Key Lime Cheesecake is a creamy cheesecake full of tangy key lime flavor in a graham cracker crust, topped with whipped cream and lime slices. Then, more lime zest is sprinkled on top for a little extra tartness! It is based on my popular lemon cheesecake but with limes. You will also have to check out my Key Lime Pie!
Ingredients & Substitutions
Crust: Ensure the graham cracker crumbs are coated with butter; it holds the crust together! If crushing graham crackers, you will need about 7 sheets for 1 cup of crumbs. A shortbread or vanilla wafer crust would also be delicious.
Graham Cracker Crumbs
Pre-Crushed vs Crushing Yourself
The quality of store-bought graham cracker crumbs has changed in the last few years and they seem to be less flavorful and have a different texture. When possible, I recommend the full sheets of honey-flavored graham crackers and crushing them yourself or utilizing a food processor.
Room Temperature Ingredients: To enjoy the creamiest cheesecake, be sure the ingredients, specifically cream cheese, sour cream, and eggs, are at room temperature.
Key Limes: Freshly squeezed key lime juice is best, but you could also use bottled juice. (Double-check that the bottle is key lime juice, not simply lime juice.) After juicing the key limes, get the zest from them as well. Then, slice some for garnish. Key limes are really small, so you will need about 11 of them for this recipe. If you can’t find key limes, use bottled juice and the zest from a regular lime.
What Is The Difference Between Key Limes and Regular Limes?
Key limes, also known as Mexican limes or West Indian limes, are smaller, rounder, and typically more yellow when ripe. They have thinner skin, more seeds, and a more intense, tangy flavor with floral notes. Persian limes (the larger, seedless variety most commonly found in grocery stores) are darker green, less acidic, and slightly more bitter. Key limes are traditionally used in desserts like Key Lime Pie, while Persian limes are more commonly used in savory dishes and cocktails.
Can I Use Regular Limes Instead Of Key Limes?
Yes, you can use regular limes, also known as Persian limes or Tahiti limes, in this cheesecake. You will still end up with a deliciously creamy dessert! If possible, use freshly squeezed lime juice for the most flavor (as compared to bottled juice).
When Is Cheesecake Done Baking?
Cheesecake is done baking when the sides are set, but the middle is still a bit jiggly. You can check the internal temperature of the cheesecake to check for doneness; it should be 150°F. If you have any holes from checking the internal temperature, cover them up with dollops of whipped topping! Another way to check for doneness would be to take a wooden spoon and tap the outside of the pan. If there is a slight jiggle, it’s done!
How To Store Key Lime Cheesecake
To store cheesecake, cover it and store it in the refrigerator for a day or two. If you tightly wrap the cheesecake in plastic wrap or store it in an airtight container, it will last up to 3 days in the fridge.
Freezing Cheesecake
To freeze this key lime cheesecake, do so without the whipped topping and slices of key limes. To freeze:
- Let the cheesecake cool completely.
- Place the cheesecake (uncovered) in the freezer for about an hour. If you are keeping the cheesecake pie in the springform pan, remove the sides of the pan.
- After the hour in the freezer, take the cheesecake off the pan (you may have to pry it off with a knife), and wrap it tightly in plastic wrap.
- Place the wrapped cheesecake into a zipped freezer bag or wrap it in aluminum foil. Be sure to label and date the cheesecake. It should last up to 3 months.
- When ready to enjoy, let the cheesecake thaw in the refrigerator.
Key Lime Cheesecake
Ingredients
Crust
- 1 cup (84 g) graham cracker crumbs, about 7 crushed sheets of graham crackers
- 1 tablespoon granulated sugar
- 3 tablespoons unsalted butter, melted
Cheesecake
- 2 packages (8 ounces each) cream cheese, room temperature
- ⅔ cup (133 g) granulated sugar
- ⅓ cup (77 g) sour cream, room temperature
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- 6 tablespoons key lime* juice, or Persian lime juice
- 1 teaspoon key lime zest, plus more for garnish
- whipped cream, for garnish
- fresh key limes, or Persian limes, sliced, for garnish
Instructions
- Preheat oven to 350°F. Line the bottom of a 7-inch springform pan with parchment paper.
Crust
- To a medium mixing bowl, add graham cracker crumbs, sugar, and butter. Mix until combined. Make sure all of the graham cracker crumbs are coated in butter; the consistency should look like coarse sand.
- Press the crust into the bottom of the lined springform pan. Wrap 2 pieces of heavy-duty aluminum foil around the bottom and up the sides of the pan. This is to prevent water from getting into the pan during the water bath step. Set aside.
Cheesecake
- Using an electric mixer or a stand mixer fitted with a paddle attachment, beat the cream cheese on medium speed until smooth and creamy.
- Add the sugar. Continue to beat until the mixture is smooth and creamy, stopping to scrape down the sides of the bowl as needed.
- Add the sour cream and vanilla. Blend until smooth and creamy, stopping to scrape down the sides of the bowl as needed.
- With the mixer on low, add eggs, one at a time, until fully incorporated, scraping the bowl after each addition.
- Add key lime juice and zest to the cream cheese mixture. Mix until just combined.
- Pour the filling over the crust.
- Carefully place the foil-lined springform pan into a larger pan and place both in the oven.
- Pour hot water into the larger pan, about halfway up the side of the foil-lined pan. Using a teapot with hot water works very well, as it is easy to pour and the water is already hot.
- Bake 70-80 minutes, or until the top of the cheesecake turns golden brown and the edges are set. The center may still be slightly jiggly. Remove from the oven and let cool on a wire rack.
- Transfer to the refrigerator to chill for at least 4 hours, up to overnight.
- Garnish with whipped cream, sliced limes, and extra zest from a key lime.
Notes
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
What the Test Kitchen had to say about this recipe:
Autumn
Hello! Newly converted key lime fan here! I absolutely loved this cheesecake. So creamy and filled with so much flavor.
Elizabeth
This is creamy, tart, and delicious! I never knew I even liked key lime desserts. I do now!
Rachael
So good! The key lime flavor really comes through on it and gives that zesty punch that you expect with key lime desserts! The cheesecake is creamy and complements the lime perfectly.
Bella
Yum! Eating this cheesecake is like eating a slice of sunshine. The lime adds a lovely tang that tastes fresh and vibrant!
Annabelle
Delicious! I love how tangy and flavorful this cheesecake is. Perfect for any key lime fan!
Selena
So creamy and so bright! Perfect for a summer get-together with friends.
My cheesecake is only about 1” high.. I usually have great success with cheesecakes but not this one.. most of my recipes call for 3-4 8 oz blocks of cream cheese and 3-5 eggs ..
Hi there! Thanks for trying the recipe!
This cheesecake is specifically designed for a 7-inch springform pan (step #1 in the instructions), which creates a delicious bakery-style cheesecake. If you used a larger pan (like 9-inch or 10-inch), the batter would spread out more and naturally result in a much thinner cheesecake—so your 1-inch height makes perfect sense in that case.
It’s definitely not a traditional 9-inch New York-style cheesecake recipe that uses 3–4 blocks of cream cheese and lots of eggs, but it’s still rich, creamy, and packed with key lime flavor in a more petite format, similar to key lime pies.
If you want a taller cake in a larger pan next time, feel free to double the filling—but keep an eye on the bake time, as it will need a bit longer.
Hope that helps clear things up!