Thank you so much for being here — it means a lot that you’re joining me in the kitchen for this one. If you’ve ever craved a dessert that’s creamy, tangy, and tastes like sunshine in a slice, then this Key Lime Cheesecake is about to become your new favorite. We’re talking a buttery graham cracker crust, silky-smooth filling, and that zippy, citrusy flavor that brightens every bite.
It’s make-ahead friendly, totally freezer-safe, and a real showstopper at any gathering — or even just for a Tuesday night dessert, because why not?
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What Is Key Lime Cheesecake?
Key Lime Cheesecake blends the best of two dessert worlds: the rich creaminess of classic cheesecake and the tangy zip of key lime pie. With a soft, velvety filling and buttery graham cracker crust, it’s the perfect balance of indulgent and refreshing.
It’s basically what would happen if your favorite tropical vacation turned into a dessert. And who wouldn’t want that?
Why You’ll Love This Recipe
- Bright, zesty flavor from fresh or bottled key lime juice
- Smooth, creamy filling that melts in your mouth
- Easy to prep ahead — even better after a night in the fridge
- Beautiful to serve and practically foolproof to make
- Great for holidays, showers, BBQs… or just because!
What It Tastes Like
This cheesecake is rich, but never too heavy — the key lime gives it a sharp, citrusy lift that keeps every bite feeling light and craveable. The filling is creamy and slightly tangy, the crust is crisp and buttery, and that little swirl of whipped cream on top? Pure happiness.
Ingredients
Crust:
- 1½ cups graham cracker crumbs
- ¼ cup sugar
- 6 tbsp melted butter
- Pinch of salt
Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- ⅔ cup key lime juice (fresh or bottled)
- 1 tbsp key lime zest
- 1 tsp vanilla extract
Optional Toppings:
- Whipped cream
- Extra zest or lime slices for garnish
Tools You’ll Need
- 9-inch springform pan
- Hand or stand mixer
- Microplane or zester
- Juicer (if using fresh key limes)
- Mixing bowls
- Baking sheet and foil (for water bath)
Ingredient Swaps & Tips
- No key limes? Use bottled key lime juice or a mix of fresh lime and lemon.
- Swap sour cream for full-fat Greek yogurt — just as creamy.
- Want extra texture? Add crushed almonds or coconut to the crust.
- Not into graham crackers? Try a vanilla wafer or gingersnap crust for a fun twist.
Want more unique, creamy bakes? Try this light and fluffy Blueberry Cottage Cheese Cloud Bread — it’s totally different, totally dreamy!
How to Make Key Lime Cheesecake
1. Prep the Crust
Preheat oven to 325°F (165°C). Mix graham cracker crumbs, sugar, melted butter, and salt. Press into a springform pan. Bake for 8–10 minutes and cool slightly.
2. Make the Filling
Beat softened cream cheese until smooth. Add sugar and beat again. Mix in sour cream, then eggs one at a time. Stir in lime juice, zest, and vanilla. Mix until just combined — don’t overbeat!
3. Bake It
Wrap the pan in foil and place in a larger baking dish. Add 1 inch of hot water for a water bath. Pour in the filling and bake for 55–65 minutes, until the center jiggles just slightly.
4. Chill & Serve
Cool in the oven with the door cracked for 1 hour, then remove and refrigerate at least 4 hours or overnight. Serve with whipped cream and lime zest on top!
What to Serve With It
This cheesecake is amazing on its own, but if you want to round out the dessert table or brunch spread, here are some perfect pairings:
- Nutella Banana Muffins — sweet, soft, and swirled with chocolate
- Banana Split Dump Cake — gooey, fruity, and made to share
- Blueberry Fluffy Cottage Cheese Cloud Bread — light, airy, and makes a fun side for something rich
Tips for the Best Cheesecake
- Room temp ingredients are key for a smooth filling
- Don’t skip the water bath — it keeps the cheesecake from cracking
- Chill overnight for the cleanest slices and best flavor
- A hot knife (wiped clean between cuts) makes all the difference when slicing!
Storage & Freezing
- Store covered in the fridge for up to 5 days
- Freeze slices individually for up to 2 months
- Let thaw overnight in the fridge or microwave for 30 seconds
Frequently Asked Questions
Can I use regular lime juice?
You can — mix with lemon juice to mimic the floral flavor of key limes.
Do I have to use a water bath?
It’s highly recommended for even baking and no cracks. But if you skip it, just bake at a lower temp and don’t overbake.
What if it cracks anyway?
No worries — just cover with whipped cream. It’s still delicious and beautiful!
Can I make it ahead?
Yes! This cheesecake is best made 1–2 days in advance.
Let’s Wrap This Up
This Key Lime Cheesecake is cool, creamy, citrusy, and absolutely unforgettable. Whether you’re making it for a party or just a midweek treat, it’s a slice of sunshine you’ll come back to again and again.
Want more bakes to love? Try:
- Nutella Banana Muffins – soft, swirled, and seriously snackable
- Banana Split Dump Cake – a fruity, no-fuss crowd-pleaser
- Blueberry Cottage Cheese Cloud Bread – light, airy, and totally unique
📌 Tried it? Loved it? Tag me on Pinterest at TheKitchenJoyy! I’d love to see your citrusy masterpiece — whipped cream swirls and all. 🍈🍰💚
Key Lime Cheesecake
This Key Lime Cheesecake is smooth, creamy, and bursting with tropical citrus flavor. It’s made with fresh key lime juice and zest, layered over a buttery graham cracker crust, and finished with whipped cream for a refreshing twist on a classic dessert. Perfect for summer gatherings, spring celebrations, or just when you’re craving a bright slice of sunshine!
For the Crust:
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted butter (melted)
- Pinch of salt
For the Cheesecake Filling:
- 3 8 oz blocks cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- ⅔ cup key lime juice (fresh or bottled)
- 1 tbsp key lime zest
- 1 tsp vanilla extract
- Optional Topping:
- Whipped cream
- Lime zest or thin lime slices for garnish
- Preheat oven to 325°F (165°C). Lightly grease a 9-inch springform pan.
- Make the crust: Combine graham cracker crumbs, sugar, melted butter, and salt in a bowl. Press firmly into the bottom of the pan. Bake for 8–10 minutes, then cool slightly.
- Prepare the filling: In a large bowl, beat cream cheese until smooth. Add sugar and beat again. Mix in sour cream until well combined.
- Add eggs one at a time, mixing on low speed until just incorporated. Stir in key lime juice, zest, and vanilla. Do not overmix.
- Assemble and bake: Pour the filling over the crust. Wrap the bottom of the springform pan in aluminum foil and place it in a large baking dish. Fill dish with 1 inch of hot water (for a water bath).
- Bake for 55–65 minutes, or until the edges are set but the center jiggles slightly.
- Turn off oven, crack the door, and let cheesecake rest for 1 hour. Then remove and cool completely before refrigerating.
- Chill for at least 4 hours or overnight. Top with whipped cream and garnish before serving!
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Fresh key limes have amazing flavor, but bottled key lime juice works great too.
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Don’t overmix the filling — it keeps the texture ultra smooth.
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The water bath helps prevent cracks and keeps your cheesecake creamy.
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To slice cleanly, run your knife under hot water and wipe between cuts.
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Want to freeze it? Wrap slices individually in plastic wrap, then foil, and freeze for up to 2 months.
