Cheesecake Factory Key Lime Cheesecake blends tart lime filling with a graham crust and whipped topping for a bright, creamy dessert.
Photo by VanessaC (EY)
Copycat Cheesecake Factory Key Lime Cheesecake
Cheesecake Factory Key Lime Cheesecake combines a smooth key lime filling with a graham cracker crust and a light whipped topping. It is tangy, creamy and balanced.
The key is balancing the tartness of the lime with the richness of the cheesecake base. Use fresh lime juice when possible and avoid overbaking so the filling stays smooth and creamy.
Quick Recipe Overview
- Best For: Dessert tables, summer gatherings, restaurant-style baking
- Flavor Profile: Tart, creamy with bright lime and sweet crust
- Skill Level: Moderate – requires careful baking and cooling
- What Makes It Like the Restaurant: Smooth lime cheesecake with a balanced sweet-tart finish
Cheesecake Factory
The Cheesecake Factory began in Los Angeles and grew into a nationwide restaurant known for its extensive menu and large dessert selection. Cheesecake has always been central to the brand, with dozens of varieties offered at any time.
The restaurant became known for rich, generously portioned slices and a wide range of flavors that appeal to different tastes, from chocolate-heavy options to lighter citrus-based desserts.
A Bright Citrus Cheesecake Favorite
Key lime desserts originate from Florida and are known for their tart citrus flavor balanced with sweetness. When adapted into cheesecake form, the result combines the dense, creamy texture of classic cheesecake with the sharp brightness of lime. Graham cracker crusts are commonly used to complement the citrus filling.
This style of dessert remains popular because it offers a lighter flavor profile compared to richer chocolate or caramel options.
Cheesecake Factory’s Key Lime Cheesecake Restaurant Recipe
Cheesecake Factory Key Lime Cheesecake blends tart lime filling with a graham crust and whipped topping for a bright, creamy dessert.
Yield: 8 Servings
Ingredients
Crust
- 1 2/3 cups Graham Cracker Crumbs
- 1/4 cup Sugar
- 1/4 cup Butter melted
Filling
- 1 1/4 pounds Cream Cheese softened
- 3/4 cup Sugar
- 3 Eggs
- 1 cup Sour Cream
- 3 tablespoons All-Purpose Flour
- 3/4 cup Key Lime Juice
- 1 teaspoon Vanilla Extract
- 1 - 2 drops Green Food Coloring optional
- Whipped Cream for topping
Instructions
Crust
- Combine crumbs, sugar and butter in a bowl and mix well.
- Press the mixture into the bottom and 1/2 inch up the sides of a buttered 9 or 10-inch springform pan.
- Bake at 350°F for 10 minutes or until golden.
- Transfer the pan to a rack and cool.
Filling
- While the crust is cooking, in a large bowl combine the cream cheese and sugar.
- Mix at medium speed with an electric mixer until well blended.
- Add eggs, one at a time, mixing well after each addition.
- Blend in sour cream, flour, lime juice, vanilla and green food coloring.
- Pour mixture into cooled crust.
- Bake the cheesecake in the 350°F oven for about 15 minutes. Reduce the oven to 250°F and bake for 50 - 55 minutes longer, or until center is barely set.
- Remove the cheesecake and cool on a rack.
- Once cooled, chill it, covered, overnight.
- Using a knife loosen cake from rim of pan. Remove the cheesecake from the pan and transfer it to a cake stand.
Related Copycat Recipes
- Cheesecake Factory White Chocolate Raspberry Truffle Cheesecake – Decadent, layered cheesecake that balances creamy sweetness with bright berry flavor
- IHOP New York Cheesecake Pancakes – Fluffy pancakes topped with creamy cheesecake filling and sweet strawberry sauce
- Bennigan’s Strawberry Cheesecake – Creamy, rich cheesecake topped with sweet strawberries and a glossy fruit finish.
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Questions People Ask
Can I use regular limes instead of key limes? Yes. Regular limes work well and are easier to find, though key limes have a slightly different flavor.
Why did my cheesecake crack? Overbaking or cooling too quickly can cause cracks in the surface.
Do I need a water bath? It helps create a smoother texture, but careful baking can still produce good results without it.
How do I get a smooth filling? Mix ingredients thoroughly and avoid overbaking.
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Photo of Key Lime Cheesecake (used twice) is by VanessaC (EY) and is used by permission under the Creative Commons Attribution-NonCommercial-NoDerivs 2.0 Generic (CC BY-NC-ND 2.0) License. Photo of “Cheesecake Factory” by Niall Kennedy and is used by permission under the Creative Commons Attribution-NonCommercial 2.0 Generic (CC BY-NC 2.0) License. Read the Full License Here – https://creativecommons.org/licenses/by-nc/2.0/legalcode. Thank you, Vanessa and Niall. Great Pictures. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Additional Information Courtesy of Wikipedia and is used by permission. Recipe is our adaption of several recipes formally widely-circulated on the internet – courtesy of the Wayback Machine. Cheesecake Factory information courtesy of The Cheesecake Factory About Us Page and Wikipedia, where it is used by permission. Additional Information Courtesy of Wikipedia and is used by permission.
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September 21, 2017 @ 2:33 pm
Just made this recipe, I did it in mini cheesecakes, they’re not even out of the oven yet and over half of them have dropped like a souffle. Maybe to much lime juice? the batter did seem very thin. Are these measurements correct?
March 19, 2019 @ 11:33 am
Pleas put nutritional information. Thank you