Cool Lime Cheesecake Recipe
Cool Lime Cheesecake Recipe photo by Taste of Home
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Cool Lime Cheesecake Recipe

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4.5 9 12
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I started baking this treat several years ago, and it immediately won raves. The mixture of tart lime and sweet creamy cheesecake is absolutely scrumptious. At any get-together, it's a show-stopping dessert that's always enjoyed.
TOTAL TIME: Prep: 20 min. + cooling Bake: 50 min. + chilling
MAKES:12-14 servings
TOTAL TIME: Prep: 20 min. + cooling Bake: 50 min. + chilling
MAKES: 12-14 servings


  • 2-1/4 cups graham cracker crumbs (about 36 squares)
  • 1/3 cup sugar
  • 1/2 cup butter, melted
  • 20 ounces cream cheese, softened
  • 3/4 cup sugar
  • 1 cup (8 ounces) sour cream
  • 3 tablespoons all-purpose flour
  • 3 eggs, lightly beaten
  • 2/3 cup lime juice
  • 1 teaspoon vanilla extract
  • 1 drop green food coloring, optional
  • Whipped cream and lime slices

Nutritional Facts

1 slice: 374 calories, 26g fat (15g saturated fat), 118mg cholesterol, 290mg sodium, 30g carbohydrate (19g sugars, 0 fiber), 6g protein.


  1. In a bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the side of a greased 10-in. springform pan. Place pan on a baking sheet. Bake at 375° for 8 minutes. Place pan on a wire rack to cool. Reduce heat to 325°.
  2. In a large bowl, beat cream cheese and sugar until smooth. Add sour cream and flour; beat well. Add eggs; beat on low speed just until combined. Stir in the lime juice, vanilla and food coloring if desired just until mixed. Pour into crust. Return pan to baking sheet.
  3. Bake for 50-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Garnish with whipped cream and lime. Refrigerate leftovers. Yield: 12-14 servings.
Originally published as Cool Lime Cheesecake in Taste of Home December/January 2000, p25

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Snowpuppy User ID: 5991256 227203
Reviewed May. 31, 2015

"I loved this light tart cheesecake. I added a sour cream topping with a little sugar, vanilla, and lime juice and zest. It didn't really need it but I thought it was pretty. Delightful cheesecake."

aryalanita User ID: 7232077 74981
Reviewed Apr. 18, 2013

"This is the best lime cheesecake recipe I ever found.This is the best and simple to make at home.Perfect ingredient and perfect method of making..I love it.. Thanks for sharing this.."

alshissler User ID: 4141797 89335
Reviewed Apr. 27, 2012

"I wanted to make a cheesecake dessert for our monthly office luncheon, which was featuring a Mexican theme, and lime was the first thing that came to mind. This is the first cheesecake recipe I've come across that had sour cream in it and I thought the silky texture and the tartness of the lime really complimented each other. It received a number of compliments and there were no left-overs. I thought the recipe was quite easy. My advice to anyone whose batter is lumpy and sticks to the bowl, you need to soften the cream cheese a lot more. My cream cheese was super soft and I had no trouble."

glogrizzle User ID: 2502213 28810
Reviewed Jun. 20, 2011

"This actually took alot longer to bake- at least in my oven. I love Key Lime Pie and I love Cheesecake- I think the two are better off not meeting in the same pie!"

savanna2 User ID: 4801602 83078
Reviewed Jun. 17, 2011

"WOW is all i can say with a mouthfull"

2boyz4sarah User ID: 5363512 74969
Reviewed Dec. 14, 2010

"My husband loves this light and cool summer cheesecake."

monalord User ID: 5207312 22108
Reviewed Jul. 11, 2010

"This cheesecake turned out sooo good!! To me, it's kind of a cross between key lime pie and cheesecake...two of my favorites. The texture is creamy and the lime is just enough to give a tart taste. Definitely a keeper!!"

SandyC79 User ID: 1568273 22088
Reviewed Feb. 25, 2010

"I have made this cheesecake several times through the years and it is a hit every time. I have even made it for bake sales and it has been the 1st to go at a very high price! Definitely a winner!"

titlwayh User ID: 3137723 71547
Reviewed May. 23, 2008

"I've made this recipe 3 or 4 times. Each time, I've scraped the bowl more and more. I noticed that the cream cheese sticks to the bottom of the mixing bowl, making it lumpy when pouring into the crust. Scrape the bottom of the mixing bowl before each ingredient is added and stir by hand before pouring. This will help cut the lumps!"

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