Creamy, tangy, and packed with bright key lime flavor, this Key lime cheesecake is a must-bake for citrus lovers. A simple graham cracker crust and a light sour cream topping make the perfect complement to the bold filling.
If you’re a fan of bold citrus desserts, this Key lime cheesecake is for you. It combines a creamy cheesecake filling with plenty of Key lime flavor for a dessert that’s rich, tangy, and wonderfully refreshing. A simple graham cracker crust keeps things classic, while a thin sour cream topping adds a little extra creaminess and balances the bright lime flavor.
This isn’t a mild, barely-there citrus cheesecake. The lime flavor shines here, giving every bite that signature tart-sweet character that makes key lime desserts so irresistible. If you love Key lime pie, there’s a good chance you’ll love this cheesecake, too.
Why You’ll Love This Key Lime Cheesecake Recipe
- Big Key lime flavor. This cheesecake has a bright, tangy flavor that’s perfect for Key lime fans.
- Smooth, creamy texture. The filling is rich and silky without being overly heavy.
- Easy to make ahead. Like most cheesecakes, it’s even better after chilling overnight.
- Simple but impressive. A classic graham cracker crust and a thin sour cream topping let the lime flavor take center stage.
- Perfect for citrus lovers. If you enjoy desserts with a bold citrus kick, this cheesecake delivers.
Key Ingredients
- Cream cheese – The foundation of the cheesecake filling. Be sure to let it come to room temperature before mixing for the smoothest texture.
- Key lime juice – This gives the cheesecake its signature bright, tangy flavor. Bottled Key lime juice works wonderfully here and is much easier than juicing dozens of fresh key limes.
- Lime zest – Adds fresh citrus aroma and boosts the lime flavor even further. A little goes a long way.
- Sour cream – Mixed into the filling for extra creaminess and used again in the topping to balance the tartness of the cheesecake.
- Cornstarch – Helps the cheesecake bake up smooth and stable while maintaining a creamy texture.
- Graham cracker crumbs – Create a simple, buttery crust that pairs perfectly with the bright citrus filling.
You’ll find the full list of ingredients, measurements, and instructions in the recipe card at the bottom of this post.
How to Make Key Lime Cheesecake
Make the crust.
Combine the graham cracker crumbs, sugar, salt, and melted butter, then press the mixture into your springform pan. Pressing the crust just slightly up the sides helps frame the filling without creating an overly thick crust. Bake until lightly golden and set before adding the filling.
Mix the filling gently.
Beat the cream cheese and sugar until smooth, then add the remaining ingredients, mixing on low speed once the eggs are added. Mixing gently helps prevent excess air from being incorporated into the batter, which can lead to cracks and a less creamy texture.
Bake low and slow.
The cheesecake starts with a brief bake at a higher temperature before the oven is lowered dramatically for the remainder of the baking time. This gradual approach helps create a smooth, creamy filling while reducing the risk of over-baking. (And no water bath needed!) The cheesecake is done when the center is set and no longer appears wet.
Cool gradually.
After baking, run a thin knife around the edge of the cheesecake before returning it to the turned-off oven. This helps release the cheesecake from the sides of the pan as it cools and contracts, which can help minimize cracking.
Chill thoroughly.
Cheesecake needs plenty of time to set. Refrigerate for at least 6 hours, but an overnight chill will give you the best texture and flavor.
Add the finishing touch.
A thin layer of sweetened sour cream adds a little extra creaminess and helps balance the bright lime flavor. Finish with a sprinkle of lime zest for a simple garnish that highlights the citrus flavor.
Tips for Success
- Start with room-temperature ingredients. Room-temperature cream cheese, eggs, and sour cream will mix together more smoothly and help prevent lumps in the filling.
- Mix just until combined. Once you add the eggs, keep the mixer on low speed and avoid over-mixing. Too much air in the batter can affect the texture and increase the likelihood of cracking.
- Don’t rush the baking and cooling process. The low-and-slow baking method and gradual cooling are key to the cheesecake’s smooth, creamy texture. Plan ahead so you can give it the full baking, cooling, and chilling time it needs.
- Run a knife around the edge after baking. As the cheesecake cools, it naturally contracts. Loosening the edges helps prevent the filling from sticking to the pan and can reduce cracking.
- Use bottled Key lime juice if you like. Bottled Key lime juice works very well here and saves a lot of time compared to juicing fresh Key limes. Fresh lime zest still adds plenty of bright citrus flavor.
- Adjust the topping as needed. Sour cream can vary quite a bit in thickness from one brand to another. If your topping seems too loose to spread easily, strain the sour cream briefly before measuring or add a little extra confectioners’ sugar.
- Give it an overnight chill if possible. While the cheesecake can be served after 6 hours in the refrigerator, the flavor and texture are at their best after chilling overnight.
Variations and Serving Ideas
- Serve with whipped cream. A dollop of lightly sweetened whipped cream is an easy way to balance the cheesecake’s bright citrus flavor.
- Make it extra citrusy. Add a little additional lime zest to the topping or garnish each slice with a thin lime slice before serving.
- Skip the sour cream topping. The cheesecake is delicious on its own if you prefer a more straightforward presentation. The topping adds a little extra creaminess and helps balance the tartness, but it’s not essential, especially if you like a really bold citrus flavor.
- Try a coconut twist. For a flavor combination reminiscent of a tropical Key lime dessert, add a handful of toasted coconut to the finished cheesecake or serve each slice with a sprinkle of toasted coconut.
How to Store
Refrigerator: Store the cheesecake covered in the refrigerator for up to 5 days. For the best flavor and texture, keep it chilled until you’re ready to serve.
Freezer: You can freeze the cheesecake for up to 2 months. For best results, freeze it without the sour cream topping and add the topping after thawing. Wrap the cheesecake (or individual slices) tightly in plastic wrap and then in aluminum foil or place in an airtight container. Thaw overnight in the refrigerator before serving. Avoid thawing at room temperature, which can affect the texture.
For serving: Let the cheesecake sit at room temperature for about 15 to 20 minutes before serving for the creamiest texture and brightest flavor.
A Cheesecake with a Little Attitude
If you’re a fan of bright, tangy desserts, this Key lime cheesecake deserves a spot on your baking list. The creamy filling, buttery graham cracker crust, and light sour cream topping come together to create a cheesecake with plenty of citrus flavor and just the right amount of richness.
If you make it, be sure to leave a comment and rating below. I’d love to hear how it turned out for you!
For more citrus-inspired treats, take a look at my lemon icebox bars, Key lime pie bars, and triple citrus cookies.
More Flavorful Cheesecake Recipes
Key Lime Cheesecake
Ingredients
For the crust:
- 1 ¾ cups (175 to 180 g) graham cracker crumbs, about 12 sheets
- 2 tablespoons (25 g) granulated sugar
- pinch salt
- 6 tablespoons (85 g) unsalted butter, melted
For the filling:
- 24 ounces (680 g) cream cheese, at room temperature
- ¾ cup (150 g) granulated sugar
- 2 tablespoons (14 g) cornstarch
- pinch salt
- 3 large eggs, at room temperature
- ½ cup (113 g) sour cream
- ⅔ cup (160 ml) Key lime juice, bottled or fresh
- 1 tablespoon finely grated lime zest
- 1 teaspoon vanilla extract
For the topping:
- ½ cup (113 g) sour cream
- 3 tablespoons (20 g) confectioners’ sugar
- tiny splash vanilla extract, optional (less than 1/8 teaspoon)
- pinch finely grated lime zest, optional, plus more for garnish
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Instructions
To make the crust:
- Heat oven to 350°F (175°C).
- Stir together the graham cracker crumbs, sugar, and salt. Add the melted butter and mix until evenly moistened.
- Press into the bottom and just slightly up the sides of a 9-inch springform pan.
- Bake 8–10 minutes until lightly golden and set. Allow to cool while making the filling.
To make the filling:
- Using an electric mixer on medium speed, beat the cream cheese and sugar until smooth and creamy. Scrape the bowl well.
- Mix in the cornstarch and salt. Then add the eggs one at a time on low speed, mixing just until combined.
- Mix in the sour cream, lime juice, zest, and vanilla until smooth. The batter will be slightly loose.
- Pour into crust. Bake for 15 minutes.
- Reduce the oven temperature to 200°F (95°C). Bake for 2 hours to 2 hours 10 minutes, or until the center is just set and no longer looks wet.
- Remove the cheesecake from the oven, and gently run a knife around the edges.
- Return it to the oven, turn off the oven, and leave inside for 2 hours.
- Refrigerate at least 6 hours (preferably overnight).
To make the topping:
- Stir together the sour cream, confectioners’ sugar, vanilla, and zest until smooth.
- Spread a thin layer over the chilled cheesecake. Chill for 15-20 minutes to allow it to set before slicing.
- Lightly sprinkle additional lime zest on top before serving.
Notes
- Bottled Key lime juice works well in this recipe and is much easier than juicing fresh Key limes.
- For the smoothest filling, allow the cream cheese, eggs, and sour cream to come to room temperature before mixing.
- Sour cream can vary in thickness by brand. If your sour cream seems thin or slides easily off a spoon, strain it briefly before measuring for a thicker, more spreadable topping.
- Store in the refrigerator up to 5 days. Let sit at room temperature for 10-15 minutes before serving for the best flavor and texture.
