Craving something zesty, creamy, and completely irresistible? This Key Lime Cheesecake with Almond Flour Crust might be your new favorite dessert. With its tangy citrus flavor and smooth, velvety texture, this cheesecake feels indulgent—but it’s also naturally gluten-free and lower in carbs thanks to the almond flour base.
Perfect for summer parties, spring brunches, or when you need a crowd-pleasing treat that’s a little different from the usual, this recipe delivers bold flavor with a light, refreshing finish.
Whether you’re going low-carb, baking gluten-free, or just love a good lime dessert, this recipe hits all the right notes.
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Key Lime Cheesecake with Almond Flour Crust
Ingredients
Equipment
Method
- Preheat oven to 325 °F (163 °C). Line the bottom of a 9‑inch springform pan with parchment paper and grease the sides.
- To make crust: mix almond flour, sugar, melted butter, and vanilla. Press evenly into bottom of pan. Bake 8–10 minutes until lightly golden. Let cool.
- Reduce oven to 300 °F (150 °C). In a large bowl, beat cream cheese and sugar until smooth and creamy.
- Add sour cream, lime juice, and lime zest. Mix until well combined and smooth.
- Mix in eggs one at a time on low speed; do not overmix.
- Pour filling over cooled crust. Smooth top and gently tap pan to release air bubbles.
- Bake at 300 °F (150 °C) for 45–50 minutes until center is almost set but jiggles slightly in the middle.
- Turn off oven and crack oven door. Let cheesecake cool inside oven for 1 hour. Then remove and chill in refrigerator at least 3 hours or overnight.
- Release springform pan, slide onto platter. Garnish with lime zest if desired. Slice and serve chilled.
Notes
Why You’ll Love This Key Lime Cheesecake
- Zesty and refreshing – Key lime juice adds a citrusy punch to balance the rich cream cheese filling.
- Almond flour crust – Nutty, slightly sweet, and gluten-free, this crust offers the perfect foundation.
- No water bath required – This version bakes low and slow, no fuss.
- Make-ahead friendly – Chill it overnight and serve the next day with zero stress.
- Perfect for summer – Light, bright, and not too heavy after warm-weather meals.
Discover more low-carb bakes like our 3 Ingredient Chocolate Yogurt Cake.
Ingredients You’ll Need
For the Almond Flour Crust
| Ingredient | Amount | Notes |
|---|---|---|
| Almond flour | 1 ½ cups | Super-fine for best texture |
| Butter (melted) | ¼ cup (½ stick) | Unsalted preferred |
| Sweetener | 2 tbsp | Use granulated or keto option |
| Salt | Pinch | Balances the nutty flavor |
For the Key Lime Filling
| Ingredient | Amount | Notes |
|---|---|---|
| Cream cheese | 3 blocks (8 oz each) | Room temperature |
| Eggs | 3 large | Room temperature |
| Greek yogurt (or sour cream) | ½ cup | Adds moisture and lightness |
| Sweetener (sugar or erythritol) | ¾ cup | Adjust to taste |
| Key lime juice | ½ cup | Fresh or bottled (see tips) |
| Key lime zest | 1 tbsp | Optional but recommended |
| Vanilla extract | 1 tsp | Enhances the lime flavor |
How to Make Key Lime Cheesecake (Step-by-Step)
Step 1: Prep and Preheat
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan or line with parchment on the bottom.
Step 2: Make the Crust
In a bowl, mix almond flour, melted butter, sweetener, and a pinch of salt. Press into the bottom of the pan using the back of a spoon. Bake for 10 minutes, then cool while you prep the filling.
Step 3: Beat the Cream Cheese
In a large mixing bowl, beat the cream cheese until smooth and fluffy. Use a hand mixer or stand mixer for best results.
Step 4: Add Sweetener and Yogurt
Mix in the sweetener and Greek yogurt (or sour cream). Beat until fully combined and creamy.
Step 5: Add Lime Juice, Zest, and Vanilla
Slowly beat in the key lime juice, zest, and vanilla extract. The mixture may loosen slightly—this is normal.
Step 6: Add the Eggs
Beat in the eggs one at a time, mixing gently to avoid over-aerating.
Step 7: Bake
Pour the batter over the pre-baked crust and smooth the top. Bake for 45–55 minutes or until the center is just slightly jiggly.
Turn the oven off, crack the door, and let the cheesecake cool inside for 1 hour to reduce cracking.
Step 8: Chill
Refrigerate the cheesecake for at least 6 hours, ideally overnight, before slicing and serving.
Want another easy dessert with no crust drama? Try our Rhubarb Dump Cake for a crowd-friendly option.
Tips for almond crust cheesecake Success
- Room temperature ingredients: This helps everything blend smoothly and evenly.
- Don’t overmix: Especially after adding eggs—this helps prevent cracks.
- Chill thoroughly: The longer it chills, the better the texture and flavor.
- Use real key limes if available: Fresh juice gives unbeatable flavor, but bottled key lime juice works in a pinch.
- Add parchment to the base: This makes it easier to transfer the cheesecake without sticking.
Flavor Variations
- Keto Key Lime Cheesecake: Use erythritol or monk fruit sweetener and skip the crust or keep it almond flour-based.
- Coconut Lime Cheesecake: Add ¼ cup shredded coconut to the crust or sprinkle on top.
- Mini Key Lime Cheesecakes: Use a muffin tin and bake for 18–20 minutes for individual servings.
- Graham Cracker Crust Option: Not low-carb, but delicious if you want a classic twist.
Need a savory balance? Pair with our Ground Beef and Zucchini Skillet for a complete summer meal.
Storage & Serving Suggestions
| Storage Method | How Long | Notes |
|---|---|---|
| Refrigerator | 4–5 days | Keep covered in springform pan |
| Freezer | 1–2 months | Freeze slices wrapped in plastic |
Serving Ideas
- Top with whipped cream and extra lime zest
- Add a few fresh berries for contrast
- Drizzle with sugar-free white chocolate for elegance
- Serve with iced coffee or cold brew for a refreshing combo
FAQs – Key Lime Cheesecake with Almond Flour Crust
Can I use regular limes instead of key limes?
Yes! While key limes are more aromatic, regular Persian limes work fine in flavor and acidity.
Is almond flour crust keto-friendly?
Yes—it’s naturally low in carbs and gluten-free, perfect for keto or paleo diets.
Can I make this cheesecake dairy-free?
You can try dairy-free cream cheese and yogurt alternatives, but texture may vary slightly.
What if I don’t have a springform pan?
Use a deep 9-inch cake pan lined with parchment. Just be extra gentle when removing the cheesecake.
Can I make it ahead?
Definitely. This cheesecake is even better the next day after a full chill.
Conclusion
This Key Lime Cheesecake with Almond Flour Crust is light, creamy, tangy, and everything a summer dessert should be. With a nutty base and a citrus-packed filling, it’s a fresh spin on a classic that’s easy enough for beginner bakers—and impressive enough for guests.
Whether you’re going gluten-free, cutting carbs, or just chasing those bright key lime vibes, this cheesecake is the recipe you’ll come back to again and again.
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