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READY IN 4+ hrs

PHILADELPHIA Key Lime Cheesecake

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"Freshly squeezed lime juice adds a citrusy kick to this light and creamy cheesecake." — Philadelphia Cream Cheese

Ingredients Edit and Save

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Original recipe makes 12 servings Change Servings

1 1/4 cups HONEY MAID Graham Cracker Crumbs
1/4 cup butter, melted
3 (250 g) packages PHILADELPHIA Light Brick Cream Cheese Spread, softened
3/4 cup sugar

2 limes, zested and juiced
3 eggs
3/4 cup thawed COOL WHIP Light Whipped Topping

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Directions

Heat oven to 350 degrees F. Mix graham crumbs and butter; press onto bottom of 9 inch springform pan.
Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add lime peel and juice; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour over crust.
Bake 45 to 50 minutes or until centre is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim. Refrigerate at least 4 hours before serving. Top with whipped topping just before serving. Store leftovers in refrigerator.

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PREP 15 mins
COOK 50 mins
READY IN 4 hrs 5 mins

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This was fabulous! I used bottled key lime juice and regular lime zest. I also always put cheesecake in a water bath with the spring form pan wrapped tightly in several layers of foil. This was gone in seconds at a family gathering. People who love key lime loved it, and people who hate key lime loved it. Can't go wrong with this recipe. If you want more lime flavor you can add a bit more juice. It will be fine.

—Rose from Florida

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Most Helpful Critical Review

Jan 25, 2010

As far as cheesecake recipes go, this one was mediocre. I followed it to the letter and ended up with a cheesecake that was the consistency of melty ice cream. I am not at all impressed with Philadelphia recipes, and probably won't use them again. The flavor was good though, and it was a decent recipe to learn on my way to cheesecake perfection.

—LynZe Arnett

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28 Ratings

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Feb 26, 2010

This was delish! Added more lime juice and zest than called for (I zested and juiced about 8 key limes, though I'm patient with zesting or juicing, so it was probably like fully zesting and juicing four little key limes) and added in about two drops of green food coloring to make the color pop a bit. Had it on Thanksgiving after dinner and the whole family gobbled it up! A nice tip is to throw it in the freezer for 45 to an hour before cutting it. You get perfect slices and the cake is nice and firm, tasking almost like lime sherbet ice cream!!

—NomNomDelicious

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Apr 26, 2010

I followed the recipe to the letter, thinking that maybe the lack of lime taste had to do with people using regular limes instead of key limes...but I have to agree, the lime taste is very subtle and could be upped by a lime or maybe two if you want a stronger key lime taste. I am getting ready for a grad party and made these up as mini cheesecakes, so if anyone is interested, it makes about 55 mini cheesecakes, and they need to be baked for 20 minutes. They also freeze nicely, just thaw in the refrigerator. I will be making about 300 of these as mini cheesecakes and will up the lime juice and rind by one, and I will also add a few drops of green food coloring to make it look like a lime cheesecake. A pretty decent recipe as written, but with a little more lime juice, I think it will be very good.

—VJGUNKEL59

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Dec 05, 2008

FGHG

—Cecilia

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Mar 01, 2010

Quite delicious!!! Though there wasn't quite enough lime flavor (I like it really strong) so I just zested some extra limes and that did the trick. I also combined the juice from those extra zested limes and equal parts of sugar and heated it on the stove to make a syrup which I drizzled on the cheesecake, as I have people in the house who don't like whipped cream or Cool Whip on cheesecake, and that was fan-freakin'-tastic!!

—Sharyl R.

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Jan 18, 2009

Very delicious and very creamy. Easy to make, not a lot of ingredients.

—DeniseM61

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Feb 18, 2009

this recipe was so easy and delicious it had a great flavor it wasn't to sour really enjoyed the taste!!!

—tara

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Nutrition

Calories
288 kcal
14%

Carbohydrates
25.6 g
8%

Cholesterol
92 mg
31%

Fat
16.2 g
25%

Fiber
0.3 g
1%

Protein
8.1 g
16%

Sodium
393 mg
16%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

PHILADELPHIA Key Lime Cheesecake

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 288
Calories from Fat: 145

% Daily Value *
Total Fat 16.2g 25 %
Saturated Fat 10.1g 51 %
Cholesterol 92mg 31 %
Sodium 393mg 16 %
** Potassium 30mg < 1 %
Total Carbohydrates 25.6g 8 %
Dietary Fiber 0.3g 1 %
Protein 8.1g 16 %
** Sugars 15.4g
** Vitamin A 4 %
** Vitamin C 5 %
** Calcium 1 %
** Iron 3 %
** Thiamin 1 %
** Niacin 3 %
** Vitamin B6 1 %
** Magnesium < 1 %
** Folate 4 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.