This easy key lime cheesecake is a creamy, tangy dessert that combines the rich texture of cheesecake with the refreshing citrus flavor of key limes. With a buttery graham cracker crust and a smooth, luscious filling, this cheesecake is perfect for any occasion. Whether you are making it for a summer gathering or simply craving something sweet, this recipe is simple, delicious, and guaranteed to impress.
Why You’ll Love This Recipe
- Rich and Creamy – The smooth cheesecake filling perfectly balances sweetness and tartness.
- No Water Bath Needed – Unlike traditional cheesecakes, this recipe is easy and hassle-free.
- Refreshing Citrus Flavor – The bright key lime taste makes this cheesecake light and refreshing.
- Perfect Make-Ahead Dessert – Can be made in advance and stored in the refrigerator.
- Simple Ingredients – Made with everyday pantry staples and fresh key limes.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Crust:
- Graham cracker crumbs
- Granulated sugar
- Unsalted butter, melted
For the Cheesecake Filling:
- Cream cheese, softened
- Granulated sugar
- Key lime juice
- Key lime zest
- Eggs
- Sour cream
- Vanilla extract
For the Topping (Optional):
- Whipped cream
- Key lime zest
- Lime slices for garnish
Directions
Make the Crust:
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
- Mix the crust ingredients – Combine graham cracker crumbs, sugar, and melted butter in a bowl. Stir until well combined.
- Press into the pan – Firmly press the mixture into the bottom of the pan. Bake for 10 minutes, then let it cool while preparing the filling.
Make the Cheesecake Filling:
- Beat the cream cheese and sugar – In a large bowl, beat softened cream cheese and sugar until smooth and creamy.
- Add the key lime juice and zest – Mix in the key lime juice, zest, sour cream, and vanilla extract until well combined.
- Incorporate the eggs – Add eggs one at a time, mixing on low speed until just combined. Do not overmix.
- Pour into the crust – Pour the cheesecake batter over the cooled crust, spreading evenly.
Bake the Cheesecake:
- Bake for 45-50 minutes, or until the center is slightly jiggly but set.
- Cool gradually – Turn off the oven and let the cheesecake sit inside with the door slightly open for an hour.
- Chill – Refrigerate for at least 4 hours or overnight for the best texture.
Garnish and Serve:
- Top with whipped cream and lime zest before serving. Slice and enjoy.
Servings and Timing
- Servings: 8-10 slices
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Cooling & Chilling Time: 5 hours
- Total Time: 6 hours 10 minutes
Variations
- No-Bake Version – Skip baking and refrigerate the crust before adding a no-bake cheesecake filling.
- Gluten-Free – Use gluten-free graham crackers for the crust.
- Mini Cheesecakes – Make individual cheesecakes using a muffin tin for portioned treats.
- Coconut Lime Cheesecake – Add shredded coconut to the crust for a tropical twist.
- Extra Tangy – Increase the amount of key lime juice for a stronger citrus flavor.
Storage/Reheating
- Storage – Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
- Freezing – Wrap slices in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw in the refrigerator before serving.
- Reheating – Cheesecake is best enjoyed cold and does not require reheating.
FAQs
What is the difference between key limes and regular limes?
Key limes are smaller, more aromatic, and have a slightly sweeter, more tart flavor compared to regular Persian limes.
Can I use bottled key lime juice?
Yes, but fresh key lime juice provides the best flavor. Bottled juice can be a good substitute if fresh key limes are unavailable.
Why did my cheesecake crack?
Cracking can happen if the cheesecake is overbaked or cools too quickly. Letting it cool gradually in the oven helps prevent cracks.
Can I make this cheesecake without a springform pan?
Yes, but it will be harder to remove the cheesecake. If using a regular pan, line it with parchment paper for easier removal.
Do I need to use a water bath for this recipe?
No, this cheesecake does not require a water bath, making it easier to prepare.
Can I use regular limes instead of key limes?
Yes, but the flavor will be slightly different. Regular limes are less tart than key limes.
How do I get a smooth cheesecake filling?
Make sure the cream cheese is softened and mix the ingredients at low speed to avoid incorporating too much air.
What toppings go well with key lime cheesecake?
Whipped cream, lime zest, toasted coconut, or a drizzle of white chocolate all complement the tangy flavor.
Can I make this cheesecake ahead of time?
Yes, this cheesecake can be made a day or two in advance and stored in the refrigerator.
How do I cut clean cheesecake slices?
Use a sharp knife, and wipe it clean between slices for neat, professional-looking cuts.
Conclusion
This easy key lime cheesecake is a delightful balance of creamy, tangy, and sweet flavors, making it a perfect dessert for any occasion. Whether you make it for a family dinner, holiday gathering, or a special treat, it is sure to be a hit. Try different variations and enjoy this refreshing, citrusy cheesecake.
Print
Easy Key Lime Cheesecake
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 5+ hours
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Easy Key Lime Cheesecake is a creamy, tangy, and refreshing dessert with a buttery graham cracker crust. Made with fresh key lime juice, this no-fail cheesecake is perfect for summer gatherings, holidays, or whenever you crave a zesty treat!
Ingredients
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 5 tbsp unsalted butter (melted)
- For the Key Lime Cheesecake Filling:
- 16 oz cream cheese (softened)
- 3/4 cup granulated sugar
- 1/2 cup sour cream
- 2 tbsp all-purpose flour
- 3 large eggs
- 1/2 cup fresh key lime juice (or bottled)
- 1 tbsp key lime zest
- 1 tsp vanilla extract
- For the Topping (Optional):
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- Lime zest or lime slices for garnish
Instructions
- Step 1: Prepare the Crust
- Preheat oven to 325°F (163°C).
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
- Press the mixture into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then let cool while preparing the filling.
- Step 2: Make the Cheesecake Filling
- In a large bowl, beat cream cheese and sugar until smooth.
- Add sour cream, flour, key lime juice, zest, and vanilla extract. Mix until combined.
- Beat in eggs one at a time, mixing just until incorporated (don’t overmix).
- Step 3: Bake the Cheesecake
- Pour the filling over the cooled crust and smooth the top.
- Place the springform pan in a water bath (wrap the bottom with foil and place in a larger pan with hot water).
- Bake for 50-55 minutes, or until the edges are set and the center slightly jiggles.
- Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour.
- Refrigerate for at least 4 hours (preferably overnight).
- Step 4: Make the Whipped Topping (Optional)
- Whip heavy cream and powdered sugar until stiff peaks form.
- Pipe or spread over the cheesecake and garnish with lime zest or slices.
- Step 5: Serve and Enjoy!
- Slice and enjoy your creamy Key Lime Cheesecake!
Notes
- No-Bake Option: Skip the eggs and bake time; refrigerate for at least 6 hours.
- Substitutes: Use regular lime juice if key limes are unavailable.
- Prevent Cracks: Use a water bath and avoid overmixing the batter.
- Storage: Keeps in the fridge for up to 5 days or frozen for up to 2 months.
Nutrition
- Calories: ~380 kcal
- Sugar: ~28g
- Sodium: ~260mg
- Fat: ~24g
- Saturated Fat: ~14g
- Unsaturated Fat: ~8g
- Trans Fat: ~0g
- Carbohydrates: ~38g
- Fiber: ~1g
- Protein: ~6g
- Cholesterol: ~90mg
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