Key Lime Cheesecake

I’ve recently being going through old blog posts, updating them as I go (sooo tedious) and I realised something. I say almost everything is my favourite this or favourite that. Almost, Every, Little, Thing! I don’t want to say it again, I really don’t but this key lime cheesecake truly is my absolute favourite cheesecake in the whole wide world.  Given half a chance, go for key lime flavoured anything. It’s the right choice.

Is being too enthusiastic about food a thing? I just love to eat, sue me!

Key Lime Cheesecake

Key Lime Cheesecake

Obviously, living in Newcastle in the North East of England, this isn’t really Key lime cheesecake, but lets just close our eyes really tight and pretend we’re in sunny Key West, sand between our toes and palm trees swaying in the sea breeze. I’m absolutely refusing to look outside at the grey sky looming over the river Tyne, you can’t make me, I’m in Florida. Plus, Waitrose lime cheesecake doesn’t have the same ring to it.

Key Lime Cheesecake

Key Lime Cheesecake

I swear, this key lime cheesecake is the absolute best cheesecake I’ve ever tasted. The filling is the creamiest, silkiest, most indulgent thing ever. I’ve never used gelatin in a cheesecake before but it creates the most perfectly sliceable filling, combined with white chocolate and cream it’s almost mousse like in texture. Am I selling it to you because I’m half way to the fridge, laptop in hand to slice myself off another portion.

Key Lime Cheesecake

Since I seem to have a whole bunch of favourites, it got me thinking, what’s your favourite recipe? Sweet, savoury, a bit of both? Let me know in the comments and I might end up featuring it here. I’m always on the search for inspiration.

Key Lime Cheesecake

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Key Lime Cheesecake

Key Lime Cheesecake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

  • Author: Katie Deacon
  • Total Time: 0 hours
  • Yield: 8-10 servings 1x


This key lime cheesecake is the silkiest, smoothest and most delicious cheesecake I’ve ever eaten. Perfect for a Summer, no bake dessert. You can prepare this cheesecake well in advance and freeze until needed.


Units Scale

For the Crust:

  • 225g gingersnap biscuits
  • 50g caster sugar
  • 125g unsalted butter, melted

For the Filling:

  • the juice of 3 large limes
  • 325ml double cream
  • 2 teaspoons powdered gelatin (or 3 sheets, just follow the instruction on the pack)
  • 200g white chocolate, chopped
  • 150g caster sugar
  • 1 tablespoon lime zest
  • 450g full fat cream cheese

For Decorating:

  • 150ml double cream, whipped to soft peaks
  • 1 lime, sliced into half circles.


  1. To make the crust blitz the gingersnap biscuits and sugar in a food processor until they resemble breadcrumbs, with the motor still running carefully pour the butter down the spout of the lid and process until the butter is fully incorporated and the crumbs look like wet sand. Press the biscuit crumbs into the bottom and halfway up the sides of a 9-inch springform pan. Set aside.
  2. In a medium saucepan set over a medium-low heat combine the lime juice, lime zest, 120ml of the double cream (set the rest aside for later) and gelatin powder and bring to a simmer. Remove the pan from the heat and add the white chocolate, leave for 5 minutes and stir until smooth. Cool to room temperature.
  3. In the bowl of an electric mixer whip the remaining cream until it forms soft peaks. Transfer the cream into a bowl and set aside.
  4. In the bowl you just whipped the cream in beat the cream cheese, lime zest and sugar on medium speed until light, fluffy and smooth using the paddle attachment. Reduce the speed to low and beat in the cooled white chocolate mixture until completely combined smooth. Fold the whipped cream into the cream cheese mixture, then pour it into the crust and smooth the top.
  5. Cover the cheesecake with clingfilm and pop it in the fridge overnight. Once chilled remove the cheesecake from the tin and transfer to a cake stand and serve. Leftover cheesecake can be stored in the fridge for 5 days or frozen for up to a month.
  6. Pipe swirls around the top of the cheesecake with the whipped cream and place a slice of lime between each swirl.


You can store this cheesecake in the freezer and serve frozen.

You can use any biscuit you like for the base, I love gingersnaps as it goes perfectly with a citrus filling but digestives, hobnobs, even Oreos would work well here.

  • Prep Time: 1 hour plus chilling
  • Cook Time: -
  • Category: Cheesecake
  • Cuisine: Baking


  1. June 24, 2018 / 2:17 pm

    Oh yum! I love lime but never tried a key lime cheesecake before hence this looks really yum. Love your photos of the cake.

  2. June 24, 2018 / 3:07 pm

    I love this recipe its simple to follow and looks so tasty – not to mention its key lime – my favorite

  3. June 24, 2018 / 7:32 pm

    I’d never hold a love of food against anyone! lol This cheesecake looks amazing. Mich x

    • June 28, 2018 / 7:22 am

      Haha, phew. Thinking about food is the only thing that keeps me going.

      Katie xoxo

  4. June 24, 2018 / 9:33 pm

    Ooo this is interesting: I aren’t a fan of key lime (at all) but I may give it a try switching in different flavours and juices because I loveee a good cheesecake!
    Stelle Xx

    • June 28, 2018 / 7:22 am

      Hi Stelle,

      You can always just leave the lime out all together and add some vanilla extract for a plain vanilla cheesecake

      Katie xoxo

  5. alan woodhull
    June 25, 2018 / 1:22 am

    I hail from Rochester NY, south of Lake Ontario, where it is quite possible that the sun does not make an appearance for one third of the year…………. the key word is FROM. I now live in The Tropics.

    Cheesecakes are a bit too much for me. I just made one with condensed milk and it was way too SWEET. I think I’ll try a very mild version of your recipe. I like the gingersnap idea. Presumably I can just make graham cracker with mashed up ginger. But, for me, I think, more crust and less cream cheese – with just a hint of lime. Here – in Thailand – we have big fat juicy limes and fresh ginger. I think they’ll do just fine. Maybe the accent should be equally on the ginger. Hmmmm.

    • June 28, 2018 / 7:21 am

      Hi Alan, if you’re not a fan of sweetness maybe just half the filling recipe to make a shallower cheesecake? Gingersnaps are a common ginger biscuit in the UK but you could use any cookie you like with some ground or fresh ginger in there to get that zing.

      Katie xoxo

  6. June 25, 2018 / 10:18 am

    Oh wow that looks delicious! I love any recipe that is no bake, it means the kids can help me to bake without heat and no chance of me burning it!

    • June 28, 2018 / 7:19 am

      It’s perfect for little hands to get involved in. Hope you guys enjoy it.

      Katie xoxo

  7. June 26, 2018 / 5:45 pm

    This looks delicious and refreshing in this hot weather. I love a cheesecake but like a firm crunchy bottom, not a fan when it goes soft and soggy, Ill have to give this recipe a try.

  8. June 27, 2018 / 10:52 am

    What a yummy cheescake, it looks like art, so pretty and I can imagine it tastes very good. Will try my own on a Sunday.

  9. June 27, 2018 / 6:51 pm

    Your photos are beautiful! I am citrus mad when it comes to dessert and much prefer over chocolate. Its been a while since Ive made this so will be giving your recipe a whirl over the weekend. Just hope it looks as pretty as yours x

    • June 28, 2018 / 7:23 am

      I hope you guys like it, let me know how it turns out

      Katie xoxo

  10. Dee
    June 28, 2018 / 7:33 pm

    Can you give a version in cups instead of grams and mls. Pretty Please?

  11. The Baking Nurse Cupcakery
    September 17, 2018 / 2:27 pm

    I keep coming back to your blog. This recipe sounds lush! Will give it a try- just bought everything on the way home. Query– in the method it says add the lime juice, lime, 120ml of cream– do you mean lime zest?

    • September 17, 2018 / 8:05 pm

      Hiya! Yes, it’s the lime zest. Little typo from me, it’s all fixed now

      Katie xoxo

      • The Baking Nurse Cupcakery
        September 25, 2018 / 2:56 am

        Absolutely lush. Set very well. I used a whole pack of gingernuts. It complements the zesty filling perfectly. Took it to work- went down very well. I think I’m going to use 2 packs of gingernuts next as I do like a thicker crust. I added just a tiny bit of freshly grated ginger when processing the base.

        • September 25, 2018 / 7:10 am

          So glad you liked it!! I love the idea of adding fresh ginger to the base, how delicious

          Katie xoxo

          • Deb_ A Baking Nurse
            February 8, 2024 / 3:25 pm

            Had to come back and update, still going strong after more than 5 years. Goes down a treat every time I make it. Tweaked it further. Added stem ginger to the crust with lime peel when whizzing. Used vege-gel to make it more ‘suitable for vegetarians’ . Although, I prefer making it with proper gelatine. I have now made it several time using a 9 inch round, loose bottom, deep quiche/flan tin( baked the crust for 10mins), cooled in fridge before filling.
            I leave it uncovered in the fridge overnight.
            I weigh everything, including the liquids. Used all mascapone.
            Recipe has stood the test of time- beautiful!
            Thank you again.

  12. Sandra
    January 16, 2019 / 11:16 pm

    It isn’t named Key Lime because it is where it;s made but because of the TYPE of LIMES used Key limes are about the size of a ping pong ball and they tend to be a little less tart. I don’t know if they are available there or not but if you can get some (or I could send you some if you’d like I have 2 trees in my green house) You will notice the difference in the flavors.

    • January 17, 2019 / 6:56 am

      Hi Sandra,

      Thanks for that, I thought they were only available around Florida I’m in the UK so unfortunately they’re not available here.

      Katie xoxo

    • Deb_A Baking Nurse
      February 8, 2024 / 3:27 pm

      I would love to try this with proper ‘key limes’.
      Unfortunately, can’t get them here in the UK打

      • Katie
        February 29, 2024 / 6:54 pm

        Same! I bet it would be delicious!

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