Introduction
The Cheesecake Factory is famous for its decadent, restaurant-style cheesecakes, and the Key Lime Cheesecake is a fan favorite. It combines the creamy richness of classic cheesecake with the tangy brightness of key limes, all nestled in a buttery graham cracker crust. Making a copycat version at home is easier than you think, and it allows you to enjoy the tropical, refreshing flavor anytime without heading to the restaurant.
Ingredients
For the Crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
6 tbsp unsalted butter, melted
For the Cheesecake Filling:
24 oz (3 packages) cream cheese, softened
1 cup granulated sugar
3 large eggs, room temperature
½ cup sour cream
½ cup key lime juice (fresh preferred, bottled works too)
2 tsp key lime zest (or regular lime zest if needed)
1 tsp vanilla extract
For the Topping (optional):
1 cup heavy whipping cream
3 tbsp powdered sugar
1 tsp vanilla extract
Thin lime slices or zest curls, for garnish
Instructions
Make the crust:
Preheat oven to 325°F (165°C).
In a bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined.
Press mixture firmly into the bottom of a 9-inch springform pan.
Bake for 10 minutes, then set aside to cool.
Prepare the cheesecake filling:
Beat cream cheese with a mixer until smooth and creamy.
Add sugar and beat until combined.
Mix in eggs one at a time, blending on low speed.
Stir in sour cream, lime juice, lime zest, and vanilla until smooth (do not overmix).
Bake the cheesecake:
Pour filling over cooled crust.
Place pan inside a larger roasting pan and fill with hot water halfway up the sides (water bath method).
Bake for 55–65 minutes, until center is set but still slightly jiggly.
Turn off oven, crack door, and let cheesecake cool inside for 1 hour.
Chill:
Remove from oven and refrigerate at least 6 hours or overnight.
Make the topping (optional):
Whip cream, powdered sugar, and vanilla until soft peaks form.
Pipe or spread over chilled cheesecake.
Garnish with lime slices or zest curls.
Description
This Copycat Cheesecake Factory Key Lime Cheesecake is luxuriously smooth and creamy with the perfect balance of sweet and tart. The buttery graham cracker crust provides a crisp base, while the key lime filling offers a refreshing citrus punch. Finished with whipped cream, it’s elegant, indulgent, and remarkably close to the restaurant version.
Tips and Variations
Key lime juice vs. regular lime: Key limes are smaller and more aromatic, but regular limes can be substituted.
No water bath? You can bake without it, but cracks may form. Cover with whipped cream to disguise if needed.
Crust variation: Use vanilla wafers or digestive biscuits for a different flavor.
Topping ideas: Add a drizzle of white chocolate or toasted coconut for a tropical twist.
Storage: Keep covered in the fridge for up to 5 days or freeze (without whipped cream) for up to 2 months.
Correction
Some recipes for “key lime cheesecake” just add lime juice to no-bake cheesecake filling, but the Cheesecake Factory version is a baked, custard-like cheesecake. Baking ensures the dense, velvety texture that makes it authentic.
Enjoy
Serve chilled slices of this Copycat Cheesecake Factory Key Lime Cheesecake with a dollop of whipped cream and a garnish of lime zest. It’s a restaurant-quality dessert you can make at home, perfect for special occasions, holidays, or whenever you’re craving something sweet and citrusy.