I just nailed a copycat Cheesecake Factory Key Lime Cheesecake that slices like silk and makes other lime desserts look lazy.

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I’m obsessed with this Copycat Cheesecake Factory Recipes Key Lime Pie because it hits bright and rich in the bite. I love that tangy punch of Key Lime Cheesecake with that crunchy graham cracker crumbs crust.

It feels like summer smashed into dessert, but not in a twee way. And the scent of fresh key lime juice wakes up my whole mouth.

I crave the sharpness first, then the creamy hush after. It’s messy to eat and better for it.

A slice of this brings me right back to the restaurant thrill, minus the crowd. I want another right now.

Ingredients

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Graham cracker crumbs: crunchy base, gives buttery, toasted texture you’ll love.
Unsalted butter melted: binds crumbs and adds rich, warm fat.
Granulated sugar: simple sweetness, helps balance the lime tang.
Sweetened condensed milk: ultra-creamy sweetness, makes the filling silky smooth.
Egg yolks: give richness and body, they make it custardy.
Fresh key lime juice: bright, sharp citrus punch that wakes everything up.
Lime zest: concentrated citrus aroma, basically a tiny flavor bomb.
Fine salt: sneaks in balance, cuts the sweetness just enough.
Heavy whipping cream: makes the topping pillowy and indulgent, real luxury.
Powdered sugar: keeps whipped cream sweet and soft without grittiness.
Vanilla extract: warm background note, it ties flavors together casually.
Lime slices: pretty garnish, hints at the tart inside, very inviting.
Extra zest: extra zing if you want a brighter, fresher finish.

Ingredient Quantities

1 1/2 cups graham cracker crumbs

6 tablespoons unsalted butter melted

2 tablespoons granulated sugar

1 can 14 ounce sweetened condensed milk

4 large egg yolks

1/2 cup fresh key lime juice or regular lime juice if you cant find key limes

1 tablespoon lime zest

1/8 teaspoon fine salt

1 cup heavy whipping cream

2 tablespoons powdered sugar

1/2 teaspoon vanilla extract

lime slices or extra zest for garnish

How to Make this

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1. Preheat oven to 325°F. Put graham cracker crumbs, melted butter and 2 tablespoons granulated sugar in a bowl and mix until it looks like wet sand.

2. Press the crumb mixture firmly into a 9 inch pie pan, up the sides too, use the bottom of a measuring cup to get it compacted. Bake 8 to 10 minutes until fragrant and set, then let cool while you make the filling.

3. In a medium bowl whisk the sweetened condensed milk, 4 large egg yolks, 1/2 cup lime juice, 1 tablespoon lime zest and 1/8 teaspoon fine salt until smooth. Don’t overbeat, just combine. If you see little bits, strain through a fine mesh to get a silky filling.

4. Pour the filling into the cooled crust and gently shake to level. Tap the pan once to remove big air bubbles.

5. Bake at 325°F for 12 to 15 minutes, just until the center is set but still slightly jiggly. Overbaking will cause cracks and a dry texture, so watch it closely.

6. Let the pie cool on a wire rack to room temperature, then refrigerate for at least 3 hours or overnight for best flavor and firmness.

7. While the pie chills, whip 1 cup heavy whipping cream with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract to soft to medium peaks. Taste and add a touch more sugar if you like it sweeter.

8. Spread or pipe the whipped cream on the chilled pie just before serving, or leave dollops on each slice. Garnish with lime slices or extra lime zest.

9. Slice with a hot knife (run under hot water and dry between cuts) for clean pieces. Store leftovers covered in the fridge up to 3 days.

Equipment Needed

1. 9-inch pie pan — for the crust and baking the pie
2. Mixing bowls (one medium, one large) — to mix crumbs and filling (dont use the same one for raw eggs)
3. Measuring cups and spoons — 1/2 cup, 1 cup, tablespoons, teaspoons for accuracy
4. Metal measuring cup or flat-bottomed glass to press crust firmly into the pan
5. Whisk — to combine the condensed milk, egg yolks and lime juice smoothly
6. Fine mesh strainer — optional but handy if you want a silky filling with no bits
7. Rubber or silicone spatula — to scrape bowls and level the filling
8. Wire cooling rack — to cool the baked crust and the finished pie before chilling
9. Electric hand mixer or chilled whisk — to whip the cream to soft/medium peaks quickly

FAQ

Q: Can I use regular lime juice instead of key lime juice?

A: Yes, regular lime juice works fine and tastes very similar. Key limes are a bit more floral, but most folks won't notice the difference.

Q: Do I have to bake the filling?

A: Yes, this version needs a short bake to set the egg yolks and thicken the sweetened condensed milk. Bake about 12 to 15 minutes until the center is just set.

Q: How do I know the pie is done without overbaking?

A: The center should jiggle slightly like gelatin when you gently shake the pan. It will firm up more as it cools, so don't wait for it to be rock solid.

Q: Can I make the pie ahead of time?

A: Totally. You can make it a day ahead, chill it overnight for best texture. Just add whipped cream and garnishes right before serving.

Q: What's the best way to get a crumb crust to hold together?

A: Use hot melted butter and press the crumbs firmly into the pan, especially up the sides. Bake the crust for 8 minutes to help it set and keep from getting soggy.

Q: Any tips for the whipped cream topping?

A: Chill your mixing bowl and beaters first, use cold heavy cream, and don't overbeat. Sweeten lightly with the powdered sugar and add the vanilla at the end for flavor.

Copycat Cheesecake Factory Key Lime Pie Recipe Substitutions and Variations

Graham cracker crumbs: use crushed digestive biscuits or vanilla wafers instead. Both give a similar sweet, crunchy crust, just watch sweetness and press a bit harder if the crumbs are drier.
Sweetened condensed milk: swap with 1 cup evaporated milk plus 1 cup granulated sugar, simmer gently until sugar dissolves and it thickens a little. Works fine if you dont have a can on hand.
Egg yolks: you can use 2 whole large eggs instead of 4 yolks for a slightly lighter filling, but the texture will be less rich and a touch more custardy.
Heavy whipping cream: use full fat coconut cream or a thawed whipped topping (like Cool Whip) if you need dairy free. Coconut cream gives a subtle coconut note so keep that in mind.

Pro Tips

1. Use room temp eggs and lime juice so the filling mixes smoothly and won’t seize up. If your eggs are cold the filling can get a little lumpy, and nobody wants that.

2. Don’t overbake. Take it out when the center still jiggles a bit because it firms as it cools. If you overcook it it gets dry and can crack.

3. For an extra crisp crust, bake the crust a couple minutes longer, then press it down hard while warm so it sets tight. Also chill the pan briefly before filling if your kitchen is hot, helps keep the crust from softening.

4. When you slice, run your knife under hot water and wipe it between cuts for clean slices. Whipped cream and zest added right before serving look and taste best, so don’t do it too far ahead or the cream will weep.

Copycat Cheesecake Factory Key Lime Pie Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I just nailed a copycat Cheesecake Factory Key Lime Cheesecake that slices like silk and makes other lime desserts look lazy.

Servings

servings

Calories

489

kcal

Equipment: 1. 9-inch pie pan — for the crust and baking the pie
2. Mixing bowls (one medium, one large) — to mix crumbs and filling (dont use the same one for raw eggs)
3. Measuring cups and spoons — 1/2 cup, 1 cup, tablespoons, teaspoons for accuracy
4. Metal measuring cup or flat-bottomed glass to press crust firmly into the pan
5. Whisk — to combine the condensed milk, egg yolks and lime juice smoothly
6. Fine mesh strainer — optional but handy if you want a silky filling with no bits
7. Rubber or silicone spatula — to scrape bowls and level the filling
8. Wire cooling rack — to cool the baked crust and the finished pie before chilling
9. Electric hand mixer or chilled whisk — to whip the cream to soft/medium peaks quickly

Ingredients

1 1/2 cups graham cracker crumbs
6 tablespoons unsalted butter melted
2 tablespoons granulated sugar
1 can 14 ounce sweetened condensed milk
4 large egg yolks
1/2 cup fresh key lime juice or regular lime juice if you cant find key limes
1 tablespoon lime zest
1/8 teaspoon fine salt
1 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
lime slices or extra zest for garnish

Directions

Preheat oven to 325°F. Put graham cracker crumbs, melted butter and 2 tablespoons granulated sugar in a bowl and mix until it looks like wet sand.
Press the crumb mixture firmly into a 9 inch pie pan, up the sides too, use the bottom of a measuring cup to get it compacted. Bake 8 to 10 minutes until fragrant and set, then let cool while you make the filling.
In a medium bowl whisk the sweetened condensed milk, 4 large egg yolks, 1/2 cup lime juice, 1 tablespoon lime zest and 1/8 teaspoon fine salt until smooth. Don’t overbeat, just combine. If you see little bits, strain through a fine mesh to get a silky filling.
Pour the filling into the cooled crust and gently shake to level. Tap the pan once to remove big air bubbles.
Bake at 325°F for 12 to 15 minutes, just until the center is set but still slightly jiggly. Overbaking will cause cracks and a dry texture, so watch it closely.
Let the pie cool on a wire rack to room temperature, then refrigerate for at least 3 hours or overnight for best flavor and firmness.
While the pie chills, whip 1 cup heavy whipping cream with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract to soft to medium peaks. Taste and add a touch more sugar if you like it sweeter.
Spread or pipe the whipped cream on the chilled pie just before serving, or leave dollops on each slice. Garnish with lime slices or extra lime zest.
Slice with a hot knife (run under hot water and dry between cuts) for clean pieces. Store leftovers covered in the fridge up to 3 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.