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Coconut graham cracker crust topped with Key Lime Cheesecake filling and a swirl of whipped cream creates a simple and delicious dessert for every summer occasion.

Assembled key lime cheesecakes topped with whipped cream and lime wedges

In my opinion, there is really no flavor combination that screams summer quite like key lime and coconut.

These Key Lime Cheesecakes are the perfect quick dessert for a backyard barbecue or just a random Monday night sweet treat!

Ingredients for key lime cheesecakes on a blue countertop


I first discovered this recipe in the cookbook Glorious Layered Desserts by my friend Glory of Glorious Treats

I love key lime anything – I could eat Key Lime Pie Ice Cream all summer long – and really love when it’s combined with coconut. 

This Key Lime Cheesecake reminds me a lot of my Key Lime Pie Bars, but with the added bonus of being cheesecake. You know my love of cheesecake recipes.

Spatula stirring together graham cracker crust crumble for key lime cheesecakes

The crust for this recipe is a twist on the classic graham cracker crust: it’s got the addition of coconut and is baked into a yummy crumble. Actually, this crumble would be amazing over ice cream.

Even though the crust is baked, this is a no-bake cheesecake filling. If you really don’t want to turn on the oven, you could use the crust from my No-Bake Raspberry Lemon Cheesecake.

But for me, that added coconut flavor is everything with the tart key lime filling, so I’ll stick with this coconut graham cracker crumble.

coconut graham cracker crumble for key lime cheesecakes on a baking sheet


Finding fresh key limes at the store can be hit or miss. And honestly, those little key limes are kind of a pain to juice anyway.

So here’s my secret: I buy key lime juice instead of fresh key limes.

My grocery store carries Nellie & Joe’s key lime juice, but any brand you find should work just fine. I usually find it in the produce section at my store.

Spatula stirring together key lime cheesecake filling in a metal mixing bowl

If you do want to use fresh key limes, here’s a tip for juicing them: Use a (clean) garlic press to juice those tiny little suckers! 

If you still can’t find key lime juice, regular fresh lime juice will work in this recipe. You’ll probably need about 3-4 limes to get the ¼ cup of juice for this cheesecake.

Spoon portioning graham cracker crumble into individual glass dishes


This tangy key lime filling uses a lot of the same ingredients as a traditional key lime pie, but with the added tanginess of cream cheese:

  • 1 (8-ounce) block cream cheese
  • 1 (14-ounce) can sweetened condensed milk
  • 1/4 cup fresh lime juice (you’ll need 3-4 limes on average), or key lime juice
  • 1 teaspoon lime zest, finely chopped
  • 3 tablespoons Greek yogurt or sour cream
  • 1 teaspoon vanilla
Key lime cheesecake filling on top of coconut crumble crust in individual glass dishes

You can use sour cream or Greek yogurt interchangeably in the filling, so use whichever you prefer or have on hand. Just make sure you use Greek yogurt because it is thick like sour cream.

To make the cheesecake filling, beat the cream cheese until smooth, then slowly add in the sweetened condensed milk while mixing. Mix until everything is fully combined and smooth.

Add the key lime juice and continue to blend. Add the yogurt or sour cream and the vanilla, then mix until everything is well combined.

Close up of individual key lime cheesecakes with graham cracker crumble

If you want to make individual cheesecakes, divide the coconut crumble into your desired containers and then top with the key lime cheesecake filling. If you don’t have small containers, large bowl or even a trifle dish would work well!

Chill the cheesecake for at least 3 hours. Before serving, I recommend topping it with homemade whipped cream and some toasted coconut for extra coconut flavor.

Assembled key lime cheesecakes on a marble board


This Key Lime Cheesecake is perfect for making ahead. The coconut graham cracker crumble will keep in an airtight container for up to a week, so you can prep that several days ahead of time.

The filling needs to chill for at least 3 hours but you could easily make it the night before if you wanted to.

Just wait to top the cheesecakes with the whipped cream until just before serving. With that fresh whipped cream, no one will know you didn’t make the cheesecakes just minutes before!

Spoon taking a bite out of a key lime coconut cheesecake
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Key Lime Cheesecake

By: Jamie
4.43 from 14 ratings
Prep: 25 minutes
Chill Time: 3 hours
Total: 3 hours 25 minutes
Servings: 8
Coconut graham cracker crust topped with Key Lime Cheesecake filling and a swirl of whipped cream creates a simple and delicious dessert for every summer occasion.


For the Coconut Graham Cracker Crumble

  • 9 whole graham crackers 1 sleeve
  • 1 tablespoon sugar
  • 6 tablespoons butter
  • 1 ½ cups shredded sweetened coconut

For the Key Lime Cheesecake

  • 8 ounces cream cheese softened
  • 1 can sweetened condensed milk 14 ounces
  • ¼ cup fresh lime juice you’ll need 3-4 limes on average, or key lime juice
  • 1 teaspoon lime zest finely chopped
  • 3 tablespoons Greek yogurt any fat content, or sour cream
  • 1 teaspoon pure vanilla extract

Optional Toppings


For the Coconut Graham Cracker Crumble

  • Preheat oven to 350°F.
  • Crush graham crackers in a large ziplock bag and then place crumbs into a large bowl. Add sugar and stir to combine,
  • In a small bowl, melt butter in microwave.
  • Pour melted butter over bowl of crumbs and stir until crumbs are evenly moistened. Stir in shredded coconut
  • Spread crumbs onto a rimmed baking sheet and bake 8-10 minutes.
  • Allow to cool before use.
  • Crumble can be stored in sealed container up to a week.

For the Key Lime Cheesecake

  • In the bowl of an electric mixer, beat cream cheese until smooth.
  • Slowly pour in sweetened condensed milk while mixing. Mix until fully incorporated and smooth.
  • Add lime juice and zest and continue to blend. Add yogurt (or sour cream) and vanilla, and mix until all ingredients are well incorporated.
  • Add cooled crumble to the bottom of desired containers. Pour filling on top of the crumble and chill at least 3 hours.
  • If desired, top with whipped cream and toasted coconut before serving.


From Glorious Layered Desserts


Serving: 1cheesecake, Calories: 528kcal, Carbohydrates: 47g, Protein: 9g, Fat: 35g, Saturated Fat: 24g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 0.3g, Cholesterol: 68mg, Sodium: 332mg, Potassium: 364mg, Fiber: 3g, Sugar: 35g, Vitamin A: 779IU, Vitamin C: 4mg, Calcium: 195mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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  1. Natalie says:

    Can you make these the night prior to a dinner party? Will they keep in the  fridge for 24 hours or so? Or do you have to make on the day of consumption?

    1. Jamie says:

      Hi, Natalie! I think you can make them the night before. I hope everyone enjoys them at your party!

  2. Shannon says:

    What would you suggest replacing the sweetened condensed milk with? I’m not a big fan. Will it still work if I used more plain greek yogurt and liquid Stevia sweetener? Thanks for your input. 

    1. Jamie says:

      Hi, Shannon! I’m not sure there’d be a good substitute for the sweetened condensed milk. I suppose you could give the Greek yogurt and Stevia a try and see how it goes. Good luck!

  3. barbcave says:

    These are so delicious! and fun! I made the in half-pint jars so could have individual servings.  So Tasty!

    1. Jamie says:

      Thanks so much for stopping by!

  4. Lulu / Voyage Gourmand says:

    These key lime cheesecakes are calling me !! I’m going to bake these very soon :)

    1. Jamie says:

      I hope you get the chance to try them. Thanks for stopping by.


  5. Gail says:

    What size pan would you use to make one cheesecake?

    Thank you

    1. Jamie says:

      I haven’t tested this as one cheesecake but it should work in a small cheesecake pan or standard pie dish. I hope this helps.


  6. Christy @ My Invisible Crown says:

    Oh my! These look amazing. I love key lime and cheesecake is one of my favorite desserts to make. This one is going on the menu soon!!! :)

  7. Lisa Easterling says:

    I know I have to be missing something super obvious LOL, but where in the recipe does it say what to do with the baked cracker stuff? I’m assuming you just put little bits of it in the bottoms of the containers before spooning the cheesecake mix in?

    1. Jamie says:

      Yes, just spoon some into your serving dish and press it down slightly, then you’ll top with the filling. I hope this helps!

  8. Nicole says:

    If I wanted to make just one instead of individual what size pan would you suggest? Like an 8 inch cake pan?