I just made a Baked Key Lime Cheesecake that somehow balances razor-sharp lime with pillowy cream cheese and a buttery graham crust, and I can’t stop thinking about the next slice.

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I’m obsessed with the Cheesecake Factory Key Lime Cheesecake because it hits everything I crave: bright citrus that snaps your face awake, lush cream cheese center, and that tender graham cracker crust that actually matters. I can’t stop thinking about the tartness of the key lime juice and the way whipped cream keeps things playful.

This Baked Key Lime Cheesecake feels like a citrus showoff but in the best way. And the Key Lime Cheesecake Factory Recipe vibe is all about layers doing their job without any drama.

Pure, punchy, and totally bingeable. I want another slice right now please.

Ingredients

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Graham cracker crumbs: crunchy, cozy base that gives each slice real texture.
Granulated sugar (crust): sweetens the crust, keeps it from tasting bland.
Unsalted butter: makes crumbs stick together, adds rich, buttery mouthfeel.
Pinch of salt (crust): wakes up the crust, balances sweetness.
Small but mighty.
Cream cheese: creamy, tangy backbone that makes this cheesecake feel indulgent.
Sweetened condensed milk: super smooth sweetness, makes filling silky and dense.
Sour cream: adds tang and lightness so it’s not overly sweet.
Key lime juice: bright, tart punch that keeps the cake lively.
Key lime zest: basically extra zing in tiny, fragrant bursts.
Eggs: bind everything together, give that classic cheesecake structure.
Vanilla extract (filling): rounds flavors, makes the lime taste friendlier.
Pinch of salt (filling): balances sweetness and highlights the lime notes.
Heavy whipping cream: makes the topping fluffy and luxurious, like cloud.
Powdered sugar (topping): sweetens the cream without grittiness, keeps it smooth.
Vanilla extract (topping): adds warmth so the whipped cream isn’t flat.
Lime slices or extra zest: pretty garnish that signals what’s inside.
Extra graham crumbs: little crunchy sprinkle for texture and looks.

Ingredient Quantities

1 1/2 cups graham cracker crumbs (about 10 to 12 full sheets, crushed)

1/4 cup granulated sugar (for crust)

6 tablespoons unsalted butter, melted

pinch of salt (for crust)

24 ounces (3 packages) full fat cream cheese, softened

1 (14 ounce) can sweetened condensed milk

1/2 cup sour cream, room temp

2/3 cup fresh key lime juice (or regular lime if you cant find keys)

1 to 2 teaspoons key lime zest (optional, for extra zing)

3 large eggs, room temperature

1 teaspoon vanilla extract

pinch of salt (for filling)

1 cup heavy whipping cream, cold (for topping)

2 to 3 tablespoons powdered sugar (for whipped topping)

1 teaspoon vanilla extract (for whipped topping)

lime slices or extra zest for garnish (optional)

extra graham cracker crumbs for sprinkling (optional)

How to Make this

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1. Preheat oven to 325 F and grease a 9 inch springform pan lightly; press the graham cracker crumbs, 1/4 cup sugar, melted butter and a pinch of salt into the bottom and slightly up the sides to make an even crust. Chill 10 minutes while you make the filling.

2. Beat the 24 oz softened cream cheese on medium speed until totally smooth and no lumps remain, scraping the bowl a couple times so it mixes evenly.

3. With mixer on low, add the 14 oz sweetened condensed milk, 1/2 cup sour cream, 2/3 cup fresh key lime juice, 1 to 2 teaspoons key lime zest if using, 1 teaspoon vanilla, and a pinch of salt; mix until combined and smooth. Don’t overmix.

4. Add the 3 room temperature eggs one at a time, mixing just until each is incorporated; stop as soon as the batter looks silky and slightly thick. Overbeating will cause cracks.

5. Pour the filling into the chilled crust and smooth the top. Tap the pan gently on the counter to pop big air bubbles.

6. Bake in the center of the oven 50 to 65 minutes until the edges look set and the center still has a slight jiggle, or a thermometer reads about 150 to 155 F in the center. If you want a super-smooth top, bake this cheesecake in a water bath wrapped in foil, but it will still be great without one.

7. Turn the oven off and crack the door open; let the cheesecake cool inside for 45 to 60 minutes to reduce shrinkage and cracking. Then remove from oven and cool completely on a wire rack.

8. Chill the cooled cheesecake at least 4 hours, preferably overnight, so it firms up and the flavors meld.

9. Whip 1 cup cold heavy cream with 2 to 3 tablespoons powdered sugar and 1 teaspoon vanilla until soft peaks form; spread or pipe the whipped cream over the chilled cheesecake. Garnish with lime slices, extra zest, or extra graham crumbs if you like.

10. Slice with a hot, clean knife (wipe between cuts) for neat pieces. Store leftover cheesecake covered in the fridge up to 4 days. Enjoy the tart tangy bites.

Equipment Needed

1. 9-inch springform pan, greased (you need the removable sides to get the cake out clean)
2. Electric mixer (stand or hand) for smooth cream cheese and whipping cream
3. Large mixing bowls (one for crust, one for filling)
4. Rubber spatula and a metal or offset spatula for smoothing the top
5. Measuring cups and spoons for accuracy (liquids and dry)
6. Fine mesh strainer or microplane for zesting the limes
7. Wire rack to cool the cheesecake evenly
8. Sharp chef knife and a small pot or cup of hot water to heat the blade between slices for neat cuts

FAQ

Q: Do I have to use Key limes, or can I use regular limes?

A: Regular limes work fine; Key limes are brighter and a bit more floral, but if you cant find them use regular lime juice at the same amount and you will still get a great flavor.

Q: How do I stop the cheesecake from cracking?

A: Bake it in a water bath and dont overbake. Wrap the springform pan tightly in foil, place it in a larger pan with hot water about halfway up the side, and pull the cake out when the center still jiggles slightly. Let it cool slowly in the oven with the door cracked for 30 minutes, then room temp, then chill overnight.

Q: Can I make this ahead of time and how long will it keep?

A: Yes, make it a day ahead for best texture and flavor. It keeps covered in the fridge for up to 5 days. You can freeze it up to 2 months; thaw in the fridge overnight before serving.

Q: My filling seems grainy after adding lime juice. What happened?

A: If the cream cheese wasnt fully softened or the lime juice was added too fast, it can get a little grainy. Bring cream cheese, sour cream and eggs to room temp, and beat gently after adding the condensed milk and juice. Straining is not needed but helps if the texture bugs you.

Q: Do I need to add sugar to the filling?

A: No. The sweetened condensed milk provides plenty of sweetness, so no extra granulated sugar is needed in the filling. Taste the whipped topping and add powdered sugar there if you like it sweeter.

Q: Any quick tips for a smooth crust and easy release?

A: Press graham crumbs firmly into the pan bottom and chill the crust 10 minutes before filling so it sets. Run a thin knife around the pan after cooling to help release without tearing. For cleaner slices, wipe the knife between cuts with a hot towel.

Cheesecake Factory Key Lime Cheesecake Recipe Substitutions and Variations

Graham cracker crumbs: swap with crushed vanilla wafers or digestive biscuits for a similar sweet crust, or use 1 1/4 cups almond flour + 2 tablespoons melted butter for a low-carb, nuttier base.
Unsalted butter (crust): use melted coconut oil 1:1 for a dairy-free option, or use melted ghee for a richer, slightly caramel note.
Full fat cream cheese: Neufchâtel works almost 1:1 for fewer calories, or mascarpone for a creamier, silkier texture (you might lose a touch of tang).
Sweetened condensed milk: if you cant find it, simmer 1 can of evaporated milk with 3/4 cup to 1 cup granulated sugar until thickened and sweet (cool before using), or use 1 cup heavy cream + 1/3 cup sugar reduced down slightly to thicken.

Pro Tips

1) Let everything get to room temp. Cold cream cheese or eggs = lumpy batter and longer mixing which adds air. Take the blocks of cream cheese and the eggs out 45 to 60 minutes before you start so they blend silky and smooth.

2) Don’t overmix once you add the eggs and condensed milk. Mix just until combined. Overworking the batter traps air and causes cracks and a bouncy, curdled texture. If you see big bubbles, tap the pan gently to pop them and smooth the top.

3) If you hate cracks but dont want the fuss of a full water bath, wrap the springform well in foil and place a shallow pan of hot water on the rack below it for added humidity. Or just bake at the lower end of the time and let it cool slowly in the oven with the door cracked. Slow cooling = fewer cracks.

4) Chill long enough. Cheesecake tastes better after at least 4 hours, but overnight is ideal. It firms up, the tang mellows, and slicing gets cleaner. When you cut, warm your knife under hot water, wipe it dry between slices, and you’ll get neat pieces every time.

Cheesecake Factory Key Lime Cheesecake Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I just made a Baked Key Lime Cheesecake that somehow balances razor-sharp lime with pillowy cream cheese and a buttery graham crust, and I can’t stop thinking about the next slice.

Servings

servings

Calories

555

kcal

Equipment: 1. 9-inch springform pan, greased (you need the removable sides to get the cake out clean)
2. Electric mixer (stand or hand) for smooth cream cheese and whipping cream
3. Large mixing bowls (one for crust, one for filling)
4. Rubber spatula and a metal or offset spatula for smoothing the top
5. Measuring cups and spoons for accuracy (liquids and dry)
6. Fine mesh strainer or microplane for zesting the limes
7. Wire rack to cool the cheesecake evenly
8. Sharp chef knife and a small pot or cup of hot water to heat the blade between slices for neat cuts

Ingredients

1 1/2 cups graham cracker crumbs (about 10 to 12 full sheets, crushed)
1/4 cup granulated sugar (for crust)
6 tablespoons unsalted butter, melted
pinch of salt (for crust)
24 ounces (3 packages) full fat cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1/2 cup sour cream, room temp
2/3 cup fresh key lime juice (or regular lime if you cant find keys)
1 to 2 teaspoons key lime zest (optional, for extra zing)
3 large eggs, room temperature
1 teaspoon vanilla extract
pinch of salt (for filling)
1 cup heavy whipping cream, cold (for topping)
2 to 3 tablespoons powdered sugar (for whipped topping)
1 teaspoon vanilla extract (for whipped topping)
lime slices or extra zest for garnish (optional)
extra graham cracker crumbs for sprinkling (optional)

Directions

Preheat oven to 325 F and grease a 9 inch springform pan lightly; press the graham cracker crumbs, 1/4 cup sugar, melted butter and a pinch of salt into the bottom and slightly up the sides to make an even crust. Chill 10 minutes while you make the filling.
Beat the 24 oz softened cream cheese on medium speed until totally smooth and no lumps remain, scraping the bowl a couple times so it mixes evenly.
With mixer on low, add the 14 oz sweetened condensed milk, 1/2 cup sour cream, 2/3 cup fresh key lime juice, 1 to 2 teaspoons key lime zest if using, 1 teaspoon vanilla, and a pinch of salt; mix until combined and smooth. Don’t overmix.
Add the 3 room temperature eggs one at a time, mixing just until each is incorporated; stop as soon as the batter looks silky and slightly thick. Overbeating will cause cracks.
Pour the filling into the chilled crust and smooth the top. Tap the pan gently on the counter to pop big air bubbles.
Bake in the center of the oven 50 to 65 minutes until the edges look set and the center still has a slight jiggle, or a thermometer reads about 150 to 155 F in the center. If you want a super-smooth top, bake this cheesecake in a water bath wrapped in foil, but it will still be great without one.
Turn the oven off and crack the door open; let the cheesecake cool inside for 45 to 60 minutes to reduce shrinkage and cracking. Then remove from oven and cool completely on a wire rack.
Chill the cooled cheesecake at least 4 hours, preferably overnight, so it firms up and the flavors meld.
Whip 1 cup cold heavy cream with 2 to 3 tablespoons powdered sugar and 1 teaspoon vanilla until soft peaks form; spread or pipe the whipped cream over the chilled cheesecake. Garnish with lime slices, extra zest, or extra graham crumbs if you like.
Slice with a hot, clean knife (wipe between cuts) for neat pieces. Store leftover cheesecake covered in the fridge up to 4 days. Enjoy the tart tangy bites.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.