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Key Lime Pie Cheesecake

A creamy cheesecake infused with the bright, tangy flavor of fresh key limes atop a buttery crust—perfect for any gathering!
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups gluten-free graham cracker crumbs
  • 0.25 cups sugar
  • 0.5 cups unsalted butter, melted
For the Filling
  • 16 oz cream cheese, softened Make sure it's at room temperature for smooth blending.
  • 1 cup sugar
  • 3 large eggs
  • 0.5 cups key lime juice Fresh key limes are best.
  • 1 tablespoon key lime zest Add extra for a zesty punch.
  • 1 teaspoon vanilla extract
  • Whipped cream (for topping) Optional, for serving.

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C).
  2. In a bowl, combine the gluten-free graham cracker crumbs, 1/4 cup sugar, and melted butter until well mixed.
  3. Press this mixture into the bottom of a 9-inch springform pan to form the crust.
Filling
  1. In a large mixing bowl, beat the cream cheese until smooth.
  2. Gradually add 1 cup sugar and continue to beat until combined.
  3. Add eggs one at a time, mixing well after each addition.
  4. Stir in key lime juice, key lime zest, and vanilla extract until smooth.
  5. Pour the cream cheese mixture over the crust in the springform pan.
Baking
  1. Bake in the preheated oven for 50-60 minutes or until the center is set and the edges are lightly golden.
  2. Remove from the oven and let it cool.
  3. Refrigerate for at least 4 hours or overnight before serving.
Serving
  1. Serve topped with whipped cream and optional lime zest or fresh lime slices.

Notes

This cheesecake can be stored in the fridge for up to a week. For longer storage, freeze for up to a month, thawing in the fridge overnight before serving.