Key Lime Pie Cheesecake

Key Lime Pie Cheesecake is a luscious dessert that combines the creamy richness of classic cheesecake with the zesty brightness of key lime pie. With a buttery graham cracker crust and a tangy lime-infused filling, this dessert offers the perfect balance of sweet and tart. It’s a show-stopping treat ideal for summer gatherings, holidays, or whenever you’re craving a refreshing dessert.

Why You’ll Love This Recipe

Key Lime Pie Cheesecake is a delicious fusion of two favorite desserts. You’ll love the silky-smooth cheesecake texture paired with the unmistakable citrus flavor of key limes. The graham cracker crust adds a satisfying crunch that complements the creamy filling. It’s easy to prepare ahead of time, making it perfect for entertaining. This dessert is light enough for warm-weather celebrations, yet indulgent enough to satisfy any sweet tooth.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Graham cracker crumbs
• Granulated sugar
• Unsalted butter (melted)
• Cream cheese (softened)
• Sweetened condensed milk
• Sour cream
• Eggs
• Key lime juice (fresh or bottled)
• Key lime zest
• Vanilla extract
• Whipped cream (for topping, optional)
• Lime slices or zest (for garnish, optional)

Directions

1. Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then let cool.
3. In a large mixing bowl, beat the cream cheese until smooth and fluffy. Add sweetened condensed milk and mix until combined.
4. Mix in sour cream, eggs, key lime juice, lime zest, and vanilla extract until the batter is creamy and smooth.
5. Pour the filling over the cooled crust and smooth the top with a spatula.
6. Bake for 50–60 minutes, or until the center is slightly jiggly but set.
7. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
8. Remove from oven and refrigerate for at least 4 hours or overnight.
9. Before serving, top with whipped cream and garnish with lime zest or slices if desired.

Servings and timing

This recipe yields 12 slices.
Prep time: 20 minutes
Bake time: 50–60 minutes
Cooling and chilling time: 5 hours minimum
Total time: About 6 hours 20 minutes

Variations

• Gluten-Free Crust: Use gluten-free graham crackers to make this dessert gluten-free.
• Mini Cheesecakes: Bake in a muffin tin for individual servings.
• No-Bake Version: Skip the eggs and bake time, and use a chilled cream cheese–whipped topping mixture instead.
• Coconut Crust: Mix shredded coconut into the crust for a tropical flavor.
• Extra Tart: Add more key lime zest or juice for a tangier filling.

storage/reheating

Store the cheesecake covered in the refrigerator for up to 5 days.
You can freeze it whole or in slices for up to 2 months. Wrap tightly in plastic wrap and foil before freezing.
Thaw in the refrigerator overnight before serving. No reheating needed—this dessert is best served chilled.

FAQs

What is the difference between key limes and regular limes?

Key limes are smaller, more aromatic, and have a more intense tart flavor compared to Persian (regular) limes.

Can I use bottled key lime juice?

Yes, bottled key lime juice works well and is a convenient alternative to fresh juice.

Why did my cheesecake crack?

Overbaking or rapid temperature changes can cause cracks. Let it cool gradually and don’t overmix the batter.

Can I make this cheesecake ahead of time?

Absolutely! It’s best when made a day in advance to allow it to set properly.

How do I know when my cheesecake is done baking?

The edges should be set and the center should jiggle slightly like Jell-O. It will firm up as it cools.

Do I need a water bath for baking?

It’s optional. A water bath helps prevent cracks and promotes even baking but is not essential.

Can I use regular limes instead of key limes?

Yes, but the flavor will be slightly different—less tart and fragrant than traditional key limes.

What’s the best way to zest limes?

Use a microplane or fine grater, avoiding the bitter white pith beneath the green skin.

Can I top it with something besides whipped cream?

Sure! Try meringue, a drizzle of white chocolate, or even a layer of lime curd.

How long should I let the cheesecake cool before refrigerating?

Let it cool in the oven with the door ajar for 1 hour, then refrigerate for at least 4 more hours.

Conclusion

Key Lime Pie Cheesecake is a delightful dessert that blends the best of two classic favorites into one irresistible slice. It’s creamy, tangy, and perfectly sweet—everything you want in a summer dessert and more. Whether you’re serving it at a party or enjoying a quiet treat, this cheesecake will leave a lasting impression with every bite.

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