Delish Key Lime Cheesecake Recipes

Okay, so this is my love letter to tangy, slightly rebellious desserts: a Delish Key Lime Cheesecake that tastes like a tropical vacation and looks like you definitely did something ambitious today (even if half of it involved negotiating with a sticky jar of lime zest). What it is: a creamy, citrusy cheesecake with that electric key-lime zing and a graham-cracker base that holds the whole thing together like emotional support crust. Why it’s special: it’s bright, not too sweet, and forgiving of the occasional kitchen meltdown — yes, I once forgot to sift the powdered sugar and called it “rustic.” Try it because your soul needs something tart and fancy-feeling without requiring a PhD in pastry.

My husband once bravely offered to help by “checking the oven” and came back five minutes later with a fork, three very thin slices of cheesecake, and the profound declaration, “I was just making sure it wasn’t lonely.” The kids decided lime zest is officially glitter and used it on their cereal. I’m still scraping lime from my tile grout and taking photos like everything went exactly as planned. Yes, this pan is too small. No, I won’t wash fewer dishes. But we all laughed and ate too much, which is the true metric of success.

Time-Saving Hacks

– Use store-bought graham crackers crumbs and melted butter for the crust. Yes, culinary laziness is a valid technique.
– Swap fresh key limes for bottled key lime juice in a pinch — it’s not a crime, it’s resourcefulness.
– Make the filling in a stand mixer so you can scroll your phone and judge other people’s dinner posts while it whips.
– Chill the cheesecake in the freezer for 30 minutes before slicing for cleaner edges and fewer crumbs on the counter (because we all care about crumbs… sometimes).
– Skip the water bath if you’re low on time—just bake a touch longer at a lower temp and call it “rustic texture.”

Serving Ideas

– Serve with a dollop of whipped cream and lime zest. Or don’t. Whipped cream is a social construct.
– Top with thin lime slices or candied lime peel if you like pretending you planned ahead.
– Pair with a sweet Riesling or a tart gin cocktail—serve with wine if the kids drove you nuts.
– A sprinkling of toasted coconut turns this from “cheesecake” to “island in my mouth” in one bite.
– Keep it simple: plate, fork, fight for the last bite.

What to Serve It With

– Fresh berries for color and moral cover.
– Espresso or a tart citrus cocktail because opposites attract.
– A tiny scoop of mango sorbet if you’re feeling show-offy.

✔Tips & Mistakes

– Don’t overmix the cream cheese; keep it smooth, not airy. Over-aeration = cracks = dramatic sighs.
– Temper cream and eggs gently—this isn’t a high school chemistry experiment.
– If it cracks, patch it with whipped cream and call it a design choice. I’ve never seen anyone complain.
– Let it cool slowly: abrupt temp changes = cracks. Your oven isn’t a race; slow down.
– Yes, rescue bits from the edges and eat them. I won’t judge. Much.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Keep covered tightly with plastic wrap or in an airtight container for up to 5 days.
– Freeze slices wrapped individually for up to 2 months—thaw in the fridge overnight and pretend you planned ahead.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Use a graham-cracker + almond crust for a nutty twist.
– Add a splash of lime liqueur for grown-up vibes.
– For a lighter version, halve the cream cheese and stir in Greek yogurt—don’t expect miracles, but do expect fewer sighs at the scale.

Frequently Asked Questions

Delish Key Lime Cheesecake Recipes

This key lime cheesecake is a refreshing dessert with a zesty flavor that's perfect for any occasion.

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Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 20 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cups Graham cracker crumbs
• ▢ 0.5 cups Sugar
• ▢ 0.5 cups Unsalted butter, melted
• ▢ 4 packages Cream cheese
• ▢ 1 cups Sweetened condensed milk
• ▢ 0.5 cups Fresh lime juice
• ▢ 1 tablespoon Lime zest
• ▢ 3 large Eggs

Instructions

Preparation Steps

• Preheat the oven to 325°F (163°C).
• In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of a springform pan.
• In a separate bowl, beat the cream cheese until smooth. Gradually add sweetened condensed milk and mix until well combined.
• Add lime juice, lime zest, and eggs. Mix until smooth and pour over the crust.
• Bake in the preheated oven for about 60 minutes. Let cool and refrigerate for at least 4 hours before serving.

Notes

This cheesecake can be topped with whipped cream or fresh fruits for added flavor.