Key Lime Pie Cheesecake

This dessert is the perfect union of two classic favorites: the bright, tangy flavor of Key lime pie and the rich, creamy texture of a classic cheesecake. This recipe features a buttery graham cracker crust and a smooth filling that strikes a ideal balance between sweet and tart.

Recipe Details

• Yield: 12 servings

• Prep Time: 25 minutes

• Cook Time: 55 minutes

• Chilling Time: 6-8 hours (minimum)

• Key Ingredients: Fresh lime zest and juice, classic cream cheese, condensed milk, and graham cracker crumbs.

Full Recipe

Ingredients

For the Graham Cracker Crust:

• 1 ½ cups (170g) graham cracker crumbs (about 12 full sheets)

• 3 tablespoons (40g) granulated sugar

• ⅓ cup (75g) unsalted butter, melted

For the Key Lime Cheesecake Filling:

• 3 (8-ounce / 226g each) packages full-fat cream cheese, softened to room temperature

• 1 (14-ounce / 397g) can sweetened condensed milk

• ¾ cup (180ml) key lime juice (freshly squeezed is best; you can also use regular lime juice)

• 1 tablespoon fresh lime zest (about 2 limes)

• 3 large eggs, room temperature

• 1 teaspoon vanilla extract

For the Whipped Garnish (Optional):

• 1 cup (240ml) heavy whipping cream, cold

• 3 tablespoons powdered sugar

• Fresh lime slices, for decoration

Instructions

1. Prepare the Crust: Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with a double layer of heavy-duty aluminum foil, making sure it goes all the way up the sides (this prevents water from a water bath, if used, from leaking in).

In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles damp sand. Press the mixture firmly and evenly into the bottom and slightly up the sides of the prepared pan. Bake for 10 minutes. Let it cool on a wire rack while you prepare the filling.

2. Make the Filling: In a large bowl, use an electric mixer (or stand mixer with the paddle attachment) to beat the softened cream cheese on medium speed until completely smooth and creamy, about 2-3 minutes.

Scrape down the sides and bottom of the bowl. Add the sweetened condensed milk, key lime juice, lime zest, and vanilla extract. Beat on low speed until just combined and smooth. Do not overmix.

Add the eggs one at a time, beating on low speed after each addition just until the yellow disappears. Scrape the bowl again to ensure everything is incorporated.

3. Bake the Cheesecake: Pour the filling over the slightly cooled crust and smooth the top.

Optional Water Bath: For a smoother top and to prevent cracks, place the foil-wrapped springform pan into a large roasting pan. Carefully pour boiling water into the roasting pan until it reaches about halfway up the sides of the cheesecake pan.

Bake for 50–55 minutes. The edges should be set, but the center will still have a slight jiggle. Turn off the oven and leave the door cracked for 1 hour to let the cheesecake cool slowly (this helps prevent cracking).

4. Chill: Remove the cheesecake from the oven (and water bath, if using) and let it cool completely on a wire rack at room temperature. Once cool, cover loosely and refrigerate for at least 6-8 hours, preferably overnight.

5. Serve: Once chilled, carefully run a thin knife around the edge of the cheesecake before releasing the springform pan's side.

To garnish, whip the heavy cream and powdered sugar in a medium bowl until stiff peaks form. Pipe or spoon the whipped cream onto the cheesecake and decorate with fresh lime slices or zest just before serving.