This key lime pie with cream cheese has a thick crunchy graham cracker crust, a light cream cheese filling, and a fluffy whipped cream topping. It’s sweet, tart, and delicious!
Key Lime Cream Cheese Pie
Are you looking for a summer dessert that isn’t too heavy and will get your taste buds tingling? This key lime pie with cream cheese is a delicious combination of a traditional key lime pie and a cheesecake. YUM.
Can we talk about why we love this key lime cream cheese pie so much?
- This key lime pie is made with delicious and simple ingredients.
- You only need to bake the graham cracker crust, add the filling, and let the pie chill. No need to have the oven on all day in the summer!
- It is so creamy and delicious.
Ingredients You Need
- Graham crackers- we use graham cracker crumbs as the sweet base to this key lime pie. You can use any flavor of graham cracker that you’d like.
- Light brown sugar- to sweeten up the key lime pie crust and create a crunchy consistency we use light brown sugar.
- Unsalted butter- you need a little butter to act as the binder for the key lime pie crust with cream cheese.
- Cream cheese- the cream cheese adds a delicious creaminess and depth to this cream cheese. We recommend using full fat!
- Sweetened condensed milk- there is something magical about sweetened condensed milk. You whisk the milk with the cream cheese and it is a dreamy combination.
- Green food coloring (optional)- if you would like this key lime pie with cream cheese to have an extra green color, you have the option to add a drop of green food coloring to make the pie pop!
- Lime juice- it wouldn’t be a key lime pie if you didn’t use lime juice. You use about 1/4 cup of lime juice for that punch of lime flavor.
- Heavy cream- you use heavy cream in both the pie filling and the topping.
- Powdered sugar- you sweeten up the pie with powdered sugar!
- Lime zest- not only does the lime zest make your pie look beautiful, it adds extra lime-y flavor.
How to Make Key Lime Cream Cheese Pie
There are only a few steps to take before you have a delicious key lime pie with cream cheese!
Make the Pie Crust
One of the best parts of this pie is the thick and crunchy crust. We are all about having a whole lot of crust in each bite.
Mix graham cracker crumbs, brown sugar, and melted butter into a bowl and mix until it holds it’s shape if you squeeze it into a ball.
Pour the graham cracker mixture into a pie pan and flatten the mixture to the bottom and the sides of the pie tin.
Place the graham cracker crust into the fridge for at least 30 minutes.
We recommend letting the graham cracker crust sit longer in the fridge to set!
Mix Up the Pie Filling
Next up is the key lime pie filling. You place softened cream cheese in a bowl and whip it until smooth. Once smooth you add the sweet and condensed milk, lime juice, and food coloring if you are going to use it.
Once the pie filling is smooth and creamy set the mixture aside and whip cold heavy cream until it forms soft peaks. Add the sugar and and whip until stiff peaks form.
Carefully pour the smooth cream cheese mixture into the whipped cream and fold everything together. Be careful to not to over mix the cream cheese and whipped cream because you don’t want to take all the air out of the mixture.
Pour the cream cheese mixture into the graham cracker crust and smooth it out. Cover the key lime pie with cream cheese with plastic wrap and let it set for 6-7 hours.
Whipped cream Topping
After the pie has set, you make a simple whipped cream topping of heavy cream and powdered sugar. Whip the two together until stiff peaks form.
Spread the whipped cream topping over the key lime pie and the sprinkle it with lime zest.
pro-tip
If you want to skip the homemade whipped cream, feel free to cut your time and use store bought whipped cream or cool whip.
How to soften cream cheese
Looking for a quick method to soften cream cheese? Check out our post – How to Soften Cream Cheese – 4 Ways! Here you’ll learn 4 unique (and quick!) methods to softening cream cheese the perfect amount for baking and cooking.
tips + tricks
Change up the crust. If you want to change up what your crust tastes like, you can use ginger snaps instead of graham crackers.
Can I use lemon juice? Yes, you can use lemon juice and lemon zest in place of the lime juice and lime zest. You’ll have a lemon pie instead of a lime pie.
Do I have to use key limes? No, you can use regular limes for this pie, too!
Can I freeze this pie? Yes, you can freeze this pie! Just be sure to cover the pie to avoid freezer burn.
How do I store this key lime pie with cream cheese? You store this pie in the refrigerator for up to 5 days if it is covered in plastic wrap.
Key Lime Cream Cheese Pie Recipe
Ingredients
Crust
- 1.5 cups graham cracker crumbs ~12 whole graham crackers
- 1/4 cup light brown sugar
- 1/3 cup unsalted butter melted
Key Lime Pie Filling
- 4 oz cream cheese room temperature
- 7 oz sweetened condensed milk room temperature
- 1 drop of green food coloring optional
- 1/4 cup lime juice ~5-6 limes
- 1/2 cup heavy cream cold
- 2 tablespoons powdered sugar
Whipped Topping
- 1/2 cup heavy cream cold
- 2 tablespoons powdered sugar
- Zest of half a lime finely grated
Instructions
Crust
- Place cookie crumbs, brown sugar, and melted butter in a medium bowl. Mix until combined.
- Then transfer the mixture into a 9-inch pie dish and press it into the bottom and up the sides of the dish.
- Place the crust in the refrigerator and chill for 30 minutes or overnight, if desired.
Key Lime Pie Filling
- Using a stand mixer or a hand mixer and a medium bowl, beat the cream cheese until creamy, then pour in the sweetened condensed milk, lime juice, and food coloring (if using). Beat on low speed until fully combined and smooth. Set aside.
- Using a stand mixer or a hand mixer and a large bowl, whip the cold heavy cream until fluffy with soft peaks.
- Then, add in the powdered sugar and beat until fluffy with stiff peaks.
- Using a rubber spatula, gently fold the cream cheese mixture into the whipped cream. Be very gentle when doing this or the heavy cream will deflate.
- Pour the filling into your prepared crust and smooth down the top using an offset spatula. Cover with plastic wrap and chill in the refrigerator for 6-7 hours or overnight (recommended).
Whipped Topping
- When you’re ready to decorate and serve, pour the remaining heavy cream into a large bowl and use a stand mixer or a hand mixer to whip it until fluffy.
- Add the powdered sugar and keep whipping until stiff peaks start to form.
- Decorate your key lime cream pie with whipped cream and finely grated lime zest.
- Slice into 8 slices making sure to clean the knife between each slice. Serve and enjoy!
Tips & Notes
- Storage Instructions: store any leftovers covered with plastic wrap in the refrigerator for up to 3 days.
- Make-Ahead Instructions: you can make the crust ahead of time and store it covered in the refrigerator for 1-2 days. You can also make the pie ahead of time and refrigerate the whole pie for 1-2 days before serving. In this case, I recommend storing any leftovers for 1-2 days.
