PHILADELPHIA Key Lime Cheesecake

PHILADELPHIA Key Lime Cheesecake

22 Reviews 6 Pics
  • Prep

    15 m
  • Cook

    50 m
  • Ready In

    4 h 5 m
Recipe by  Philadelphia Cream Cheese

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 12 servings



  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.

Share It

Reviews (22)

Rate This Recipe
Rose from Florida

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!!



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.

More Reviews

Similar Recipes

PHILADELPHIA New York Cheesecake III

PHILADELPHIA New York Cheesecake III

PHILADELPHIA Pumpkin Swirl Cheesecake

PHILADELPHIA Pumpkin Swirl Cheesecake

Easy PHILLY OREO Cheesecake

Easy PHILLY OREO Cheesecake

PHILADELPHIA Chocolate-Vanilla Swirl Cheesecake

PHILADELPHIA Chocolate-Vanilla Swirl Cheesecake

TOBLERONE-Topped Caramel Cheesecake

TOBLERONE-Topped Caramel Cheesecake

PHILLY Sugar Shack Maple Walnut Cheesecake

PHILLY Sugar Shack Maple Walnut Cheesecake


Amount Per Serving (12 total)

  • Calories
  • 288 cal
  • 14%
  • Fat
  • 16.2 g
  • 25%
  • Carbs
  • 25.6 g
  • 8%
  • Protein
  • 8.1 g
  • 16%
  • Cholesterol
  • 92 mg
  • 31%
  • Sodium
  • 393 mg
  • 16%

Based on a 2,000 calorie diet



previous recipe:

PHILADELPHIA Pumpkin Swirl Cheesecake


next recipe:

PHILLY Chocolate Turtle Cheesecake