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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!
Prep Time25 minutes
Cook Time1 hour
Cooling Time5 hours
Total Time6 hours 25 minutes
Course: Dessert
Cuisine: American, Tropical-Inspired
Keyword: The Ultimate Guide to Key Lime Cheesecake
Calories: 410kcal

Ingredients

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

Instructions

  • 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!

Notes

  • Fresh key limes have amazing flavor, but bottled key lime juice works great too.
  • Don’t overmix the filling — it keeps the texture ultra smooth.
  • The water bath helps prevent cracks and keeps your cheesecake creamy.
  • To slice cleanly, run your knife under hot water and wipe between cuts.
  • Want to freeze it? Wrap slices individually in plastic wrap, then foil, and freeze for up to 2 months.