While living in New York City, my most frequented shop in the Upper West Side was Magnolia Bakery. I love so many things there, but one of my favorites is their key lime pie cheesecake.

So I figured, why can’t I make it at home? I can, I will, and I’ll make it even better.

Normally, with cheesecake, I need something on it – like cherries or a sauce, but not with this bad b. It’s perfectly balanced between sweet and sharp, with that buttery graham cracker base.

Go impress yourself and all your people with this absolutely PERFECT recipe.

If you love this recipe, please rate and review it below and tag @accentgolden in your posts on social!

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piece of lime cheesecake with whipped cream

KEY LIME CHEESECAKE

I’m a late bloomer to key lime pie love. I was in my twenties when I realized all the deliciousness that is the sharp, creamy, graham cracker-y balance of key lime pie.

Been hooked ever since.

This key lime cheesecake might be my greatest baking accomplishment ever (and I’ve conquered a bunch of pastries, ok?).

It has just the right amount of graham cracker crust (a requirement!) where you taste it in every bite. Plus, the absolute best balance of lime to cheesecake per forkful, and a very lightly sweetened fresh whipped cream to go on top.

How do you prevent your graham cracker crust from crumbling? Before baking, use the bottom of a flat cup to gently pack your crust into an even layer. After baking, allow your crust to cool completely before pouring over your cheesecake filling. Both steps work together to help your crust mingle before setting as one.

INGREDIENTS

Cream cheese: creates the rich, creamy base of the cheesecake filling.
Key lime: adds tangy citrus flavor and balances sweetness.
Sour cream: lightens the filling and adds a subtle tang.
Sugar: sweetens the filling and balances the tartness of lime.
Flour: helps set the cheesecake and provide structure.
Eggs: bind the filling and give it a smooth, firm texture.
Graham cracker crumbs: form the crunchy, buttery crust.
Butter: binds the crust crumbs and adds richness.
Brown sugar: enhances the crust’s sweetness and depth of flavor.
Heavy cream: whips into a topping that adds lightness and creaminess.
Powdered sugar: sweetens and stabilizes the whipped cream topping.

What’s the purpose of flour in cheesecake? Just this small amount will help prevent your cheesecake from cracking during the baking and cooling process.

HOW TO MAKE KEY LIME CHEESECAKE

Preheat your oven to 325°F and grease a 9×9 baking dish, lining it with parchment paper to prevent sticking. This ensures your key lime cheesecake will release easily and maintain its perfect shape.

To make the crust, mix graham cracker crumbs with melted butter and brown sugar, then press evenly into the prepared baking dish. Freeze for 15 minutes to help the crust hold its shape before baking.

Bake the crust for 15 minutes until it turns a deep golden brown, then allow it to cool completely. A fully cooled crust prevents the cheesecake filling from melting or cracking during baking.

For the cheesecake filling, beat cream cheese until smooth, then add sour cream and lime juice, mixing until fully combined. This creates a creamy, tangy base that’s rich in flavor.

Whisk together sugar and flour to remove clumps, then fold the mixture into the cheesecake batter. This step ensures a smooth texture and helps the cheesecake set properly.

Add eggs one at a time, mixing between each addition until incorporated. This builds structure while keeping the filling silky and dense.

Pour the cheesecake batter over the cooled crust and spread evenly with a spatula. A level surface promotes even baking and prevents cracking.

Prepare a water bath by boiling 4–6 cups of water and placing a large casserole dish on the oven rack below the cheesecake. Carefully pour the boiling water into the dish to create steam, which helps your key lime cheesecake bake evenly without cracking.

Bake at 325°F for 45 minutes, until the edges are set and the center has a slight wobble. Turn off the oven and leave the cheesecake inside with the door slightly cracked for an additional hour to cool slowly.

Remove the cheesecake and let it cool completely at room temperature before covering with foil and refrigerating overnight. Chilling overnight enhances flavor and ensures a firm, sliceable texture.

Use a knife to loosen the sides, then lift the cheesecake out by the parchment paper and cut it into squares. This technique gives you those clean edges and prevents the dessert from crumbling.

For the whipped cream topping, whisk heavy cream with sifted powdered sugar until thickened. Pipe a dollop onto each cheesecake square and garnish with a wedge of lime and some zest for a fresh, tangy finish.

3 reasons you’ll love this key lime cheesecake

Deliciously balanced between sweet and sharp, creamy and crumbly
Cut into squares or bars, perfect for sharing with a crowd
A simple bake that packs zesty flavor

TIPS & VARIATIONS

Make sure your cheesecake ingredients are at room temperature before you start. This will ensure even mixing and a smooth batter!
If you want to make this in a standard 9-inch springform pan you can! Follow the instructions as is, but bake for 70-75 minutes.
Gently packing your graham cracker crust before baking ensures it melts and sticks together firmly. Cooling it completley before baking with the filling helps set it, so it binds for an even slice once chilled.
When mixing your cheesecake filling, don’t over mix and add too much air. Mix just until the ingredients are combined as too much air can cause your cheesecake to puff and crack in the oven.

MAKING AHEAD & STORING

The graham cracker crust can be made a day in advance and stored, wrapped tightly, at room temperature.

Once baked, store your key lime cheesecake in an airtight container or wrapped in foil, in the fridge for up to 5 days. You can also store it in the freezer for up to two months.

Store your whipped cream separately, only adding it when you’re ready to serve, to preserve the texture.

MORE CHEESECAKE RECIPES

EQUIPMENT YOU’LL NEED

Prep Time 25

Cook Time 1

Total Time 11 25

Servings 9 bars

Course Dessert

Cuisine American

A creamy, tangy key lime cheesecake with a buttery graham cracker crust and crack-free finish. Topped with lightly sweetened whipped cream and fresh lime wedges, it’s an easy-to-make dessert that’s perfect for any occasion.

Equipment

9"x9" Pan
Parchment Paper
Spatula
Mixer
Mixing Bowls
Whisk
Juicer
Measuring Cups
Measuring Spoons
Piping Bag

Ingredients

FILLING

24 oz Cream cheese softened
¾ cup Key Lime or Lime juice
½ cup Sour Cream room temperature
1 cup Sugar
1 tbsp Flour sifted
3 large Eggs room temperature

CRUST

1 ½ cups Graham Cracker crumbs
6 tbsp Butter melted
2 tbsp Brown Sugar

TOPPING

¾ cup Heavy Cream
1 tbsp Powdered Sugar sifted
1 Key Lime or Lime cut into thin wedges

Instructions

Preheat oven to 325°F and grease and line a 9×9 baking dish with parchment paper.
For the crust, combine your graham cracker crumbs in a bowl with melted butter and brown sugar. Press the mixture evenly into your greased and lined baking dish. Use the flat bottom of a glass or measuring cup to press down firmly into the bottom of the pan. Freeze the crust for 15 minutes.
Bake the crust for 15 minutes, until the crust is deeply golden brown. Remove from the oven and cool completely.
For the cheesecake, add your cream cheese to the bowl of a standing mixer and beat on medium-high until smooth. Add in your sour cream and lime juice and mix to combine.
In a small bowl, combine your sugar and flour with a whisk. This will help ensure there are no clumps of flour in your mixture. Pour over cheesecake batter and mix until incorporated.
Crack your eggs into your batter, one at a time, mixing between each egg until combined.
Pour your cheesecake batter over your cooled graham cracker crust; spread evenly in the pan with a spatula.
Bring 4-6 cups of water to a boil. Place your cheesecake on the center rack in the oven. Place a large casserole dish on the rack below where your cheesecake will be and immediately (but carefully!) pour in your boiling water until it reaches about halfway up your dish. Shut the oven as soon as possible, once you pour in your water. You want to trap all of that steam inside the oven!
Bake your cheesecake at 325°F for 45 minutes. When it’s done, there will be a slight wobble in the center of the cheesecake, but the edges will look set. Turn the oven off but crack the door slightly, leaving the cheesecake to cool down slowly in the oven for another hour.
After an hour, remove the cheesecake from the oven and allow to cool completely at room temperature before covering it with foil and refrigerating it overnight.
If needed, use a knife to loosen the cheesecake from the sides of the pan before pulling the cheesecake, by the parchment paper, up and out of the baking dish. Slice into 3”x3” squares.
For the whipped cream, add your heavy cream to a bowl, sift in your powdered sugar, and whisk until thickened. Add your whipped cream to a piping bag and snip about a 3/4"-inch opening.
Squeeze a dollop of whipped cream on each square. Top with lime zest and a thin wedge of lime, if desired, and enjoy!