Key Lime Cheesecake

June 19, 2016

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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!

More Cheesecake Recipes You’ll Love


Key Lime Cheesecake

4.99 from 50 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
Chilling Time 9 hours
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*
Fat 36g55%
Saturated Fat 20g125%
Cholesterol 154mg51%
Sodium 357mg16%
Potassium 156mg4%
Carbohydrates 38g13%
Sugar 27g30%
Protein 6g12%
Vitamin A 1330IU27%
Vitamin C 2.8mg3%
Calcium 98mg10%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: Caribbean
Keyword: Key Lime Cheesecake
Author: Jaclyn

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  • Kristin

    I made this cheese cake for my husband’s birthday and it was delicious and worth the time it took to make.

  • Carlos

    So I made the recipe, and the cheesecake turned out yellow, what could have happened?

    • Jaclyn

      Jaclyn Bell

      It could be the eggs, if they have a bolder color they can tint baked goods more yellow.

  • Nick

    Hi, this recipe looks great but I had a question about preparing the 9 inch springform pan. Do we just line the outside sides of the pan with tin foil or the bottom as well? Also, do we need to grease the bottom of the springform pan before hand to ensure the crust doesn’t get stuck to the pan?

    • Jaclyn

      Jaclyn Bell

      Wrap around the bottom and up to the top edges on the outside of the pan, no lining or greasing on inside necessary. Hope you love it!

  • Elizabeth Lauterhahn

    Made it for Easter! Yummy! I had extra filling left over before baking I was having a hard time putting that batter away after putting it in the oven

  • Anja Michaelis

    Made this cheesecake for Easter and it turned out great. I added some lime zest because I like using most of the limes before tossing them.
    Added some shredded toasted coconut to the crust which was a nice addition.
    Very smooth texture of the finished cheesecake. Will definitely make again! Thank you for the recipe

  • Ashlee

    Was so good the first time, we had to make it twice… in one week. Thank you thank you thank you! We made a raspberry drizzle (Fresh raspberries, sugar, lime juice) to spill over the top.

  • Melissa

    I am actually planning to make this cheesecake for a friend this weekend, but I cannot believe the crust calls for 1/2 cup of butter! How can that nmjuch not turn your crust into a complete goopy, soggy mess?? I typically use 2tbs per 2c of crumbs and thats plenty! I am looking forward to trying this recipe as I have a few lbs of fresh key limes for juice.

    For anyone wondering- it takes about 1lb key limes= 1/2c juice

    • Jaclyn

      Jaclyn Bell

      You could use 6 tbsp but I wouldn’t use less than that, it helps the crust hold together some.

    • Erica McClintock

      I tried it, and it was the perfect amount! If it is too goopy, try adding more crumbs!

  • Jill Hayes

    I made this a couple days ahead of time for a birthday party. I added some ground-up cinnamon-spiced pecans in the crust mixture, which made the crust extra yummy. The cheesecake was an absolute hit! Everyone loved it and agreed they’d be happy for me to make it again! Truly scrumptious!