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Whole key lime cheesecake with almond flour crust

Key Lime Cheesecake with Almond Flour Crust

A silky, tangy key lime cheesecake set atop a nutty almond‑flour crust—light, gluten‑free, and bursting with citrus flavor.
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Prep Time 20 minutes
Cook Time 50 minutes
Chill Time 4 minutes
Total Time 1 minute
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Almond Crust
  • 1¾ cups almond flour finely ground, lightly packed
  • ¼ cup granulated sugar or coconut sugar
  • 3 Tbsp unsalted butter melted
  • 1 tsp vanilla extract
Key Lime Filling
  • 24 oz cream cheese room temperature
  • ¾ cup granulated sugar
  • ¼ cup sour cream
  • ½ cup fresh key lime juice about 4–6 limes
  • 2 tsp key lime zest optional garnish
  • 3 large eggs room temperature
  • 1 tsp vanilla extract

Equipment

  • 9‑inch springform pan
  • Mixing bowls
  • Electric mixer
  • Zester & juicer
  • Spatula
  • Measuring cups & spoons

Method
 

  1. Preheat oven to 325 °F (163 °C). Line the bottom of a 9‑inch springform pan with parchment paper and grease the sides.
  2. 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.
  3. Reduce oven to 300 °F (150 °C). In a large bowl, beat cream cheese and sugar until smooth and creamy.
  4. Add sour cream, lime juice, and lime zest. Mix until well combined and smooth.
  5. Mix in eggs one at a time on low speed; do not overmix.
  6. Pour filling over cooled crust. Smooth top and gently tap pan to release air bubbles.
  7. Bake at 300 °F (150 °C) for 45–50 minutes until center is almost set but jiggles slightly in the middle.
  8. 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.
  9. Release springform pan, slide onto platter. Garnish with lime zest if desired. Slice and serve chilled.

Notes

This cheesecake is best made a day ahead to allow flavors to develop and slices to set cleanly. For dairy-free, substitute cream cheese and sour cream with coconut‑based alternatives. Add blueberries on top for a grapefruit‑berry twist.