San Sebastian cheesecake
3. Oreo cheesecake
4. Biscoff cheesecake
5. Mango cheesecake

Why You’ll LOVE Key Lime Cheesecake

• Two desserts in one– If you love key lime pie then you are going to love this key lime cheesecake recipe!
• Easy to make – If you’re new to making cheesecake, you’ll be surprised at how easy it is!
• Great make ahead dessert – Key lime cheesecake needs time to cool and set up making it a perfect dessert to make ahead of time.

What’s the difference between key limes and regular limes?

This is a key lime cheesecake, which means it uses key limes. Key limes and regular limes are not the same thing.

Key limes, also known as Mexican limes or West Indies limes, are much smaller in size than regular limes, which are Persian limes. Since they are smaller than Persian limes, you will get much less juice from each one.

These little limes are also a bit more yellow in color than Persian limes and also have a thinner skin and fewer seeds. Key limes are also very tart and super aromatic. Persian limes are more acidic and have a tangy flavor.

Substitutions for Fresh Key Limes

If you can’t get a hold of key limes for this key lime cheesecake, you can use regular lime juice instead. I’ve made this key lime cheesecake with regular limes and it still works beautifully! I find the regular limes to be a bit more tart and pronounced in the final cheesecake batter but I don’t mind this!

You could also buy bottled key lime juice if you can’t find any at your grocery store. I’ve used this many times to make a key lime pie in a pinch.

Let’s make key lime pie cheesecake!

For the graham cracker crust you will need:

• Graham cracker crumbs – If you can’t find graham crackers, then you can swap these out for another type of cookie or digestive biscuit, like Nilla wafers.
• Melted Butter – I prefer to use unsalted butter, but salted butter will also work. You can simply omit the added salt in the crust.
• Salt – Just a pinch of salt in the graham cracker crust to balance out the sweetness.
• Sugar – For the crust, I used granulated sugar but you could swap and use brown sugar.

For the cheesecake filling:

• Cream cheese – For the best texture, I recommend using full-fat cream cheese. And be sure to blocks of cream cheese and not the tub variety which has a different texture.
• Granulated sugar– I use granulated sugar in the filling.
• Eggs – You want to use large, room temperature eggs. To bring eggs to room temperature quickly place in a bowl of warm water for 10 minutes.
• Vanilla extract – To help flavor the cheesecake filling. Pure vanilla extract is always best, but imitation will also work.
• Salt – I add just a little salt to balance out the sweetness.
• Sour cream – I use and recommend full-fat sour cream. This will give flavor and richness to that cheesecake filling.
• Heavy whipping cream – Make sure to use heavy cream and not milk or half-n-half.
• Key limes – If you can’t find key limes, use bottled key lime juice or swap and use regular limes. You will use both the key lime juice and the key lime zest.

How to Make Key Lime Cheesecake

Step 1. Make the graham cracker crust

This key lime cheesecake starts with making a perfect buttery graham cracker crust that gets pressed into a springform pan. You can use store-bought graham crackers or try making Homemade Graham Crackers.  

You can crush the graham crackers by placing them in a zip-loc bag and using a rolling pin to smash them to smithereens. Had a bad day? Then this is totally your method. In a bit of a rush? Well, then the food processor is your going to be your go to. I like to use my food processor to make graham cracker crumbs easily and ensure there are no big pieces.

Place the crumbs into a medium bowl. To those graham cracker crumbs, add in the melted butter, a pinch of salt and a bit of sugar to help sweeten.

Then press into your springform pan.

I like to use the bottom of a measuring cup to press down the crumbs and a bit up the sides of the pan. You want to then bake the crust for 10 minutes in the lower third of your oven.

Step 2. Make the filling

I make my key lime filling in my stand mixer for quick easy work. Simply beat cream cheese and sugar for about 4 minutes on medium speed until smooth with an electric mixer.

I use my stand mixer with my paddle attachment or you can use a hand mixer to beat cream cheese until smooth.

Be sure to not continue to mix beyond that point because otherwise you will be just adding in unwanted air that will cause your cheesecake later to crack in the oven. Then mix in your salt, vanilla extract, eggs and sour cream.

After that is all incorporated then add in your heavy cream. Give your bowl a scrape down as needed.

Then stir in the key lime juice and key lime zest. Not at all limes are equal in juice, so I like to include the exact amount of juice and zest used to ensure your cheesecake batter is perfectly lime-y!

And that’s it! Then it’s ready to be added to the graham cracker crust. I told you this key lime cheesecake was easy!

Step 3. Prep the water bath

Once you have pre-baked your crust, you will need to wrap the outside of the pan in 3-4 layers of heavy duty aluminum foil. This is going to protect your cheesecake while it bakes in a water bath. You want to make sure your pan is completely covered so no water gets inside your cheesecake.

Another great alternative that is my new favorite method is to wrapping in tin-foil is to use a slow cooker liner. It’s much easier to use and ensure there is no chance of water getting into the cheesecake.

After wrapping the springform pan, then place the pan inside a large roasting pan. Place the roasting pan inside your oven, and fill the pan about 1/2 full of water. And then it’s time to bake.

Baking and cooling this cheesecake

You will bake this key lime cheesecake, low and slow, in the water bath at 325oF for about 1 1/2 hours. To tell if your cheesecake is done baking, gently shake the pan. The edges should be set and lightly browned, but the middle should still have a slightly wobble to it. The cheesecake will continue to set and firm up as it cools.

Then you will turn the oven off and allow to cool slowly with the oven door slightly open. This will ensure the cheesecake cools slowly and helps with the cheesecake from cracking.

Once cooled, then continue to let the chilled cheesecake firm up in the fridge for about 4 hours to cool completely.

And then it’s time to enjoy! I like to make homemade whipped cream to serve this key lime cheesecake with.

How to Freeze Key Lime Cheesecake

If you want to freeze your baked cheesecake , be sure it’s cooled completely. You can freeze a whole cheesecake or cheesecake slices.

I like to freeze the cheesecake in plastic wrap, and then in tinfoil. You can freeze cheesecake for up to 3 months. When ready to enjoy, thaw overnight in the fridge or on the counter at room temperature for a quicker thaw before serving.

Storing cheesecake

I recommend that you refrigerate cheesecake for up to 4 days. I like to place a paper towel over the top to collect any condensation that may form, and then cover with tin foil or plastic wrap.

Any longer than 4 days, and I recommend freezing the cheesecake.

Key Lime Cheesecake FAQs

More Recipes to Check Out

• Key Lime Bars
• Key Lime Pie
• Easy No Bake Cheesecake
• Triple Chocolate Cheesecake
• Cheesecake Brownies