Key Lime Cheesecake Cake

Key Lime Cheesecake Cake: A Zesty, Creamy Delight

A perfect blend of two beloved desserts — cheesecake and cake — the Key Lime Cheesecake Cake is a refreshing, tangy-sweet treat that’s ideal for any celebration. Whether you’re serving it at a summer gathering or enjoying it with family on a lazy afternoon, this dessert brings together the smooth richness of cheesecake and the light fluffiness of cake into one unforgettable slice.

The History of Key Lime Cheesecake Cake

Key lime pie has its roots in the Florida Keys, where the small, tart key limes were readily available and used to create the iconic pie. Over time, bakers began experimenting with variations, including layering cheesecake elements into traditional cakes. The result? A decadent hybrid known today as Key Lime Cheesecake Cake — a modern twist on a classic favorite that marries American baking traditions with tropical zest.

Ingredients Breakdown

For the Cake Layers: All-purpose flour, baking powder, salt, unsalted butter, granulated sugar, eggs, milk, vanilla extract
For the Cheesecake Layer: Cream cheese, sugar, eggs, sour cream, vanilla extract, key lime zest, key lime juice
For the Frosting: Whipped cream, powdered sugar, key lime zest, key lime juice
Garnish (Optional): Lime slices, lime zest curls, graham cracker crumbs

Step-by-Step Recipe

Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
Mix dry ingredients: In a bowl, whisk flour, baking powder, and salt.
Cream butter and sugar: In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla and alternating additions of dry ingredients and milk.
Pour batter into prepared pans and bake for 25–30 minutes or until a toothpick comes out clean.
While cakes cool, prepare cheesecake filling by beating cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream, vanilla, key lime zest, and juice.
Spread cheesecake mixture over one cooled cake layer. Top with the second cake layer.
Chill the cake in the refrigerator for at least 1 hour before frosting.
Make frosting: Whip heavy cream with powdered sugar until stiff peaks form. Fold in lime zest and juice gently.
Frost the top of the cake and garnish with optional lime slices or zest curls.

Tips for Success

Use room temperature ingredients for both cake and cheesecake layers to ensure smooth mixing.
To avoid cracks in your cheesecake layer, avoid overmixing and don’t overbake the cake layers.
Let the cake cool completely before adding the cheesecake layer to prevent melting and uneven texture.
Chilling the assembled cake overnight can enhance flavor integration and texture.

Variations and Customizations

Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend.
Dairy-Free: Use vegan cream cheese, coconut oil instead of butter, and almond milk.
Crust Layer: Add a graham cracker crust between the layers for a classic key lime pie feel.
Alcohol Infusion: Add a splash of rum or tequila to the cheesecake layer for a tropical twist.
Mini Versions: Make cupcakes or mini cheesecakes using the same recipe components in muffin tins.

Health Considerations and Nutritional Value

This dessert is rich and indulgent, so moderation is key. A typical slice may contain around 500–600 calories, depending on portion size and ingredient choices. It’s high in fat and sugar due to the cream cheese, butter, and sweetened whipped topping. To lighten it up:

Use low-fat cream cheese and unsweetened almond milk.
Replace half the sugar with a natural sweetener like stevia or monk fruit.
Top with fresh whipped cream instead of sweetened versions.

Ingredients

For the Cake Layers:

2 cups all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
1 ½ cups granulated sugar
2 large eggs
1 tsp vanilla extract
¾ cup whole milk

For the Cheesecake Layer:

16 oz (2 bricks) cream cheese, softened
¾ cup sugar
2 large eggs
¼ cup sour cream
1 tsp vanilla extract
1 tbsp key lime zest
3 tbsp key lime juice

For the Frosting:

1 cup heavy whipping cream
2 tbsp powdered sugar
1 tsp key lime zest
1 tbsp key lime juice

Directions

Preheat oven to 350°F (175°C).
Grease and line two 9-inch round cake pans with parchment paper.
In a medium bowl, combine flour, baking powder, and salt; set aside.
In a stand mixer, cream butter and sugar until fluffy.
Add eggs one at a time, then mix in vanilla extract.
Alternately add dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients.
Pour batter into prepared pans and bake for 25–30 minutes. Let cool completely.
Beat cream cheese and sugar until smooth.
Add eggs one at a time, followed by sour cream, vanilla, lime zest, and lime juice.
Spread cheesecake mixture evenly over one cake layer. Place the second cake layer on top.
Refrigerate for at least 1 hour.
Whip heavy cream and powdered sugar until stiff peaks form.
Fold in lime zest and juice gently to preserve volume.
Frost the top of the chilled cake and decorate as desired.