Why You’ll Love This Recipe

Key Lime Pie Cheesecake combines the creamy richness of classic cheesecake with the bright, tangy flavor of key lime pie. Nestled on a buttery graham cracker crust and topped with a zesty lime whipped topping, this dessert is refreshing, indulgent, and perfect for summer gatherings or anytime you crave a citrusy treat with a velvety texture.

ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

graham cracker crumbssugarunsalted buttercream cheesecondensed milkkey lime juicekey lime zestvanilla extracteggsheavy creampowdered sugar

directions

Preheat your oven to 325°F (163°C) and line the bottom of a 9-inch springform pan with parchment paper.

In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.

Press the mixture into the bottom of the pan and slightly up the sides. Bake for 10 minutes, then let cool.

In a large bowl, beat the cream cheese until smooth and fluffy.

Add the condensed milk, key lime juice, lime zest, vanilla, and sugar. Mix until well combined.

Add eggs one at a time, mixing on low speed until just incorporated—do not overmix.

Pour the filling into the crust and smooth the top.

Bake for 50–60 minutes, or until the center is almost set and a slight jiggle remains.

Turn off the oven, crack the door, and let the cheesecake cool for 1 hour.

Transfer to the fridge and chill for at least 4 hours or overnight.

Before serving, whip heavy cream and powdered sugar to stiff peaks and spread or pipe on top.

Garnish with lime slices or zest if desired.

Servings and timing

This recipe yields approximately 12 slices.Preparation time: 25 minutesBaking time: 55 minutesCooling and chilling time: 5–6 hoursTotal time: 6.5–7 hours

Variations

Use crushed vanilla wafers or gingersnaps for a crust twist.

Top with a layer of lime curd before adding whipped cream.

Add shredded coconut to the crust for a tropical spin.

Swap key lime juice with regular lime juice if needed.

Drizzle with white chocolate or sweetened condensed milk for added richness.

storage/reheating

Store Key Lime Pie Cheesecake in the refrigerator, tightly covered, for up to 5 days.Freeze individual slices for up to 2 months; thaw in the fridge overnight.Best served chilled—no reheating needed.

FAQs

Can I use bottled key lime juice?

Yes, bottled key lime juice works well and is often easier to find than fresh.

Do I need a water bath?

It’s optional, but using a water bath helps prevent cracking and ensures even baking.

Can I use regular limes?

Yes, regular limes can substitute, but key limes have a more distinct tart flavor.

Why did my cheesecake crack?

Overmixing or sudden temperature changes can cause cracks—cool gradually.

Can I make it ahead of time?

Absolutely, it’s even better after chilling overnight.

How do I know it’s done baking?

The center should be slightly jiggly; it will continue setting as it cools.

Can I use low-fat cream cheese?

Full-fat is best for texture and flavor, but low-fat can work with slight changes.

What’s the difference between key lime pie and this?

This cheesecake version is denser and creamier with a tangy lime flavor, while key lime pie is lighter with a custard texture.

Do I have to use whipped cream?

No, but it adds a lovely finish and balances the tartness.

Is this dessert kid-friendly?

Yes, it’s sweet, creamy, and has a bright citrus taste kids typically enjoy.

Conclusion

Key Lime Pie Cheesecake is a luscious dessert that combines bold citrus flavor with smooth, creamy indulgence. Its stunning presentation and refreshing taste make it perfect for celebrations or simply elevating any day with a slice of sunshine. One bite, and you’ll be hooked on this tropical twist to traditional cheesecake.