Key Lime Cheesecake Copycat Recipe

5 / 5 ( 4 reviews ) 5 Comments

Cheesecake Factory Copycat Key Lime Cheesecake

Cheesecake. I love a good cheesecake and I especially love one with a good crust. This vanilla wafer crust is perfect for this tart and creamy Key Lime cheesecake.
cheesecake factory copycat recipe key lime cheesecake

Truth be told, I have had the Cheesecake Factory’s Key Lime cheesecake before, but it has been a while. So, I cannot personally testify of the similarities. However, I can tell you that this is definitely a good cheesecake and it is probably right up there with Cheesecake Factory’s version!

key lime cheesecake vanilla crust

Because I used unsalted butter, I added about 1/4 teaspoon of salt to my crust mixture. I think it turned out great! I’m a crust person. I have even been known to scrape most of the cheesecake off of the last few bites and just eat the crust part. Yum.

key lime cheesecake filling

I do not have easy access to Key Limes, but I wanted to try to get an authentic flavor so I used some Key West Lime Juice that I found at my local grocery store. If you prefer your cheesecake to be less tart, you can start with a 1/2 cup or so of juice. I ended up adding closer to 3/4 cup though.

key lime cheesecake before baking

Delicious, smooth and creamy cheesecake ready to be baked. Another truth to be told, I actually over-baked my cheesecake. I was nervous about under cooking and I overdid it. So, I did get some cracks and sinking after it cooled. The cheesecake still tastes awesome though! Next time around I’ll just take it out of the oven right around 50-60 minutes and once the cake is jiggling in a united manner. 😉

This cheesecake is delicious with the vanilla crust, creamy and tart filling, and a dollop of sweetened whipped cream on top. Enjoy!

Nordic Ware Leakproof Springform Pan, 10 Cup, 9 Inch
A good springform pan is a must for making cheesecake! It seems like most pans end up leaking a bit, so I usually wrap foil around the bottom of the pan or stick a baking sheet on the rack below to catch any spills.

Key Lime Cheesecake Copycat Recipe

5 / 5 (4 reviews)
Prep Time: 15mins | Cook Time: 1hr 15mins
Yield: 9- or 10-inch cheesecake | Serves: 8


  • Crust:

  • 2 cups vanilla wafer crumbs
  • 1/2 cup unsalted butter, melted
  • 1/4 teaspoon salt
  • 1/4 cup sugar
  • Filling:

  • 3 (8 ounce) packages cream cheese, room temperature
  • 1 cup sugar
  • 1 cup sour cream, room temperature
  • 1/4 cup flour
  • 2 teaspoons vanilla
  • 4 eggs, room temperature
  • 1/2 - 3/4 cup key lime juice


  1. Preheat oven to 375. Combine crumbs, melted butter, salt, and sugar. Press evenly into the bottom and halfway up the sides of a 9- or 10-inch springform pan. Bake for 7-8 minutes. Remove from oven and set aside.
  2. Beat the cream cheese, then add sugar and cream until smooth, scraping sides of bowl regularly. Mix in the sour cream, flour, and vanilla. Mix in the eggs, 2 at a time, until incorporated. Once smooth, stir in the lime juice. If you prefer a less tart cheesecake, start with 1/2 cup of juice.
  3. Pour the filling over the prepared crust. Bake at 375 for 15 minutes. Then lower the temperature to 250 and bake for another 50-60 minutes. Cool in pan on a wire rack for about 20 minutes. Run a sharp knife around the edge to loosen the cheesecake, but leave in the pan.
  4. Refrigerate for about 6 hours before serving. Serve with sweetened whipped cream and lime zest, if desired.

Recipe Adapted From:

Ingredients: Butter, Cheese, Cream Cheese, Egg, Flour, Lime, Lime Juice, Salt, Sour Cream, Sugar, Vanilla Extract
Meal Type: Desserts, Easter, Mother's Day, Spring, Summer, Thanksgiving, Meatless
Categories: Cakes and Cupcakes, Copycat, Oven

Comments & Reviews

    This cheescake is delicious! I did it exactly like the recipe. For the key lime flavoring, I started with 1/2 cup, but ended up adding another 1/8 cup, and it turned out the perfect tartness. We all loved it! Definitely worth making and a keeper recipe!

    Hello, the ingredient list does not have any cream for the cheesecake, but the instructions say to be in cream with the sugar. Am I supposed to use cream in the cheesecake recipe? If so, how much? Thank you.

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