Key Lime Cheesecake Recipe
Indulge in our luscious Key Lime Cheesecake, a delightful fusion of creamy richness and zesty citrus. This dessert features a velvety smooth filling made from fresh key limes, perfectly balanced on a buttery graham cracker crust. Topped with a dollop of whipped cream and a sprinkle of lime zest, each bite offers a refreshing burst of flavor that will transport your taste buds to a tropical paradise.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Filling
Method
Preparation
Prepare the crust
Preheat the oven to 350°F (175°C). In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan to form an even layer.
Bake the crust
Bake the crust in the preheated oven for about 8-10 minutes, or until lightly golden. Remove from the oven and let cool while preparing the filling.
Mix the filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the sweetened condensed milk, mixing until well combined. Stir in the key lime juice, lime zest, eggs, and vanilla extract until the mixture is smooth and creamy.
Combine and bake
Pour the filling over the cooled crust in the springform pan. Bake in the oven for 25-30 minutes, or until the center is set but still slightly jiggly. Remove from the oven and let it cool to room temperature.
Chill
Once cooled, refrigerate the cheesecake for at least 4 hours or preferably overnight to set completely.
Serve
Remove the cheesecake from the springform pan, slice, and serve chilled. Garnish with whipped cream or lime slices if desired.