Dessert

Key Lime Cheesecake Recipe

ByClara Bennett October 10, 2026October 10, 2026

Introduction

Enjoy the bright, tangy flavor of a classic Key Lime Cheesecake that perfectly balances creamy sweetness with zesty lime. This dessert is a refreshing treat that’s easy to make and sure to impress your guests.

A round pie with a crumbly, light brown crust holds a smooth, pale yellow filling in the center. Around the edge of the filling, there are evenly spaced dollops of white whipped cream, each topped with thin, fresh lime slices that are bright green with a juicy texture. The pie is set on a white marbled surface with a small white plate holding whole and cut lime halves above it, while a metal grater with a black handle lies nearby. At the bottom right, a white plate supports a white pastry bag filled with cream. The overall image is bright, fresh, and inviting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups graham cracker crumbs
3 tablespoons granulated sugar
1/3 cup unsalted butter (melted)
1 1/2 pounds cream cheese (softened)
1 cup granulated sugar
2 tablespoons cornstarch
4 teaspoons lime zest
3 large eggs
2/3 cup key lime juice
Whipped cream and lime wedges for garnish (optional)

Instructions

Step 1: In a bowl, mix graham cracker crumbs, 3 tablespoons sugar, and melted butter. If the mixture feels dry, add 1 to 2 more tablespoons of melted butter until it resembles wet sand.
Step 2: Press the crust mixture firmly into the bottom and up the sides of a 9-inch springform pan. Place the pan in the refrigerator to chill while you prepare the filling.
Step 3: Beat the softened cream cheese, 1 cup sugar, cornstarch, and lime zest together until smooth and creamy.
Step 4: Add the eggs one at a time to the cream cheese mixture, beating well after each addition. Gradually mix in the key lime juice until fully incorporated.
Step 5: Pour the filling into the prepared crust. Bake in a preheated 300°F oven for 60 minutes or until the cheesecake is set but still slightly jiggly in the center.
Step 6: Turn off the oven and leave the cheesecake inside with the door slightly open for about 25 minutes to cool gradually.
Step 7: Remove the cheesecake from the oven and refrigerate for at least 8 hours, allowing it to fully chill and set before serving.
Step 8: Garnish with whipped cream and lime wedges if desired before serving.

Tips & Variations

For a richer crust, add a handful of finely chopped toasted nuts to the graham cracker mixture.
If you can’t find key limes, substitute with fresh regular lime juice for a similar flavor.
Use full-fat cream cheese for the creamiest texture and best flavor.
To avoid cracking, do not overbeat the filling and bake at a low temperature.

Storage

Store leftover cheesecake covered in the refrigerator for up to 5 days. For longer storage, freeze the cheesecake wrapped tightly in plastic wrap and aluminum foil for up to 2 months. Thaw overnight in the fridge before serving. Reheat is not recommended; serve chilled.

How to Serve

A round key lime pie with a thick, crumbly golden crust forming the base and edges, topped with a smooth, pale yellow lime filling. The pie is pre-cut into eight slices with visible cut lines. Around the edge, there are eight evenly spaced swirls of white whipped cream, each paired with a thin, bright green lime slice. The pie sits on a white marbled surface. In the background, there is a white plate with more lime slices and a wooden knife handle partially visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake benefits from being made a day ahead since it needs to chill for at least 8 hours to set properly. It also allows the flavors to meld beautifully.

How do I prevent the cheesecake from cracking?

Bake at a low temperature and avoid overmixing the batter. Cooling the cheesecake slowly in the oven with the door slightly open helps prevent cracks as well.