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Key Lime Cheesecake with Pretzel Crust

A creamy and rich key lime cheesecake with a salty and buttery pretzel crust and key lime whipped topping!
Course Dessert
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 10 -12 slices
Author Sarah @ The Gold Lining Girl


Pretzel crust:

  • 2 1/2 c. crushed pretzel twists
  • 1/4 c. sugar
  • 1/2 c. unsalted butter melted

Key Lime Cheesecake:

  • 4 - 8 oz. packages reduced fat cream cheese softened
  • 1 1/4 c. sugar
  • 1 tbsp. vanilla
  • 4 eggs
  • 3/4 c. fresh key lime juice
  • 2 tbsp. key lime zest


  • 1 1/2 c. heavy cream
  • 2 tbsp. powdered sugar
  • 1 tsp. key lime zest


For crust:

  1. In a large bowl, combine crushed pretzels, sugar, and melted butter.
  2. Mix until crumbly, and press into the bottom of a 9-inch springform pan, pressing the crumbs slightly up the edges.

For filling:

  1. In a large mixing bowl, beat cream cheese until smooth.
  2. Add in sugar and vanilla, and beat until smooth and well-combined.
  3. Beat in eggs, one at a time. Blend well after each addition.
  4. Beat in key lime juice and zest.
  5. Pour into prepared pretzel crust.
  6. Bake at 325 degrees for 60-70 minutes. The edges will be golden brown, and the center will still jiggle slightly, but will set as it cools.
  7. Allow to cool completely. Refrigerate to chill.

For topping:

  1. In a large mixing bowl, beat heavy cream and powdered sugar until stiff peaks form.
  2. Fold in zest.
  3. Spread topping over cooled and chilled cheesecake. Enjoy!