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.
Cheesecake Factory Key Lime Cheesecake
Cheesecake Factory Key Lime Cheesecake is a zesty treat that screams summer dessert. This copycat Cheesecake Factory recipe is easy to make!
INGREDIENTS
- ▢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
Whipped Cream
- ▢1 ½ cups heavy cream
- ▢½ cup powdered sugar
- ▢1 teaspoon vanilla extract
INSTRUCTIONS
- 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!
DONNA’S 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.
NUTRITION
Serving: 1 slice | Calories: 820cal | Carbohydrates: 50g | Protein: 12g | Fat: 66g | Saturated Fat: 39g | Cholesterol: 267mg | Sodium: 496mg | Sugar: 44g | Fiber: 1g | Calcium: 161mg | Iron: 1mg