Vegan Key Lime Pie Cheesecake Recipes

CHEESECAKE - RAW VEGAN KEY LIME "CHEESECAKE" RECIPE - (4.7/5)

Steps:

• For the crust: Using a food processor, process the almonds and coconut to a coarse meal. Add the date paste, vanilla and salt and process until well combined. Press the dough evenly into the bottom of an 8-inch springform pan. Set aside. For the filling: Using a food processor, blend the macadamia nuts, almond milk, key lime juice, agave nectar and vanilla until smooth and creamy, about 3 to 5 minutes. If you're too close to the "liquid max" on the bowl of your food processor then just do this in batches. Pour into the springform pan with the crust. Gently tap the pan on the counter to remove any air bubbles. Place the finished cheesecake in the freezer to set, about 2 hours, or until the middle of the cheesecake is firm to the touch. Decorate with chopped almonds and lime zest before serving, if desired.

VEGAN KEY LIME PIE

Steps:

• Put the coconut milk in a medium bowl and whisk until smooth, breaking up any large chunks. Add the cashews and make sure they are completely submerged. Cover and refrigerate until the cashews are extremely soft, at least 6 hours and up to overnight.
• Preheat the oven to 375 degrees F.
• Spread the coconut in an even layer in a large nonstick skillet. Cook over medium-low heat, stirring frequently, until the flakes are golden brown, 5 to 6 minutes. Remove to a plate to cool, about 5 minutes.
• To make the crust, pulse the graham crackers, pecans, salt, 1/2 cup of the coconut and 1/4 cup of the agave in a food processor until fine crumbs form, scraping the sides of the bowl as needed. Add the butter and pulse until the mixture comes together and resembles wet sand.
• Transfer the mixture to a 9-inch pie pan and press into the bottom and up the sides of the pan, leaving a 1/2-inch-thick border. Use the bottom and sides of a measuring cup to press and form the crust to make sure it is even. Bake until the crust is just golden and slightly puffy, about 10 minutes. Cool completely.
• Drain the cashews, add to a blender and pulse to a coarse meal, about 1 minute. Add the key lime juice, coconut cream, cornstarch, lime zest and remaining 1/2 cup agave and blend until completely smooth and no longer gritty from the cashews. Pour the filling into the cooled crust and gently tap a few times on the counter to release the bubbles. Refrigerate until set, 6 hours and up to overnight.
• Just before serving, garnish the pie with the remaining toasted coconut flakes and some lime slices.

GREAT KEY LIME PIE (VEGAN, BUT YOU'D NEVER GUESS IT!)

Steps:

• Drain any excess water from the tofu.
• Blend tofu and lime juice in a processor or blender until creamy and smooth.
• Add the rest of the ingredients (except crust!), and blend again until smooth.
• At this point, I had to transfer the mixture to a bowl and beat on high speed with an electric mixer, since it was too thick and stiff for my blender.
• Pour the mixture into the crust and chill 2-3 hours or until firm.
• This sets up very firm.
• It also makes a great pudding or little tartlet filling for fancy desserts!
• Note for those who try with other pudding mixes. Make sure your mix is Vegan. Commercial mixes can contain meat by products making them not Vegan or Vegetarian.

VEGAN KEY LIME PIE

Steps:

• Whizz all the crust ingredients in a food processor with an S-blade. Transfer the mixture to a 23cm loose-based tart tin. Using your fist, press the mixture evenly into the base and sides of the tin.
• To prepare the filling, blend all the ingredients in a high-speed blender on a high-speed setting, or pulse in a basic blender until smooth and creamy.
• Pour the filling onto the crust and shake the tin a little to even it out. Chill for a minimum of 3 hrs to set. Decorate with the lime zest and slices, if you like. Will keep in the freezer for up to 2 months. Defrosted in the fridge, it will keep for 1 week.