Key Lime Pie Cheesecake Recipe
If you love the tangy flavor of key lime pie and the rich creaminess of cheesecake, this Key Lime Pie Cheesecake is the perfect dessert. Featuring a buttery graham cracker crust, silky key lime cheesecake filling, and fluffy whipped cream topping, this dessert is refreshing, creamy, and perfect for spring and summer gatherings.
Why You'll Love This Recipe
Sweet and tangy flavor
Creamy cheesecake texture
Perfect summer dessert
Beautiful presentation
Easy make-ahead recipe
Prep Time
25 minutes
Cook Time
1 hour
Chill Time
6 hours
Total Time
7 hours 25 minutes
Servings
12 slices
Ingredients
For the Graham Cracker Crust
2 cups graham cracker crumbs
½ cup unsalted butter, melted
2 tablespoons granulated sugar
For the Key Lime Cheesecake Filling
24 oz cream cheese, softened
1 cup granulated sugar
¾ cup sour cream
1 teaspoon vanilla extract
4 large eggs
¾ cup key lime juice (fresh preferred)
1 tablespoon key lime zest
2 tablespoons all-purpose flour
For the Whipped Cream Topping
2 cups heavy whipping cream
¼ cup powdered sugar
1 teaspoon vanilla extract
Garnish
Key lime slices
Extra lime zest
Graham cracker crumbs
Instructions
Step 1: Prepare the Crust
Preheat oven to 325°F.
Grease a 9-inch springform pan.
Mix graham cracker crumbs, sugar, and melted butter.
Press firmly into the bottom and slightly up the sides of the pan.
Bake for 8 minutes.
Allow to cool while preparing the filling.
Step 2: Make the Cheesecake Filling
Beat cream cheese until completely smooth.
Add sugar and mix until creamy.
Mix in sour cream and vanilla.
Add eggs one at a time on low speed.
Stir in key lime juice and zest.
Mix in flour until just combined.
Step 3: Bake
Pour batter into the cooled crust.
Place springform pan inside a larger roasting pan.
Add hot water halfway up the sides of the springform pan.
Bake for 60–70 minutes.
The center should still have a slight jiggle.
Turn off oven and crack the door open.
Let cheesecake cool in the oven for 1 hour.
Step 4: Chill
Remove cheesecake from oven.
Cool completely at room temperature.
Refrigerate for at least 6 hours or overnight.
Step 5: Make the Whipped Cream
Beat heavy cream until soft peaks form.
Add powdered sugar and vanilla.
Continue beating until stiff peaks form.
Pipe decorative swirls around the edge of the cheesecake.
Step 6: Garnish
Top with fresh key lime slices.
Sprinkle with lime zest.
Add a light dusting of graham cracker crumbs.
Tips for the Best Key Lime Pie Cheesecake
Use fresh key lime juice whenever possible.
Avoid overmixing after adding eggs.
Bake in a water bath to prevent cracks.
Chill overnight for the best texture.
Warm your knife between slices for bakery-quality presentation.
Storage
Refrigerator
Store covered for up to 5 days.
Freezer
Freeze without whipped cream topping for up to 2 months.
What to Serve With Key Lime Pie Cheesecake
Fresh strawberries
Coconut whipped cream
Iced tea
Tropical fruit salad
Vanilla ice cream
Final Thoughts
This Key Lime Pie Cheesecake combines the best parts of two classic desserts into one refreshing treat. With its buttery graham cracker crust, rich key lime filling, and fluffy whipped cream topping, every bite tastes like summer.