Key Lime Cheesecake with a Hazelnut Crust #Brunchweek

Brunchweek 2014 continues with my recipe for Key Lime Cheesecake with a Hazelnut Crust! This dessert has the perfect combination of tangy, sweet, creamy, and crunchy. Your brunch guests will be begging you for this recipe!


Key lime cheesecake with a hazelnut crust from #brunchweek

Before I jump into the key lime cheesecake goodness, I want to remind you that there’s a HUGE giveaway associated with this year’s Brunchweek festivities! Our sponsors have graciously donated some amazing prizes that are up for grabs. Click here to check out Monday’s post for photos and a detailed description of the prizes. If you live in the U.S.A. and you want to enter the giveaway, CLICK HERE, or scroll to the bottom of this post.

Now, back to this key lime cheesecake. This isn’t the variety that I normally make. One of the Brunchweek sponsors is Bob’s Red Mill. If you’ve been around this blog before, that name should ring a bell.  They’re responsible for the Low-Carb Baking Mix that I’ve used in nearly all of my baked goods lately, and they also make the steel cut oats that I used in my recipe for Carrot Cake Steel Cut Oatmeal. Anyway, they sent over some hazelnut flour for me to try, and I was so excited about it!  Oh, and to make this key lime cheesecake especially sweet, I had help from another sponsor…I used Dixie Crystals sugar!

FOOD FACTS – Hazelnuts and Hazelnut Flour

Origins and Fun Facts

Hazelnuts (also referred to as Filberts) date back to 283  B.C. That’s when, according to a manuscript found in China, the filbert took its place among the five sacred nourishments that God bestowed on human beings. In the early days, the filbert was used as a medicine and a tonic. More than 1,800 years ago, Greek physician Dioscorides emphasized the properties of the filbert: “It cures chronic coughing if pounded filbert is eaten with honey. Cooked filbert mixed with black pepper cures the cold. If the ointment produced by mashing burnt filbert shells in suet is smeared on the head where hair does not grow due to normal baldness or to some disease, hair will come again.”

Oregon grows 98% of hazelnuts produced in the US—but only a fraction of the world’s supply of hazelnuts are grown here; the vast majority of hazelnuts are grown in Turkey, Spain, and Italy.


  • Hazelnuts are a healthy source of Vitamin E and monosaturated fat. They’re also a good source of protein, and they’re low in carbohydrates.
  • Hazelnuts are naturally gluten-free. (Bob’s Red Mill packages their Hazelnut Meal Flour in a gluten-free facility, too, which makes it safe for gluten-free eating!)
  • According to the Bob’s Red Mill website, “Replacing 30% of the flour in your baking with hazelnut meal will add wonderful texture and flavor while reducing the total carbohydrates. This makes it perfect for those following a low carbohydrate or paleo diet.”

CLICK HERE to see nutritional values for hazelnut flour

 Key lime cheesecake with a hazelnut crust from

Please don’t think that I’m a horrible person for making this key lime cheesecake a full fat, calorie loaded dessert.  I just figured that Mother’s Day and Sunday brunch are a time to indulge a little bit.  Watching our waist line and calorie counting can happen again tomorrow.  Today, I think we should feast on the indulgence!

Key lime cheesecake with a hazelnut crust from

Key Lime Cheesecake with a Hazelnut Crust

5.0 from 2 reviews
Key Lime Cheesecake with a Hazelnut Crust
Created By: 
Recipe Category: Dessert
Cuisine: Cake
Prep time: 
Cook time: 
Total time: 
A creamy, sweet and tangy lime filling sits inside of a hazelnut crust. It's a delicious and decadent way to impress your guests.

  • 1.25 cups hazelnut meal/flour
  • 3 ounces (6 tablespoons) unsalted butter
  • 2 ounces (1/4 cup) granulated sugar 350°F.

  • 8 ounces cream cheese, softened
  • 3.5 ounces (1/2 cup) granulated sugar
  • zest of one lime
  • juice of one lime
  • 1/2 teaspoon pure vanilla OR lemon extract
  • 2 eggs
  • whipped cream (for garnishing finished cheesecake)
  1. Heat oven to 350°F.
  2. To a medium bowl, add hazelnut meal/flour,sugar, and melted butter. Use a spoon to stir until combined. Press mixture into the bottom and barely up the sides of a 9-inch springform pan.
  3. Placed into heated oven and bake for 10 minutes. Remove from oven and allow crust to cool in the pan while you prepare the filling,
  4. To a large mixing bowl, add cream cheese, sugar, lime zest, lime juice, and extract. Use an electric hand or stand mixer to blend on high speed until mixture is combined and creamy. Add eggs and mix on medium speed, just until combined.
  5. Pour mixture into crust and bake for 40 minutes, or until center is almost set. Remove from oven and leave pie in springform pan. Refrigerate for at least 2 hours. Garnish with whipped cream and lime slices or zest before serving.

Still hungry? Take a look at the other delicious brunch recipes in today’s lineup!

Brunch Beverages:

Brunch Eggs:

Brunch Main Dishes:

Brunch Sides:

Brunch Breads and Grains:

Brunch Desserts:


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This giveaway is open to residents of the United States only, age 18 & older. The #Brunchweek 2014 giveaway runs from Monday, May 5, 2014 7:00a EDT through Saturday May 10, 2014 at 11:59p EDT. Winners will be randomly chosen and announced on May 11th. Winners will also be contacted by email and will have 48 hours to respond to the email. If a winner does not respond in that time a new winner will be chosen. For more information, see the full terms and conditions in the Rafflecopter widget.
California Walnuts, Bob’s Red Mill, Oxo, Dixie Crystals, Whole Foods Market Doctor Phillips, Grimmway Farms, Woot Froot, Vidalia Onion, Baloian Farms, Stemilt and Bonne Maman are providing the prizes free of charge.  I have received product related to these brands to use for #Brunchweek. All opinions stated are my own.
Wait! There are MORE prizes to give away!  Join us Thursday, May 8th from 7pm to 8pm Eastern Standard Time (EST) for our Twitter chat, where you’ll have a chance to win 3 additional jam and jelly packs from Bonne Maman, 1 pack of premium Washington apples from Stemilt Growers and this gorgeous mandolin from Vidalia Onions!

Win a beautiful cutting mandolin (and 9 other gifts, valued at over $1,000!) in the #Brunchweek 2014 Giveaway on!

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  1. says

    Well you know me and my cheesecake 😀 I have a bag of hazelnut flour just begging to be used. Love how you used it in the crust.

  2. says

    OK, I actually did not know until reading this that hazelnuts and filberts were the same thing. Thanks so much for teaching me something new, even if it’s a fact I probably should have known all along 😉

  3. says

    Now I’m not the biggest fan of key lime. It’s hit or miss for me, but that crust….Omg. I’d flip the pie over and eat the whole bottom :)

  4. Karen @BakingInATornado says

    I adore Key Lime Pie, I’m going to have to look into hazelnut flour and give this version a try.

  5. Karen Ostrom says

    My favorite brunch is quiche, I love all kinds and make all kinds, my husbands is good old fashioned tomato gravy and biscuits, brunch, lunch or dinner

  6. says

    Oh, how I love key lime pie! Yours looks amazing, Becca! Who needs all those savory dishes, I’d love to start with this!!!

  7. says

    Hmmm, favorite brunch dish….peanut butter cheesecake…does that count towards brunch?

    I’ve read to live by the 80/20 rule eat lean/green/mean 80% of the time so you can indulge 20% of the time.

    This lime cheesecake is my Mother’s Day 20%! I don’t care if I have to make it for myself….and Mom of course!!!

    This dessert is totally worth doing that 1980’s Billy Blanks workout VHS tape for!!! (I know, I still have those, so embarrassing!)

    • says

      I’m completely on board with the 80/20 nutrition plan, Laura! Oh, and can I interest you in a DVD swap? Your Billy Blanks for my Richard Simmons 😉


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