Cheesecake Factory Key Lime Cheesecake is just so tart and tangy that it keeps your mouth watering from the first bite to the last! It has a tender graham cracker crust, a smooth cream cheese center, and fluffy whipped cream topping.
If you love citrus, cheesecake, and indulgent desserts, then this is one easy baked cheesecake recipe that you can’t afford to skip!
Cheesecake Factory® key lime cheesecake is a splurge when eating out, but it’s a cinch to make at home!
All you need are a couple of common ingredients, a little bit of time for the cake to bake and set up in the fridge, and boom! This is one easy key lime cheesecake the whole family will love!
Cheesecake Factory Key Lime Cheesecake
I’m a huge fan of Cheesecake Factory, so it shouldn’t be a surprise that I have tons of copycat recipes that I can make whenever I want! And now you can, too.
This easy baked cheesecake is as simple as it gets, but what if you prefer a no bake dessert? I’ve got you covered there, too! Check out all of my no bake recipes, from pies and regular cakes, to cheesecakes, cookies, and other simple treats.
- Graham Cracker Crumbs – You can buy the crumbs ready to go, or get a couple of crackers and crush them yourself with a rolling pin.
- Butter or Margarine – The purpose of this ingredient is to help form the crumb crust, so you can really use either butter or margarine. You could even use melted coconut oil!
- Key Lime Juice – In my opinion, nothing compares to key limes when it comes to flavor and aroma! Regular lime juice works, too. And if you’re struggling to find fresh citrus in the winter months, concentrate is a perfectly suitable substitute.
- Cream Cheese – Don’t forget the golden rule of cheesecake baking: let your cream cheese soften to room temperature before whipping!
- Heavy Cream – For heavy cream, it’s the opposite! The colder it is, the easier it’ll be to whip.
Get Free Recipes Sent to Your Email
Essential Kitchen Tools for a Baked Cheesecake
- Springform pan – This is basically required for cheesecake. The ring sides pop off to make removing the cake easy and clean.
- Stand mixer or large mixing bowl with hand mixer for whipping up your cheesecake filling.
- Sharp knife – The best way to cut through a soft cheesecake is with a sharp knife that’s been run under hot water. Perfect slices with little mess!
- A sturdy silicone spatula can be used for scraping, stirring, and smoothing and is easy to clean too!
Cheesecake Factory Key Lime Cheesecake Recipe Tips and Notes
Substituting Lime Juice for Key Lime Juice
You can substitute lime juice for key lime juice equally, at a ratio of 1:1.
Keep in mind though, lime juice tastes a bit different than key limes, so the dish may not taste quite the same. If you’re using regular limes and want to improve the flavor, you could add a teaspoon or so of lime zest as well.
Is key lime cheesecake sour?
It isn’t sour, but it is a bit tart! If you prefer a sweeter flavor, you might want to add a bit more sugar to the cheesecake filling and/or to the whipped topping.
How to Prevent Baked Cheesecake from Cracking
If you find your cheesecakes are constantly cracking, crumbling, and coming out dry, then you are likely baking them too long.
It’s pretty easy to overbake a cheesecake. To properly conduct a “jiggle test,” gently tap or shake the springform pan. When just the center wobbles, then the cheesecake is done! If you wait till the whole thing is firm, then it’s almost always going to be too dry.
Another way to prevent cracks in your Cheesecake Factory key lime cheesecake is to bake it more slowly and evenly, by using a water bath. Check out my lemon cheesecake recipe post to learn how to set up and use a water bath for baked cheesecakes.
Prep Ahead Instructions
- Prepping the Batter: You can make the batter up to 2 days in advance. Just give it a good stir before baking!
- Prepping the Whipped Cream: Whipped cream can keep for up to 4 days in the refrigerator. Since this is the final ingredient, wait until the last minute to fluff it up with your mixer before serving!
- Prepping the Crust: You can basically make the crumbs as early as you want! Stored properly in an airtight container, they shouldn’t get stale for at least a month.
How To Store Cheesecake Factory Key Lime Cheesecake
- In the Fridge: Keep lime cheesecake in the fridge for a maximum of 3 days. After that, the crust will fall apart.
- In the Freezer: You can freeze leftovers for up to a month! Be sure to freeze slices individually (unless you’re freezing the whole cake to thaw later) and wrap them snugly in a double layer of plastic before storing.
- To Thaw: Let individual slices, or a whole cake, thaw in the fridge instead of at room temperature: that’s just begging for bacteria! Plus, the parts that thaw first start to get mushy when they sit at room temp, while the center stays frozen.
With love, from our simple kitchen to yours.
Don’t miss a thing! Follow us on
Other Popular Copycat Recipes
Cheesecake Factory Key Lime Cheesecake
- 1-1/2 cups graham cracker crumbs
- 3 tablespoons granulated sugar
- 1/3 cup butter, or margarine, melted
- 32 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 eggs
- ½ cup key lime juice, or lime juice
- 1 ½ cups heavy cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- Preheat the oven to 325°F.
- In a bowl, combine graham cracker crumbs, 3 tablespoons sugar, and butter. Press onto the bottom of a 9-inch springform pan.
- Using a stand mixer or electric hand mixer, beat cream cheese, 1 cup sugar, and vanilla extract on high speed until blended. Add eggs, 1 at a time, mixing on low speed after each, just until combined. Add and blend in lime juice.
- Pour cheesecake filling over the crust.
- Bake for 55 minutes, or until the center is slightly jiggly, but almost set. Run a knife around the rim of the pan to loosen the cake, but do NOT remove the rim yet.
- Refrigerate the cheesecake in the pan for 4 hours. Remove from the fridge and set pan on a serving platter. Unlatch and remove the springform pan.
- In a tall bowl (I use an 8-cup liquid measuring cup) or bowl of stand mixer, use a hand or stand mixer on high speed to whip the heavy cream with the powdered sugar and vanilla extract. Whip until stiff peaks form.
- Spread the whipped cream on top of the chilled cheesecake.
- Top with lime zest, slice and serve!
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published May 2022.
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for your support; it allows us to keep creating new recipes.