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

Key Lime Cheesecake | Cooking Classy

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. 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.

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? 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)! 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!

Key Lime Cheesecake | Cooking Classy key_lime_cheesecake8. Key Lime Cheesecake | Cooking Classy Key Lime Cheesecake | Cooking ClassyKey Lime Cheesecake | Cooking Classy


Key Lime Cheesecake

5 from 7 votes

Yield: About 14 servings



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


  • 1 cup + 2 Tbsp (236) 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. 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 (make sure the foil has no holes, you don't want any water to leak in). 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. 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.
  2. For the filling:
  3. 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). 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 (scrape down side and bottom of bowl occasionally throughout entire mixing process). Mix in eggs one at a time, mixing just until combined after each addition. Add sour cream and heavy cream and mix until combined. Mix in lime juice and vanilla. Tap bowl forcefully against countertop about 30 times to release any large air bubbles. 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. 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.
  4. For the topping:
  5. 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. 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.
  6. Recipe source: Cooking Classy

Key Lime Cheesecake | Cooking Classy


  • Kimberly Richards: Wow, what a beautiful pie, definitely going to have to make this one having just moved to Florida Key Limes are plentiful… June 20, 2016 at 5:10am Reply

    • Jaclyn: I hope you get a chance to make it – thanks Kimberley! June 20, 2016 at 11:59am Reply

  • Deborah @ The Harvest Kitchen: Such a gorgeous cake – beautifully decorated and looks deliciously creamy!! I need to make this!! June 20, 2016 at 7:10am Reply

    • Jaclyn: Indeed you do! :) Thanks Deborah! June 20, 2016 at 11:57am Reply

  • Anna @ Crunchy Creamy Sweet: Absolutely gorgeous! Glad to know I am not the only one who skips the key limes for regular limes! :D This cheesecake looks incredible, Jaclyn! June 20, 2016 at 8:40am Reply

    • Jaclyn: Thanks so much Anna! June 20, 2016 at 11:57am Reply

  • Kelly: This looks so delicious and cool for the summer. Your finishing and garnishes really make for a beautiful dessert. Well done! June 20, 2016 at 10:29am Reply

  • Sieglinde Langendorfer: cooking classy WOW every recipe is simply
    AWESOME thank you so much for sharing June 20, 2016 at 10:51am Reply

  • Charlene: You always make food look so beautiful and this pie is just so invitingly cute too! Such an eye catcher! June 20, 2016 at 11:18am Reply

    • Jaclyn: Thanks Charlene! June 20, 2016 at 11:56am Reply

  • Susan P: Why do you say use a hand mixer, rather than a stand mixer? June 20, 2016 at 11:20am Reply

  • Mindy: Looks delicious, but I don’t believe I have a big enough roasting pan. Any alternative? June 20, 2016 at 2:17pm Reply

    • Tamar: Hi Mindy. I make a lot of cheesecakes and have never used a water bath. I turn the temp to 300 and place a cake pan of boiling water on the rack under the one the cheesecake is on. It takes longer to cook but I have flat topped, no crack cheesecakes . I also don’t use name brand cream cheese. The turn out great with lots of compliments. December 18, 2016 at 9:54pm Reply

  • Martha in KS: I love everything lime – will be making this soon! June 20, 2016 at 3:18pm Reply

  • Dev: Hey Jaclyn, Thanks for sharing this with us. This is mindblowing recipe. I am going to give this a shot tonight only. I have great inclination towards the cheesecakes and this is the perfect match to my taste. June 20, 2016 at 3:44pm Reply

    • Jaclyn: I hope you love it! June 21, 2016 at 10:33am Reply

  • Lauren: Oooh, this will be the perfect summer dessert… thanks for sharing your ideas! I can always just go on to your website and find something perfect for every occasion! There is not one thing on here that I don’t want to try!!! June 20, 2016 at 8:47pm Reply

    • Jaclyn: Thanks so much Lauren! June 21, 2016 at 10:31am Reply

  • Shari Kelley: This is so beautiful, Jaclyn! I love how you decorated the top of the cheesecake. It looks so silky and creamy, too. I would like to make this for my mom’s birthday as she really likes lime. I feel a little bit intimidated by cheesecakes, but I know I just need to practice making them more often. Thanks so much for sharing your recipe! June 21, 2016 at 10:50am Reply

    • Jaclyn: I hope you and your mom love it Shari :)! June 21, 2016 at 3:04pm Reply

  • Platt College: This key lime cheesecake reminds me of a vacation my family took to florida. Great memories. June 23, 2016 at 10:25pm Reply

  • Angie Hammons: This looks fabulous and I can’t wait to make it. I’m not a baker so wondering if I don’t have a springform pan what else can I use? Thanks for your delicious recipes and stories!!! June 25, 2016 at 1:05pm Reply

    • Jaclyn: You could do mini size cheesecakes by using cupcake pans and cupcake liners. Then you’ll need to reduce the baking time probably around 20 minutes. June 26, 2016 at 5:12pm Reply

  • Laura Dembowski: This totally takes key lime pie over the top. I’ll take it over a massage too! July 2, 2016 at 6:33am Reply

  • Janis: Made this for a dessert after a BBQ with some friends last weekend- it was amazing! The texture was perfect, and the limey-ness just right. We all loved it that night, and the leftovers were still yummy for the next couple of days. Thanks for sharing such a delicious recipe! July 2, 2016 at 2:02pm Reply

    • Jaclyn: I’m so glad it was enjoyed Janis! Thanks for your comment :)! July 2, 2016 at 3:41pm Reply

  • Susan: Cheesecake is my ultimate dessert but this one “takes the cake”!!! It was one of the BEST if not the best cheesecakes ever!!! I followed your recipe exactly and baked it for 65 minutes. If anyone hesitates about making this, please don’t–you won’t be disappointed! The presentation is so pretty plus the flavors are DELECTABLE!! Thank you for not only this amazing dessert but for all your inspirations and wonderful recipes. YOU ARE THE BEST :) ! July 3, 2016 at 3:23am Reply

    • Jaclyn: So glad it was enjoyed! Thanks so much for the great review Susan! July 6, 2016 at 10:12am Reply

  • Bonnie: Hi Jaclyn,
    This looks incredible! Going to try it this weekend! Could I make it in a pie dish instead? Also, how far in advance can I put the cream on? July 12, 2016 at 12:28pm Reply

  • Laura | Tutti Dolci: This is such a stunning cheesecake, Jaclyn! I love the lime and raspberry topping, so pretty! :) July 14, 2016 at 3:00pm Reply

  • Robin: Made this tonight for my son’s b-day dinner tomorrow night. Hope it taste as good as it looks right now!! July 22, 2016 at 9:51pm Reply

  • Beverley Press: magnificent xoxo July 30, 2016 at 1:54am Reply

  • Ashley: Just pulled mine out of the oven and cooling it! Crossing fingers everything sets well. I’m curious what piping technic you used for the borders? Yours looks amazing!! August 18, 2016 at 11:35am Reply

  • Joyce: Made this for birthday celebration and it was yummy!!! Thank you for sharing. September 4, 2016 at 4:27pm Reply

    • Jaclyn: Thanks for leaving a comment Joyce! September 7, 2016 at 10:21am Reply

  • Gail: I’ve had this cheesecake compliment of my son’s girlfriend…soo delish! Absolutely a must to add to your go to recipes for lots of rave reviews…you will be asked for the recipe as well as to bring it again and again…Thank you Melissa Joy for sharing and showing off your baking skills… October 16, 2016 at 6:49pm Reply

    • Jaclyn: Glad you liked it Gail! October 18, 2016 at 10:56am Reply

  • Dan Nichols: Hi Jaclyn: I enjoy baking, but I’ve always been too intimidated to try cheesecake. Yesterday I took the plunge and tried your recipe for the key lime. My wife just told me, “that is hands down the best cheesecake I’ve ever had”. Your website is awesome and I can’t complement you enough on how clear your recipes are. Thanks so much! October 17, 2016 at 7:28pm Reply

    • Jaclyn: Im glad you liked it – thanks Dan! October 18, 2016 at 10:49am Reply

  • Mary: I made this cheesecake this week. It’s fantastic. Thanks for a great recipe. I make cheesecakes quite often and this is by far one of the very best, and I’d i’ve made quite a few!! This is the best one I have ever made ! November 12, 2016 at 10:44am Reply

    • Jaclyn: Thanks for the great feedback Mary! November 16, 2016 at 4:03pm Reply

  • Marcella: I made this Tuesday for a birthday and everyone couldn’t stop saying how good it was. Thank you for the recipe it is delicious. I will be making another today November 24, 2016 at 4:22am Reply

    • Jaclyn: I’m so glad you liked it enough to make it again Marcella, that’s what I like to hear :). November 24, 2016 at 6:51pm Reply

  • Denise: This was really good! Nice light cheesecake with a hint of lime! Got compliments from all who tried it at Thanksgiving! November 28, 2016 at 2:32pm Reply

    • Jaclyn: I’m glad it was enjoyed Denise! December 7, 2016 at 1:07pm Reply

  • Lynne: Wondering if you can substitute lemon juice for a more traditional taste vs. key lime. December 23, 2016 at 5:17pm Reply

  • Jamie: I was scrolling threw pinterest trying to find a cheesecake recipe for our New Years Eve party and stumbled across your recipe! I made this cheesecake and it came out PERFECT! I even decorated it almost as pretty as you! Great recipe! Very thorough instructions! Definitely one I’ll be making again. It was a hit. Thank you!!! December 31, 2016 at 7:56pm Reply

    • Jaclyn: I’m so glad you liked this recipe Jamie! Thanks for your feedback! January 1, 2017 at 10:56pm Reply

  • Alicia Birchfield: I got mine in the oven now an extern made it for us her last day OMG it was so good…SO HAPPY SHE SHARED THIS PAGE WITH ME March 5, 2017 at 10:04am Reply

  • Gwyneth rozinsky: This pie was so good and creamy I will have to make this for my parents! It’s easy for a 13 year olds ( me ) it’s amazing March 27, 2017 at 2:20pm Reply

  • Betty: Hi, I’m wondering about end instructions. Do we cool for an hour on cooling rack while in roasting pan bath or take it out to cool? Also do we remove from spring from pan to chill? July 15, 2017 at 1:57am Reply

    • Jaclyn: Remove it from the water bath to cool. Then leave in the springform pan to chill. I hope you love it! July 15, 2017 at 10:41pm Reply

  • Roxanne: I’ve made this at least 10 times. The family loves it. We just moved to Colorado from Florida and I attempted to bake this delish dish as usual but it is not cooking thoroughly. It’s been in the oven almost 90 mins at 325 and it’s still not ready. I’m super bummed. Any advice for perfecting this in high altitudes? July 19, 2017 at 10:09pm Reply

    • Jaclyn: You could try upping the oven temperature 25 degrees more but keep an eye on the top for browning and tent with foil as needed. July 20, 2017 at 10:40am Reply

  • susana: what would be the baking time in an 8in springform pan? August 16, 2017 at 2:12pm Reply

  • Alicia: I made this yesterday and brought it in for people I work with. Rave reviews!

    For some reason I have bad luck with water baths and my crusts (including this one) have ended up soggy. I also had an amber skin at the top of it so I ended up scraping it off and putting a thin layer of the whip cream on it to cover up the not-so-nice looking top portion before piping it onto the sides. September 12, 2017 at 7:27pm Reply

  • Kim: Made it yesterday and followed your instructions exactly. Baked 65 minutes and it turned out nearly perfect. I got a small crack in the top (about an inch long). It was so delicious and I will make it again for sure. September 17, 2017 at 7:51pm Reply

    • Jaclyn: So glad you enjoyed it Kim! September 18, 2017 at 12:32pm Reply

  • Jana Iguana: This cheesecake got rave reviews from co-workers when I made it for a birthday. One lady even said she thought it was the best cheesecake she’d ever eaten. That’s pretty high praise. Changes I made: I added one more package of cream cheese because I have a tall pan and I added lime zest (1 tsp) to the batter. Oh, and it took a lot longer to cook than 55 minutes. I baked it at 325 for two and a half hours in a water bath. Then I turned off the oven and opened the door and let it cool there. It was perfectly cooked but this is a wetter cheesecake than I usually bake. It turns into more of a key lime cheesecake dessert. So decadent and pretty. Thanks for the recipe. I’ve already been asked for it several times. November 15, 2017 at 8:31pm Reply

    • Jaclyn: You’re welcome! Thanks Jana! November 16, 2017 at 1:33pm Reply

  • MaryAnne Klinchock: Made your pumpkin cheesecake for Thanksgiving. It was incredibly good! Just made your key lime cheesecake. Just wondering why the lime recipe called for a hand mixer and the pumpkin called for a food processor? Loved using the processor and mixing all the eggs at once. Thank you so much!! December 8, 2017 at 12:06pm Reply

  • Andy Hardy: Okay, I am a military father and husband who never really has a lot of time to make food for my family, but yesterday I had some time off and I decided to make this Cheesecake and it turned out great my family loved it and we even had it for breakfast. I will make this again to show off my daddy skills in the kitchen when we start hosting family and friends. Loved it thanks. December 21, 2017 at 10:55am Reply

    • Jaclyn: I love this! Thanks for taking the time to let me know! December 21, 2017 at 3:56pm Reply

    • Athena: Thank you for your service! March 7, 2018 at 6:24am Reply

  • Gina: Can you use Neufchâtel cream cheese February 7, 2018 at 8:19am Reply

    • Jaclyn: For best texture I wouldn’t recommend it here. February 19, 2018 at 11:34am Reply

  • Patricia Barracks: Everybody loved this cake. I am making it for someone’s birthday. February 21, 2018 at 8:23am Reply

    • Jaclyn: Glad it was enjoyed! February 21, 2018 at 10:29am Reply

  • Melissa: Best cheesecake ever! Yum yummy yum yum yum! February 23, 2018 at 11:13pm Reply

    • Jaclyn: Thanks Melissa! So glad you enjoyed it! February 26, 2018 at 3:49pm Reply

  • stacey mitchell: Made this pie oh I can’t wait to make it for my family reunion. It got a little wet need to see a video showing how to bot get it wet everyone love it. Wasn’t soggy February 25, 2018 at 2:50pm Reply

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