Creamy Key Lime Cheesecake Recipe – Easy Cheesecake Factory Copycat

The first time I tasted the Key Lime Cheesecake at Cheesecake Factory, I swear I nearly fell off my chair. There’s something about that tangy citrus punch paired with ultra-creamy filling and a buttery graham cracker crust—it’s pure dessert magic. The color alone is a celebration: pastel green with a glossy finish, a sight that makes you want to grab your fork instantly.

Honestly, I’ve always been a sucker for anything lime, but regular key lime pie sometimes feels a little one-note. That’s why when I set out to create a copycat Cheesecake Factory Key Lime Cheesecake recipe, I wanted it to be extra creamy, with just enough tartness to make your taste buds perk up. After a dozen tries (and more taste-tests than I care to admit), I nailed a version that’s not just close—it might be even better than what you get at the restaurant.

This creamy Key Lime Cheesecake is perfect for celebrating special occasions, wowing guests at potlucks, or simply treating yourself after a long week. It’s got that beautiful, smooth texture you expect from a Cheesecake Factory dessert, but you don’t have to leave home (or spend a fortune). If you love lime desserts or classic cheesecake, this is a must-bake. Whether you’re a seasoned home baker or just dipping your toes into cheesecakes, I promise you’ll love how straightforward (and downright fun) this recipe is.

As someone who’s baked cheesecakes for years, I’m convinced this is the creamiest, dreamiest Key Lime Cheesecake you’ll ever try. Ready to steal a slice of sunshine? Let’s get mixing!

Why You’ll Love This Recipe

• Dreamy Creaminess: Every bite is smooth, rich, and utterly satisfying—just like Cheesecake Factory’s but homemade.
• Tangy Key Lime Flavor: The real star here is the fresh key lime juice. It brings that punchy citrus flavor that keeps you going back for seconds (and thirds, if we’re being honest).
• Classic Graham Cracker Crust: Buttery, a little crunchy, and the perfect base for all that creamy filling. No need for fancy crusts—this is true comfort.
• Easy-to-Find Ingredients: No wild goose chase for specialty items. Most of these are pantry staples, and if you can’t get fresh key limes, bottle juice works surprisingly well.
• Showstopper Dessert: Whether for birthdays, holidays, or just a random Tuesday, this cheesecake gets rave reviews. My family honestly requests it for every get-together.
• Make-Ahead Friendly: You can prep it ahead and chill overnight, making it stress-free for parties or family dinners.

What sets this creamy Key Lime Cheesecake apart is the blend-and-bake method. I use a water bath (don’t worry, it’s easier than you think) to nail that silky texture. Plus, I add a bit more lime zest than most recipes—you know, for that extra zing!

Every time I make this copycat Cheesecake Factory Key Lime Cheesecake, people ask for the recipe. It’s one of those desserts that feels decadent but is surprisingly simple. The first bite is a little tart, then sweet and creamy, with just the right amount of crunch from the crust. It’s comfort food, but with a sunny tropical twist. If you’re looking for a dessert that makes you smile and keeps guests coming back for seconds, this is it!

What Ingredients You Will Need

This creamy Key Lime Cheesecake recipe uses simple ingredients you probably already have in your kitchen. Each one plays a key role in creating that unforgettable flavor and texture. Here’s what you’ll need:

• For the Graham Cracker Crust:
  • 1 1/2 cups (150g) graham cracker crumbs (classic base—nothing fancy)
  • 1/4 cup (50g) granulated sugar (adds a little sweetness)
  • 6 tablespoons (85g) unsalted butter, melted (holds the crust together)
  • Pinch of salt (balances the flavors, trust me)
• For the Cheesecake Filling:
  • 24 oz (680g) cream cheese, room temperature (full-fat for best texture—don’t skimp)
  • 1 cup (200g) granulated sugar (sweetens up the tangy lime)
  • 3 large eggs, room temperature (adds structure and richness)
  • 1/2 cup (120ml) sour cream (makes it extra creamy—you can swap with Greek yogurt if you want)
  • 1/2 cup (120ml) key lime juice (fresh is best, but bottled will do in a pinch)
  • 2 tablespoons key lime zest, packed (really amps up the lime flavor)
  • 2 teaspoons pure vanilla extract (just a hint for depth)
  • Pinch of salt (again, balances everything)
• For the Topping:
  • 1 cup (240ml) heavy whipping cream (for billowy topping)
  • 2 tablespoons powdered sugar (just enough to sweeten)
  • Extra key lime zest or thin lime slices (for garnish)

Ingredient Notes & Substitutions:

• If you can’t find key limes, Persian limes (the regular kind) work just fine, but the flavor will be a little less floral.
• Dairy-free? Use plant-based cream cheese and sour cream. I’ve tested it with Kite Hill and it’s pretty darn good!
• Gluten-free? Swap the graham crackers for gluten-free cookies (like Schär or Kinnikinnick brands).
• No fresh limes? Bottled key lime juice (like Nellie & Joe’s) is a solid backup—just add an extra teaspoon of zest for flavor.

I usually buy Philadelphia cream cheese for baking—it’s reliable and yields the creamiest results. For graham crackers, Honey Maid is my go-to (I’ve tried generic brands and they can taste a little bland). If you want a slightly nutty twist, you can add 1/4 cup of finely chopped pecans to the crust. You know, just for fun!

Equipment Needed

You don’t need a professional bakery setup to make this creamy Key Lime Cheesecake copycat. Here’s my tried-and-true equipment list:

• 9-inch (23cm) springform pan: This is essential for easy release. If you don’t have one, a regular cake pan works, but you’ll have to serve straight from the pan.
• Mixing bowls: At least two—one for the crust, one for the filling.
• Hand mixer or stand mixer: Both work. I’ve made cheesecakes with just a whisk, but it’s a serious arm workout.
• Rubber spatula: For scraping down the sides (it’s a lifesaver).
• Zester or microplane: For getting the most from your limes. I use a small handheld one from OXO.
• Measuring cups and spoons: Accuracy matters for cheesecakes, so don’t eyeball it.
• Aluminum foil: To wrap the pan for the water bath and prevent leaks.
• Large roasting pan: For the water bath. If you don’t have one, a deep baking dish works.
• Wire rack: For cooling the cheesecake evenly.
• Sharp knife: For slicing clean pieces.

If you’re on a budget, you can skip the stand mixer—just use a hand mixer or whisk. I’ve had a springform pan for years and never had issues, but if yours tends to leak, double-wrap it in foil. For those who bake often, investing in a microplane for zesting is worth every penny (and it’s easy to clean, too).

Preparation Method

1. Preheat & Prep: Preheat your oven to 325°F (163°C). Wrap the outside of your springform pan in two layers of aluminum foil to keep water out during baking.
2. Make the Crust: In a medium bowl, combine 1 1/2 cups (150g) graham cracker crumbs, 1/4 cup (50g) sugar, a pinch of salt, and 6 tablespoons (85g) melted butter. Stir until the mixture looks like wet sand. Press firmly into the bottom of the pan (I use the bottom of a measuring cup to get it flat). Bake for 10 minutes, then cool while you make the filling.
3. Prepare the Filling: In a large bowl, beat 24 oz (680g) cream cheese until smooth—about 2 minutes. Add 1 cup (200g) sugar and continue mixing until well combined and fluffy. Scrape the bowl often, especially the bottom where lumps hide.
4. Add 3 eggs, one at a time, mixing on low speed after each addition until just incorporated (don’t overmix or the cheesecake might crack). Mix in 1/2 cup (120ml) sour cream, 1/2 cup (120ml) key lime juice, 2 tablespoons lime zest, 2 teaspoons vanilla extract, and a pinch of salt. Blend until smooth, but avoid whipping in too much air.
5. Pour the filling over the cooled crust. Tap the pan gently on the counter to release any air bubbles.
6. Bake in a Water Bath: Place the foil-wrapped pan into a large roasting pan. Fill the roasting pan with hot water until it comes halfway up the sides of the springform pan. Bake for 55-65 minutes, until the edges are set but the center is slightly jiggly (like set Jell-O).
7. Cool Gradually: Turn off the oven, crack the door, and leave the cheesecake inside for 1 hour. This helps prevent cracks. Remove from the water bath, then cool completely on a wire rack. Refrigerate at least 6 hours (overnight is best).
8. Make the Whipped Cream: In a chilled bowl, whip 1 cup (240ml) heavy cream and 2 tablespoons powdered sugar until soft peaks form (about 2-3 minutes). Spread or pipe over the cheesecake, then sprinkle with extra lime zest or decorate with thin lime slices.
9. Slice & Serve: Run a knife around the edge before releasing the springform pan. For clean slices, dip your knife in hot water and wipe between cuts.

Troubleshooting Tips:

• If your cheesecake cracks, don’t panic—cover it with whipped cream and no one will know.

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• Too tart? Add a little extra sugar next time, or reduce the lime juice by a tablespoon.

The filling should be silky, not dense. If it feels heavy, it might’ve been overmixed. I tend to use a slow speed on my mixer and stop as soon as everything looks smooth—experience has taught me that patience is key here!

Cooking Tips & Techniques

• Room Temperature Ingredients: Always bring cream cheese, eggs, and sour cream to room temp before mixing. Cold ingredients can create lumps and make the filling grainy.
• Don’t Overmix: Once you add eggs, mix on low speed. Overmixing can add air, causing the cheesecake to puff and crack.
• Water Bath Wisdom: The water bath is the secret to a silky, crack-free top. If you skip it, expect a denser, less creamy texture (trust me, I learned this the hard way).
• Chilling Time: Let the cheesecake chill overnight if possible. The flavors meld and the texture sets—rushing it leads to a soupy mess.
• Slicing Cleanly: Dip your knife in hot water between slices, and don’t drag the knife—wipe clean each time for perfect presentation.
• Zesting Technique: Only zest the green part of the lime. The white pith is bitter and can ruin the flavor. A microplane makes this easy.
• Pan Maintenance: If your springform pan leaks, double-wrap it with foil. If you’re using a regular pan, line it with parchment for easier serving.

Funny story: The first time I made this, I forgot the water bath. The cheesecake puffed up like a soufflé and cracked in a dozen places. It still tasted good, but looked a little sad! Since then, I never skip the foil and water bath combo.

Multitasking tip: While the crust bakes, prep the filling ingredients—saves time and keeps things flowing smoothly. And don’t be afraid to taste the batter before you bake (no raw eggs yet!).

Variations & Adaptations

• Gluten-Free Version: Swap regular graham crackers for gluten-free ones. The taste is nearly identical, and everyone can enjoy a slice.
• Dairy-Free Adaptation: Use plant-based cream cheese, sour cream, and butter. I’ve tried Kite Hill and Earth Balance—worked like a charm, though the texture is slightly lighter.
• Tropical Twist: Add a handful of shredded coconut to the crust or sprinkle toasted coconut on top for a beachy vibe.
• Extra Tangy: Add an extra tablespoon of lime juice and zest for a bigger citrus punch—great for lime lovers.
• Mini Cheesecakes: Divide the crust and filling into muffin tins lined with paper cups. Bake for 20-25 minutes for adorable, single-serve treats.
• Nutty Crunch: Mix in 1/4 cup finely chopped pecans or walnuts into the crust for added texture.

For a personal spin, I once made this recipe with lemon zest and juice when I ran out of limes. The result? A bright, lemony cheesecake that was just as popular. My family now requests both versions depending on the season!

Allergen adjustments: If you have egg allergies, you can try using a flaxseed “egg” substitute, but the texture will be a bit different. Customize the toppings—think fresh berries or a drizzle of raspberry sauce for a colorful finish.

Serving & Storage Suggestions

This creamy Key Lime Cheesecake is best served chilled, straight from the fridge. I like to set it out for 15 minutes before serving—just enough to soften the crust but not melt the whipped cream.

• Presentation: Garnish with extra lime zest, thin lime slices, or a swirl of whipped cream. For parties, sprinkle a little graham cracker crumb on top for texture.
• Pairings: Serve with fresh berries, iced tea, or a tropical cocktail for the ultimate dessert spread.
• Storage: Cover leftovers tightly and refrigerate for up to 5 days. The flavors actually deepen and get better as it sits!
• Freezing: Cheesecake freezes surprisingly well. Wrap slices or the whole cake in plastic, then foil, and freeze up to 2 months. Thaw overnight in the fridge before serving.
• Reheating: For a quick warm-up, let slices sit at room temp for 20 minutes (don’t microwave—the texture gets weird).

After a couple days, the lime flavor becomes more pronounced, so if you want a super tangy bite, make the cheesecake a day ahead. The crust stays crisp if you don’t overdo the whipped cream topping before storing.

Nutritional Information & Benefits

Here’s a quick nutritional snapshot for this creamy Key Lime Cheesecake:

• Calories: About 420 per slice (assuming 12 slices per cake)
• Fat: 27g (mostly from cream cheese and whipping cream)
• Protein: 7g
• Carbs: 35g
• Fiber: 1g
• Sugar: 28g

Limes are loaded with vitamin C, which is great for your immune system. Using full-fat dairy gives you calcium and a creamy mouthfeel, but you can easily lighten it up with reduced-fat options or Greek yogurt. This recipe is vegetarian, and can be adapted to gluten- or dairy-free as needed.

If you have nut allergies, skip the nutty crust variation. For my own wellness routine, I enjoy a small slice with fresh fruit—it feels indulgent but doesn’t wreck my healthy eating streak!

Conclusion

There’s just something special about homemade cheesecake—especially when it’s this creamy Key Lime Cheesecake, a spot-on copycat of the Cheesecake Factory classic. Every slice is a celebration: smooth, tangy, and utterly irresistible. It’s the kind of dessert that perks up any gathering and makes ordinary days feel like a treat.

I love how versatile and forgiving this recipe is. You can tweak the flavors, swap ingredients, or make it ahead with zero fuss. It’s been my go-to for birthdays, summer cookouts, and cozy winter nights alike. So go ahead—make it your own, and don’t forget to share your tweaks and stories in the comments below.

If you bake this creamy key lime cheesecake recipe, let me know how it turns out! Tag me on social or drop your tips and tricks—I love seeing all the creative spins. Now, go grab those limes and get baking. You’re about to make a dessert worth bragging about!

FAQs

Can I use regular limes instead of key limes?

Absolutely! Regular (Persian) limes work just fine. The flavor is a little less floral, but still delicious. Just add a bit more zest to amp up the lime taste.

Do I need a water bath for baking cheesecake?

It’s highly recommended for a smooth, creamy texture and to prevent cracks. If you skip it, your cheesecake might be a bit denser and could crack—cover with whipped cream if that happens!

Can I make this cheesecake ahead of time?

Yes, and it’s actually better if you do! Cheesecake needs to chill for at least 6 hours, and overnight is ideal for flavor and texture.

How do I freeze leftover cheesecake?

Wrap slices tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before serving for best results.

Is this recipe gluten-free?

Not as written, but you can easily make it gluten-free by using gluten-free graham crackers for the crust. The filling itself is naturally gluten-free.

Creamy Key Lime Cheesecake – Easy Cheesecake Factory Copycat

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• Author: Suzana Elliot
• Total Time: 8 hours
• Yield: 12 servings 1x

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Description

This ultra-creamy Key Lime Cheesecake features a tangy citrus filling, buttery graham cracker crust, and billowy whipped cream topping. It’s a spot-on copycat of the Cheesecake Factory classic, perfect for special occasions or everyday indulgence.

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Ingredients

Scale 1x2x3x

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted
• Pinch of salt
• 24 oz cream cheese, room temperature
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 1/2 cup sour cream
• 1/2 cup key lime juice
• 2 tablespoons key lime zest, packed
• 2 teaspoons pure vanilla extract
• Pinch of salt
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• Extra key lime zest or thin lime slices for garnish

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Instructions

1. Preheat oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan in two layers of aluminum foil.
2. In a medium bowl, combine graham cracker crumbs, granulated sugar, pinch of salt, and melted butter. Stir until mixture resembles wet sand.
3. Press crust mixture firmly into the bottom of the pan. Bake for 10 minutes, then cool while preparing the filling.
4. In a large bowl, beat cream cheese until smooth (about 2 minutes). Add granulated sugar and mix until fluffy and well combined.
5. Add eggs one at a time, mixing on low speed after each addition until just incorporated.
6. Mix in sour cream, key lime juice, lime zest, vanilla extract, and a pinch of salt. Blend until smooth, avoiding overmixing.
7. Pour filling over cooled crust. Tap pan gently to release air bubbles.
8. Place foil-wrapped pan into a large roasting pan. Fill roasting pan with hot water halfway up the sides of the springform pan.
9. Bake for 55-65 minutes, until edges are set but center is slightly jiggly.
10. Turn off oven, crack door, and let cheesecake cool inside for 1 hour.
11. Remove from water bath, cool completely on a wire rack, then refrigerate at least 6 hours (overnight is best).
12. In a chilled bowl, whip heavy cream and powdered sugar until soft peaks form (about 2-3 minutes). Spread or pipe over cheesecake, garnish with lime zest or slices.
13. Run a knife around the edge before releasing the springform pan. For clean slices, dip knife in hot water and wipe between cuts.

Notes

For best results, use room temperature ingredients and a water bath to prevent cracks. Cheesecake is make-ahead friendly and can be adapted to gluten-free or dairy-free diets. If cracks appear, cover with whipped cream. For a tropical twist, add coconut to the crust or topping.

• Prep Time: 25 minutes
• Cook Time: 65 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Serving Size: 1 slice (1/12 of cheesecake)
• Calories: 420
• Sugar: 28
• Sodium: 320
• Fat: 27
• Saturated Fat: 16
• Carbohydrates: 35
• Fiber: 1
• Protein: 7

Keywords: key lime cheesecake, cheesecake factory copycat, lime dessert, creamy cheesecake, easy cheesecake, graham cracker crust, citrus dessert, summer dessert, party dessert