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Creamy homemade key lime cheesecake with a buttery graham cracker crust, topped with whipped cream rosettes, fresh lime slices, and lime zest on a white cake stand.

Key Lime Cheesecake

This homemade Key Lime Cheesecake is rich, creamy, smooth, and bursting with fresh citrus flavor. Made with a buttery graham cracker crust, silky cream cheese filling, fresh key lime juice and zest, and topped with homemade whipped cream, this easy baked cheesecake is perfect for holidays, birthdays, spring gatherings, and summer entertaining. Complete with step-by-step instructions, water bath tips, make-ahead directions, and expert cheesecake baking techniques, this recipe delivers bakery-quality results every single time.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Chill Time 6 hours
Total Time 7 hours 45 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 575 kcal

Ingredients
  

For The Crust

  • 2 cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ tsp salt
  • ½ cup unsalted butter melted

For The Filling

  • 32 oz (4 blocks) full-fat cream cheese softened
  • 1¼ cup granulated sugar
  • 1 cup full-fat sour cream
  • ¼ cup heavy cream
  • 4 large eggs room temperature
  • 1 egg yolk
  • 2 tbsp key lime zest
  • ½ cup fresh key lime juice
  • 2 tsp vanilla extract
  • ¼ tsp salt

Homemade Whipped Cream (optional)

  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract

Optional Garnishes

  • lime slices
  • fresh key lime slices
  • graham cracker crumbs
  • white chocolate curls
  • fresh mint

Instructions
 

  • Preheat oven to 325°F. Wrap a 9-inch springform pan tightly with heavy-duty aluminum foil and lightly grease the inside.
  • Mix graham cracker crumbs, sugar, salt, and melted butter until evenly combined. Press firmly into the bottom and about 1 inch up the sides of the pan.
  • Bake the crust for 10 minutes. Cool while preparing the filling.
  • Beat softened cream cheese until completely smooth.Add sugar and mix until creamy.
  • Mix in sour cream, heavy cream, vanilla, lime juice, lime zest, and salt. Add eggs one at a time on low speed, then mix in the egg yolk just until incorporated.
  • Pour filling over the cooled crust and smooth the top. Place the springform pan into a large roasting pan and pour hot water halfway up the sides to create a water bath.
  • Bake for 60-70 minutes, until the edges are set and the center has a slight jiggle.
  • Turn off the oven, crack the door open, and let the cheesecake cool inside for 45 minutes-1 hour. Remove from the water bath and cool completely at room temperature.
  • Refrigerate at least 7 hours or overnight.
  • Beat the heavy cream, powdered sugar, and vanilla until stiff peaks form. Pipe or spread over the chilled cheesecake. Garnish with lime zest, lime slices, or graham cracker crumbs before serving.

Notes

Estimated Nutrition (Per Slice)

  • Calories: 575
  • Carbohydrates: 35g
  • Protein: 9g
  • Fat: 45g
  • Saturated Fat: 27g
  • Cholesterol: 185mg
  • Sodium: 390mg
  • Potassium: 185mg
  • Fiber: 1g
  • Sugar: 27g
  • Vitamin A: 28% DV
  • Vitamin C: 10% DV
  • Calcium: 12% DV
  • Iron: 5% DV
Nutrition values are estimates and will vary depending on the specific ingredients and brands used.
Keyword cheesecake, key lime cheesecake