Copycat Cheesecake Factory Key Lime Cheesecake

This Copycat Cheesecake Factory Key Lime Cheesecake recreates the famous restaurant dessert at home with a buttery graham cracker crust, ultra-creamy lime-infused filling, and fluffy sweetened whipped cream topping. It’s tangy, smooth, refreshing, and rich all at once — perfect for spring, summer, special occasions, or whenever you’re craving a bakery-quality cheesecake.

With a gentle water-bath baking method and slow cooling process, this cheesecake bakes evenly, avoids cracks, and achieves the signature silky texture that Cheesecake Factory is known for.

Why You’ll Love This Recipe

Restaurant-quality results at home
Perfect balance of sweet and tangy key lime flavor
Ultra-creamy, smooth cheesecake texture
Great make-ahead dessert for entertaining
Freezer-friendly and easy to slice

Ingredients

For the Graham Cracker Crust

1 ½ cups graham cracker crumbs
2 tablespoons granulated sugar
6 tablespoons butter, melted

For the Key Lime Cheesecake Filling

3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1 tablespoon cornstarch
Zest of 1 lime
½ cup lime juice (key lime or regular lime)
3 large eggs

For the Sweetened Whipped Cream

1 cup heavy whipping cream
¼ cup powdered sugar
Lime slices or extra zest for garnish (optional)

Step-by-Step Instructions

Step 1: Prepare the Pan and Oven

Preheat your oven to 300°F (150°C). Position one rack just above the center and one rack just below the center. Lightly spray a 9-inch springform pan with cooking spray.

Step 2: Make the Crust

In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened. Press firmly into the bottom of the pan and slightly up the sides.

Bake for 15 minutes. Remove and allow to cool completely.

Step 3: Make the Cheesecake Filling

Beat the cream cheese, sugar, cornstarch, and lime zest until smooth and creamy. Scrape the bowl as needed.

Add lime juice and mix until incorporated. Add eggs one at a time, mixing gently and just until combined. Do not overmix.

Step 4: Assemble and Bake

Pour the filling over the cooled crust and smooth the top.

Place a pan on the bottom rack of the oven and fill it with 3 cups of boiling water. Place the cheesecake on the upper rack and bake for 55–65 minutes, until edges are set and center slightly jiggles.

Step 5: Cool Slowly

Turn off the oven and prop the door open about 4 inches. Leave cheesecake inside for 1 hour to cool slowly and prevent cracks.

Step 6: Chill

Remove cheesecake from oven and refrigerate for at least 4 hours, preferably overnight.

Step 7: Prepare Whipped Cream and Serve

Whip the heavy cream and powdered sugar until thick. Spread or pipe onto the cheesecake and garnish with lime zest or slices if desired.

Pro Tips for Success

Use room temperature cream cheese for a smooth filling.
Do not overmix after adding eggs to avoid cracking.
The water bath ensures gentle, even baking.
Chill overnight for best texture and flavor.

Storage Instructions

Refrigerate covered for up to 5 days.
Freeze whole or sliced for up to 2 months. Thaw overnight in the refrigerator.

Frequently Asked Questions

Can I use bottled lime juice?

Fresh lime juice is best, but bottled works in a pinch.

Can I make this ahead?

Yes! This cheesecake is perfect when made a day ahead.

Can I use a different crust?

Yes — digestive biscuits or vanilla wafers work beautifully.

Final Thoughts

This Copycat Cheesecake Factory Key Lime Cheesecake is a show-stopping dessert that’s creamy, refreshing, and impressive — yet easy enough for home bakers. It’s perfect for holidays, birthdays, summer dinners, and special occasions. One slice is never enough!