This Key Lime Cheesecake features a homemade crust made from graham crackers, toasted coconut and macadamia nuts with a thick and creamy lime cheesecake filling. The perfect balance of sweetness and tart makes this a delicious spin on key lime pie that's certain to WOW anyone who has a slice!
So many of you LOVE the Lemon Cheesecake I posted a few years ago that I decided it was time for an update on this Key Lime Cheesecake recipe!
Both of these cheesecakes are perfect for the warmer months of the year because they are so cool and creamy and bursting with citrus flavors.
It's the perfect decadent dessert for parties and special occasions like Cinco de Mayo. I promise your guests will be coming back for seconds!
How to make the best Key Lime Cheesecake
- Make the crust. First you must prepare the Toasted Macadamia Nut and Coconut Crust ingredients. Preheat your oven to 250 degrees and toast the macadamia nuts and shredded coconut on a baking sheet in the oven for about 15-20 minutes. You'll want to stir every 5 minutes to ensure they are both browning evenly. Remove the baking sheet from the oven and let cool completely. Set aside ½ cup of the mixture for decorating the cheesecake. **Turn oven temperature up to 320 degrees.**
- Pulse the macadamia nuts and coconut in a food processor until they have a coarse consistency. Avoid pulsing too much as they will turn into a paste. Add the graham crackers to the food processor and pulse until the mixture has a fine consistency. Add the melted butter and pulse a few times until the ingredients are fully combined. Press the mixture into the bottom of a 9" spring-form pan that has been lined with parchment paper, making sure that the crust is firmly packed. Bake for 10 minutes at 320 degrees, remove from the oven and set aside to cool.
- Key Lime Cheesecake Filling. Use a stand or electric mixer on low speed, beat the cream cheese, butter and granulated sugar until smooth. Add the lime juice and zest and beat on low until it is blended with the cream cheese mixture. Use a spatula to scrape down the sides of the bowl. Place the eggs in a small bowl and lightly beat with a fork. Add the eggs, sour cream and flour and mix until just blended. Pour the batter over the crust and smooth the top with an off-set spatula. I recommend using a water-bath when cooking cheesecakes for an even bake and no cracks on top!
- Bake for one hour at 320 degrees. Turn off the oven, crack the door and allow the cheesecake to cool inside of the oven for one hour. Remove the cheesecake from the oven and allow the cheesecake to continue to cool on a counter-top until it is room temperature.
- Chill. Place the cheesecake in the refrigerator to chill and set up, preferably overnight, but for at-least 6 hours.
- Make the homemade whipped cream right before you are ready to serve.
When you are ready to serve, place the whipped cream in a piping bag and decorate the top of the cheesecake.
Press the reserved toasted macadamia nuts and coconut around the outside of the cheesecake and add a few thinly sliced limes on top.
Tips for making the best Key Lime Cheesecake
- Always start with room temperature ingredients when making cheesecakes. This will help to ensure there are no lumps in the filling.
- If you want to make a graham cracker crust without nuts or coconut, follow the directions for this Vanilla Bean Cheesecake crust. It's the perfect amount for this recipe!
- The ingredients in this recipe fit into a 9" spring-form pan.
- Over-mixing cheesecake batter is one of the causes of cracking because it incorporates too much air into the batter. Lightly beating the eggs in a separate bowl before adding them to the filling mixture will help to prevent over mixing of the batter.
- Cheesecakes always turn out best when using a water-bath because it creates a moist environment in the oven which bakes the cheesecake more evenly. Water-baths also help to prevent cracking on top of the cheesecake. To create a water-bath, place the 9" spring-form pan inside of a 10" cake pan to prevent water from getting into the spring-form pan. Place into a roasting pan filled with water to half-way up the side of the cake pan. Place in the oven and bake according to directions. Watch this tutorial on how to create a water-bath for cheesecakes for clearer instructions!
- This recipe calls for regular lime juice because they are more readily available year round and also less expensive than key limes. Feel free to use key limes in this recipe.
- Cheesecakes are very easy to make as long as you prepare in advance. Most cheesecakes must be made at least one day before you serve them in order for them to set up properly. This key lime cheesecake should be refrigerated overnight for the best results!
6 amazing cheesecake recipes
- Lemon Cheesecake
- Tiramisu Cheesecake
- Banana Cream Pie Cheesecake
- Oreo Cheesecake
- Vanilla Bean Cheesecake
- No-Bake Pumpkin Cheesecake
Key Lime Cheesecake
Key Lime Cheesecake is a delicious spin on key lime pie that's certain to wow anyone who has a slice. It's thick and creamy and has the perfect balance of sweetness and tart.
Ingredients
Toasted Macadamia Nut and Coconut Crust
- 9 sheets of graham crackers the equivalent of 1 sleeve or 1 cup crushed
- ½ cup macadamia nuts toasted
- 1 cup unsweetened shredded coconut toasted
- ¼ cup light brown sugar
- 1 stick unsalted butter melted
Key Lime Cheesecake Filling
- 32 oz. cream cheese room temperature
- 4 tablespoons unsalted butter room temperature
- 1 cup granulated sugar
- ½ cup freshly squeezed lime juice about 5-6 limes
- zest of 2 limes
- 3 eggs lightly beaten room temperature
- 1 cup sour cream room temperature
- ¼ cup corn starch or flour
- a drop of green food color optional
- homemade whipped cream
Instructions
Toasted Macadamia Nut and Coconut Crust
- Preheat oven to 300°F and line a 9" spring-form pan with parchment paper and set aside. Toast the macadamia nuts and shredded coconut on a baking sheet in the oven for about 15-20 minutes, stirring every 5 minutes to ensure they are browning evenly. Remove from the oven and let cool completely. (Set aside ½ cup of the mixture for decorating the cheesecake.)
- Turn oven temperature up to 320°F.
- Place the cooled macadamia nuts and coconut in a food processor and pulse until they have a coarse consistency. Add the graham crackers and light brown sugar and pulse until the mixture has a fine consistency. Pour in the melted butter and pulse until fully combined.
- Press the mixture into the bottom of a 9" spring-form pan that's been lined with parchment paper making sure that the crust is firmly packed. Bake for 10 minutes, remove from the oven and set aside to cool.
Key Lime Cheesecake Filling
- Using a stand or electric mixer on low speed, beat the cream cheese, butter and granulated sugar until smooth. Add the lime juice and zest and beat on low until it is blended with the cream cheese mixture. Use a spatula to scrape down the sides of the bowl.
- Place the eggs in a small bowl and lightly beat with a fork. Add the eggs, sour cream and flour and mix until just blended. Pour the batter over the crust and smooth the top with an off-set spatula.
- Bake for one hour at 320 degrees. (For best results use a water-bath to bake the cheesecake. See recipe notes)
- Turn off the oven, crack the door and allow the cheesecake to cool inside of the oven for one hour. Remove the cheesecake from the oven and allow the cheesecake to continue to cool on a counter-top until it is room temperature.
- Place the cheesecake in the refrigerator to chill and set up, preferably overnight, but a minimum of 6 hours.
- Make the homemade whipped cream right before you are ready to serve. Place the whipped cream in a piping bag and decorate the top of the cheesecake. Press the reserved toasted macadamia nuts and coconut around the outside of the cheesecake. Serve cold.
Notes
- Use a water-bath to create a moist environment in the oven which bakes the cheesecake evenly from the outside in and helps to prevent cracking on top of the cheesecake. To create a water-bath, place the 9″ spring-form pan inside of a 10″ cake pan to prevent water from getting into the spring-form pan. Place into a roasting pan filled with water to half-way up the side of the cake pan. Place in the oven and bake according to directions. Watch this tutorial on how to create a water-bath for cheesecakes for clearer instructions!
- This cheesecake must be made at least one day before you serve it in order for them to set up properly. Refrigerate overnight for the best results.
- To Store: Keep the cheesecake covered in the refrigerator for up to 5 days.
- To freeze: Place in the freezer unwrapped for 1 hour. Take it out, wrap in plastic wrap and then two layers of foil. Label and date the outside and keep in the freezer for up to 3 months. Place in the fridge the day before you would like to serve it to thaw.
This recipe was originally posted in June 2016 and updated in May of 2019 to include updated instructions, photos and expert tips.
Rana says
Will surely try these, thanks for sharing Amy
Bright Dancing says
I love your instructions, very precise! I adapted this recipe for Instant Pot use, and it came out perfect. I attributed the original source to you, and noted the changes I made. Thank you so much!
Emily says
Can you share the adapted IP directions. That’s what I want do and was just going to use another cheesecake recipe directions but if you have had success let me know
MatchaMe says
This was so good, and the addition of the toasted coconut just made it all that better!
Jared
cakespy says
Just came across this one, and must include it in my friday links post about awesome key lime creations! This is beautiful and sounds like it tastes even better.
Amy says
Thanks Jessie!
Dana says
This looks incredible!!! i saw you post this on IG and I wanted to go make it right away! ha ha I LOVE Key Lime pie and rarely eat it, but I can only imagine a cheesecake with key lime.MNNNN! This looks and sounds phenomenal, wow!!
When I was in Key West, I must have had 20 pieces of Key Lime pie, I was in my glory! 😀 I haven't tried making key-lime anything yet as key limes can be a wee bit harder to come by here in Canada, but I do see them every now and then and contemplate making something. This looks perfect, I will definitely give it a try.
I agree with you completely, just give me the dang cheesecake already and stop worrying about it hAHA But it's hard with summer here, I hear you there. Although we've had very cold weather this weekend and it feels even colder because we had 40c degree weather (100F+) only two weeks ago so it feels almost fall-ish today BRRR. Not June weather at all, even here in Canada (we get very similar weather to NY or Boston). So I might wait for next week when the warm weather comes back to make this as it sounds like the perfect hot weather treat!
Thanks for sharing your recipe with us!
🙂
Amy says
Hi Dana, if you can't find key limes don't sweat it ... just use regular limes! It will still taste just as good ... I "really" promise this time! LOL I've had to use regular limes before and it's always turned out just fine. If you like my other cheesecake you've got to try this one!!
Doreen Manzi says
OH MY GOODNESS AMY I CAN NOT WAIT TO TRY THESE CHEESECAKE RECIPES! THANK YOU SO MUCH, THEY LOOK SO DELICIOUS!
Amy says
Hi Doreen! Thank you so much! I think this one is my new favorite! 🙂