Easy Key Lime Cheesecake
Refreshing, creamy, and simple, this Easy Key Lime Cheesecake is a tropical version of a classic dessert that anyone can make at home. It's perfect for parties, family gatherings, or anytime you're craving a sweet-and-sour treat. Make it for St. Patrick's Day or Easter and enjoy its incredible flavor.
Jump to:
Why You'll Love Easy Key Lime Cheesecake
If you love our The Easiest Lemon Cheesecake, get ready to fall in love all over again. This version swaps lemon for the bright, juicy flavor of key lime, giving it that unmistakable tropical taste.
And the best part? It's incredibly easy to make, with simple ingredients, no water bath, and minimal baking. Just a rich, creamy cheesecake that will have everyone asking for a second slice.
Highlights
- tangy key lime flavor
- smooth, creamy texture
- easy, no-fuss recipe
- perfect for summer parties and holidays
Ingredients
- graham cracker crumbs
- unsalted butter
- granulated sugar
- cream cheese
- sour cream
- key lime juice
- key lime or lime zest
- vanilla extract
- heavy whipping cream
- powdered sugar
The ingredient quantities and full instructions can be found in the recipe card below the post. Below is a brief step-by-step overview of the process.
How do I make Easy Key Lime Cheesecake?
You'll make this incredibly delicious cheesecake quickly and easily.
Step 1: Make the crust.
Combine the graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom and up the sides of a 9-inch springform pan. Bake for 8-10 minutes at 325°F (160°C). Let it cool. If you prefer a quicker no-bake option, chill the crust in the refrigerator for 20-30 minutes before adding the filling.
Step 2: Make the cheesecake filling.
Beat the cream cheese, sour cream, and sugar until smooth. Add the vanilla, key lime juice, and key lime zest, and mix until fully combined. In a separate bowl, beat the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and well blended.
Add a few drops of green gel food coloring. Don't add too much - just a few drops are plenty, so the filling stays nice and thick without thinning out.
Step 3: Chill.
Spread the cheesecake filling over the cooled crust, smoothing it all the way to the edges. Refrigerate overnight. For best results, chill for at least 24 hours before serving.
Step 4: Make the whipped cream and decorate.
Beat the heavy whipping cream, powdered sugar, and vanilla until stiff peaks form. Pipe the whipped cream around the edges of the cheesecake. Garnish with key lime slices and sprinkle with key lime zest.
Tips and Tricks
Use the right type of lime
Key limes are ideal - they're more aromatic and slightly bitter.
If you can't find them, regular limes will work, but add a little extra zest for a more intense flavor.
Make sure the cream cheese is at room temperature
This is important for a smooth, lump-free texture. Take it out of the refrigerator 45 minutes to 1 hour before using it.
Beat the whipped cream well
Make sure to whip the heavy cream until it forms stiff peaks so it holds the shape of the cake and prevents the cheesecake from being runny or spreading. If the heavy whipping cream isn't whipped enough, the filling can remain soft even after chilling and may crumble when sliced.
Don't overmix after adding the whipped cream
Fold the whipped cream into the cream cheese mixture gently by hand with a spatula, using a light folding motion.
The crust must be firm
For the best results, bake the crust. If you prefer a no-bake crust, chill it in the pan for 20-30 minutes after pressing it in before adding the filling.
Be patient with chilling
Chilling is key to success. A well-chilled cheesecake is sliced more easily and holds its shape. For perfect slices, place it in the freezer for 30 minutes before serving.
FAQ
Can I use regular limes?
Yes, you can, but key limes are more aromatic and give that signature flavor.
Can it be made in advance?
Absolutely! This cheesecake is best if made 1-2 days ahead-chilling enhances both the flavor and texture.
How should I store it?
Keep it in the refrigerator, covered with plastic wrap, for 3-4 days.
Can it be frozen?
Yes, for 1-2 months. Let it set completely in the fridge overnight first. Wrap it tightly-first with plastic wrap, then with aluminum foil. You can freeze the whole cake or individual slices. Thaw in the refrigerator overnight before serving.
This Easy Key Lime Cheesecake is simple enough for beginners - no complicated ingredients or steps, just tangy, creamy perfection. Make it today and enjoy its incredible flavor. Enjoy!
Related
Looking for other recipes like this?
Try these ones:
If you enjoyed this recipe, please follow me on social media for more:
Easy Key Lime Cheesecake
Refreshing, creamy, and simple, this Easy Key Lime Cheesecake is a tropical version of a classic dessert that anyone can make at home. It’s perfect for parties, family gatherings, or anytime you’re craving a sweet-and-sour treat. Make it for St. Patrick's Day or Easter and enjoy its incredible flavor.
Ingredients
CRUST
- 2 ⅓ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 tablespoon granulated sugar
CHEESECAKE FILLING
- 3 ( 8 oz each) full fat cream cheese, softened
- 2 tablespoon sour cream
- ¾ cup granulated sugar
- ¼ cup key lime juice
- 1 ½ tablespoon key lime or lime zest
- 1 teaspoon vanilla extract
- ¾ cup heavy whipping cream, cold
WHIPPED TOPPING
- 1 cup heavy whipping cream, cold
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Line the bottom and sides of a 9-inch springform pan with parchment paper and set aside. Preheat the oven to 325°F (175°C).
To Make the Crust
- In a medium bowl, combine the crust ingredients: graham cracker crumbs, melted butter, and 1 tablespoon of sugar. Mix well until fully combined.
- Press the mixture firmly into the bottom and sides of the prepared pan. Bake for 8–10 minutes. Let it cool completely before adding the filling.
- For a quick no-bake option, chill the crust in the refrigerator for 20–30 minutes
To Make the Cheesecake Filling
- In a stand mixer bowl—or a large bowl if using a hand mixer—beat the softened cream cheese, sour cream, and sugar until smooth and creamy.
- Add the vanilla, lime juice, and lime zest, and mix until fully combined.
- In a separate bowl, beat the heavy whipping cream until stiff peaks form. Fold the whipped cream gently into the cream cheese mixture until smooth.
- Add a few drops of green gel food coloring. Don’t add too much — just a few drops are plenty, so the filling stays nice and thick without thinning out.
- Spread the filling over the crust, smoothing it evenly to the edges. Refrigerate for at least 8 hours, or for best results, 24 hours.
To Make the Whipped Cream
- Place the heavy whipping cream, powdered sugar, and vanilla in a medium bowl and beat on high speed until stiff peaks form.
- Before serving, pipe the whipped cream around the edges of the cheesecake. Garnish with fresh key lime slices and sprinkle with key lime zest.
Notes
“Keep in the refrigerator for 3–4 days covered, or in the freezer for 1–2 months.” Let it set completely in the fridge overnight first. Wrap it tightly—first with plastic wrap, then with aluminum foil. You can freeze the whole cake or individual slices. Thaw in the refrigerator overnight before serving.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 548Total Fat: 29gSaturated Fat: 16gUnsaturated Fat: 13gCholesterol: 72mgSodium: 253mgCarbohydrates: 67gFiber: 2gSugar: 41gProtein: 5g
