Key Lime White Chocolate Cheesecake Pie
Pie lovers, cheesecake lovers, and graham cracker crust lovers unite! This Key Lime White Chocolate Cheesecake Pie is for you.
Owing to the fact that every component of this pie (save the buttery, graham crust) is laden with fresh lime flavor, you really need to be a lime lover to appreciate this pie.
You wouldn’t believe the number of times I read comments on recipes that say something like, “Chocolate makes me gag, but I thought I might like this quadruple chocolate cake. I was wrong! Yuck!” or “I was hoping this banana bread would make me like bananas. Spoiler alert: it didn’t.”
To avoid such possible scenarios and spare anyone great pain over dessert, let me say it again: this pie is for lime lovers only.
Now that we have that covered, let me tell you how delectable and wonderful this key lime white chocolate cheesecake pie is. That basic, delicious graham cracker crust is only the beginning of good things to come.
Sandwiched between the crumb crust and the unbelievably creamy cheesecake layer is a bright pop of luscious, zesty lime curd.
To be honest, and at the risk of offending all English people everywhere and anyone else intensely devoted to curd, I spent years, lots of lonely, wasted years, wishing curd wasn’t named, well, curd.
How could something named CURD be delicious?
In the interest of full disclosure, I’m pretty sure 93.5% of my issues were because I always misread it as CRUD and then corrected and associated it with something CURD-led. I know, you guys. I’m sorry I’m even going into all this.
Thankfully, I channeled some hibernating maturity, got over the name issues, and one day decided to make it (that was almost a decade ago). You know the end of the story: I haven’t regretted it one day since.
Kind of like a super creamy pudding-like jam, you can enjoy curd a million ways. Not the least of which is a spoon going straight into the bowl or jar. It is terribly delicious.
Don’t be like me. Let curd (not crud) be part of your life forever.
This pie is a weirdly delicious mashup of flavors. It channels desserts like this Sour Cream Lime Tart, my fave Vanilla Bean White Chocolate Cheesecake and this Key Lime Cheesecake.
The main difference is today’s key lime white chocolate cheesecake pie is mostly no-bake. And the whole thing comes together pretty darn fast, especially since you can make it ahead of time.
One Year Ago: Grilled Greek Chicken Kebabs with Simple Tzatziki Sauce
Two Years Ago: Grilled Honey & Ginger Marinated Flank Steak
Three Years Ago: Peanut Butter Cookie Dough Dip
Key Lime White Chocolate Cheesecake Pie
- 1 ½ cups (150 g) graham cracker crumbs, about 13 rectangles
- 1 tablespoon brown sugar
- 8 tablespoons (113 g) salted butter, melted
- ¼ cup (57 g) salted butter
- 1 cup (212 g) granulated sugar
- ½ cup fresh lime juice (see note)
- 2 large eggs, lightly beaten
- Pinch of salt
- 1 tablespoon fresh lime zest
White Chocolate Cheesecake:
- 8 ounces (227 g) cream cheese, softened
- ⅓ cup (38 g) powdered sugar
- ½ cup (113 g) sour cream
- ¼ cup fresh lime juice
- 4 ounces (113 g) white chocolate, melted and cooled until no longer warm but still pourable
- 1 teaspoon fresh lime zest, zest limes before juicing!
- 1 cup heavy whipping cream
- For the crust, preheat the oven to 350 degrees F. Combine the graham cracker crumbs, brown sugar and butter in a bowl until well mixed. Press evenly into the bottom and up the sides of a 9-inch baking pan; bake for 8-10 minutes until fragrant and lightly golden. Let cool completely while preparing the other parts of the pie.
- For the lime curd, in a medium saucepan, melt the butter over medium heat. Add the sugar, lime juice, eggs and salt. Cook, whisking constantly, until the mixture bubbles and thickens, 10 minutes or so (depending on how hot the stove is); it should be the consistency of soft pudding. To avoid any little bits of cooked eggs, strain the mixture through a fine mesh strainer into a clean bowl. Stir in the lime zest. Press plastic wrap directly on the surface and refrigerate until no longer warm.
- For the cheesecake topping, in a medium bowl with an electric hand mixer (or in the bowl of a stand mixer fitted with the paddle attachment), mix together the cream cheese and sugar until very smooth. Add the sour cream and lime juice and mix until combined. Add the white chocolate and whip until creamy and thick.
- In a separate medium bowl with the electric mixer (no need to clean the beaters), or with a stand mixer fitted with the whisk attachment (PS: I often use my Blendtec fro whip cream!), beat the cream to stiff peaks.
- Fold the cream gently into the cream cheese mixture with a rubber spatula until evenly combined.
- Spread the cooled lime curd over the crust. Dollop the cheesecake filling over the curd and spread evenly.
- Sprinkle additional fresh lime zest on the pie for garnish and use fresh lime slices, if desired, to decorate the top of the pie.
- Chill for at least 4 hours before serving; the pie can be made a day ahead of time.
Recipe Source: wildly adapted from a Key Lime White Chocolate Pie from my Aunt Marilyn
50 Comments on “Key Lime White Chocolate Cheesecake Pie”
we love this pie! My daughter has requested it for her birthday tomorrow, and we need to make two. We doubled the curd yesterday–do you think there is room in a Kitchen Aid to double the cheesecake/cream portion?
It all depends on how big of a kitchenaid you are using?? I have an 8-quart and I think it would handle a double batch (maybe a 6-quart could, too!)
We all loved this one! On a whim I made a triple berry sauce, which I drizzled on each piece. The colors were so pretty together, but the pie was great plain too. I felt it tasted like creamy limeade. The combos were great. The zesty lime curd juxtapositioned with the mellow fluffy cheesecake layer and the chewier/crisper graham cracker crust were great!
Im hoping to make this today. What kind of white chocolate did you use? White baking chips, the candy coating white chocolate or a bar of white chocolate? Thanks!
Sorry for the delay in responding. I usually use the bar of white chocolate (Ghirardelli brand).
Can I make this init cupcakes, what would I have to change or do?
I think so!
What do you mean by a 9 inch baking pan?? Are you using a pie pan or a 9 inch square?
You can use either.
Hahaha! You’re comments about curd made me laugh. A couple of weeks ago I bought cheese curds, and when my 8-year-old saw it he exclaimed, “Cheese cruds! Yes! I love those!” I couldn’t stop laughing over excitement over “cheese cruds.”
In regards to the recipe, I’ll think I’ll my 12-year-old to make this for my birthday next month. It sounds delicious and seems simple enough.
* Your* comment, that is
after the pie is made, can it freeze well? (Just concerned about the curd)
please disregard that comment; I forgot I already asked that question smh
CAN THIS PIE BE FROZEN?
oops didn’t realize caps was on! sorry :/
I haven’t frozen it but most cheesecake-type desserts usually freeze pretty well!
Do i need to cover this with saran wrap while it chills in the fridge? Especially if I make this a day in advance? or can I just set this as is in the fridge. Thanks!
This dessert made me feel like a bona fide pastry chef! I could have been eating it in South Florida with a Hemingway cocktail in the other hand, it tasted so authentic. But it worked great for Cinco de Mayo, too.
I will definitely make it again when I want to impress (without too much work). I’d love to try this bite size, as it is a rich and refreshingly tart dessert.
Key lime pie is a favorite of my husband’s and this was the first time I’ve ever made it. He told me I don’t need to keep searching for another recipe – this one is a total winner! Thank you for a new family favorite!
So… my husband is kind of sour-cream-phobic. I know, it’s weird. Would this recipe still work if I left out the sour cream?
It definitely wouldn’t have the same texture and flavor…but you could experiment and see (I’ve never tried it that way).
Thanks for getting back to me so quickly! I’m going to make this tonight, and I’m planning to substitute Greek Yogurt for the sour cream. I’ll let you know how it turns out!
how did it turn out?
This pie is amazing. I cheated and used a pre-made crust from the grocery store, but it was still very good. The only problem was getting the lime curd in the crust. Maybe it was becuase mine was store bought, but it was very difficult. It was so sticky it ripped my crust apart trying to get it spread out, so the end product wasn’t as pretty, but it still tasted great.
My husband loves KeyLime Pies. He’s always on the lookout for a good one so I made this for his birthday. He claims it is the best one he’s ever tasted. I agree. I’ll make it again but I’ll do it a day ahead. Thank you for wonderful recipes.
Hi there – thank you for all your wonderful recipes. I use them frequently and try to adjust for our altitude which is 6,700. 😉
Have you tried this with lemons instead of limes, if not, I’m guessing it would be delicious too?? Would appreciate your thoughts! Have a wonderful Wednesday!!
I haven’t but others have, and they report that it is tasty!
made this yesterday & my family looooved it! thank you for this recipe (:
Turned out super.
Creamy, luscious and lemony.
This was even better tasting than I imagined it to be. I LOVED it! Thank you so much!
Made this yesterday for Memorial Day. It was divine! My daughter said, “wow, this tastes like summer!” Love it! Thanks Mel!
I made this for a family lunch last week and it was gone the same day. My husband requested I make another one the day after! I love how light it is and I love the tartness from the lime curd! Everything I made from your site has been a huge hit in my family. All my kids know you by first name and when I make a meal they really like they ask me “is this from Mel?” Thank you, thank you, thank you for so many delicious recipes and helpful tutorials and tips!
Thanks, Stephanie! 🙂
I know this may sound crazy, but what would you think of using frangipane instead of the lime filling?
Certainly worth a try, Paula, especially if you like that almond flavor.
You’ve out done yourself with this one Mel! It was so amazing! The only bad part of it is that I could have actually eaten the entire pie by myself! I’m going to look for any reason to keep making this!
I made this when we had friends over this week! So delicious! I liked that I could make it a little at a time…the crust in the morning, the curd in the afternoon, and the topping the next morning. I thought the flavors were well balanced. The topping wasn’t overly sweet, but when combined with the crust and curd it was all perfection! We have 1 piece left and I hope I’m the only one who remembers so I can eat it when my daughters are in bed 🙂
This looks so darn good! My husband is not a lime lover, or even liker. He’s a bit of a hater actually. Hopefully something will come up soon so that I can make this and enjoy it with someone who can eat it with me!
This cheesecake sounds so yum! in Australia we also call curd Lemon Butter, or Lime Butter or Passion fruit Butter. There is almost nothing so yummy as making great Lemon Butter, especially when cooked on an old farm wood stove.
I can not stand the word #%^* either. I can’t even get my thumb to type it. I still have never eaten it because of the name. I have issues, apparently! Let’s rename…flavor-packed goodness? Essential yumminess? This recipe might get me to make, and eat, the decadent tastiness.
I have to admit I’m a pie hater… Except peanut butter pie and key lime. I love lime pie, lime cake, lime sorbeto..I have made so many of your recipes and every one has been a winner. It’s because of you I am now an awesome pizza maker haha. I have also made your cheesecake which was out of bounds. My only grievance with you is summer is upon us and I’ve been working so hard on getting myself bathing suit ready and you come along with another amazing looking dessert. Ugh..your killing me Mel ! Seriously though, you are awesome : )
Love limes and also love curd, and love your view of it 🙂 Looking forward to making this! Thanks!
Oh Mel…. after 8 months of severe lime cravings, I found this!! I’m due in another month, and thinking this is the only thing I’ll have for all meals, from here on out! can’t wait to try it.
Your killing me Smalls. Totally get you on the curd thing. lol With all things summery comes the desire to consume all things citrus-y. Truth be told- I never get tired of lemon or lime stuff- especially desserts.
Thank you! I recently realized I LOVE key lime, white chocolate and graham cracker crumbs together when I discovered Chobani Flips key lime crumble. And I totally agree with you on the curd thing. Several years ago my sister-in-law kept talking about her lemon curd cupcakes and I couldn’t imagine anything more unappetizing… Until I tried them, then I realized that curd was nothing like I had pictured in my head.
I love this post !! I seriously laughed right our loud as I read your commentary on curd (crud) !! And I needed a laugh this morning. The best part is that I have 2 bags of limes in my fridge… because I actually forgot I had one and ended up buying another one at Sam’s. My husband, seeing two bags of limes in the fridge, of course mentioned that he hoped I was planning to eat a lot of limes. Well turns out that I now have something delicious to make from my abundance of limes!! You always manage to swoop in and save the day. There are times I actually wonder if your brain and mine are running on the same frequency and you are sending me subliminal messages like “buy more limes”…. I Can’t wait to make this, I am a lime lover!!! And if I had to choose only one dessert that I could eat for the rest of my life it would be cheesecake (especially no-bake) with a buttery graham cracker crust (I would have to find a way to make chocolate chip cookies a snack instead of dessert.. I wouldn’t be able to live without them). You get the picture!! I’m off to plot making lime cheesecake and how soon I can make it, guess I can wait until after breakfast 🙂
This whole thing just made me laugh. In a good way
Dang, this looks so amazing. I just bought limes yesterday to make pico but they might be getting a new job. Thankfully no lime allergies in our house 😉
You’re funny, Jared. 🙂