This Key Lime Cheesecake is a dreamy fusion of tangy citrus and creamy indulgence, perfect for any occasion. The velvety filling, enriched with fresh key lime juice, balances sweetness with a refreshing zing, while the buttery graham cracker crust adds a satisfying crunch. With just 35 minutes of prep and 50 minutes of baking, it’s surprisingly simple to create a dessert that feels luxurious. Let it chill for 7 hours, and you’ll be rewarded with a slice that’s cool, smooth, and utterly irresistible.
Each bite offers a harmonious blend of textures and flavors, from the silky cheesecake to the bright, citrusy finish. Whether you’re hosting a dinner party or treating yourself, this dessert is a guaranteed crowd-pleaser. Plus, it serves 12, making it ideal for sharing—or savoring all week long. The rich, creamy filling paired with the tart key lime creates a dessert that’s as refreshing as it is decadent. It’s the kind of treat that leaves everyone asking for seconds.
Key Lime Cheesecake Ingredients
- For Key Lime Curd:
- ½ cup (118 ml) key lime juice
- 3 large egg yolks
- ¼ cup (50 g) granulated sugar
- ¼ teaspoon table salt
- 2 Tablespoons unsalted butter (cut into 4 pieces)
- For Crust:
- 1 ½ cups (170 g) graham cracker crumbs
- 2 Tablespoons granulated sugar
- 1 Tablespoon light brown sugar (firmly packed)
- 5 Tablespoons (71 g) unsalted butter (melted)
- For Cheesecake:
- 24 oz (680 g) cream cheese (softened to room temperature)
- 1 cup (200 g) granulated sugar
- ¼ cup sour cream
- 2 large eggs (lightly beaten, room temperature preferred)
Step-by-Step Instructions
- Prepare the Key Lime Curd:
Combine key lime juice, egg yolks, sugar, and salt in a saucepan. Whisk to combine. Add butter and heat over medium-low heat, whisking constantly, until the mixture thickens and becomes more opaque (it may simmer slightly below the surface). Immediately strain through a fine mesh strainer into a heatproof bowl. Cool completely (about 30 minutes in the fridge with parchment paper pressed against the surface). - Prepare the Crust:
Preheat the oven to 325°F (165°C). Mix graham cracker crumbs, granulated sugar, and brown sugar in a bowl. Add melted butter and stir until the crumbs are evenly moistened. Press firmly into the bottom and up the sides of a 9” ungreased springform pan. Set aside. - Make the Cheesecake Batter:
In a large bowl, beat the cream cheese and granulated sugar on medium-low speed until smooth and creamy. Add sour cream and mix until combined. Scrape the bowl with a spatula. On low speed, mix in the cooled key lime curd. Add eggs one at a time, mixing just until combined after each addition. Scrape the bowl as needed to ensure uniformity. - Bake the Cheesecake:
Pour the batter into the prepared crust and smooth the top. Bake on the center rack for 50-60 minutes. The cheesecake is done when the edges are set, but the center slightly jiggles like jello. Allow to cool to room temperature for 1 hour. - Chill and Serve:
Transfer the cheesecake to the refrigerator and chill for at least 6 hours or overnight. Serve chilled, topped with a generous dollop of homemade whipped cream if desired.
Perfect Pairings: Toppings and Serving Ideas
Elevate your Key Lime Cheesecake with a dollop of homemade whipped cream or a drizzle of key lime curd for extra tang. For a fresh twist, garnish with thinly sliced lime wheels or a sprinkle of lime zest. Pair it with a side of fresh berries or a scoop of vanilla ice cream for a delightful contrast of flavors.
Storage Tips: Keep It Fresh and Creamy
Store your cheesecake in the refrigerator, covered with plastic wrap or in an airtight container, for up to 5 days. For longer storage, slice and freeze individual portions wrapped in plastic and foil for up to 2 months. Thaw in the fridge overnight before serving to maintain its creamy texture.
Time-Saving Hacks: Streamline Your Prep
To save time, prepare the key lime curd a day ahead and refrigerate it. Use store-bought graham cracker crumbs instead of crushing your own. If you’re short on chilling time, pop the cheesecake in the freezer for 2-3 hours instead of refrigerating overnight—just ensure it’s set before slicing.
Equipment Essentials: Tools for Success
A 9-inch springform pan is a must for easy removal of the cheesecake. Use a fine mesh strainer to ensure your curd is silky smooth. An electric mixer or stand mixer will make blending the batter effortless. Don’t forget a spatula for scraping the bowl to keep the batter uniform.
Common Questions: Troubleshooting Tips
Why is my cheesecake cracking?
Overmixing the batter or baking at too high a temperature can cause cracks. To prevent this, mix on low speed and bake in a water bath.
Can I use regular limes?
Yes, but key limes offer a unique tang. If substituting, use ¾ cup of regular lime juice for the same flavor intensity.
Key Lime Cheesecake
Ingredients
For Key Lime Curd
- ½ cup key lime juice
- 3 large egg yolks
- ¼ cup granulated sugar
- ¼ teaspoon table salt
- 2 Tablespoons unsalted butter cut into 4 pieces
Crust
- 1 ½ cups graham cracker crumbs
- 2 Tablespoons granulated sugar
- 1 Tablespoon light brown sugar firmly packed
- 5 Tablespoons unsalted butter melted
For Cheesecake
- 24 oz cream cheese softened to room temperature
- 1 cup granulated sugar
- ¼ cup sour cream
- 2 large eggs lightly beaten, room temperature preferred
Instructions
- Combine key lime juice, egg yolks, sugar, and salt in a saucepan and whisk to combine. Add butter and turn stovetop to medium-low heat.
- Cook, whisking constantly, until mixture is slightly thickened (it will become more opaque and will likely begin to simmer just below the surface). Once this happens, immediately remove from heat and pour through a fine mesh strainer into a heatproof bowl.
- Allow curd to cool completely before using in cheesecake batter, you may speed up the process by placing a piece of wax or parchment paper against the surface and refrigerating until cooled (about 30 minutes). While cooling, prepare crust and preheat oven to 325F (165C).
- Stir together graham cracker crumbs and sugars. Add butter and stir until well-combined and all crumbs are moistened.
- Press crumbs into the bottom and up the sides of an ungreased 9” springform pan. Set aside. Once curd has cooled, prepare cheesecake batter.
- In a large bowl using an electric mixer (or using stand mixer with paddle attachment), stir together cream cheese and granulated sugar on medium-low speed until creamy, smooth, and completely combined.
- Add sour cream and stir until combined. Scrape sides and bottom of bowl with a spatula.
- With mixer on low-speed stir in cooled key lime curd until completely combined. Add eggs one at a time, stirring on low speed until just combined after each addition. Scrape the sides and bottom of the bowl as needed to ensure batter is uniform.
- Pour batter evenly into prepared cheesecake pan and bake in the center rack of your oven on 325F (165C) for 50-60 minutes. The cheesecake should be mostly set once finished but the center will still jiggle slightly like jello once it is finished baking.
- Allow cheesecake to cool to room temperature for about an hour then, once it’s cool enough to pick up, transfer to refrigerator to chill 6 hours or overnight before slicing and serving (I leave the cheesecake in the springform pan until serving).
- Serve topped with a generous dollop of homemade whipped cream.