Key Lime Strawberry Cheesecake Cake

Key Lime Strawberry Cheesecake Cake is a layered cake and cheesecake dream. Key lime cake and strawberry cheesecake layers come together to create a tropical, sweet, and tangy cheesecake dessert people can’t stop eating!

slice of key lime strawberry cake on a white plate

And we know they can’t stop eating it from experience! Whenever we make this delicious cheesecake, it goes fast. If we bring this to any kind of gathering, we never have to worry about leftovers.

uncut key lime strawberry cheesecake cake on a cake stand

❤️ Why You’ll Love This Recipe

  • It’s an easy cheesecake recipe that even beginners can make.
  • The strawberry and key lime flavors are a delicious combination.
  • Although the cheesecake is baked, there’s no need for special cooling methods.


The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites.

This recipe requires several ingredients, but all of them are very basic. In fact, many of them are standard baking staples that you’ll have in your kitchen already. Everything else can be found at your local grocery store or on Amazon. We even have links!

You’ll find the ingredients here, but check the recipe card at the end of the post for the exact quantities.

Key Lime Cake

  • White cake mix
  • Greek yogurt
  • Key Lime Juice
  • Eggs
  • Finely grated lime zest
  • Heavy cream
  • Vegetable oil

Cherry Cheesecake

  • Softened cream cheese
  • Greek yogurt
  • Sugar
  • Eggs
  • Vanilla
  • Goodman’s Strawberry Flavoring (or your preferred brand)
  • Neon pink food coloring gel


  • Vanilla frosting
  • Neon pink food coloring gel
  • Washed, dried strawberries with the stems

🔪 How to Make Key Lime Strawberry Cheesecake Cake

This delicious layered key lime strawberry cheesecake is so easy, even beginners can make it. Just follow the steps, and you’ll have a delicious, tropical-inspired dessert!

Step 1: Prep

Grease and flour a tube pan (also called an angel food cake pan) and set aside. Preheat the oven to 350 degrees.

Step 2: Make the Cake Batter

Combine the cake mix, yogurt, and key lime juice in a stand mixer and mix on low until just blended. Then, add the eggs and mix until just blended. Finally, add the lime zest, heavy cream, and vegetable oil and mix until blended. Scrape down the sides and mix again on medium high for 2 minutes.

Step 3: Bake the Cake

Pour half of the cake batter into the tube pan and bake for about 25 minutes or until a toothpick inserted into the center comes out clean. Then, remove the pan and set it on a cooling rack. Pour the other half of the battle into a bowl and refrigerate.,

cream cheese and powdered in a bowl to a stand mixer

Step 4: Make the Cheesecake Batter

Combine the cream cheese, Greek yogurt, and sugar and mix on low until blended and smooth. Then, add the eggs, vanilla, and strawberry flavoring and mix again. Scraped down the bowl and add food coloring a few drops at a time. Mix until combined and your desired intensity of pink is reached.

cake batter being poured into a bundt cake pan

Step 5: Bake

Pour the cheesecake batter over the baked cake in the tube pan. Then, bake for 70 minutes until the cheesecake is baked, not jiggly, and the top is completely set.

Step 6: Add the Remaining Cake Batter

Remove the pan from the oven and let it cool for 30 minutes. While the cake cools, let the remaining cake batter sit at room temperature. After 30 minutes, pour the batter on top of the cheesecake layer.

Step 7: Bake

Bake again for 20 to 25 minutes or until a toothpick inserted into the center of the top layer comes out clean.

Step 8: Cool and Chill

Let the cake cool completely on a wire rack IN the pan. Then, cover and refrigerate overnight.

Step 9: Decorate and Serve

Combine the vanilla frosting with pink food coloring gel until you reach your desired pink intensity. Then, add the frosting to a piping bag, and using a ruffle piping tip, pipe large dollops of frosting in the center of where you’ll cut the cheesecake pieces. Top with a strawberry, cut, and enjoy!


Do you want to change up this recipe and make it your own? Here are some ways that you can do that!

  • Vanilla Cake – You can use butter or white cake if you prefer.
  • Greek Yogurt – You can use full-fat sour cream in place of Greek yogurt.
  • Key Lime Juice – You can use regular lime juice if you don’t have key lime. The cake will just taste a bit different.

If this cheesecake looks good to you, then you need to try our coconut dream cookies cheesecake.

slice of key lime strawberry cake on a white plate

🥄 Equipment

  • Stand mixer
  • Hand mixer
  • Mixing bowl
  • Tube pan
  • Piping bag
  • Piping tips

🥫 Storage

Store for up to 4 days in the refrigerator in an air-tight container. For longer storage, you can freeze this cheesecake for up to a month in an air-tight, freezer-safe container.

💭 Tips

  • Mix the cake batter ingredients until just blended for the best cake texture.
  • It’s important to bake the cheesecake layer until fully set so it doesn’t collapse under the weight of the top cake layer.
  • Fully soften your cream cheese for easy mixing and to ensure you don’t have any bits of raw cream cheese in your cheesecake batter.

⁉️ FAQ

Do you have questions about this recipe? Here are the answers to the most commonly asked questions.

Can you overmix cake batter?

You absolutely can! Overmixing cake batter will create gluten and make the cake tough.

How do you keep cake from sticking in a tube pan?

Thoroughly grease and flour your tube pan. Then, when ready to remove the cake, tap it gently all over the outside of the pan to help the cake release.

Why can’t cheesecake be frozen for longer than a month?

As cheesecake sits in the freezer, ice crystals slowly form in it. After about a month, the texture will begin to change and become grainy.

🍽 More Recipes

Do you enjoy key lime? Then try these delicious recipes:

📌 PIN IT!!

slice of key lime strawberry cheesecake cake on a white plate

🧾Recipe Card

Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.

slice of key lime strawberry cake on a white plate

Key Lime Strawberry Cheesecake Cake

This key lime strawberry cheesecake cake is layered with key lime cake and strawberry cheesecake, then it's all topoped with pink vanilla frosting
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 45 minutes
Chill Time: 12 hours
Total Time: 13 hours 15 minutes
Servings: 12 Slices
Calories: 637kcal


  • Stand mixer
  • Hand mixer
  • Mixing Bowl
  • Tube pan
  • Piping bag
  • Piping tips


For the cake

  • 15.25 ounces White Cake Mix
  • 1 cup Greek Yogurt
  • ½ cup Key Lime Juice – I used 'Nellie and Joe's'
  • 4 Eggs
  • 1 Tablespoon finely grated Lime Zest
  • 1 Tablespoon Heavy Cream
  • 1 Tablespoon Vegetable Oil

For the Cheesecake

  • 24 ounces Cream Cheese softened
  • ½ cup Greek Yogurt
  • 1 cup Sugar
  • 3 Eggs
  • 1 teaspoon Vanilla
  • 1 Tablespoon Strawberry Flavoring I used Goodman's Strawberry Flavoring
  • Neon Pink Food Coloring Gel


  • 16 ounces Vanilla Frosting Betty Crocker or Pillsbury
  • Neon Pink Food Coloring Gel
  • 16 ounces Fresh Strawberries washed and dried – stems left on


  • Grease and flour an Angel Food Cake pan (Tube pan) and set aside.
  • In the mixing bowl of a stand mixer, add the Cake mix, Yogurt, Key Lime Juice, and mix on low just until blended.
  • Add the Eggs, and mix just until blended. Ad the Lime Zest, Heavy Cream, and Vegetable Oil, and mix until all ingredients are blended.
  • Stop the mixer, and scrape down the sides of the bowl, then turn the mixer on Medium High, and mix for 2 minutes. Pour half of the Cake batter into the Tube pan, and bake at 350 for about 25 minutes, or until a toothpick inserted into the center comes out clean.
  • Remove from oven, and set on a cooling rack.
  • Pour the other half of the batter into a bowl, and place in the refrigerator.
  • Place the Softened Cream Cheese in the mixing bowl, ad add the Greek Yogurt, and Sugar, and mix on low until well blended, and smooth.
  • Add the Eggs, Vanilla, and Strawberry Flavoring, and blend until all ingredients are well mixed.
  • Scrape down the sides of the mixing bowl, and mix until the ingredients are well mixed.
  • Add the Food Coloring Gel a few drops at a time, and mix well, until desired bright pink color is achieved.
  • Scrape down the sides of the mixing bowl, again, and blend until smooth, and bright pink.
  • Pour the Cheesecake Batter into the Pan, on top of the Cake.
  • Place the pan back in the oven for an hour and 10 minutes, or until the Cheesecake is baked, not jiggly when the pan is moved, and the top is completely set.
  • Remove the Angel Food Cake Pan from the oven, and cool for 30 minutes.
  • Remove the Key Lime Cake Batter from the refrigerator, and let set at room temperature while the Cheesecake cools. After 30 minutes, pour the Cake Batter on top of the Cheesecake, and place the pan back in the oven.
  • Bake for 20 to 25 minutes, or until the cake is completely done, and a toothpick inserted in the center comes out clean. Remove the pan from the oven to a wire rack, and cool completely.
  • DO NOT remove the cake from the pan.
  • Once the cake is cooled to room temperature, cover with foil, and place in the refrigerator overnight.

To Decorate the Cake:

  • Place a few drops of the Pink Food Coloring Gel in the Vanilla Frosting, until a bright pink color is achieved.
  • Place the frosting in a pastry bag, and using a Ruffle piping tip (see link) pipe large ruffled dollops in the center of each piece of Cheesecake, and place a Strawberry in the middle of the Frosting.
  • Cut the Cake in 2 – 3 inch pieces, serve, and Enjoy!


Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.


Serving: 1Serving | Calories: 637kcal | Carbohydrates: 80g | Protein: 11g | Fat: 31g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 155mg | Sodium: 544mg | Potassium: 253mg | Fiber: 1g | Sugar: 61g | Vitamin A: 929IU | Vitamin C: 25mg | Calcium: 186mg | Iron: 1mg

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.