Key Lime Cream Cheese Cake

Key Lime Cream Cheese Cake Recipe

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Tami Hammers


Bright refreshing taste.. If you love citrus you'll love this cake.
This was a huge success at work, I've taken it a couple of times and everyone wants the recipe once they taste it.

★★★★★ 1 vote
20 Min
1 Hr



1 box
vanilla cake mix, reserving 1 cup for topping ( i like french vanilla)
1/2 c
butter, melted (i use real butter, you only live once!)


1 pkg
(8 oz) cream cheese, softened
1 can(s)
(14 oz) sweetened condensed milk (not evaporated)
3/4 c
key lime juice ( i've used bottled lime juice, but like the key lime better)
eggs, beaten


1 c
reserved cake mix
1 c
chopped pecans, walnuts or combination of both
3 Tbsp
butter, softened
powdered sugar for garnish

How to Make Key Lime Cream Cheese Cake


  • 1Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In small bowl, reserve 1 cup of the dry cake mix for the topping; set aside.
  • 2In medium bowl, mix remaining cake mix, 1/2 cup melted butter and 1 egg until well combined. Press in bottom of pan; set aside.
  • 3In large bowl, beat cream cheese, sweetened condensed milk, lime juice and 2 eggs with electric mixer on medium speed until smooth. Pour filling evenly over base in pan.
  • 4With fork, mix reserved cake mix with pecans and 3 tablespoons softened butter until crumbly. Sprinkle evenly over filling.
  • 5Bake about 45 minutes or until golden brown. Cool in pan at least 20 minutes. Before serving, sprinkle individual servings with powdered sugar.
  • 6(The recipe calls to bake for 45 minutes or until golden brown, I have found in my oven it's closer to 1 hour)

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