🥧 Key Lime Cheesecake with Graham Cracker Crust & Stabilized Whipped Cream

If you're dreaming of a bright, citrusy dessert with a creamy finish and a buttery graham cracker crust, this Key Lime Cheesecake is the ultimate treat. It’s rich, zesty, and topped with a cloud of stabilized whipped cream that holds up beautifully for gatherings and make-ahead desserts.

🍋 Ingredients

Graham Cracker Crust:

3 cups graham cracker crumbs (about 24 full sheets)
½ cup sugar
12 tablespoons unsalted butter, melted

Cheesecake Filling:

24 ounces cream cheese, softened
1 cup sugar
3 large eggs
14 ounces sweetened condensed milk
1 teaspoon vanilla extract
¾ cup Key lime juice
1 tablespoon lime zest
2 tablespoons flour

Stabilized Whipped Cream:

8 ounces cream cheese, softened
1 cup powdered sugar
1 tablespoon vanilla extract
2 cups heavy cream

👩‍🍳 Instructions

🔹 Step 1: Make the Graham Cracker Crust

Preheat your oven to 325°F (163°C).
Spray a 9-inch springform pan with nonstick baking spray.
In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
Press the crust mixture firmly into the bottom and slightly up the sides of the pan. Set aside.

🔹 Step 2: Prepare the Key Lime Cheesecake Filling

In a stand mixer fitted with a paddle attachment, beat cream cheese and sugar on high until light and fluffy (about 2–3 minutes).
Reduce to medium speed and mix in the eggs, sweetened condensed milk, vanilla, Key lime juice, lime zest, and flour. Mix until smooth and well combined—do not overmix.
Pour the batter gently over the prepared crust and smooth the top with a spatula.
Bake for 50–55 minutes, or until the center is just set and the edges are slightly puffed.
Let cool at room temperature, then chill in the fridge for at least 4 hours (preferably overnight).

🔹 Step 3: Make Stabilized Whipped Cream

In your stand mixer, beat the cream cheese and powdered sugar on medium speed until stiff and creamy (about 1 minute). Transfer to a separate bowl.
Add the heavy cream and vanilla extract to the mixer and beat on high until soft peaks form.
Add the cream cheese mixture back in and beat on medium until thick and stable, about 1–2 minutes.

🔹 Step 4: Assemble & Garnish

Pipe or spoon the stabilized whipped cream onto the chilled cheesecake.
Garnish with lime zest, thin lime slices, or toasted coconut, if desired.

✅ Pro Tips

Room Temp Cream Cheese: Ensures smooth batter without lumps.
Don’t Overmix: This helps prevent cracks in your cheesecake.
Use Key Limes: For authentic flavor, use fresh Key lime juice or bottled Key lime juice, not regular limes.
Water Bath Optional: This recipe bakes beautifully without one, but you can use a water bath for extra insurance against cracks.

🍽️ Perfect for…

Summer parties
Holidays and birthdays
Brunch buffets
Any citrus lover’s dream

Key Lime Cheesecake