This Key Lime Cheesecake combines a toasted macadamia nut and coconut graham cracker crust with a rich, creamy lime cheesecake filling. Bright lime flavor balances the sweetness for a refreshing dessert that’s an enticing twist on classic key lime pie—perfect for spring and summer gatherings.
If you enjoyed the Lemon Cheesecake previously shared, this updated Key Lime Cheesecake offers another citrus-forward favorite. Both are ideal when you want a cool, creamy dessert full of bright flavor.
This cheesecake is elegant enough for special occasions like Cinco de Mayo and simple enough to prepare ahead—your guests will likely ask for seconds.
How to make the best Key Lime Cheesecake
- Prepare the crust. Preheat the oven to 300°F. Toast the macadamia nuts and shredded coconut on a baking sheet for 15–20 minutes, stirring every 5 minutes so they brown evenly. Let cool completely and reserve ½ cup for decorating. Increase the oven temperature to 320°F.
- Make the crust mixture. Pulse the cooled macadamia nuts and coconut in a food processor until coarse. Add graham crackers and light brown sugar; pulse until finely ground. Add melted butter and pulse until combined. Press the mixture firmly into the bottom of a 9″ springform pan lined with parchment. Bake at 320°F for 10 minutes, then cool.
- Prepare the filling. Using a stand or electric mixer on low, beat cream cheese, butter and granulated sugar until smooth. Add lime juice and lime zest and mix on low to combine, scraping the bowl as needed. Lightly beat the eggs in a small bowl, then add the eggs, sour cream and cornstarch (or flour) and mix just until blended. If desired, add a drop of green food coloring for a pale green hue. Pour the batter over the cooled crust and smooth the top with an offset spatula. For the most even bake and to reduce cracking, use a water bath.
- Bake and cool. Bake at 320°F for one hour. Turn off the oven, crack the door, and let the cheesecake cool inside the oven for one hour. Remove and cool to room temperature on the counter.
- Chill. Refrigerate the cheesecake for at least 6 hours, preferably overnight, so it sets firmly and develops the best texture.
- Finish and serve. Make homemade whipped cream just before serving. Pipe whipped cream onto the cheesecake, press the reserved toasted macadamia and coconut mixture around the outer edge, and garnish with thin lime slices. Serve chilled.
Tips for making the best Key Lime Cheesecake
- Always start with room-temperature ingredients to ensure a silky, lump-free filling.
- If you prefer a simple graham cracker crust without nuts or coconut, use a standard graham crust prepared to fit a 9″ springform pan.
- This recipe is sized for a 9″ springform pan and yields about 12 servings.
- Avoid over-mixing the batter. Overworking incorporates air that can cause cracks. Lightly beating the eggs before adding them helps minimize mixing time.
- Bake the cheesecake in a water bath for a more even, gentle bake and fewer cracks. To use a water bath, place the 9″ springform pan inside a slightly larger pan, then set both inside a roasting pan and add water halfway up the outer pan’s sides.
- This recipe uses regular limes for convenience and cost; substitute key limes if you prefer their flavor.
- Plan ahead—cheesecakes are best made at least one day before serving so they have time to fully set.
6 amazing cheesecake recipes
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Key Lime Cheesecake
Amy Duska
A creamy, tart cheesecake that puts a fresh twist on key lime pie with a toasted macadamia and coconut crust.
5 from 2 votes
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Prep Time 20 mins
Cook Time 1 hr 20 mins
chilling time 6 hrs
Total Time 7 hrs 40 mins
Course Dessert
Cuisine American
Servings 12
Calories 636 kcal
Ingredients
Toasted Macadamia Nut and Coconut Crust
- 9 sheets graham crackers (about 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 and room temperature
- 1 cup sour cream, room temperature
- ¼ cup cornstarch or flour
- a drop of green food coloring (optional)
- homemade whipped cream, for serving
Instructions
Toasted Macadamia Nut and Coconut Crust
- Preheat oven to 300°F. Line a 9″ springform pan with parchment. Toast macadamia nuts and shredded coconut for 15–20 minutes, stirring every 5 minutes. Cool completely and reserve ½ cup for garnish.
- Increase oven temperature to 320°F.
- Pulse the cooled nuts and coconut in a food processor until coarse. Add graham crackers and brown sugar and pulse to a fine texture. Add melted butter and pulse until combined.
- Press the mixture into the prepared pan and bake for 10 minutes. Cool.
Key Lime Cheesecake Filling
- On low speed, beat cream cheese, butter and sugar until smooth. Add lime juice and zest and mix on low. Scrape the bowl with a spatula.
- Lightly beat the eggs, then add eggs, sour cream and cornstarch (or flour). Mix until just combined. Pour over crust and smooth the top.
- Bake at 320°F for one hour. A water bath yields the most even results.
- Turn off the oven, crack the door and let the cheesecake cool in the oven for one hour. Remove and cool to room temperature.
- Chill in the refrigerator at least 6 hours or overnight.
- Make whipped cream before serving. Pipe whipped cream, press the reserved toasted macadamia and coconut around the edge, garnish with lime slices, and serve cold.
Notes
- Use a water bath to create a moist oven environment for even baking and to reduce cracks. Place the 9″ springform pan inside a slightly larger pan and set both in a roasting pan with water halfway up the outer pan, then bake.
- Make the cheesecake at least one day ahead for best texture; refrigerate overnight.
- To store: Keep covered in the refrigerator up to 5 days.
- To freeze: Freeze unwrapped for 1 hour, then wrap in plastic and two layers of foil. Label and freeze up to 3 months. Thaw in the refrigerator the day before serving.
Keyword key lime, key lime cheesecake
This recipe was originally posted in June 2016 and updated in May 2019 with clearer instructions, photos and tips.