Easy Key Lime Cheesecake Recipe

Okay, buckle up buttercups, because I’m about to drop a dessert bomb on you. This isn’t just any cheesecake; it’s an Easy Key Lime Cheesecake Recipe — a creamy, tangy, taste-of-the-tropics kinda dream. It’s so simple, even I can’t mess it up (and trust me, that’s saying something). You NEED to try this, because… well, just keep reading.

My husband, bless his heart, isn’t usually a dessert guy. Give him a steak any day. But this Key Lime Cheesecake? He practically inhales it. One time, I made it for a summer BBQ, and I swear he ate half the darn thing himself before anyone else even got a slice. Now, it’s a regular request. Little Timmy loves helping mash the graham crackers for the crust. It’s messy, there are crumbs everywhere, but hey, at least he’s learning, right? Plus, it’s a family favorite that brings us together. It’s just… good.

Why You’ll Love This Easy Key Lime Cheesecake Recipe

• It’s ridiculously easy. Like, “I-can-make-it-after-a-long-day-of-chasing-kids” easy.
• Key lime is basically sunshine in a dessert. Say goodbye to the winter blues!
• The creamy texture is like a hug for your taste buds.
• You get to smash graham crackers. Therapy, am I right?
• Your friends will think you’re a fancy baker, and you don’t even have to tell them it took, like, 15 minutes.

How to Make It

Okay, so listen up. First, you’re gonna take your graham crackers (or whatever, digestive biscuits work too if you’re feeling fancy) and smash them into crumbs. I usually just use a ziplock bag and a rolling pin, because who needs a food processor when you’ve got pent-up aggression? Mix those crumbs with some melted butter and a tiny bit of sugar (brown sugar, white sugar, whatever you have on hand!) and press it into the bottom of a springform pan. I don’t have one, so I just use a pie pan… close enough.

Next, the filling. Cream cheese, people! Make sure it’s softened, or you’ll end up with a lumpy mess. Beat it until it’s smooth, then add in the sweetened condensed milk. This stuff is like liquid gold, seriously. Then comes the key lime juice. Fresh is best, obviously, but the bottled stuff is fine in a pinch. Just taste it as you go – you want that tang! Mix it all together until it’s creamy and dreamy, pour it into the crust, and bake.

And here’s the kicker: you gotta let it chill. Like, for a few hours. I know, it’s torture, but trust me, it’s worth it. Otherwise, it’ll be all melty and sad. And nobody wants a sad cheesecake.

Ingredient Notes

• Graham Crackers: Look, any kind of crisp cookie will do. I once used ginger snaps, and it was…interesting. Not bad, but not right.
• Butter: Don’t skimp on the butter, people. It holds the crust together! I prefer unsalted, but if all you have is salted, just leave out the extra salt in the crust.
• Cream Cheese: Full-fat or go home. Seriously, low-fat just doesn’t cut it here. Trust me, I’ve tried. It’s just not the same.
• Sweetened Condensed Milk: This is what makes it sweet and creamy, so don’t even think about substituting it with regular milk. It won’t work.
• Key Lime Juice: Fresh is always best, but bottled is fine. And hey, if you only have regular limes, go for it! It will still be delicious.

Recipe Steps:

1. Crush graham crackers into fine crumbs.
2. Mix graham cracker crumbs with melted butter and sugar.
3. Press the mixture into the bottom of a baking pan to form the crust.
4. Beat cream cheese until smooth.
5. Add sweetened condensed milk and mix until combined.
6. Stir in key lime juice until the mixture is creamy.
7. Pour the filling into the prepared crust.
8. Bake until the filling is set.
9. Chill in the refrigerator until completely cold and set.

What to Serve It With

Okay, so obviously, a fork is a good start. But seriously, a dollop of whipped cream is always a good idea. Or a sprinkle of lime zest for extra fancy points. Or, if you’re feeling extra naughty, a drizzle of chocolate sauce. Hey, I don’t judge.

Tips & Mistakes

• Don’t overbake it! You want the center to be just a little jiggly. It’ll set up as it cools.
• If your crust is crumbling, add a little more melted butter. Problem solved.
• If your filling is lumpy, you probably didn’t soften the cream cheese enough. Next time, leave it out for longer.
• Don’t forget to chill it! I know I sound like a broken record, but seriously, it’s important.

Storage Tips

Okay, so if you have any leftovers (which, let’s be honest, is a big “if”), just wrap them up tight and stick them in the fridge. It’ll keep for a few days. And yes, you can totally eat it cold for breakfast. I may or may not have done that a few times. Okay, fine, a lot of times. Don’t judge me!

Variations and Substitutions

• No graham crackers? Use Oreos! Just scrape out the filling first. (Or don’t! I won’t tell.)
• Out of key limes? Regular limes work just fine.
• Want to make it even more decadent? Add a layer of whipped cream on top.
• Don’t have sweetened condensed milk? Uh… go to the store? Seriously, there’s no good substitute for this one. I’ve tried.
• One time, I forgot the sugar in the crust. It was still edible, just… not as sweet. Don’t do that.

Frequently Asked Questions

Easy Key Lime Cheesecake Recipe

A delightful and creamy cheesecake with a refreshing twist of key lime, perfect for any occasion.

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Prep Time: 30 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 30 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 cups graham cracker crumbs for the crust
• ▢ 0.25 cup granulated sugar for the crust
• ▢ 0.5 cup unsalted butter melted, for the crust
• ▢ 32 oz cream cheese softened
• ▢ 1.25 cups granulated sugar
• ▢ 1 cup sour cream full-fat recommended
• ▢ 0.5 cup key lime juice freshly squeezed
• ▢ 0.25 cup all-purpose flour
• ▢ 4 large eggs at room temperature
• ▢ 1 tbsp vanilla extract
• ▢ 1 tbsp lime zest finely grated
• ▢ 0.5 cup whipped cream for garnish
• ▢ 1 lime sliced, for garnish

Instructions

Preparation Steps

• Preheat oven to 325°F (163°C).
• In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until evenly mixed.
• Press mixture into the bottom and slightly up the sides of a 9-inch springform pan.
• Bake the crust for 10 minutes, then remove from oven and set aside to cool.
• In a large mixing bowl, beat the cream cheese and sugar on medium speed until smooth.
• Add sour cream, key lime juice, flour, eggs, vanilla extract, and lime zest. Mix until fully combined and smooth.
• Pour the filling over the crust and spread evenly.
• Bake for 50-60 minutes or until the center is set and only slightly jiggly.
• Turn off the oven, slightly crack the door open, and let the cheesecake cool completely inside (about 1 hour).
• Refrigerate the cheesecake for at least 4 hours or overnight.
• Serve with whipped cream and lime slices as garnish.

Notes

For best results, use freshly squeezed key lime juice. You can substitute with regular lime juice if key limes are unavailable.