This recipe hails from Fernanda Capobianca, founder of Vegan Divas, and proves that a cheesecake recipe can not only be vegan but can be healthy and delicious for you, too.
- One 14-ounce package extra-firm silken tofu
- 1 Cup vegan cream cheese
- 1/2 Cup maple syrup
- 1 Teaspoon vanilla
- 4 Teaspoons grated lime zest, divided
- Juice of 3 limes
- 2 Teaspoons agar-agar flakes
- 1 prepared vegan cookie crust, or pie crust
- 15 raspberries (optional)
Calories Per Serving310
Folate equivalent (total)23µg6%
This delicately flavor-balanced cheesecake is just the right combination of rich creaminess and bright zestiness. Each mouthful presents a medley of sweet, sour, cream, and lime, and envelops your mouth with that decadent richness for which cheesecake is notorious.
- 1 3/4 cups (149g) graham cracker crumbs
- 1/4 cup (28g) confectioners' sugar
- 6 tablespoons (85g) butter, melted
- 1/2 cup (113g) heavy cream, at room temperature
- 1/2 cup (85g) chopped white chocolate
- three 8-oz packages (680g) cream cheese, at room temperature
- 3/4 cup (149g) sugar
- 1/2 teaspoon salt
- 2 tablespoons (28g) fresh lime juice or Key lime juice
- freshly grated rind (zest) of 2 limes, or 1/4 teaspoon lime oil
- 4 large eggs, at room temperature
Preheat the oven to 350°F. Lightly grease a 9" springform or push-bottom pan.
To make the crust: In a medium-sized mixing bowl, combine the crumbs, sugar, and butter. Press the mixture into the bottom and 1" up the sides of the prepared pan.
Bake the crust for 10 to 15 minutes, just until set. Remove it from the oven.
Reduce the oven temperature to 275°F.
To make the batter: Combine the cream and white chocolate in a saucepan set over medium heat. Heat until the chocolate is melted, stirring until well blended. Set aside to cool to lukewarm.
In a large mixing bowl, slowly and gently beat the cream cheese until no lumps remain.
Add the sugar, salt, lime juice, and lime zest (or lime oil), mixing until evenly blended.
Stir in the eggs one at a time, scraping the bottom of the bowl after each addition.
Add the chocolate-cream mixture, stirring just until smooth.
Pour the batter into the crust and bake the cake for 60 to 75 minutes, until the center still jiggles slightly, and the temperature at the center of the cake is 165°F or above.
Turn the oven off, crack the door, and let the cheesecake cool in the oven for 1 hour.
Remove the cake from the oven, run a spatula around the top edge, and chill for several hours, or overnight, before serving.
- 1 cup finely ground graham crackers (from 9 crackers)
- 3 tablespoons sugar
- 1/2 teaspoon kosher salt
- 5 tablespoons unsalted butter, melted and cooled
- 2 packages (8 ounces each) cream cheese, room temperature
- 1 can (14 ounces) sweetened condensed milk
- 1/3 cup fresh Key lime juice, plus 2 teaspoons grated zest (from 16 limes), and thinly sliced lime rounds for serving
- 1/2 teaspoon pure vanilla extract
- 1/2 cup cold heavy cream
Whisk together cracker crumbs, sugar, and salt. Stir in butter until mixture resembles wet sand and holds together when squeezed. Press evenly into the bottom of a 9-inch springform pan. Freeze until firm, 15 minutes.
Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and condensed milk on medium-high speed until fluffy, about 5 minutes. Add lime juice, zest, and vanilla. Beat 1 minute more.
In a separate bowl, whip cream to stiff peaks. Gently fold into cream-cheese mixture. Pour over chilled crust smooth top with an offset spatula. Cover with plastic and refrigerate at least 12 hours and up to 3 days.
Run a knife along cake's edge before releasing sides of pan, then under bottom to loosen. Serve, garnished with lime rounds.
Overview: How to Make Key Lime Cheesecake
- Make the crust: A graham cracker crust is a natural choice as it’s the usual accompaniment to both key lime pie and cheesecake. Press the mixture into a 9-inch springform pan. Here’s a tip: use the bottom of a measuring cup to pack the crust in tightly!
- Pre-bake the crust: A quick 8 minutes in the oven helps the crust set up before adding the cheesecake batter on top.
- Make the batter: The ingredients come together in a certain order. Beat the cream cheese and sugar together first, then beat in the rest of the ingredients except for the eggs. Add the eggs one at a time, beating only until combined. Over-beating the eggs incorporates too much air into the batter, which causes the cheesecake to deflate and crack.
- Prepare the water bath: I promise a water bath is nothing complicated. You see, cheesecake needs to bake in a humid environment. Adding steam to the otherwise dry oven prevents cracks on the surface of your key lime cheesecake. Additionally, it keeps the dessert extra creamy and moist. There are two options for preparing a water bath and both are detailed in the recipe below. The cheesecake can sit in a roasting pan of water in the oven or you can place a roasting pan of hot water on the bottom rack. (This is what I do for flourless chocolate cake! Works like a charm.) Taking a few extra minutes to prepare a water bath is well worth it.
- Bake the cheesecake: This key lime cheesecake can take anywhere from 55-70 minutes. It’s done when the edges are lightly browned and set. The very center of the cheesecake will still be wobbly, but don’t worry, it will set as the dessert cools.
- Cool the cheesecake: Cheesecake doesn’t like vast temperature differences, so cool it using my guaranteed method– turn off the oven, crack open the door, and let the cheesecake sit in the oven for 1 hour. After that, place it on the counter at room temperature to fully cool down. When it’s cool, chill it in the refrigerator for at least 4 hours or even overnight.
I made this over the weekend for brunch with my pod and it turned out divine! Light and creamy on top with a delicious layer of tart curd and crunchy graham cracker crust at the bottom. I would 100% make this again. I am not the biggest cheesecake fan when they are dense bricks of baked cheese - this is the polar opposite and tastes like a whipped limey summer dream.
I’ve been making KeyLime Pie since I was a child going to Sanibel Island in the winters and picked limes from the remnant KeyLime grove. This was a fantastic cake. Made it for my boyfriend’s birthday. ABSOLUTELY AWESOME! Way better than my old KeyLime pie recipe.
This cheesecake was absolutely phenomenal. For all of the people who've rated this below a 4 and had a million complaints, either you did something wrong or don't like the taste of key lime- in which case, you shouldn't be making this recipe. I gave it out to several different people and everyone was in absolute awe of it. You must follow the (very clearly written) recipe to a T and not make any modifications unless you have to. This recipe goes down as one of the best desserts I've ever made. The only suggestion I have is for the lime custard, to stir it for about 4-5 minutes, not 8 as written because if its too thick it doesn't easily spread onto the crust. It was very hard for me to spread it out and it stuck to the crust as I was laying it out and folding into it, bringing up the graham cracker and making it very messy. So stir for about 5 mintues or so, so it stays somewhat liquidy and just pours easily onto the crust. Other than that, I wouldn't change a single thing. Excited to try out more recipes from this website now that I know how much of an absolute win this was.
I read the reviews. I followed the instructions. It was not easy squeezing all those little limes. I ended up using pliers but I may get an official lime squeezing tool. The cheesecake came out fine. Everyone liked it. I would have to agree the Cheesecake portion doesn't have the consistency of Cheesecake. The lime curd was good. My kid didn't like the zest in it. She said I could leave that part out on the next one. I would make this again but I may try to figure out something better for the cheesecake layer. It would be nice to have a more consistent cheesecake texture. I didn't have any problems with it being too runny so I was glad I didn't have a runny mess. The crust part was my wife's favorite part. Again my kid said it was too salty. I didn't use any salted butter but I did ad the salt to the crust. I may half that next time. As for the Sour Cream topping, I wish I would have read the other reviews about not needing a water bath or putting the water bath on a different rack since the sour cream layer will cover up any cracking. I had plenty of tin foil covering the pan, I didn't get any water on the crust, but there was some signs of particles floating in the water. So I don't know what it was or how it got in there but I will do the water bath different next time.
Yes I would. Had to read the recipe repeatedly. It is somewhat poorly organized but it looked terrific. I loved that it had the sour cream topping which is really throwback. I don't know how it tastes yet but it looks amazing. This took quite a bit of time.
Geez, I didn't know it was going to strip the formatting from my post. Won't let me edit or delete it either. Never mind. Useless website.
This is the most disorganized recipe ever. Here is a more sensible version: Lime Curd 6 Large Egg Yolks 3/4 Cup Sugar 6 Tablespoons Key lime Juice 1 teaspoon Grated Key Lime Peel or Regular Lime Peel Crust 1 3/4 cups graham cracker crumbs (about 12 whole graham crackers) 1/4 cup sugar 1/2 teaspoon salt 1/2 cup (1 stick) unsalted butter, melted Filling 2 (8-ounce) Packages Cream Cheese, Room Temperature 2/3 cup Sugar 2 Large Eggs 3 Tablespoons Fresh Key lime Juice 1 Tablespoon Grated Key Lime Peel or Regular Lime Peel Topping 1 16-ounce Container Sour Cream 3 Tablespoons Sugar Garnish: Thin Lime Slices PREPARATION For lime curd: Whisk all ingredients in heavy small saucepan over medium heat until custard thickens and boils for 30 seconds, about 8 minutes. Cool to room temperature, stirring occasionally (mixture will thicken). For crust: Preheat oven to 350°F. Wrap 3 layers of foil around outside of 8- to 8 1/2-inch-diameter springform pan with 3-inch-high sides. Butter pan. Stir first 3 ingredients to blend in medium bowl. Mix in butter until moistened. Press crumb mixture evenly onto bottom and 1 1/2 inches up sides of prepared pan. Bake just until set, about 5 minutes. Cool completely. Maintain oven temperature. For filling: Place cream cheese, sugar, eggs, lime juice, and lime peel in processor blend well. Assembly: Spoon lime curd into crust smooth top. Carefully spoon filling over lime curd. Set cheesecake in large baking pan. Add enough hot water to baking pan to come 1 inch up sides of cheesecake pan. Bake until almost set but not puffed and center moves slightly when pan is gently shaken, about 45 minutes. Meanwhile, prepare topping: stir sour cream and remaining 3 tablespoons sugar in medium bowl to blend. Carefully spoon sour cream mixture over hot cheesecake smooth top. Bake until topping sets, about 10 minutes. Cool 10 minutes. Run knife around sides of pan to loosen. Cool cheesecake completely. Cover and refrigerate overnight. Do ahead Can be made 2 days ahead. Keep refrigerated. Release pan sides from cheesecake transfer to platter. Garnish with lime slices and serve.
Disappointing end result. For the work this recipe required, the results were a fail in my book. The custard and the filling barely set up leaving you trying to slice a soft gloppy pie, not a cheesecake. I’ll be looking for another recipe, one in which the final product has the typical dry creaminess of a NY style cheesecake.
Great recipe. I did a few modifications of my own, biggest being I dont use a cheesecake pan, and i skipped the custard recipe and made a fresh key lime curd. I followed the rest to a T and it came out beautifully. And i think its unfair to judge the recipe because the ingredients list has the sour cream in the filling section, if you take the time to actually read the recipe, it quite clearly states that the sour cream is a separate layer. Its not the recipes fault some people don't read it fully.
Unreal. I made for my coworker’s birthday and I’ve never seen a group demolish a cake so fast! I made a few substitutes, adding 3T of butter to the custard (one cube at a time AFTER it had thickened) and instead of 2, 8oz. Packages of cream cheese, I used only one and added 2 containers of Siggis triple cream vanilla yogurt, and another half cup of thick plain Greek yogurt to the filling. The result was light, perfectly lime-ey, and decadent.
I was really looking forward to making this. I’ve made cheesecake before without issues, and I followed this recipe exactly. It came out curdled with a very soggy crust. I do not know what went wrong. The flavor is very good, but the texture makes it nearly inedible.
I never liked cheesecake until I tried this one. Creamy and delicious it's made a me a cheesecake lover. I made it for my husband's birthday in October and this is the 5th one I've made since. I followed the recipe exactly and wouldn't change a thing (a rarity for me).
This recipe is extremely unorganized and led me to have the same experience as another user. The sour cream is not suppposed to be part of the filling. Which it CLEARLY states it is in the recipe. So it was a waste of time.
This has been our favorite family dessert for years. I make it every Christmas. I sprinkle the cake with lime zest just before serving. The bright green zest contrasts beautifully with white sour cream. Absolutely delicious!
This was the most disastrous dessert I have ever attempted. It may be a delicious cheesecake: I have no idea as the poorly organized recipe led me, after 2 hours of hand zesting and juicing 3# of key limes, to add the sour cream TOPPING (which was a throw away sentence with no capitalized heading) into the FILLING, and what was referred to as CUSTARD is in the rest of the world called CURD, so I put the creamy in first and had to try to scoop it out to put in the lime. I tried to counteract the sour cream with extra eggs and flour and bake it longer, only to find it inedible. And incredible waste of time, effort, energy and money, all because this recipe was poorly organized.
Finally found a really yummy lime cheesecake recipe! The lime curd makes it a bit more labor intensive since it has to cool before adding it on top of the crust, but it’s certainly worth the time. (I make a lot of cheesecakes and I never add anything to a graham cracker crust except butter nor do I bake the crust before adding fillings.) Big hit with my family!
This was beyond delicious!! Not hard to make but took some time. It definitely made my recipe keepers.
Excellent. I cheated and eliminated the custard and substituted commercial lime curd.
I like the way CI adds flour to the gram cracker crumb to add a pastry effect when blind baked to seal wet ingredians from leaking. Also like to play with Trader Joes Ultimate Vannila Wafers (ulimate in banbna pudding) in with the Grahm crackers. Thier tripple Ginger snaps are fun too!
My husband who claims to only like plain cheesecake and my daughter who claims to not like any cheesecake both loved this. Totally delicious and pretty easy. Made just as described though didn't bother with the water bath just dry baked. There was a small crack in the top but I don't fuss over that.
Made two days ago and let me tell you, it is fabulous! One of the best deserts I have ever made. I did make three minor changes..subbed finely chopped pecans for 1/3 of the graham cracker crumbs, used 1/2 sour cream and 1/2 fat free Greek yogurt for topping and added 1Tsp. Grand Marnier to the topping. One tip..cool the curd completely before addind the cheesecake layer. Otherwise (how would I know..lol)if the curd is still soft, it will squish away from the center. Everyone loved this and I will surely make again.
This was a beautiful cheesecake. not too heavy, and addicting, so be careful!! I added cardamom to the crust and curd layers, made for a really nice expanded flavor! I'll also experiment with other fruit based curds, pairing fruit and herb combos, to have a little variation when I make it next. Thinking about orange/sage, lavendar honey, etc. Lime / Cardamom was super delicious : ) Thanks for posting this wonderful recipe! FYI, I did not have a food processor and beat the cream cheese layer. worked just fine. Also, I added a tablespoon of vanilla to the cheesecake layer and a smaller portion in the sour creme. So good. Never tried a sour cream element on a cheesecake, very happy with it!
I really hate the way this recipe is written. Each layer needs its own ingredient list. Other than that I had no issue with this other than figuring out how to make it.
I've made this cheesecake three times in the past three days, but changed the recipe a bit each time. I goofed the first time and put the sour cream and cream cheese all together with the lime juice, sugar and eggs. Then I was confused as to why I didn't know how much sour cream to use for the topping (not reading carefully!!). So mine was two layers: curd and custard. It was fabulous! The next day I did the custard only -- no curd. Again, I put all of the ingredients, including the pint of sour cream, into the mixing bowl and this time I added vanilla. DELICIOUS and delicate. Today, I did lemons instead of lime, but again, skipped the sour cream topping step, and just putting the sour cream in with the cream cheese. Iɽ recommend this recipe to anyone. so easy and such a wonderful result!
Absolutely delicious cheesecake. The custard layer is essential to elevating this wonderful recipe. I've made this cheesecake several times and there are never leftovers.
- 2 cups gingersnap cookie crumbs
- 2 tablespoons white sugar
- 5 tablespoons melted butter
- 1 (.25 ounce) envelope unflavored gelatin
- ⅔ cup lime juice
- 2 ½ cups heavy cream, divided
- 9 ounces white chocolate, chopped
- 3 (8 ounce) packages cream cheese, softened
- 1 cup white sugar
- 2 tablespoons grated lime zest
Combine cookie crumbs and sugar in a large bowl. Pour in melted butter, and mix thoroughly. Press into the bottom and one inch up the sides of a 10-inch springform pan.
Sprinkle the gelatin over the lime juice in a small bowl, and set aside to soften. Bring 1/2 cup of whipping cream to a simmer in a heavy pan. Remove from heat, and pour over the chopped white chocolate. Let soften for two minutes, then whisk until smooth. Mix the gelatin into the warmed chocolate until melted set aside to cool to room temperature. Beat remaining 2 cups of cream to stiff peaks in a large bowl, and set aside.
Beat the cream cheese with the sugar with an electric mixer until well blended. Slowly blend white chocolate mixture into cream cheese, then mix in lime zest. Fold the whipped cream into the cream cheese mixture, and pour into prepared crust. Cover pan with plastic wrap, and refrigerate overnight.
Tips, tricks, and frequently asked questions
✅ Allow ingredients for filling to come to room temperature before beginning.
✅ Tap the side of your pan with a wooden spoon to release any air pockets that may have been created when mixing.
✅ When the cheesecake is finished cooking, the center should still be a little bit wobbly. It will firm up as it cools.
✅ Add the eggs one at a time and beat slowly to avoid creating large air bubbles in your filling.
✅ To cut the perfect slice of cheesecake use a sharp smooth blade knife (not serrated) and swipe it with a small amount of vegetable oil or water before cutting. Slice in a single downward motion (not back and forth).
This dessert just looks happy and bright!
Key Lime Cheesecake Recipe: This Easy Lime Cheesecake Recipe Is Creamy Perfection by 30Seconds Food
Move over key lime pie, there's a new key lime dessert on the radar. This easy key lime cheesecake recipe is sweet, tart and creamy.
Prep Time: 15 minutes
Cook Time: 2 1/2 hours plus 4 hours to chill
Total Time: 2 hours and 45 minutes plus 4 hours to chill
- 1 sleeve graham crackers, crushed fine
- 6 tablespoons butter, melted
- 1/4 cup sugar
- dash of salt
- 4 packages (8 ounces each) cream cheese, softened
- 1 cup sugar
- 4 eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla
- 2 1/2 tablespoons key lime juice (can substitute regular lime juice)
- 1 tablespoon lime zest
- 2 tablespoons flour
Here's how to make it:
- To make the crust, combine the graham crumbs, butter, sugar and salt. Press on the bottom and up the sides of a lightly greased springform baking pan. Wrap the bottom of the pan with aluminum foil and place it in a large roasting pan.
- To make the filling, beat the cream cheese and sugar together until smooth. Add the eggs and beat well. Add the sour cream, vanilla, key lime juice, lime zest and flour. Stir to combine. Pour the batter into the prepared crust.
- Pour water into the roasting pan until it comes halfway up the sides of the springform pan to create a water bath.
- Bake in a preheated 325-degree F oven for about 1 1/2 hours, or until sides are set but center still wiggles a bit. Turn the oven off, open the door to release the heat and let the cheesecake stay in the oven 1 more hour.
- Remove the cheesecake from the oven and refrigerate until chilled, about 4 hours. Garnish with fresh lime slices and whipped cream.
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Cheesecake Factory’s Key Lime Cheesecake Restaurant Recipe
- 1 1/4 pounds Cream Cheese softened
- 3/4 cup Sugar
- 3 Eggs
- 1 cup Sour Cream
- 3 tablespoons All-Purpose Flour
- 3/4 cup Key Lime Juice
- 1 teaspoon Vanilla Extract
- 1 - 2 drops Green Food Coloring optional
- Whipped Cream for topping
Special Equipment Needed
You’ll need a 9″ springform pan and some form of electric mixer to make this cheesecake. If you don’t have an electric mixer, a blender or food processor can work.
Do I have to make a Water Bath for this Cheesecake?
Yes, but I promise it’s not that scary! The water bath helps the cheesecake stay nice and moist! And it also ensures a crack-free presentation.
The best type of pan to use for a water bath is a roasting pan but any other large baking pan with sides at least 2 inches high will work. You need a pan with high edges so you can put enough water into the pan without it overflowing. The best way to prepare a water bath is to place the wrapped cheesecake pan into the roasting pan, place the pan into the oven, and then, very carefully, add 2 inches of hot water into the pan. Since this recipe uses a springform pan, you’ll need to wrap the bottom and sides of the springform pan first with aluminum foil to prevent water from coming through the bottom. To quote Mary Berry, “nobody likes a soggy bottom!” lol. So play it safe and use MULTIPLE layers of heavy duty aluminum foil. You’ll want to bring the layer all the way up the sides of the pan, and in a crisscross pattern. I hope that helps!
If you’d like to avoid making a water bath at all costs, you can place the roasting pan of water on the rack beneath the cheesecake. This work about 80% of the time for me, but this method is not foolproof and sometimes I still get a little crack or two.
PRO TIP: BE SURE NOT TO OVERBEAT YOUR CHEESECAKE BATTER! THIS ALLOWS TOO MUCH AIR INTO THE BATTER, AND WILL CAUSE THE CHEESECAKE TO EXCESSIVELY RISE IN THE OVEN, THEN COLLAPSE WHEN REMOVED. TO MAKE A SILKY SMOOTH BATTER WITHOUT OVERBEATING, FULLY BLEND THE CREAM CHEESE BEFORE ADDING THE REMAINING INGREDIENTS.
Can I Freeze Cheesecake?
You sure can! Baked cheesecakes freeze great! Simply cool the cheesecake completely, then wrap the whole cheesecake, or slices of the cheesecake, in multiple layers of saran wrap, then place in a freezer bag. This cheesecake will keep, stored properly in the freezer, for two months.
How do you Defrost a Cheesecake?
To defrost this cheesecake, simply thaw the wrapped cheesecake in refrigerator overnight. Do not attempt to thaw cheesecake in the microwave or oven!
This Key Lime Creamy Cheesecake is delicious on its own, but we love garnishing the slices with whipped cream and extra lime slices. I can’t wait to hear how you enjoy this one.