Vegan Key Lime Pie Cheesecake

Dairy-free butter and cream cheese are used in this vegan Key lime pie cheesecake that's topped with a delicious whipped cream topping made with full-fat coconut milk.

• Preparation Time: 25 mins
• Cooking Time: 15 mins
• Total Time: 40 mins
• Calories: 548 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 tablespoon white sugar
• 1 teaspoon lemon extract
• 2 teaspoons grated lime zest
• 2 cups vegan graham cracker crumbs
• 1 (12 ounce) package silken tofu, drained
• 1 (8 ounce) tub vegan cream cheese
• 2 (4 ounce) packages instant vanilla pudding mix
• 1 (14 ounce) can full-fat coconut milk, chilled
• 1 teaspoon spiced rum
• 0.5 teaspoon vanilla extract
• 0.5 cup flaked coconut
• 0.5 cup vegan butter, melted
• 0.5 cup Key lime juice

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Combine graham cracker crumbs, flaked coconut, melted butter, and vanilla in a bowl. Press firmly into the bottom of an 8-inch pie or tart pan.

Step 3

Bake in the preheated oven until crust is set and slightly golden, about 15 minutes. Remove from the oven and set aside to cool.

Step 4

Prepare filling: Blend tofu with cream cheese in a bowl until smooth; this takes a while. Add Key lime juice and continue blending. Add pudding mix, sugar, lime zest, and lemon extract; blend well. Pour into the cooled crust.

Step 5

Place in the refrigerator until well chilled, at least 2 hours or overnight.

Step 6

Prepare whipped cream: Chill a stainless steel mixing bowl for 20 minutes. Remove from the freezer and add coconut milk, sugar, vanilla, and rum. Beat with an electric mixer or whisk until fluffy.

Step 7

To serve, slice pie and top with whipped cream.