Key Lime Cheesecake

 Key Lime Cheesecake via The Baker Chick

So I guess you could say I’m on a bit of a citrus kick. What can I say? The bright, tart flavors remind me of warmer weather and right now that’s all I can think about. I for one am over these dreary days and looking forward to crisp spring mornings that are just around the corner. Also- my grocery store happened to have a bag of adorable key limes for sale (which never happens) so I just had to buy them.

 Key Lime Cheesecake via The Baker Chick

I wanted to make a beautiful cheesecake that was a bit tart, but not sour, and creamy and smooth instead of overly dense and rich. This was the perfect recipe and the end result was to die for good: thick graham cracker crust, creamy lime-y cheesecake, and a layer of fresh whipped cream on top. Even though I wouldn’t consider it a “healthy” dessert, my family/friends who tasted it all agreed that the texture/flavor made it taste light. (No key limes in sight? Regular lime juice would work and make this just as delicious!)

 Key Lime Cheesecake via The Baker Chick

Key Lime Cheesecake

Prep Time: 20 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 15 minutes

Yield: 1 9 inch cheesecake


  • 1 1/2 cups graham cracker crumbs
  • 6 tablespoons butter, melted
  • 24 ounces cream cheese, softened
  • 1 cup white sugar
  • 1 tablespoon cornstarch
  • 3 eggs
  • zest from 1 lime
  • 1/2 cup key lime juice
  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar


  1. Preheat over to 300F.
  2. Combine graham cracker crumbs with butter or margarine. Press into bottom and partially up sides of 9 inch springform pan. Bake for 15 minutes while prepping the filling.
  3. In a large bowl, with an electric mixer beat the cream cheese, sugar, lime zest, and cornstarch until smooth and fluffy. Beat in eggs one at a time, blending just until combined. Add key lime juice with mixer on low. Finish mixing by hand. (Don't over-mix.)
  4. Place a shallow pan full of boiling water onto the bottom shelf of the oven. Place the cheesecake on a higher shelf and bake at 300 degrees F (150 degrees C) for 55 to 65 minutes, or until set.
  5. Turn oven off, and let cheesecake stand in oven 30 minutes with the door open at least 4 inches.
  6. Remove from oven- let cool completely and then refrigerate cake overnight, and up to three days.
  7. When ready to serve, whip the heavy cream with an electric mixer until thick and creamy. Add the powdered sugar, and spread over cheesecake.


Adapted from: AllRecipes

 Key Lime Cheesecake via The Baker Chick

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  1. says

    Cheesecake is my weakness…AND especially with some citrus kick! The crust is also making my mouth water! I wish my grocery store had some key limes in…But until then, I’ll simply do what you suggested and be able to use the lime juice I happen to have for emergencies like this one! (=

  2. says

    Yum! I just found out I am expecting again and with each pregnancy I always crave citrus. It just so happens I bought key limes last week! Cannot wait to try this recipe! Thanks!

  3. says

    I am loving your citrus kick – keep ‘em coming! :) I’ve been keeping my eyes peeled for key limes, they are definitely hard to come by. This cheesecake would be the perfect way to use them!

  4. Becca from cookie jar treats says

    Did you make mini cheesecakes for the pictures? Because the cheesecake looks mini and it’s cute. But maybe its an optical illusion. Anyways, this looks great. Although I’ve never heard of key lime cheesecake, pie, yes, but not cheesecake. It sounds delicious! :)

    • says

      No it’s not mini- just a huge cake stand :) The recipe is for a 9 inch cheesecake- but my pan is 7 inches. I poured the extra batter into a ramekin!

  5. Rebecca K. says

    I made this cheesecake for my husband’s birthday. He was very impressed!
    I had always been pretty intimidated by anythingin a springform pan…don’t ask me why, I think my Mom must have passed down some sort of fear because hers only collected dust in our basement! (:
    Followed everything step by step and had the BEST results. So delicious!
    Confession: I got a little distracted when I was whipping the cream, and made butter instead. (; It was nothing a second trip to the market couldn’t fix…I just tried again, and did not go so crazy with the mixer!
    Awesome recipe!

  6. Mary Anne P. says

    Hi Audra,
    what was the 1 cup pf white vinegar for in the recipe, I read and re read your recipe but never found the usage of the white vinegar. Please help.

  7. Baker Momma says

    Made this cheesecake last night for a dinner party today and it was PERFECT. Light and creamy. Everyone really loved it and the recipe was simple and straightforward. Thanks Audra.

  8. Cristina says

    Made this on Sunday. Perfect recipe- the cheesecake was delicious and also looked beautiful. Will be my go to recipe!

  9. Sharon says

    Making it now, I’m so excited, it tasted good before I put it in the oven. At 7,000 ft (can be tough to bake in general) so it will probably take at least an hour, maybe two…anxiously waiting! Thx for your great blog!

  10. Emily A says

    I totally just made this cheesecake today! It is going to be devoured at our Easter dinner tomorrow afternoon. Totally can’t wait. The only thing I did different was I used gluten-free graham crackers to make the crust. :)

  11. Cristina Polsgrove says

    Your key lime cheesecake recipe is my go to for lime cheesecake. I adapted for Cinco de Mayo by adding some Grand Marnier and Tequila and doing the crust with pretzels for a Margarita Cheesecake. Big hit!

  12. Nate says

    hey B-C- first time to your blog. i made this last night for my-sister-the-food-writer’s bday. she is hard to please, and i, having lived in south florida with a key lime tree in my yard, i am a key lime snob. so this pronouncement is not made lightly: this is a really great recipe. Balanced, tasty, not too sweet, just perfect. Thank you for putting it out here.
    notes and mods for my next try at it: 1. chocolate wafer crumbs instead of graham cracker, well worth it for superior flavor, texture, and color; 2. i used fresh key lime juice, but, i’m not getting all high and mighty about it, i’m not sure if it really makes a difference; 3. i skipped the whip creme and no regrets; 4.those who haven’t handled key lime zest, beware, it is unforgiving stuff, i used 3/4 of a key lime of carefully trimmed pure green skin, absolutely no whites, and that worked great. i destroyed a key lime pie a few months ago with excess zest, so now i am chastened.
    Thanks again for a great recipe,

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