Save on Pinterest

Key Lime Cheesecake

I modified this old family recipe to use healthier ingredients. The texture is so smooth and light. It is a favorite dessert that is enjoyed by all.
  • Total Time
    Prep: 25 min. + chilling Bake: 40 min. + cooling
  • Makes
    14 servings


  • 3/4 cup reduced-fat graham crackers crumbs (about 4 whole crackers)
  • Sugar substitute equivalent to 2 tablespoons sugar
  • 2 tablespoons butter, melted
  • 2 packages (8 ounces each) reduced-fat cream cheese, cubed
  • 1 package (8 ounces) fat-free cream cheese, cubed
  • Sugar substitute equivalent to 2/3 cup sugar
  • 1/3 cup sugar
  • 3 tablespoons all-purpose flour
  • 3 large eggs, lightly beaten
  • 1 cup reduced-fat sour cream
  • 1/3 cup key lime or lime juice
  • 2 teaspoons vanilla extract
  • 2 teaspoons grated lime zest
  • 2 drops green food coloring, optional


  • Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
  • In a large bowl, combine graham cracker crumbs and sugar; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack.
  • In a large bowl, beat the cream cheeses, sugar substitute, sugar and flour until smooth. Add eggs; beat on low speed just until combined. Stir in the sour cream, lime juice, vanilla, lime zest and food coloring if desired. Pour filling onto crust.
  • Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 350° for 40-45 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
  • Chill overnight. Refrigerate leftovers.
Nutrition Facts
1 slice: 205 calories, 12g fat (7g saturated fat), 81mg cholesterol, 293mg sodium, 16g carbohydrate (0 sugars, 0 fiber), 9g protein. Diabetic Exchanges: 2 fat, 1 starch, 1 lean meat.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video


Click stars to rate
Average Rating:
  • elaine johnson
    Oct 2, 2014

    I made this for my son's birthday. I used all sugar plus 2 pkgs. reduced fat cream cheese and 1 regular pkg. It came out light and fluffy, not as dense as some cheesecakes. Everyone loved it and said it was "sufficiently limey". The only complaint was that the crust as too thin. Next time I'll double crust ingredients and make a thicker crust.

  • lurky27
    Jul 6, 2013

    I would eat this every day! You would never guess it's made with healthier ingredients. Lime juice from a bottle works just fine if you don't have fresh lime juice on hand. And I didn't bother at all with the foil and went straight to step 2.~ Theresa

  • jannikka
    Apr 12, 2012

    I made this for Easter Sunday dessert, and it was yummy! I did not have any regular cream cheese, so used 3 blocks of the 1/3-less fat kind. The cheesecake was still good leftover, but was better eaten within 24 hours. I am making this tonight again for a friend.

  • fforseth
    May 8, 2010

    made it for my daughters birthdayloved it

  • JoeBrucePSU
    Oct 12, 2009

    This has become a family favorite, though we often use ready-made chocolate pie crusts -- a good combination of flavors and a faster finish!

  • coffee2529
    Mar 16, 2009

    This was a wonderful cheesecake. I made it for the Nurse Practioner I work for and the rest of Nurse Treatment staff they all loved it.

  • abreendre
    Nov 2, 2008

    No comment left

  • meowzer
    Oct 22, 2006

    No comment left

  • shelly
    Jan 27, 2006

    No comment left