PHILADELPHIA Key Lime Cheesecake

PHILADELPHIA Key Lime Cheesecake

Philadelphia Cream Cheese 0

"Freshly squeezed lime juice adds a citrusy kick to this light and creamy cheesecake."

Ingredients 4 h 5 m {{adjustedServings}} servings 288 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 288 kcal
  • 14%
  • Fat:
  • 16.2 g
  • 25%
  • Carbs:
  • 25.6g
  • 8%
  • Protein:
  • 8.1 g
  • 16%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 393 mg
  • 16%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Heat oven to 350 degrees F. Mix graham crumbs and butter; press onto bottom of 9 inch springform pan.
  2. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add lime peel and juice; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour over crust.
  3. Bake 45 to 50 minutes or until centre is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim. Refrigerate at least 4 hours before serving. Top with whipped topping just before serving. Store leftovers in refrigerator.
Tips & Tricks
How to Make Pumpkin Cheesecake

Discover the simple trick to perfect, crack-free pumpkin cheesecake.

Best No-Bake Cheesecake

See how to make a quick-and-easy cheesecake.

Rate recipe

Your rating


Reviews 22

  1. 31 Ratings

Rose from Florida

This was fabulous! I used bottled key lime juice and regular lime zest. I also always put cheesecake in a water bath with the spring form pan wrapped tightly in several layers of foil. This was gone in seconds at a family gathering. People who love key lime loved it, and people who hate key lime loved it. Can't go wrong with this recipe. If you want more lime flavor you can add a bit more juice. It will be fine.


This was delish! Added more lime juice and zest than called for (I zested and juiced about 8 key limes, though I'm patient with zesting or juicing, so it was probably like fully zesting and juicing four little key limes) and added in about two drops of green food coloring to make the color pop a bit. Had it on Thanksgiving after dinner and the whole family gobbled it up! A nice tip is to throw it in the freezer for 45 to an hour before cutting it. You get perfect slices and the cake is nice and firm, tasking almost like lime sherbet ice cream!!

Vicky Gunkel

I followed the recipe to the letter, thinking that maybe the lack of lime taste had to do with people using regular limes instead of key limes...but I have to agree, the lime taste is very subtle and could be upped by a lime or maybe two if you want a stronger key lime taste. I am getting ready for a grad party and made these up as mini cheesecakes, so if anyone is interested, it makes about 55 mini cheesecakes, and they need to be baked for 20 minutes. They also freeze nicely, just thaw in the refrigerator. I will be making about 300 of these as mini cheesecakes and will up the lime juice and rind by one, and I will also add a few drops of green food coloring to make it look like a lime cheesecake. A pretty decent recipe as written, but with a little more lime juice, I think it will be very good.