Key Lime Chia Cheesecake Recipe

Name: Key Lime Chia Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces all-natural or organic graham crackers; 2 tablespoons virgin coconut oil or melted unsalted butter; 2 teaspoons honey or agave nectar; 3 tablespoons freshly squeezed Key lime or regular lime juice (from about 4 1/2 Key limes or 1 1/2 limes); 1/4 cup white chia seeds; 1/4 cup purified water; 10 ounces Neufchatel (light cream cheese), at room temperature; 1/4 cup raw sugar; 1 teaspoon pure vanilla extract; 1/8 teaspoon sea salt; 1/2 cup heavy whipping cream, well chilled; 1 tablespoon honey or agave nectar; 6 thin slices Key lime or small lime

Servings: persons

6 ounces all-natural or organic graham crackers
2 tablespoons virgin coconut oil or melted unsalted butter
2 teaspoons honey or agave nectar
3 tablespoons freshly squeezed Key lime or regular lime juice (from about 4 1/2 Key limes or 1 1/2 limes)
1/4 cup white chia seeds
1/4 cup purified water
10 ounces Neufchatel (light cream cheese), at room temperature
1/4 cup raw sugar
1 teaspoon pure vanilla extract
1/8 teaspoon sea salt
1/2 cup heavy whipping cream, well chilled
1 tablespoon honey or agave nectar
6 thin slices Key lime or small lime

1
Preheat the oven to 350u00b0F.
2
Place the graham crackers in a food processor. Pulse until coarsely crumbled. Add the oil and honey and blend until finely crumbled. Pour into a standard 9-inch pie pan, pressing firmly to cover the bottom and sides of the pan. Bake until fragrant and firm, about 10 minutes. Transfer the pan to a wire rack to cool completely before filling.
3
Lower oven to 325u00b0F.
4
In a liquid measuring cup or small bowl, whisk together the Key lime juice, 3 1/2 tablespoons of the chia seeds, and water and let stand for about 20 minutes. (Makes 2/3 cup lime-chia gel.)
5
In a large bowl, with an electric mixer on medium speed, mix together the Neufchatel, sugar, vanilla, and salt until smooth. Add the lime-chia gel and blend until well combined. Pour the batter into the crust and shake gently to settle. Bake until center is nearly set, about 25 minutes.
6
Cool in the pan on a wire rack. Transfer to the refrigerator until well chilled, at least 3 hours.
7
Once the cheesecake has chilled, make the whipped cream. Pour cream into a chilled mixing bowl. Using the wire whisk attachment of an electric mixer, whip the cream on medium speed until it begins to thicken. Drizzle in the honey and whip on medium-high speed until soft peaks form.
8
Top the cheesecake with the whipped cream, sprinkle with desired amount of the remaining 1/2 tablespoon of chia seeds, and garnish with Key lime slices. Cut cheesecake into 6 wedges and serve.

429

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 ounces all-natural or organic graham crackers, 2 tablespoons virgin coconut oil or melted unsalted butter, 2 teaspoons honey or agave nectar, 3 tablespoons freshly squeezed Key lime or regular lime juice (from about 4 1/2 Key limes or 1 1/2 limes), and more.

Yes, Key Lime Chia Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Key Lime Chia Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions