Copycat Cheesecake Factory Key Lime Cheesecake

Cheesecake Factory key lime cheesecake is one of those desserts that tastes like it took a professional kitchen to pull off, but the truth is it’s just a good graham crust, a smooth cream cheese filling, and real key lime juice doing the work. Make it tonight and you’ll have a dense, tangy slice that rivals the restaurant version for a fraction of the price.

This version bakes low and slow in a water bath, so the top stays smooth and pale instead of cracking or browning.

Why This Cheesecake Stays on My Baking List

The filling is dense and a little tangy, not sweet in that flat, one-note way some cheesecakes get. Key lime juice has a floral edge regular lime doesn’t quite match, and it cuts right through the richness of the cream cheese.

Baking it in a water bath keeps the texture silky all the way to the edges. No dry rim, no sunken crater in the middle, just a clean slice every time you cut into it.

The graham crust holds its shape under the filling instead of turning soggy, because it gets a quick pre-bake before the cheesecake batter goes in.

Ingredients

• 1 1/2 cups graham cracker crumbs: about 10 full sheets, crushed fine
• 5 tbsp unsalted butter, melted: binds the crumbs so the crust holds together when sliced
• 3 tbsp granulated sugar: for the crust, adds a little crunch
• 24 oz cream cheese, softened: 3 standard blocks, full-fat gives the creamiest set
• 1 cup granulated sugar: for the filling
• 2 tbsp all-purpose flour: helps the filling set without turning rubbery
• 3 large eggs: at room temperature so they blend in smoothly
• 1/2 cup sour cream: adds tang and keeps the filling from drying out as it bakes
• 1/3 cup key lime juice: fresh if you can get it, bottled key lime juice works too
• 1 tbsp key lime zest: this is where a lot of the bright flavor lives
• 1 tsp vanilla extract
• 1/2 cup whipped cream: for topping each slice
• 1 lime, thinly sliced: for garnish

Variations / Substitutions

• Regular lime instead of key lime: the flavor gets sharper and a bit more one-note, but it’s a fine substitute if key limes aren’t in season.
• Gluten-free crust: swap the graham cracker crumbs for a gluten-free graham cracker or vanilla wafer crumb in the same amount.
• Dairy-free version: use a vegan cream cheese alternative and full-fat coconut cream in place of the sour cream; the set will be slightly softer but still sliceable.
• Lower-sugar option: swap the 1 cup granulated sugar in the filling for the same amount of a monk fruit baking blend; texture stays about the same.
• Softer crust: use crushed vanilla wafers instead of graham crackers for a lighter, less crumbly base.

If you like tangy, cold desserts, my lemon icebox pie recipe is worth trying next.

How to Make Cheesecake Factory Key Lime Cheesecake

Step 1: Press the Crust

Preheat your oven to 325°F (163°C). In a medium bowl, stir together the 1 1/2 cups graham cracker crumbs, 5 tbsp melted butter, and 3 tbsp sugar until the mixture looks like wet sand, then press it firmly into the bottom of a 9-inch springform pan.

Use the bottom of a measuring cup to pack it down evenly, right up into the corners. Bake for 8 to 10 minutes, until the edges look just slightly darker, then set it aside to cool while you make the filling.

A crust that’s pressed too loosely will crumble when you slice it later, so take an extra minute to really pack it down.

Step 2: Beat the Filling

Beat the 24 oz cream cheese with the 1 cup sugar and 2 tbsp flour on medium speed for about 2 minutes, until completely smooth with no lumps. Add the 3 eggs one at a time, mixing just until each one disappears into the batter before adding the next.

Mix in the 1/2 cup sour cream, 1/3 cup key lime juice, 1 tbsp key lime zest, and 1 tsp vanilla extract on low speed until the batter is uniform and pale green-yellow.

Go easy on the mixer here. Beating in too much air is the main reason cheesecakes puff up and then crack as they cool.

Step 3: Pour and Bake the Filling

Pour the filling over the cooled crust and tap the pan on the counter a few times to knock out any air bubbles. Wrap the outside of the pan in two layers of heavy-duty foil, set it in a larger roasting pan, and pour hot water halfway up the sides, then bake at 325°F (163°C) for 60 to 65 minutes.

You’re looking for edges that are set and slightly puffed, with the center 2-inch circle still jiggling gently when you nudge the pan. It will firm up completely as it cools, so don’t wait for the middle to look fully solid in the oven.

The water bath is what keeps the top smooth instead of cracked, since it slows down how fast the outside of the cheesecake cooks compared to the center.

Step 4: Cool the Cheesecake Slowly

Turn off the oven, prop the door open a few inches with a wooden spoon, and let the cheesecake sit inside for 60 minutes. You’ll notice the edges pull away slightly from the sides of the pan as it settles.

This slow cooldown matters more than people expect. A cheesecake pulled straight from a hot oven into cool air will almost always crack across the top.

Step 5: Chill and Slice

Once the cheesecake has cooled to room temperature, remove the foil, cover the pan, and refrigerate for at least 6 hours or overnight until fully set. Run a thin knife around the edge before releasing the springform ring, then slice into wedges.

Top each slice with a small dollop of the 1/2 cup whipped cream and a thin slice of lime. Serve it cold, straight from the fridge, so the filling holds its shape on the fork.

Tips for a Crack-Free Cheesecake

• Set your cream cheese out at least an hour before baking. Cold cream cheese straight from the fridge is what causes lumpy batter, not the mixing method.
• If you’re using actual key limes for the juice, plan on 12 to 15 of them to get the 1/3 cup you need. They’re small and don’t yield much per fruit.
• Wrap the springform pan in foil while it’s sitting flat on the counter, not after it’s already in the roasting pan. It’s much easier to get a tight seal that way.
• Let the cheesecake come all the way to room temperature before it goes in the fridge, or condensation will form on top as it chills.

Bake times shift a bit depending on the pan you use, so here’s a quick guide.

Pan Size	Water Bath	Bake Time
9-inch springform	Yes	60-65 min
10-inch springform	Yes	50-55 min
Mini, 6-inch (2 pans)	Yes	35-40 min

Keeping Key Lime Cheesecake Fresh

Refrigerate: cover the cheesecake loosely with plastic wrap or store slices in an airtight container for up to 5 days. It actually tastes better on day 2, once the flavors have had time to settle.

Serve Cold: this cheesecake is meant to be eaten straight from the fridge, so there’s no need to bring it to room temperature before serving.

Frequently Asked Questions

My cheesecake cracked on top. Can I still serve it?

Yes, it will taste exactly the same. Just cover the crack with the whipped cream topping and a lime slice, nobody will know once it’s sliced.

Can I freeze this cheesecake?

Yes, wrap the whole cheesecake or individual slices tightly in plastic wrap and foil and freeze for up to 2 months. Thaw overnight in the fridge before serving.

Do I really need to use a water bath?

It’s worth it for this recipe, since it keeps the filling from overbaking on the outside before the center sets. If you skip it, watch the cheesecake closely and pull it a few minutes early to avoid a dry, cracked top.

Can I use a store-bought graham crust to save time?

Yes, a 9-inch store-bought graham crust works fine here. Just skip step 1 and pour the filling straight into it before baking.