Creamy, tangy, and bursting with bright lime, this Key lime cheesecake is a must-bake for anyone who loves citrus desserts. A buttery graham cracker crust and a thin sour cream topping perfectly balance the bold, tangy filling.
If bright citrus desserts are your thing, this Key lime cheesecake will become a favorite. It pairs a silky, creamy filling with pronounced Key lime flavor for a dessert that’s rich, refreshing, and delightfully tart. A classic graham cracker crust provides a buttery base, and a light sour cream topping adds extra creaminess while taming the lime’s brightness.
This is not a subtle citrus cheesecake—the lime flavor is front and center, delivering that tart-sweet punch that makes Key lime treats so irresistible. If you enjoy Key lime pie, you’ll likely adore this cheesecake as an elegant, slightly denser alternative.
Why You’ll Love This Key Lime Cheesecake Recipe
- Packed with Key lime flavor. Bright, tangy, and unmistakably citrus-forward.
- Smooth, creamy texture. The filling is rich and silky without feeling heavy.
- Make-ahead friendly. Like most cheesecakes, it benefits from an overnight chill.
- Simple, elegant presentation. A graham cracker crust and thin sour cream layer let the lime shine.
- Great for citrus lovers. Bold, refreshing, and crowd-pleasing.
Key Ingredients
- Cream cheese – The base of the filling. Bring to room temperature for the smoothest texture.
- Key lime juice – Gives the cheesecake its signature bright, tangy flavor. Bottled Key lime juice works well and saves time.
- Lime zest – Adds fresh citrus aroma and intensifies the lime character.
- Sour cream – Adds creaminess to the filling and becomes the silky topping.
- Cornstarch – Stabilizes the filling and helps achieve a smooth texture.
- Graham cracker crumbs – Form a simple, buttery crust that complements the lime filling.
The full ingredient list, measurements, and step-by-step instructions are provided in the recipe card below.
How to Make Key Lime Cheesecake
Make the crust.
Combine graham cracker crumbs, sugar, salt, and melted butter, then press into a 9-inch springform pan, slightly up the sides. Bake until lightly golden and set.
Mix the filling gently.
Beat cream cheese and sugar until smooth. Add cornstarch and salt, then add eggs one at a time on low speed, mixing only until combined to avoid adding excess air. Stir in sour cream, Key lime juice, lime zest, and vanilla until smooth.
Bake low and slow.
Start with a short bake at a higher temperature, then reduce the oven temperature for the remainder of the time. This method helps create a creamy, even texture without overbaking. The cheesecake is done when the center is set and no longer looks wet; it may still have a slight jiggle.
Cool gradually.
After baking, run a thin knife around the edge to loosen the cake from the pan, then return it to the turned-off oven for a slow cooldown. This reduces cracking by allowing the cheesecake to contract gently.
Chill thoroughly.
Refrigerate at least 6 hours; overnight chilling produces the best texture and flavor.
Add the finishing touch.
Spread a thin layer of sweetened sour cream over the chilled cheesecake and sprinkle with extra lime zest for garnish.
Tips for Success
- Use room-temperature ingredients. Warm cream cheese, eggs, and sour cream blend more smoothly and reduce lumps.
- Mix minimally after adding eggs. Keep the mixer on low and stop as soon as ingredients are combined to prevent excess air and cracking.
- Be patient with baking and cooling. Low-and-slow baking and a gradual cool-down are crucial for a smooth, creamy cheesecake.
- Loosen the edges after baking. Running a knife around the pan helps prevent the filling from sticking as it cools and contracts.
- Use bottled Key lime juice if needed. It’s convenient and gives consistently bright flavor; fresh zest still adds extra brightness.
- Adjust the topping thickness. If sour cream is thin, strain briefly or add a touch more confectioners’ sugar for a spreadable topping.
- Chill overnight for best results. While 6 hours will work, overnight chilling improves flavor and texture.
Variations and Serving Ideas
- Top with whipped cream. A dollop of lightly sweetened whipped cream pairs beautifully with the tart lime.
- Boost the citrus. Add extra lime zest to the topping or garnish each slice with a thin lime wheel.
- Skip the sour cream topping. The cheesecake is delicious on its own if you prefer an unadorned, bolder lime flavor.
- Coconut twist. For tropical notes, sprinkle toasted coconut over each slice before serving.
How to Store
Refrigerator: Store covered for up to 5 days. Keep chilled until serving for best texture and flavor.
Freezer: Freeze up to 2 months. For best results, omit the sour cream topping before freezing and add it after thawing. Wrap tightly in plastic wrap and foil or use an airtight container. Thaw overnight in the refrigerator.
Before serving: Let the cheesecake sit at room temperature for 15–20 minutes for the creamiest texture and brightest flavor.
A Cheesecake with a Little Attitude
This Key lime cheesecake is a bright, tangy dessert that balances creamy richness with lively citrus. The combination of a buttery graham cracker crust, silky filling, and light sour cream topping creates a memorable dessert that’s perfect for spring and summer gatherings or anytime you want a refreshing treat.
If you try the recipe, leave feedback to share how it turned out — bakers’ notes help others succeed and inspire small improvements.
More Flavorful Cheesecake Recipes
No-Bake Cannoli Cheesecake
Pineapple Cheesecake
White Chocolate Raspberry Cheesecake
Strawberry Shortcake Cheesecake Bars
Key Lime Cheesecake
Ingredients
For the crust:
- 1 ¾ cups graham cracker crumbs (about 12 sheets)
- 2 tablespoons granulated sugar
- pinch of salt
- 6 tablespoons unsalted butter, melted
For the filling:
- 24 ounces cream cheese, at room temperature
- ¾ cup granulated sugar
- 2 tablespoons cornstarch
- pinch of salt
- 3 large eggs, at room temperature
- ½ cup sour cream
- ⅔ cup Key lime juice (bottled or fresh)
- 1 tablespoon finely grated lime zest
- 1 teaspoon vanilla extract
For the topping:
- ½ cup sour cream
- 3 tablespoons confectioners’ sugar
- tiny splash vanilla extract (optional)
- pinch of finely grated lime zest, plus more for garnish
Instructions
To make the crust:
- Heat oven to 350°F (175°C).
- Stir together graham cracker crumbs, sugar, and salt. Add melted butter and mix until evenly moistened.
- Press into the bottom and slightly up the sides of a 9-inch springform pan.
- Bake 8–10 minutes until lightly golden and set. Let cool while you make the filling.
To make the filling:
- Beat cream cheese and sugar on medium speed until smooth and creamy, scraping the bowl as needed.
- Mix in cornstarch and salt. Add eggs one at a time on low speed, mixing just until combined.
- Mix in sour cream, lime juice, zest, and vanilla until smooth; the batter will be slightly loose.
- Pour into the prepared crust and bake for 15 minutes at the initial temperature.
- Reduce oven to 200°F (95°C) and bake 2 hours to 2 hours 10 minutes, until the center is just set and not wet.
- Remove from oven and gently run a knife around the edge to loosen.
- Return the cheesecake to the turned-off oven and leave inside for 2 hours to cool gradually.
- Refrigerate at least 6 hours, preferably overnight.
To make the topping:
- Stir together sour cream, confectioners’ sugar, vanilla, and zest until smooth.
- Spread a thin layer over the chilled cheesecake and chill 15–20 minutes to set.
- Lightly sprinkle additional lime zest before serving.
Notes
- Bottled Key lime juice is a convenient option and works well when fresh Key limes are impractical.
- For the smoothest filling, bring cream cheese, eggs, and sour cream to room temperature before mixing.
- Sour cream consistency varies by brand; if yours is thin, strain briefly for a thicker, more spreadable topping.
- Storage: Refrigerate up to 5 days; let sit 10–15 minutes at room temperature before serving for best texture.