Key Lime Cheesecake Recipe with Creamy Graham Cracker Crust

If you’ve ever loved a Cheesecake Factory slice, this recipe captures that same luscious, classic flavor without baking. It’s simple to make, refreshingly citrusy, and a great make-ahead dessert for gatherings.

Here’s Why You’ll Love This Recipe

• So easy to prepare — no complicated techniques required.
• Rich, creamy texture that still feels light.
• No-bake makes it ideal for warm weather.
• Make-ahead friendly: refrigerate overnight for best results.

Ingredients You’ll Need

The recipe card below contains exact amounts for each ingredient. Consult it when preparing the cheesecake.

• Graham crackers: Use crushed whole crackers or pre-made graham cracker crumbs for the crust.
• Sugars: Packed brown sugar in the crust; powdered sugar sweetens and stabilizes the filling and whipped cream.
• Butter: Melted unsalted butter binds the crust.
• Heavy cream: Use heavy or heavy whipping cream (36% fat) for both the filling and the whipped topping.
• Cream cheese: Full-fat block cream cheese, at room temperature, yields the best texture.
• Sour cream: Full-fat sour cream adds creaminess; bring it to room temperature.
• Limes: Key limes are ideal, but regular limes work; you’ll need both zest and fresh juice.

In Photos: How To Make Key Lime Cheesecake

Step 1: Make Crust

Pulse graham crackers in a food processor until fine crumbs form.

Combine crumbs with brown sugar and melted butter, pulsing until it resembles wet sand.

Press the mixture into a 9-inch springform pan, packing firmly across the bottom and up the sides. Chill in the fridge or freeze while you make the filling.

Step 2: Whip Cream

Whip cold heavy cream with a whisk attachment on medium-high until stiff peaks form. Set aside.

Step 3: Add Cream Cheese & Sugar

Beat room-temperature cream cheese with powdered sugar using a paddle attachment until smooth and lump-free.

Step 4: Add Sour Cream, Lime, & Salt

Beat in sour cream until combined, then add lime zest, lime juice, and a pinch of salt. Mix until smooth and bright.

Step 5: Combine, Add To Crust, & Chill

Fold the whipped cream into the cream cheese mixture gently with a spatula, keeping as much air as possible.

Transfer the filling to the prepared crust and smooth the top. Cover tightly and refrigerate until set, at least 6–8 hours or ideally overnight.

When chilled, remove the cheesecake from the springform pan. Pipe or dollop whipped cream on top and garnish each slice with a small lime wedge, if you like.

Helpful Tips and Tricks

• Use full-fat, block cream cheese for best flavor and texture.
• Bring cream cheese and sour cream to room temperature for a silky filling.
• Zest limes before juicing so you capture all the flavor.
• Don’t skip the zest — it enhances the lime profile far more than juice alone.
• Chill the cheesecake for at least 6–8 hours; overnight is best.
• For clean slices, wipe the knife between cuts.