Key Lime Cheesecake


This Key Lime Cheesecake is unbelievably delicious! It’s perfectly tart, perfectly sweet, perfectly tangy, perfectly creamy, perfectly luscious – it’s perfectly everything!

Key Lime Cheesecake | Cooking Classy

Key Lime Cheesecake

If you haven’t noticed yet I could live on cheesecake! Now if only I could figure out how to make it healthy. I actually love a good splurge once in a while – as in every weekend I need a really decadent dessert like so. I say “need” because I basically do feel like I need it, it gives me a good start to a new week. Makes me feel nice and refreshed :).

Whole Key Lime Cheesecake on a white serving plate. Cheesecake is garnished with whipped cream, raspberries, and limes along edges and a strawberry in center.

It’s like a spa treatment through my eyes. I’d take something like this over a back massage any day!

You know it’s good when you can’t help but reach into the fridge at midnight for another slice (whoops)! Trust me though it is worth every single calorie. We all need to treat ourselves sometimes and this is the perfect bright, summery cheesecake to make for any kind of celebration this summer… or to make just because.


I wouldn’t wait for a celebration or get together to make this if you don’t have one coming up soon. You’ll have to make it just because life needs cheesecake sometimes.Key Lime Cheesecake | Cooking Classy

So yes this is called Key Lime Pie but to be honest I’ve never bake with key limes. I don’t have the patience to juice millions of itty bitty limes to get 1/2 cup of juice. I mean really though, what do you get out of one of those things a teaspoon of juice?

Lifting a slice of key lime cheesecake from the whole cake. It's garnished with whipped cream, raspberries, mint and graham crackers.

Fresh lime juice is a must here though, whether you use choose to use Persian Limes (the regular size) or key limes it won’t make a huge difference. Either way you’ll end with one incredible cheesecake that is basically guaranteed to get rave reviews (just please don’t use bottled lime juice, it won’t be near as good)!

Key Lime Cheesecake | Cooking Classy

My family loved it, and since we are a small family I got to eat it for three days straight – it was a good three days! Make this cheesecake at least once this summer, the summer won’t be complete until you do!

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Key Lime Cheesecake

4.96 from 22 votes

This Key Lime Cheesecake is unbelievably delicious! It's perfectly tart, perfectly sweet, perfectly tangy, perfectly creamy, perfectly luscious - it's perfectly everything! You know it's good when you can't help but reach into the fridge at midnight for another slices (whoops)! Trust me though it is worth every single calorie.

Servings: 14
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 10 hours 45 minutes



  • 2 cups (230g) crushed graham cracker crumbs (from 15 full sheets)
  • 3 Tbsp (39g) granulated sugar
  • 1/2 cup (113g) salted butter, diced into 1 Tbsp pieces and melted


  • 1 cup + 2 Tbsp (236g) granulated sugar granulated sugar
  • 1 Tbsp (8g) cornstarch
  • 3 (8 oz) pkgs. cream cheese, softened well (but not melted)
  • 4 large eggs
  • 2/3 cup (160g) sour cream
  • 1/3 cup (80ml) heavy cream
  • 1/2 cup (120ml) fresh lime or key lime juice
  • 1 1/2 tsp vanilla extract


  • 1 cup (235ml) heavy cream
  • 2 1/2 Tbsp (33g) granulated sugar
  • Fresh raspberries or sliced strawberries, lime wedges, lime zest and fresh mint (optional)


  1. For the crust: Preheat oven to 350 degrees. Line the outside of a 9-inch springform pan with a sheet of 18 by 18 heavy duty aluminum foil*. 

  2. Add graham crackers and sugar to a mixing bowl and stir to combine, then pour in butter and mix with a fork until evenly moistened. 
  3. Pour into prepared springform pan and press evenly into bottom and up the sides coming about 1-inch from the top. Bake in preheated oven 10 minutes, then remove and cool on a wire rack.
  4. Reduce oven temperature to 325 degrees. Have a large roasting pan ready and boil about 4 quarts of water (you may not need all of it).
  5. For the cheesecake filling: In a small mixing bowl whisk together granulated sugar and cornstarch until well combined. Add cream cheese to a large mixing bowl, pour sugar mixture over top and using an electric hand mixer blend cream cheese until smooth.

  6. Mix in eggs one at a time, mixing just until combined after each addition. Scrape down sides and bottom of bowl. Add sour cream and heavy cream and mix until combined. 

  7. Mix in lime juice and vanilla. Tap bowl forcefully against countertop about 30 times to release any large air bubbles. 
  8. Pour over cooled graham cracker crust. Place cheesecake in roasting pan then place roasting pan in oven and carefully pour in enough boiling water around cheesecake pan to reach halfway up the side of the cheesecake pan. 
  9. Bake in preheated oven until cheesecake is nearly set but still jiggly in the center, about 60 - 65 minutes. Remove from oven and cool on a wire rack for 1 hour. Cover and chill in refrigerator 8 hours or overnight.
  10. For the topping: In a medium mixing bowl whip heavy cream using an electric hand mixer set on high speed until soft peaks form. Add granulated sugar and whip until stiff peaks form. 
  11. Transfer to a piping bag fitted with a star tip and pipe over cheesecake just before serving. Garnish with berries, lime wedges, lime zest and mint if desired. Store cheesecake in refrigerator.

Recipe Notes

  • *Make sure the foil has no holes, you don't want any water to leak in.
Nutrition Facts
Key Lime Cheesecake
Amount Per Serving
Calories 502 Calories from Fat 324
% Daily Value*
Total Fat 36g 55%
Saturated Fat 20g 100%
Cholesterol 154mg 51%
Sodium 357mg 15%
Potassium 156mg 4%
Total Carbohydrates 38g 13%
Sugars 27g
Protein 6g 12%
Vitamin A 26.6%
Vitamin C 3.4%
Calcium 9.8%
Iron 6.1%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: Caribbean
Keyword: Key Lime Cheesecake
Calories: 502 kcal
Author: Jaclyn


  • Rosita: Shall I remove the springform before putting it in the refrigerator overnight? June 15, 2019 at 4:49pm Reply

    • Jaclyn: No you can leave the ring on the pan. June 16, 2019 at 10:05am Reply

  • Jenn: Well it’s the second time I’m making this. It sure is delicious! I plan to leave it in for 1 hour and 10 minutes this time though. Wish me luck! It’s going to work with me this time. June 12, 2019 at 7:04pm Reply

  • Maegan: The Cheesecake was delicious! Everyone raved about it. However, I do like things more on the tart side, so I was thinking of adding 3/4c lime juice instead of 1/2 the next time I make it. Do you recommend adding more cornstarch to compensate for more liquid? I was thinking 1 tsp cornstarch more. Or omitting the heavy cream maybe? Thanks! June 11, 2019 at 8:14am Reply

    • Jaclyn: Unfortunate without testing I can’t say for sure myself. I’d maybe start with 2 extra tablespoons and yes maybe a hint more cornstarch then if it works great then next time sneak in another 2 tbsp. June 12, 2019 at 11:57pm Reply

    • Hanna: Adding some of the lime zest to the cheesecake could also potentially make it more tart, I’ve never tried it though 🤷🏼‍♀️ But something to think about, you probably wouldn’t really have to change anything else in the recipe. Could look at different citrus recipes with zest to see how much to add and experiment from there. June 20, 2019 at 3:19pm Reply

  • Amalya: This cheesecake was absolutely amazing! Possibly the best cheesecake I’ve ever had in my life – my family members agree! It was the perfect combination of light and creamy, the lime flavour was just tangy enough to balance out the richness of the cake. I topped mine with fresh whipped cream, chiffonaded mint, and a light dusting of icing sugar (the top of my cake came out a bit brown, but this is because my oven runs hot and not a fault in the recipe). Everyone had second slices, and would have had more if we hadn’t finished it already! June 10, 2019 at 11:00am Reply

  • Theresa: I thought that fresh whipped cream didn’t hold up long, can I make a day ahead? June 7, 2019 at 7:12am Reply

    • Jaclyn: It kind of depends on the humidity and heat you’re in. What you can do is make a stabilized whipped cream with some gelatin and that should do the trick. Within this link it explains how to do it June 8, 2019 at 12:54am Reply

  • Sandra: I wanted to make this today to lift my spirits on a grey rainy day but heavy cream is not available (anywhere) in Costa Rica (yes, the rainy season has only been here one day and I’m already feeling blue😂) anyway, can I use half and half? It’s a miracle when THAT shows up on the shelves, but this week I have some. Thanks May 26, 2019 at 4:55pm Reply

    • Jaclyn: I can’t say for sure without testing but I have seen half and half used in cheesecakes so it should work. Hope you get some sunshine soon and get feeling better!🙂 May 26, 2019 at 7:44pm Reply

      • Sandra: Thank you. I think I will make it tomorrow. I’ll let you know how it goes with the half and half. May 26, 2019 at 7:47pm Reply

      • Sandra: I found a long life (UHT) heavier cream and used that. Oh my! I will definitely make this cheesecake again. It was divine! June 12, 2019 at 10:10pm Reply

  • Joy: This recipe sounds delicious. Can I make it into individual cupcakes though? And if so, how should I do that? May 2, 2019 at 10:58am Reply

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