Dessert

Key Lime Cheesecake Recipe

ByElena Hart October 11, 2026October 11, 2026

Introduction

This Key Lime Cheesecake is a delightful blend of tangy lime and rich, creamy cheesecake. Perfect for summer gatherings or anytime you crave a refreshing dessert with a smooth texture and zesty flavor.

A round key lime pie with a crumbly golden-brown crust forms the base, topped by a smooth, pale yellow lime filling that fills the center evenly. Around the edge, alternating dollops of white whipped cream and thin, semi-transparent lime slices create a neat circle, with small green lime zest pieces lightly scattered over the top. The pie is set on a white marbled surface. Nearby, a white plate holds two whole green limes and several lime slices, and a white plate holds a piping bag filled with whipped cream. A metal grater rests on the marble surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups graham cracker crumbs
3 tablespoons granulated sugar

1/3 cup unsalted butter (melted)
1 1/2 pounds cream cheese (softened)

1 cup granulated sugar
2 tablespoons cornstarch

4 teaspoons lime zest
3 large eggs
2/3 cup key lime juice

Whipped cream and lime wedges for garnish (optional)

Instructions

Step 1: In a bowl, combine graham cracker crumbs, 3 tablespoons sugar, and melted butter. If the mixture feels dry, add 1-2 more tablespoons of melted butter until it resembles wet sand.
Step 2: Press the crust mixture firmly into the bottom and up the sides of a 9-inch springform pan. Place it in the refrigerator to chill while preparing the filling.

Step 3: Beat the softened cream cheese, 1 cup sugar, cornstarch, and lime zest together until smooth and creamy.
Step 4: Add eggs one at a time to the cream cheese mixture, beating well after each addition. Gradually mix in the key lime juice.
Step 5: Pour the filling into the chilled crust. Bake at 300°F (150°C) for 60 minutes or until the cheesecake is set but still slightly jiggly in the center.

Step 6: Turn off the oven and leave the cheesecake inside with the door slightly open for about 25 minutes to cool gradually.
Step 7: Remove the cheesecake from the oven and refrigerate it for at least 8 hours before serving.
Step 8: Optional: Garnish with whipped cream and lime wedges just before serving for a fresh, decorative touch.

Tips & Variations

For a nuttier crust, try adding finely chopped toasted pecans or almonds to the graham cracker crumbs.
If fresh key limes are unavailable, regular lime juice works well, though the flavor will be slightly different.
To avoid cracks, avoid overmixing the batter and cool the cheesecake gradually as described.

Make mini cheesecakes using a muffin tin with liners for individual portions.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For longer storage, freeze it wrapped tightly in plastic wrap and foil for up to 1 month. Thaw in the refrigerator overnight before serving. When ready to eat, let it sit at room temperature for 10-15 minutes to soften slightly.

How to Serve

A round key lime pie with a crumbly, golden brown crust forms the base layer, filled with a smooth, pale yellow creamy lime filling evenly spread inside. The pie is sliced into eight pieces with clear cut marks. Along the edge of the pie, there are dollops of white whipped cream, each topped with a small slice of fresh lime that adds a green contrast. Small bits of lime zest are sprinkled sparingly over the pie's surface. The pie sits on a white marbled surface with a wooden spreading tool nearby and a white plate with lime slices and a piping tip visible at the edges. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular lime juice instead of key lime juice?

Yes, you can substitute regular lime juice if key lime juice is unavailable, but the taste will be less tart and slightly different from the authentic key lime flavor.

How do I prevent cracks on my cheesecake?

To prevent cracks, avoid overmixing the batter, bake at a low temperature, and allow the cheesecake to cool gradually in the oven with the door slightly open. Also, avoid sudden temperature changes and refrigerate before serving.