Cheesecake Factory Key Lime Cheesecake Copycat Recipe – Bright, Creamy, and Refreshing

This key lime cheesecake is creamy, tangy, and just sweet enough like the one you crave from the Cheesecake Factory. It has a crisp graham cracker crust, a velvety filling, and a glossy key lime topping that ties it all together. You don’t need restaurant tricks or special equipment beyond a mixer and a springform pan.

If you love citrus desserts, this one delivers big flavor with a smooth, custardy finish. It’s ideal for gatherings, birthdays, or a treat-yourself weekend project.

Why This Recipe Works

• Balanced flavor: Cream cheese and sour cream create a rich base, while key lime juice and zest add clean, bright acidity.
• Ultra-smooth texture: Room-temperature dairy and gentle mixing prevent lumps, giving you that signature creamy slice.
• Sturdy yet tender crust: The pre-baked graham cracker crust stays crisp under the filling and adds buttery crunch.
• Water bath without stress: A simple bain-marie bakes the cheesecake gently and helps avoid cracks.
• Glossy key lime topping: A quick-cooked topping locks in citrus flavor and that picture-perfect sheen.

Ingredients

For the Crust

• 1 1/2 cups graham cracker crumbs (about 12 full sheets)
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 1/4 teaspoon fine sea salt

For the Cheesecake Filling

• 24 ounces cream cheese, softened to room temperature
• 1 cup granulated sugar
• 3 large eggs, at room temperature
• 3/4 cup sour cream, at room temperature
• 2/3 cup key lime juice (bottled key lime juice works, or fresh key limes)
• 1 tablespoon finely grated lime zest (key lime or regular lime)
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon fine sea salt

For the Key Lime Topping

• 3/4 cup water
• 1/2 cup granulated sugar
• 1/4 cup key lime juice
• 1 tablespoon cornstarch
• 1 teaspoon finely grated lime zest
• Pinch of salt

Optional Garnish

• Lightly sweetened whipped cream
• Lime slices or extra zest

Instructions

1. Prep the pan: Heat oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan with two layers of heavy-duty foil to prevent leaks.Lightly grease the inside.
2. Make the crust: Stir graham crumbs, sugar, salt, and melted butter until evenly moistened. Press firmly into the bottom and 1 inch up the sides of the pan. Use a flat-bottomed glass to compact.
3. Par-bake the crust: Bake for 10 minutes.Set aside to cool slightly. Reduce oven temp to 300°F (150°C) for the cheesecake.
4. Beat the cream cheese: In a stand mixer with a paddle (or hand mixer), beat cream cheese on medium-low until smooth and fluffy, about 2 minutes. Scrape the bowl.
5. Add sugar and salt: Mix in sugar and salt until silky, 1–2 minutes.Avoid whipping air into the batter.
6. Add eggs: Beat in eggs one at a time on low, mixing just until combined after each. Scrape the bowl as needed.
7. Add sour cream, vanilla, lime: Mix in sour cream, vanilla, lime juice, and zest on low until smooth and uniform. Batter should be thick but pourable.
8. Assemble the water bath: Pour batter into the crust.Place the pan inside a larger roasting pan. Pour hot water into the roasting pan to reach halfway up the sides of the springform.
9. Bake: Bake at 300°F for 55–70 minutes. The edges should be set and the center should still jiggle slightly like Jell-O when nudged.
10. Cool gradually: Turn off the oven, crack the door, and let the cheesecake rest inside for 45 minutes.Then remove from the bath, unwrap foil, and cool on a rack until room temperature.
11. Chill: Cover and refrigerate at least 6 hours, preferably overnight, to fully set and develop flavor.
12. Make the key lime topping: In a small saucepan, whisk water, sugar, cornstarch, lime juice, zest, and a pinch of salt. Cook over medium heat, whisking, until bubbly and thickened, 2–4 minutes. Remove from heat and cool to room temp.
13. Top the cheesecake: Spread the cooled lime topping evenly over the chilled cheesecake.Chill 30 more minutes to set the glaze.
14. Garnish and serve: Loosen the edges with a thin knife, remove the springform ring, and transfer to a serving plate. Garnish with whipped cream and lime if you like. Slice with a hot, clean knife for neat pieces.

How to Store

• Refrigerate: Keep covered and chilled for up to 5 days.Store without whipped cream topping for best texture.
• Freeze: Freeze whole or by slices. Wrap tightly in plastic, then foil, for up to 2 months. Thaw overnight in the fridge.
• Make-ahead: Bake the cheesecake a day ahead and add the lime topping the day you serve for the freshest look.

Benefits of This Recipe

• Restaurant-level results at home: Smooth, crack-free texture and balanced citrus flavor.
• Reliable method: A low oven and water bath keep the custard gentle and creamy.
• Flexible ingredients: Bottled key lime juice works well if fresh key limes aren’t available.
• Great for entertaining: It slices cleanly, holds up on a dessert table, and tastes even better the next day.

Pitfalls to Watch Out For

• Cold ingredients: Cold cream cheese or eggs cause lumps.Let everything warm to room temp first.
• Overmixing: Too much air leads to cracks. Mix on low and stop once combined.
• Overbaking: If the center is fully set in the oven, it will be dry later. Look for a wobble in the middle.
• Leaky water bath: Wrap the pan well with foil or use a silicone sleeve to prevent soggy crust.
• Hot-room shock: Cooling too fast can crack the top.Use the gradual cool-down in the oven.

Alternatives

• No-bake version: Use a no-bake graham crust and a filling with cream cheese, condensed milk, and key lime juice. Chill to set. Lighter texture, faster results.
• Gluten-free crust: Swap in gluten-free graham crackers or almond flour (1 1/2 cups almond flour, 3 tablespoons sugar, 1/4 teaspoon salt, 5 tablespoons butter).
• Dairy tweaks: Substitute Greek yogurt for sour cream for a slightly tangier finish.
• Regular lime: If you can’t find key limes, use Persian limes.Add an extra teaspoon of zest to mimic key lime aroma.
• Mini cheesecakes: Bake in a lined muffin tin for 18–22 minutes. Great for parties and easier to freeze.

FAQ

Do I need key limes, or can I use regular limes?

Regular limes work well. The flavor will be slightly less floral and more straightforward, but still bright and delicious.

Boost zest by 1–2 teaspoons if using Persian limes.

How do I know when the cheesecake is done?

The edges should look set, and the center should wobble gently when you tap the pan. If it ripples like liquid, keep baking; if it’s stiff, it’s overbaked.

What if my cheesecake cracks?

It will still taste great. A layer of key lime topping or whipped cream hides cracks easily.

Next time, mix less, bake lower and slower, and cool gradually.

Can I skip the water bath?

You can, but the risk of cracks and a drier texture goes up. If you skip it, bake at 275–290°F and place a pan of hot water on the lower rack to add moisture.

Why is my crust soggy?

Either the water bath leaked or the crust wasn’t par-baked. Wrap the pan tightly and pre-bake the crust for a firm, crisp base.

Can I make this ahead?

Yes.

Cheesecake actually improves after chilling. Make it the day before, then add the topping and garnish a few hours before serving.

What’s the best way to get clean slices?

Use a long, sharp knife dipped in hot water and wiped dry between cuts. This keeps the edges sharp and the topping neat.

In Conclusion

This Cheesecake Factory Key Lime Cheesecake copycat brings the creamy texture and punchy citrus flavor you love, without the restaurant wait.

With a careful bake, a simple water bath, and a bright lime topping, you’ll get glossy, smooth slices every time. Make it ahead, keep it chilled, and garnish simply. It’s a crowd-pleaser with a refreshing finish that never feels too heavy.