Key Lime Pie Cheesecake [Vegan]

This refreshing tofu-based cheesecake is a perfect treat for warm weather, boasting an ease of preparation, affordability, and a surprisingly low sugar content that even non-vegans can appreciate. I adore this recipe’s ease of preparation, budget-friendliness, visual charm – plus the flexibility to customize the appearance – and its judicious use of sugar, making it an ideal choice for warm weather gatherings.

Contents

Key Lime Pie Cheesecake [Vegan]Vegan Key Lime Pie Cheesecake Recipe Ingredients:For the Crust:For the Filling:For the Coconut Whip Topping:For the Topping:A refreshing twist on a classic dessert! Here’s how to prepare Key Lime Pie Cheesecake that just happens to be vegan:To Prepare:To Make the Crust:To Make the Filling:To Make the Whipped Topping:Key Lime Pie Cheesecake (Vegan)

Key Lime Pie Cheesecake [Vegan]

Vegan Key Lime Pie Cheesecake Recipe Ingredients:

For the Crust:

For the Filling:

2 8-ounce packages vegan cream cheese
Two 16-ounce packages of silken tofu (preferably soft variety)
1/2 cup agave
4 teaspoons vanilla extract
1 teaspoon corn starch
1/2 cup flour
1/2 cup lime juice
Zest of 2 limes
1 tablespoon of natural green food coloring

For the Coconut Whip Topping:

One 14-ounce can of coconut milk, with the top portion only chilled in the refrigerator overnight.
1/3 cup powdered sugar
2 teaspoons vanilla extract
Two tablespoons of vegan cream cheese (if desired)

For the Topping:

1/2 cup toasted coconut
Sliced limes
Lime zest

A refreshing twist on a classic dessert! Here’s how to prepare Key Lime Pie Cheesecake that just happens to be vegan:

To Prepare:

Preheat your oven to 375 degrees Fahrenheit. Line a springform pan with parchment paper, should you choose to do so.

To Make the Crust:

With the food processor running at a gentle pace, combine the graham crackers and process until they yield to a fine powder, the desired consistency achieved through subtle pulsations. With the addition of vegan butter and brown sugar, mix the ingredients together until well combined, then pulse a few more times to ensure a uniform consistency before pressing the mixture evenly into the bottom of the prepared springform pan. Bake for exactly ten minutes before carefully removing the dish from the oven.

To Make the Filling:

Within a food processor, combine the vegan cream cheese, silken tofu, agave, vanilla extract, lime juice, lime zest, and food coloring, pulsing until the mixture is silky-smooth and remarkably creamy.
Slowly, with the mixer operating at a low speed, gradually add the cornstarch and flour in small increments, ensuring they are thoroughly combined before adding the next portion. Place the mixture into a greased and floured 9-inch springform pan, then bake at 350°F (175°C) for approximately one hour, or until a toothpick inserted into the center comes out clean.
Remove the still-warm cheesecake from the oven and permit it to cool on a countertop for precisely one hour. Topped with a dollop of whipped coconut cream, thinly sliced limes, a sprinkle of zesty lime zest, and crunchy toasted coconut flakes, this indulgent dessert is best served after at least a one-hour chill in the refrigerator.

To Make the Whipped Topping:

Within the mixing bowl of a stand mixer, combine the shredded coconut and whip until it reaches a silky consistency. Powdered sugar sifted in, followed by a dash of vanilla, then set aside to chill.