This Key Lime Cheesecake is the perfect balance of creamy and tangy. Learn how to make a refreshing dessert that’s ideal for any occasion.
Key lime cheesecake is the ultimate dessert for anyone who loves a mix of creamy richness and zesty citrus flavor. Made with key lime juice and a smooth cream cheese filling, this dessert delivers the perfect balance of sweet and tangy in every bite.
Whether you’re baking it for a summer gathering or simply craving something refreshing, key lime cheesecake is a crowd-pleasing treat that’s easier to make than you might think. For more of this delicious flavor, try our amazing Key Lime Cupcakes and Easy Key Lime Pie Recipe.
Table of contents
Why We Love This
- Creamy Texture: Combines smooth, rich cream cheese with a luscious consistency.
- Bright Citrus Flavor: Bursting with fresh, tangy key lime that is packed with key lime flavor.
- Perfect Balance: Sweetness and tartness work together in every bite.
- Refreshing Twist: A zesty update on the classic cheesecake dessert.
- Versatile Serving: Great for summer parties, holidays, or casual treats.
- Simple Ingredients: Easy to find and easy to prepare.
Ingredients
Crust
- Graham Cracker Crumbs. Provides a crunchy, buttery base for the cheesecake crust.
- Granulated Sugar. Adds sweetness and helps balance the tartness of the lime.
- Salted Butter, Melted. Binds the crust ingredients together while adding rich flavor.
Filling
- Cream Cheese. Creates the creamy, smooth texture essential for a rich cheesecake filling.
- Sugar. Sweetens the cheesecake and enhances the overall flavor.
- Cornstarch. Helps stabilize the filling and gives it a firmer, silky texture.
- Lime Zest. Adds a bright, fresh citrus aroma and flavor.
- Key Lime Juice. Provides the signature tangy, tart taste that defines this cheesecake.
Topping
- Heavy Cream. Whipped to add lightness and a creamy, airy texture to the cheesecake topping.
- Powdered Sugar. Sweetens the whipped cream smoothly without any grittiness.
- Vanilla Extract. Enhances the flavor.
Step By Step Instructions
- Step 1: Preheat your oven to 300°F. Lightly coat a 9-inch springform pan with cooking spray.
- Step 2: In a mixing bowl, combine the graham cracker crumbs and melted butter. Press the mixture firmly into the bottom and slightly up the sides of the pan.
Step 3. Now just bake the graham cracker crust for 15 minutes and allow to cool.
Step 4. Using a handheld or stand mixer, beat the cream cheese, cornstarch, sugar, and lime zest together until smooth. Then, gradually add the lime juice and mix until fully incorporated. Gently add the eggs to the cheesecake batter and mix until just combined. Avoid overmixing to prevent cracks from forming during baking.
Step 5. Pour the cheesecake batter into the prepared pan. Wrap the bottom of the pan tightly with aluminum foil to prevent water getting in the pan once you make the water bath.
Step 6. Prepare a water bath by placing the cheesecake pan inside a larger baking dish or roasting pan filled with about an inch of hot water.
Step 7. Allow the cheesecake to bake for 60-65 minutes until the center of the cheesecake is slightly jiggly, but the rest of the cheesecake is set. Oven times vary so I suggest checking the cheesecake at 50 minutes. My cheesecake needed to bake for 65 minutes to be fully cooked through. Turn the oven off and open the oven door a few inches. Allow the cheesecake to cool in the oven for 30 minutes and then move the cheesecake to the refrigerator to chill completely overnight.
Step 8. When you’re ready to serve, make the whipped cream topping. Using an electric mixer, beat the heavy cream until it thickens. Add the powdered sugar and vanilla, then continue beating until stiff peaks form. Pipe the whipped cream over the cheesecake, garnish with lime slices, slice, and enjoy!
Storage
Store any leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze the cheesecake for up to 2 months.
Expert Tips
- Room Temperature Cream Cheese: Use softened cream cheese for a smoother, lump-free batter.
- Gentle Mixing: Avoid overmixing the eggs to prevent cracks from forming during baking.
- Foil Wrap: Securely wrap the springform pan with foil to keep water from seeping in during the water bath.
- Fresh Ingredients: Use fresh key lime zest to maximize flavor.
- Gradual Cooling: Allow the cheesecake to cool slowly to room temperature before chilling to avoid cracking.
- Chilling Time: Refrigerate the cheesecake overnight for optimal texture.
- Whipped Cream: Beat the heavy cream until stiff peaks form for a stable, fluffy topping.
- Water Bath: Use a water bath while baking to help prevent cracks in the cheesecake.
- Add Topping Before Serving: Only add the whipped cream topping right before serving, as it may flatten during storage.
More Decadent Cheesecake Recipes
Give this delicious Key Lime Cheesecake a try, and don’t forget to come back and share your star rating and review!
Key Lime Cheesecake
Ingredients
For the Crust:
- 1 1/2 Cups Graham Cracker Crumbs
- 1/4 cup Granulated Sugar
- 6 Tablespoons Salted Butter Melted
For the Filling:
- 24 Ounces Cream Cheese softened to room temperature
- 1 Cup Granulated Sugar
- 1 Tablespoon Cornstarch
- 2 teaspoons Lime Zest
- 1/2 Cup Key Lime Juice
- 3 Large Eggs
For the Topping:
- 3/4 Heavy Cream
- 1/3 Cup Powdered Sugar
- 1 teaspoon Vanilla Extract
See how we calculate recipe costs.
Instructions
For the Crust:
- Preheat the oven to 300 degrees F. Spray a 9″ springform pan with cooking spray.
- Stir together the graham cracker crumbs and melted butter in a mixing bowl. Press this mixture into the pan and up the sides slightly.
- Bake the crust for 15 minutes and allow to cool completely.
For the Filling:
- Beat together the cream cheese, cornstarch, sugar and lime zest with a hand held mixer or stand up mixer until smooth. Add the lime juice until combined.
- Add the eggs into the cheesecake mixture. Combine until just blended together. Do not overmix or the cheesecake will crack while baking.
- Pour the cheesecake batter into the pan. Wrap the bottom of the cheesecake in foil.
- Create a water bath for the cheesecake. Place the pan inside a larger baking dish with an inch of hot water.
- Bake the cheesecake for 60-65 minutes until the center of the cheesecake is slightly jiggly, but the rest of the cheesecake is set. Oven times vary so I suggest checking the cheesecake at 50 minutes. My cheesecake needed to bake for 65 minutes to be fully cooked through.
- Turn the oven off and open the oven door a few inches. Allow the cheesecake to cool in the oven for 30 minutes.
- Move the cheesecake to the refrigerator to cool completely overnight.
For the Topping:
- When ready to serve, prepare the whipped cream topping.
- Beat the heavy whipping cream using an electric mixer until thick.
- Add the powdered sugar and vanilla and mix until stiff peaks form.
- Garnish the cheesecake with the whipped cream and lime slices. Slice, serve and enjoy!
How much heavy cream?
Mary – You will need 3/4 cup heavy cream to make the topping. Hope this helps and you enjoy!