Vegan Key Lime Pie Cheesecake

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People won't believe this Key lime pie cheesecake is vegan.

Submitted by aebon
Published on August 6, 2009
Recipe Placeholder Image
Prep Time:
25 mins
Cook Time:
15 mins
Additional Time:
2 hrs 30 mins
Total Time:
3 hrs 10 mins
Servings:
8
Yield:
1 8-inch cheesecake
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Ingredients

Original recipe (1X) yields 8 servings

Crust:

  • 2 cups vegan graham cracker crumbs

  • ½ cup flaked coconut

  • ½ cup vegan butter, melted

  • ½ teaspoon vanilla extract

Filling:

  • 1 (12 ounce) package silken tofu, drained

  • 1 (8 ounce) tub vegan cream cheese

  • ½ cup Key lime juice

  • 2 (4 ounce) packages instant vanilla pudding mix

  • 1 tablespoon white sugar

  • 2 teaspoons grated lime zest

  • 1 teaspoon lemon extract

Coconut Whipped Cream:

  • 1 (14 ounce) can full-fat coconut milk, chilled

  • 1 tablespoon white sugar

  • 1 teaspoon vanilla extract

  • 1 teaspoon spiced rum

Directions

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

  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.

  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.

  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.

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

  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.

  7. To serve, slice pie and top with whipped cream.

Cook's Notes:

You can use any vegan cookies for the crust, such as gingersnaps or lemon snaps. If you use lemon snaps, add 1/2 teaspoon lemon extract to the crust.

Do not substitute light coconut milk for full-fat in the whipped cream.

Nutrition Facts (per serving)

548 Calories
37g Fat
53g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 548
% Daily Value *
Total Fat 37g 47%
Saturated Fat 19g 96%
Sodium 813mg 35%
Total Carbohydrate 53g 19%
Dietary Fiber 5g 16%
Total Sugars 27g
Protein 7g 13%
Vitamin C 6mg 7%
Calcium 29mg 2%
Iron 2mg 12%
Potassium 231mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.