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Key Lime Pie Lasagna Recipe

close up shot of a slice Key Lime Pie Lasagna on a plate
Make your taste buds come alive with the fluffy layers of tropical citrus flavor of this key lime pie lasagna recipe
Prep Time 10 mins
Cook Time 30 mins
Chill Time 8 hrs
Total Time 8 hrs 40 mins
Course Dessert
Cuisine American
Servings 18
Calories 400 kcal



  • cups finely crushed graham crackers
  • ½ cup salted sweet cream butter, melted
  • 3 tablespoons granulated sugar

Cream Cheese Layer

  • 10 ounces cream cheese, softened
  • cups powdered sugar
  • cups whipped topping, thawed
  • teaspoons vanilla extract

Key Lime Pie Layer

  • cups granulated sugar
  • ¾ cup fresh key lime juice
  • ½ cup salted sweet cream butter, melted
  • tablespoons cornstarch
  • 5 egg yolks, slightly beaten
  • cups whipped topping, thawed
  • 3 to 4 drops green food coloring


  • 2 cups whipped topping thawed
  • 2 tablespoons finely crushed graham cracker crumbs, optional garnish
  • 1 tablespoon freshly lime zest, optional garnish



  • Preheat the oven to 350°F. Generously spray a 9x13-inch glass baking dish with nonstick cooking spray. Set it aside.
  • Using a small mixing bowl, stir together the graham cracker crumbs, melted butter and granulated sugar until well combined.
  • Evenly press the crust into the bottom of the prepared baking dish. Bake for 6 minutes, then allow the crust to completely cool.

Cheesecake Layer

  • Using a medium-sized mixing bowl and a handheld mixer on medium-high speed, beat the cream for 30 seconds to 1 minutes, until smooth.
  • Add the vanilla and beat just until combined.
  • Add the powdered sugar and mix on low speed until well incorporated.
  • Fold in the whipped topping.
  • Evenly spread the cheesecake over the completely cooled crust. Cover tightly and chill in the refrigerator.

Key Lime Layer

  • Using a 2 to 3-quart heavy-bottomed saucepan at medium-high heat, whisk together the granulated sugar and cornstarch.
  • Whisk in the lime juice, melted butter and slightly beaten egg yolks.
  • Continuously whisk the ingredients until they begin to simmer and thicken.
  • Remove the saucepan from the heat. Cover the saucepan and chill in the refrigerator for 2 hours, or until completely chilled all the way through.
  • Once the key lime mixture is completely chilled, fold in the whipped topping and 2 to 3 drops of green food color.
  • Evenly spread over the cheesecake layer.
  • Evenly spread the second 8-ounce tub of thawed whipped topping over the key lime layer. Cover tightly and chill in the refrigerator for 6 hours to overnight.
  • Just before serving, slice eighteen 1½-inch x 3-inch long servings. Evenly sprinkle the graham cracker crumbs and lime zest.


  • If you need to crush your graham crackers, you can toss them in the food processor or crush them in a Ziploc with a rolling pin until they are fine crumbs.
  • Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your crust as the suggested baking time approaches.
  • Make sure the cream cheese is at room temperature so that you don’t end up with lumps in your creamy mixture.
  • If you want a deeper shade of green, increase the green food color drops to 3 to 5.


Calories: 400kcalCarbohydrates: 49gProtein: 4gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 98mgSodium: 245mgPotassium: 93mgFiber: 1gSugar: 38gVitamin A: 622IUVitamin C: 3mgCalcium: 56mgIron: 1mg