If you’re craving a taste of the tropics wrapped up in one blissfully creamy, zesty dessert, this Key Lime Cheesecake is sure to become a new favorite. Silky, tangy, and perched on a buttery graham cracker crust, it perfectly balances the brightness of key limes with the richness of classic cheesecake. Every bite is sunshine you can eat! Whether you need a crowd-pleasing finale for a special occasion, or just want to treat yourself to something extraordinary, this tropical-flavored showstopper is easier to make than you think — and absolutely unforgettable.
Ingredients You’ll Need
Don’t you just love a recipe where every single ingredient has a purpose? Each addition in this Key Lime Cheesecake brings something essential, whether it’s plush creaminess, sunny citrus notes, or that irresistible crumbly crust. Let’s take a closer look at the lineup:
- Graham cracker crumbs: These create the classic, crunchy base that soaks up all the creamy goodness.
- Granulated sugar: Adds just the right sweetness for both the crust and cheesecake layers without overpowering the citrus.
- Unsalted butter, melted: Binds the crumbs and infuses the crust with rich flavor.
- Cream cheese, softened: The heart and soul of a dreamy cheesecake; make sure it’s softened for an ultra-smooth batter.
- Cornstarch: This touch of starch ensures your cheesecake slices neatly and stays velvety, not runny.
- Eggs: Essential for setting the batter; add them one at a time for a flawless texture.
- Sour cream: Gives each bite a gentle tang and extra creaminess—never skip it!
- Key lime juice (fresh or bottled): The real star — go fresh if you can, but bottled will work wonders in a pinch.
- Key lime zest: Packs a punch of fragrant flavor and makes the cheesecake unmistakably “key lime.”
- Whipped cream & lime slices (optional): Totally optional, yet they make for a picture-perfect finish!
How to Make Key Lime Cheesecake
Step 1: Prepare the Crust
Start by preheating your oven to 325°F. In a medium bowl, toss together the trusty graham cracker crumbs, sugar, and melted butter. The mixture should feel like wet sand — perfectly ready to pack into the base of your springform pan. Press it firmly and evenly (a flat-bottomed measuring cup works wonders), then bake for 10 minutes until lightly golden. Let it cool as you prep the filling.
Step 2: Make the Cheesecake Batter
In a large bowl, beat the softened cream cheese until it’s completely smooth and free of lumps — don’t rush this part! Sprinkle in the sugar and cornstarch, and blend again until incorporated. Add the eggs one at a time, beating after each to ensure the creamiest texture. Finally, stir in your sour cream, key lime juice, and zest. The aroma at this point is pure heaven and hints at just how amazing your Key Lime Cheesecake will taste.
Step 3: Assemble and Bake
Pour the lush, lime-infused batter over your slightly cooled crust, using a spatula to smooth the top. Bake for 55 to 65 minutes — you’re aiming for edges that are set and a center that jiggles a bit. That “jiggle” signals perfect doneness! Once baked, turn off the oven and crack the door open; let your cheesecake rest for an hour (this helps prevent cracks).
Step 4: Chill Completely
This step is crucial! Refrigerate your cheesecake for at least 4 hours, or overnight if you can wait that long. The flavors deepen and the texture becomes sliceable perfection. Now, your Key Lime Cheesecake is ready for its final flourish of whipped cream and lime slices.
How to Serve Key Lime Cheesecake
Garnishes
This cheesecake is stunning all on its own, but a dollop of whipped cream and a few slices of fresh key lime can really turn it into a bakery-worthy masterpiece. Try a generous swirl of whipped cream along the edge or sprinkle on extra zest for a little sparkle!
Side Dishes
For a dreamy dessert spread, serve your Key Lime Cheesecake with fresh berries, a tropical fruit salad, or even a light mint tea. Their cool, bright flavors complement the richness without overpowering that incredible citrus punch.
Creative Ways to Present
Turn your cheesecake into parfaits by layering cubes of cheesecake with crushed graham crackers and whipped cream in glasses. Or, slice it into bars for an easy-to-serve party treat — each way makes your Key Lime Cheesecake feel new and exciting!
Make Ahead and Storage
Storing Leftovers
Simply cover your cheesecake loosely in plastic wrap or foil and it will keep beautifully in the refrigerator for up to five days. The texture stays creamy, and the key lime flavor only gets better as it sits!
Freezing
Want to save some for another day? Key Lime Cheesecake freezes like a champ. Wrap slices tightly in plastic wrap and foil, then freeze for up to two months. Thaw overnight in the fridge for best results.
Reheating
This dessert is best enjoyed chilled, but if you want to take the chill off, simply let a slice sit out at room temperature for 15-20 minutes before serving. Avoid microwaving, as it can affect the creamy texture.
FAQs
Do I have to use fresh key limes, or is bottled juice okay?
While fresh key lime juice delivers the brightest, most authentic flavor, bottled juice is a fantastic alternative when fresh limes are out of season. Your Key Lime Cheesecake will still taste wonderful!
Can I use a regular pie dish instead of a springform pan?
A springform pan makes serving so much easier, but if you don’t have one, a deep pie dish will work — just be extra gentle when cutting and lifting slices.
Why does my cheesecake have cracks on top?
Cracks usually happen if the cheesecake bakes too long or cools too quickly. Fortunately, a few cracks won’t affect the flavor, and you can always cover them with whipped cream!
Is there a substitute for graham cracker crumbs?
Certainly! You can use crushed vanilla wafers, digestive biscuits, or even shortbread cookies for the crust. Each will bring a slightly different twist to your Key Lime Cheesecake.
Can I make a gluten-free version?
Yes — just swap the graham cracker crumbs for your favorite gluten-free cookies or graham crackers. The filling is naturally gluten-free, so no other adjustments are needed.
Final Thoughts
Your kitchen is about to smell like summer! I hope this Key Lime Cheesecake brightens up your table and brings as much joy to you as it does to me every time I make it. Don’t be surprised if you find yourself making it again and again — one slice is never enough!
Print
Key Lime Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 6 hours
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the tropical flavors of this creamy Key Lime Cheesecake. A perfect balance of sweet and tangy, this dessert is sure to impress your guests.
Ingredients
Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Cheesecake Filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- 3 large eggs
- 1/2 cup sour cream
- 1/2 cup key lime juice (fresh or bottled)
- 1 tablespoon key lime zest
Garnish:
- Whipped cream and lime slices for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 325°F.
- Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9-inch springform pan and bake for 10 minutes. Cool.
- Make the filling: Beat cream cheese until smooth. Add sugar and cornstarch, then eggs one at a time. Stir in sour cream, key lime juice, and zest. Pour over crust.
- Bake: Bake for 55–65 minutes until center is set. Cool in the oven, then refrigerate for at least 4 hours.
- Serve: Garnish with whipped cream and lime slices before serving.
Notes
- For best flavor, use fresh key lime juice.
- Ensure ingredients are at room temperature for a smooth texture.
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 30 g
- Sodium: 280 mg
- Fat: 30 g
- Saturated Fat: 17 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 115 mg
