Vegan Key Lime Pie Cheesecake

1 . Stage

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

2 . Stage

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 . Stage

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 . Stage

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 . Stage

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

6 . Stage

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 . Stage

To serve, slice pie and top with whipped cream.