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A slice of spiked key lime cheesecake with a creamy citrus filling and graham cracker crust, served beside the remaining chilled pie.

Spiked Key Lime Cheesecake

The key lime filling sets cool and creamy in the refrigerator, with a hint of dark rum beneath the citrus. A buttery graham crust gives each slice a crumbly contrast.

By Betty Lou Gardner4 hr 20 minUpdated 2026-08-25

This Spiked Key Lime Cheesecake is smooth, creamy, and full of bright citrus flavor balanced by rich cream cheese, a splash of dark rum, and a buttery graham cracker crust. Cool and refreshing straight from the refrigerator, it’s the kind of simple no-bake dessert that feels especially perfect for warm evenings, summer gatherings, and holiday tables alike.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

I always think this pie tastes better the next day once the filling has had time to settle and firm up properly in the refrigerator. Sometimes I sprinkle extra lime zest over the whipped cream right before serving because it makes the whole pie smell brighter and fresher the minute it hits the table.

How to Make Spiked Key Lime Cheesecake

◆
Sweetened condensed milk being mixed in a clear glass bowl beside an open can and a plate of softened cream cheese.
01

Smooth the Cream Cheese

Beat the fully softened cream cheese until completely smooth before adding any liquid.

Lime zest being added to the cheesecake filling while a hand mixer runs beside fresh limes and a small bottle labeled light rum.
02

Build the Filling

Gradually beat in the sweetened condensed milk, then add the key lime juice, dark rum, and lime zest just until silky smooth.

Creamy key lime cheesecake filling being poured into a prepared graham cracker crust and smoothed with a spatula.
03

Fill the Crust

Spread the creamy filling evenly into the prepared graham cracker crust.

An uncovered key lime cheesecake in a foil pie pan being placed on a refrigerator shelf to chill.
04

Chill Until Firm

Cover and refrigerate at least 4 hours or preferably overnight, until the center is fully firm.

A chilled key lime cheesecake topped with a ring of whipped cream rosettes, toasted coconut, lime slices, and lime zest.
05

Garnish and Serve

Finish with whipped cream, lime slices or zest, and toasted coconut as desired, then slice and serve chilled.

A slice of spiked key lime cheesecake with a creamy citrus filling and graham cracker crust, served beside the remaining chilled pie.

Spiked Key Lime Cheesecake

The key lime filling sets cool and creamy in the refrigerator, with a hint of dark rum beneath the citrus. A buttery graham crust gives each slice a crumbly contrast.

By Betty Lou Gardner

Prep20 minCook0 minTotal4 hr 20 minDifficultyEasy
PrintReview

Ingredients

Scale

Scaling note: Ingredient quantities scale in this recipe. Review equipment capacity, batch arrangement, and cooking time when changing the yield.

Key Lime Filling

Garnish

Instructions

  1. 8 oz cream cheese
  2. 14 oz sweetened condensed milk
  3. ½ cup key lime juice, 1½ tsp dark rum, 1 tsp lime zest
  4. 1 graham cracker crust

Nutrition (Approximate Per Serving)

Yield

1 (9-inch) pie — Serving size: 1 slice

Calories
350
Carbohydrates
37.5 g
Protein
6.5 g
Fat
19.5 g
Saturated Fat
10.5 g
Cholesterol
50 mg
Sodium
210 mg
Fiber
0.3 g
Total Sugars
31 g

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Betty Lou Gardner

Betty Lou Gardner

Betty Lou Gardner’s family recipes are preserved in Granny’s Recipe Box.

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