Key Lime Jello Cheesecake

Indulge in our Key Lime Jello Cheesecake recipe, where the zest of Key limes meets creamy cheesecake topped with vibrant lime jello.

Our key lime Jello cheesecake recipe combines the tangy zest of key limes with the creamy indulgence of cheesecake, crowned with a vibrant lime jello topping that’s sure to impress.

This Key Lime Jello Cheesecake isn’t just a dessert; it’s an experience, a sweet escape to the sunny orchards of the Florida Keys, where every slice brings a burst of sunshine and happiness.

Whether for a special occasion or a delightful end to a cozy meal, it’s guaranteed to leave a lasting impression on all who taste it.

Equipment Needed for Key Lime Jello Cheesecake

• 9-in round springform pan
• Aluminum foil
• Parchment paper
• Roaster pan – Needs to be large enough to fit the springform pan.
• Electric mixer
• Mixing bowls
• Spatula

Ingredients for Key Lime Jello Cheesecake

Crust – We are making a classic graham crust. I would not substitute with other types of cookie crumbs here.

Sugar – Granulated sugar only.

Cornstarch – Using a little cornstarch in the filling can help prevent cracks in the cheesecake.

Cream cheese – Use full fat cream cheese for best results, avoid using light cream cheese. You will need 24 oz cream cheese in total. Needs to be softened.

Eggs – For the creamiest cheesecake use room temperature eggs.

Sour cream – Helps create a creamier texture. Room temperature for best results.

Cream – Do not substitute with milk or lower fat cream. Room temperature for best results.

Limes – Use key limes for both the juice and the zest. If you can’t get your hands on key limes, use regular limes instead.

Vanilla – Use pure vanilla extract for best results. Artificial vanilla extract works too.

Lime jello – You can use any brand of lime gelatin that you prefer. We tested using Jello.

How to Make Key Lime Jello Cheesecake

Ingredients:
Crust:

• 2 cups graham cracker crumbs
• 3 tablespoons granulated sugar
• ½ cups unsalted butter, melted
• 2 tablespoons lime zest

Key Lime Cheesecake Filling:

• 1 cup granulated sugar
• 1 tablespoon cornstarch
• 3 – 8 oz cream cheese, softened
• 4 large eggs
• 2/3 cup sour cream
• 1/3 cup heavy cream
• 1/2 cup key lime juice
• 1 1/2 teaspoon pure vanilla extract

Topping:

• 3 oz lime jello
• Whipped Topping

Directions:

Preheat the oven to 350 degrees Fahrenheit.

Line the inside of a 9-inch springform pan with parchment paper and spray with baking spray, then
line the outside of the pan with foil. Make sure the outside is wrapped enough in foil to ensure
no water seeps into the pan.

Using a large bowl, whisk together the graham cracker crumbs, sugar, butter, and lime zest until well combined.

Pour the crust mixture into the bottom of the pan, then press the crust evenly into the pan.

Bake in the oven for 10 minutes, remove and allow to cool.

Reduce oven temperature to 325 degrees Fahrenheit.

Fill a large roasting pan ¼ full with warm water, set aside.

For the cheesecake filling:

In a small mixing bowl, whisk together sugar and cornstarch until well combined.

Add cream cheese to a large mixing bowl, pour sugar mixture over top and use an electric mixer with beaters to beat cream cheese until smooth.

Mix in eggs one at a time, mixing until just combined after each addition. Scrape down sides and bottom of bowl.

Add sour cream and heavy cream and mix until just combined.

Mix in lime juice and vanilla. Tap the bowl forcefully against the countertop about 30 times to release any large air bubbles.

Pour over cooled graham cracker crust.

Place the cheesecake in the roasting pan then place the roasting pan in the oven and carefully pour in enough boiling water around the cheesecake pan to reach halfway up the side of the cheesecake pan.

Baking and Assembling

Bake in a preheated oven until cheesecake is nearly set but still jiggly in the center, about 60 – 65 minutes.

Remove from the oven and cool on a wire rack for 1 hour. Cover and chill in the refrigerator for at least 4 hours, or overnight.

Once the cheesecake is fully cooled, place the cheesecake onto a cookie sheet.

Prepare the jello according to the box directions.

Once the jello is completely cool, pour over the cheesecake, and place back into the fridge until the jello is set.

Remove from the fridge and top with fresh whipped cream and lime wedges..

Enjoy!