Vegan Key Lime Pie Cheesecake Recipes

VEGAN KEY LIME PIE CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• 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.
• Bake in the preheated oven until crust is set and slightly golden, about 15 minutes. Remove from the oven and set aside to cool.
• 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.
• Place in the refrigerator until well chilled, at least 2 hours or overnight.
• 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.
• To serve, slice pie and top with whipped cream.

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.