Oh, the magic of a dessert that whispers tropical breezes while inviting you to savor every bite! Key lime cheesecake is one of those desserts that transports me back to sun-soaked beaches and warm summer nights. Just the thought of that creamy, tangy filling atop a crunchy graham cracker crust makes me feel all warm and fuzzy inside. I remember my first taste of Key lime cheesecake at a little beachside café when I was on vacation. Each forkful was like a mini-vacation in my mouth—a little slice of paradise! If you’re looking for a refreshing treat that’s bursting with flavor and oh-so-easy to make, then this Key Lime Cheesecake recipe is about to become your new favorite.

Why You’ll Love This Recipe

• 🎉 Easy to make: Perfect for beginners and seasoned bakers alike!
• 🌿 No-bake option available: What’s not to love about a dessert that requires minimal oven time?
• 🍋 Bright and zesty: The tangy key lime flavor is refreshing and perfect for any occasion.
• 🌊 Tropical vibes: Instantly transports you to a sun-drenched beach, no passport required!
• 🍰 Decadently creamy: A rich and velvety texture that will have everyone coming back for seconds.

Ingredients

Let’s gather everything we need for this delightful Key Lime Cheesecake! Here’s what you’ll need:

• For the crust:
• 1 and ½ cups graham cracker crumbs (freshly crushed are best for crunch)
• ½ cup unsalted butter, melted
• 2 tablespoons granulated sugar
• For the filling:
• 3 (8-ounce) packages cream cheese, softened (make sure it’s soft so it blends smoothly)
• 1 cup granulated sugar
• 1 cup sour cream
• 3 large eggs
• ½ cup freshly squeezed key lime juice (bottled juice won’t taste as fresh)
• 1 tablespoon key lime zest (optional for extra zing)
• For the topping:
• Whipped cream (homemade or store-bought)
• Additional lime slices or zest for garnish

Step-by-Step Instructions

Alright, friends, let’s get to the fun part—assembling our delicious Key Lime Cheesecake!

1. Preheat your oven: Preheat your oven to 325°F (163°C). This ensures we get the perfect bake!
2. Make the crust: In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined. It should resemble wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even crust. Use the back of a measuring cup to really pack it down!
3. Bake the crust: Place the crust in the preheated oven and bake for about 8-10 minutes until it’s slightly golden and fragrant. Allow it to cool while you prepare the filling.
4. Prepare the filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until it’s smooth and creamy. Make sure you scrape down the sides to incorporate everything well—no lumps allowed!
5. Add sugar and sour cream: Gradually add in the sugar and sour cream, blending until smooth. This mix should be super creamy and slightly tangy—yum!
6. Add eggs: Add the eggs, one at a time, mixing well after each addition. Take care not to overbeat; we’re not trying to whip air into this cheesecake. Just enough mixing to combine!
7. Mix in the key lime juice: Now, pour in that beautifully zesty key lime juice and lime zest if using, and give it one last gentle mix until everything is incorporated.
8. Pour the filling: Carefully pour the filling over your cooled crust, smoothing the top with a spatula. It’s okay if it looks a little rustic—this cheesecake is all about taste!
9. Bake the cheesecake: Bake in the oven for 55-65 minutes, or until the edges are set and the center still has a slight jiggle to it. Remember, it will continue to firm up as it cools!
10. Cool and chill: Once baked, turn off the oven and crack the door open slightly. Allow the cheesecake to cool in the oven for one hour. This helps prevent cracking (and it will smell amazing!). Then, refrigerate for at least 4 hours or overnight for best results.

Pro Tips & Variations

Want to kick this Key Lime Cheesecake up a notch? Here are some fun tips and variations to try:

• Add a layer of fruit: Fresh berries or a raspberry sauce drizzled over the top adds a beautiful touch!
• Add in some aromatic spices: A pinch of cinnamon or ginger in the crust gives a delicious twist to the classic flavor.
• Make mini cheesecakes: Instead of a large cheesecake, pour the filling into individual cups for adorable, single-serving treats!
• Sugar alternatives: If you’re looking for a lower-sugar option, feel free to swap in your favorite sugar substitute for the granulated sugar. Just check the package for conversion ratios!

Serving Suggestions

This cheesecake is best served chilled, and I just adore serving it with a generous dollop of whipped cream on top and a sprinkle of lime zest. For a real treat, you could pair it with a light afternoon tea or coffee—can you picture it? The tangy flavors of the cheesecake harmonizing perfectly with your steaming mug of coffee on a sunny afternoon sounds like bliss to me!

To really impress, consider decorating individual slices with fresh mint leaves and thin lime slices—your guests will think you’re a culinary artist!

Storage Tips

This Key Lime Cheesecake is great for storing, and you’ll want to keep it around to enjoy later!

• Refrigerating: Cover the cheesecake with plastic wrap or aluminum foil and refrigerate. It will keep well for up to a week.
• Freezing: If you want to make it in advance, this cheesecake freezes beautifully! Just wrap it tightly in plastic wrap first, then in foil, and freeze for up to 2-3 months. When you’re ready to enjoy, let it thaw overnight in the fridge.
• Reheating: No need to heat cheesecake; it’s best served cold! Just slice, serve, and enjoy!

FAQs

Can I use regular limes instead of key limes?

Absolutely! While key limes have that unique tartness, regular limes will work in a pinch—you’ll just get a slightly different flavor. Go for it!

How can I tell when my cheesecake is done?

Look for the edges to be set and the center to have a little jiggle. Remember, it will continue to firm up as it cools!

Can I make this gluten-free?

You can definitely make a gluten-free version! Just swap the graham crackers for gluten-free alternatives, and you’re good to go!

What’s the best way to slice cheesecake?

For clean slices, I like to use a knife dipped in hot water. Wipe it dry after each cut for perfectly smooth pieces. Your guests will appreciate the effort!

Can I make this cheesecake a day ahead of time?

Yes! In fact, making it a day ahead allows those flavors to meld beautifully. Plus, it saves you time on the day you plan to serve it!

Conclusion

I hope you’re as excited to whip up this Key Lime Cheesecake as I am to share it with you! It’s bursting with flavor, incredibly easy to make, and perfect for any occasion—whether it’s a summer barbecue or a cozy family dinner. If you give this recipe a try, I’d love to hear how it turned out for you! Don’t forget to comment below or share your beautiful cheesecake pictures. Happy baking, my friend! 🍰🌴

Irresistible Key Lime Cheesecake Recipe for Ultimate Bliss

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• Author: antaki
• Total Time: 4 hours
• Yield: 10 servings 1x

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Description

Discover the ultimate key lime cheesecake that delivers bliss in every bite. Simple ingredients, easy steps, truly irresistible dessert for all occasions.

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Ingredients

Scale 1x2x3x

1 and ½ cups of graham cracker crumbs

½ cup of unsalted butter, melted

2 tablespoons of granulated sugar

3 (8-ounce) packages of cream cheese, softened

1 cup of granulated sugar

1 cup of sour cream

3 large eggs

½ cup of freshly squeezed key lime juice

1 tablespoon of key lime zest (optional)

Whipped cream for topping

Additional lime slices or zest for garnish

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Instructions

Preheat your oven to 325°F (163°C).

In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined. Press into the bottom of a 9-inch springform pan.

Bake the crust for 8-10 minutes until slightly golden. Allow to cool.

In a large mixing bowl, beat the softened cream cheese until smooth. Scrape down the sides to prevent lumps.

Gradually add in the sugar and sour cream until creamy.

Add the eggs one at a time, mixing well after each addition.

Pour in the key lime juice and optional zest, mixing until incorporated.

Pour the filling over the cooled crust, smoothing the top.

Bake for 55-65 minutes, until edges are set and center jiggles slightly.

Turn off the oven, crack the door, and let cool for one hour. Refrigerate for at least 4 hours or overnight.

Notes

A refreshing and creamy Key Lime Cheesecake that transports you to tropical beaches, perfect for any occasion.

• Prep Time: 30 minutes
• Cook Time: 70 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Serving Size: 10 servings
• Calories: 350
• Sugar: 20 grams
• Fat: 25 grams
• Carbohydrates: 30 grams
• Fiber: 1 gram
• Protein: 6 grams

Keywords: Key Lime Cheesecake, dessert, tropical dessert, cheesecake recipe