If you’re craving a dessert that perfectly balances tangy citrus with rich, creamy cheesecake, this Key Lime Cheesecake recipe is a must-try! With a buttery graham cracker crust, smooth lime-infused filling, and a light, airy topping, it’s an irresistible treat for any occasion.
Why You’ll Love This Key Lime Cheesecake
- Bright & Refreshing Flavor – The tanginess of key lime juice adds a zesty twist.
- Creamy & Smooth Texture – A luscious filling that melts in your mouth.
- Perfectly Balanced Sweetness – Not too sweet, not too tart—just perfect!
- Show-Stopping Presentation – Topped with whipped cream and lime zest, it’s a feast for the eyes and taste buds.
Ingredients You’ll Need
For the Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- ½ teaspoon cinnamon (optional, for added warmth)
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (3 blocks) cream cheese, softened
- 1 cup granulated sugar
- 1 tablespoon all-purpose flour
- 3 large eggs
- 1 cup sour cream
- ½ cup fresh key lime juice (or bottled key lime juice)
- 1 tablespoon key lime zest
- 1 teaspoon pure vanilla extract
For the Whipped Topping (Optional but Recommended!):
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- Extra key lime zest and slices for garnish
Step-by-Step Instructions
1. Prepare the Crust
- Preheat your oven to 325°F (163°C).
- In a mixing bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter. Stir until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then remove from the oven and let it cool.
2. Make the Cheesecake Filling
- In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
- Add the flour and mix until incorporated.
- Beat in the eggs one at a time, mixing just until combined (don’t overmix to avoid cracks).
- Stir in the sour cream, key lime juice, zest, and vanilla extract. Mix until smooth.
3. Bake the Cheesecake
- Pour the cheesecake filling over the cooled crust and smooth the top.
- Place the springform pan into a larger baking dish and add hot water around it (about 1 inch deep) to create a water bath. This prevents cracks.
- Bake for 55-65 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour.
- Remove from the oven and refrigerate for at least 4 hours, preferably overnight.
4. Make the Whipped Topping & Serve
- Beat the heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
- Pipe or spread the whipped cream over the chilled cheesecake.
- Garnish with extra key lime zest and slices for a fresh, vibrant look.
Expert Tips for the Perfect Key Lime Cheesecake
- Use room-temperature ingredients for the smoothest filling.
- Don’t skip the water bath! It helps prevent cracks in your cheesecake.
- Chill overnight for the best texture and flavor.
- Fresh key lime juice is best, but bottled key lime juice works in a pinch.
How to Store & Freeze
- Refrigerate: Store leftover cheesecake in an airtight container in the fridge for up to 5 days.
- Freeze: Wrap slices tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
Final Thoughts
This Key Lime Cheesecake is the perfect dessert for summer gatherings, special occasions, or just a well-deserved treat. With its creamy texture, tangy citrus flavor, and stunning presentation, it’s guaranteed to impress!
Ready to indulge? Try this recipe today and let us know how it turns out in the comments!
