It’s No Bake and it tops my list of best vegan cheesecakes!
Key lime pie cheesecake is the perfect cross between key lime pie and cheesecake!
No bake season is here because it’s just too hot for ovens lately so we have to break out the no bake desserts!
But unlike most no bake desserts this one contains no nuts!
Most recipes for no bake vegan cheesecakes are merely cashew creams that are served semi frozen.
To me that is not really a cheesecake; but more of a frozen nutty, cream cheese pie type thingamajiggy.
In this latest version the green swirl was made with all natural spirulina mixed with a small portion of the cheesecake batter.
Originally in 2017 I made the key lime portion separate from the cheesecake layer for a stunning double decker Key Lime Pie Cheesecake!
That was a bit more work though because I had to keep the recipes separate, but I provide both videos and recipes below!
ORIGINAL VIDEO TUTORIAL FOR HOW TO MAKE THE DOUBLE DECKER STYLE CHEESECAKE!
CLICK HERE FOR THE UPDATED VIDEO FOR THE 2020 version
This 2020 video is a vlog style video so you will have to skip forward to 3 minutes in to get to the recipe!
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Notes for Success:
You will notice in the video I am using an 7” Ring Mold to make this cake, if you have a springform pan this will be great too!
Whenever using agar in your recipes it is important to know a little bit about this ingredient as this will make or break your final outcome!
Agar is a very sensitive ingredient that when measured improperly it can be the difference between a creamy luscious slice of cheesecake and a hunk of inedible rubber on your plate!
Pay attention to the strength of agar you are using in comparison to the one that author of the recipe is using
I typically use 900 strength in my recipes SPECIFICALLY THIS BRAND BY Landor Trading Co *not sponsored
Because this is a no bake cheesecake you can use any brand of cream cheese you love the most
Nellie & Joe’s Brand Key Lime Juice is the key ingredient if you can’t get your hands on real key limes *not sponsored
Check out the Original Double Decker version recipe below!
Key Lime Cheesecake Original
Ingredients
For the Crust
- Graham Crackers 3 cups crumbs~ 20 sheets (280g)
- Vegan Butter 8 tablespoons (113g)
- Vegan Sugar 6 Tablespoons (85g)
For the Cheesecake Layer:
- Vegan Cream Cheese 1 package 8 oz (226g)
- Granulated Sugar ¾ cups (155g)
- Plant Milk 6 fl ounce (175ml)
- Powdered Agar ¼ teaspoon
- Apple Cider Vinegar ½ teaspoon
For the Key Lime Pie Layer
- Water 1/3 cup (80ml)
- Powdered Agar ½ teaspoon
- Lime Juice 2/3 cup (160ml)
- Lime Zest from 1 lime (approx 1 teaspoon)
- Granulated Sugar ½ cup (100g)
- Corn Syrup 3 Tablespoons (90ml)
- Cornstarch or Arrowroot 3 Tablespoons (24g)
- Plant Milk 1¼ cup (300ml)
- Green & Yellow gel paste color *optional
Instructions
- To make the crust combine the graham crackers and sugar to a food processor and process to find crumbs.
- Add the melted vegan butter and process to the consistency of wet sand.
- Take out approximately ½ cup of the crust mixture and reserve
- Press the remaining crust into the bottom and all the way up to the top of the sides of a 2½" tall springform pan or a ring mold then freeze while you prepare the cheesecake layer
- *Since I've made this recipe about 15 times after the release of this video, I came up with an easier mix method from that shown in the video! You can either follow the video instructions or the NEW written method here:
- For the Cheesecake Layer combine the soy milk, sugar & agar powder together in a medium sauce pot and whisk smooth
- Continue whisking over medium-high and bring to a boil then reduce heat and simmer for 2 minutes.
- Lower the heat and add the cream cheese and apple cider vinegar and whisk vigorously to smooth
- Pour immediately into the prepared frozen crust
- Refrigerate until set, this should only take about an hour or two
- Once the cheesecake layer is set, cover it with the remaining crust that was reserved from earlier., then you can make the lime pie layer
- For the Key Lime Pie Layer combine all the ingredients for the key lime pie recipe together in a medium sauce pot, heating and stirring until thick and starting to boil.
- Let boil for just about 15 seconds
- Add the optional food color, pour over the set cheesecake and crust layer in the mold
- Refrigerate to set 2 hours or overnight
- Unmold then garnish with optional cream cheese icing and fresh lime slices
Notes
No Bake Key Lime Cheesecake made with agar is super stable to stay out at room temperature for about 4 hours.
Keep refrigerated until serving and store leftovers in the refrigerator for up to 10 days.
Key Lime Pie Cheesecake 2020
Ingredients
For the cheesecake:
- Vegan Cream Cheese 8oz package
- Granulated Vegan Sugar 1¼ cup (250g)
- Plant Milk 2 cups (473ml)
- Agar Powder 3/4 teaspoon
- Cornstarch 3 Tablespoons (24g)
- Key Lime Juice 1 cup (237ml)
For the Crust:
- Graham Crackers (or digestive biscuits) 10 sheets(140g) 1½ cups crumbs
- Vegan Butter 4 tablespoons (56g)
- Vegan Sugar 3 Tablespoons (43g)
Instructions
- First prepare the crust by melting the vegan butter.
- Combine the graham crackers and sugar to a food processor and process to fine crumbs.
- Add the melted vegan butter and process to the consistency of wet sand.
- Press into the bottom on the acetate strip lined ring mold and refrigerate until needed
- For the cheesecake, combine all the ingredients together in a saucepot over medium high heat whisking constantly until the cream cheese is smooth and the mixture thickens and boil for 30 seconds
- Once it boils remove from the heat and pour into the prepared ring mold over the graham cracker crust
- Color some of the batter with green food color if desired then swirl into the cheesecake, and then refrigerate until set approx 3 hours
Notes
Cheesecake must be kept refrigerated at all times, and will stay fresh for up to 1 week covered in the refrigerator
How does the taste compare to a traditional key lime pie…I wonder?
well since this is a “cheescake” it is sort of a mix between the two, key lime pie meets cheesecake. I thought the taste was leaning more towards pie since the tartiness of the lime was prevalent, not so much the cheesecake. But I liked it!
Is there another way to open the cream cheese icing link? The ones listed here do not work and I can’t find it in the recipes under this website. Thank you in advance! I almost done with making the 2020 version cheesecake recipe, and so far the taste has came out amazing! Thank you so much Gretchen!
Hey sorry for the late reply! Thank you for pointing out the broken link!! HERE IT IS! CLICK HERE!
Dear Gretchen,please tell me : can I substitute the vegan cream cheese for drained tofu? And if do, how would you do It? Another two questions: what can I substitute corn syrup and the arrowroot with? Yes or no and why? I am sorry, I just really need an answer to these questions. Thank you for your patience and foro being so wonderful… 🙂
HI Esther, Yes you can use tofu, and tapioca starch works in place of arrowroot. If you cannot get arrowroot either, you can use a bit more agar to bind everything but CLICK HERE for more info on agar
ohh, cool!. Thank you! And how about the corn syrup? what could I substitute it for? is there a substitute in this recipe?
Gretchen sorry to insist but I was wondering if it was possible to substitute the corn syrup for honey or something different or not? can you please explain to mean the importance of corn syrup in recipes? please, please? 🙂 :-*
Please do tutorial on:
1) Korean bean paste flowers
2) Korean bean paste lace
3)sugar lace with aquafaba
4) sugar lace with agar agar
5) fondant with agar agar
6) vegan roll cake with pattern
7) Panna cotta
8) mirror glaze
9) lemon bars
noted … thank you! <3
is it really only 1/4 tsp. of agar for the cheesecake filling or was this a typo? thanks.
yes it is correct CLICK HERE for more info
this recipe looks amazing!
i have a question though, instead of doing the lime layer, could you add strawberries or other fruits to the cheesecake filling? what would the ratios be then? thanks!
Yes sure, click here for all the cheesecake recipes – the base recipe can accommodate so many variations
Hi Gretchen,
I have a couple questions for you… I prepared the cheesecake and it seems to have turned out but there are some air bubbles on top. Do suggest tapping the pan before putting it in the fridge next time to avoid that or is there something I did wrong when preparing the cheesecake? Also my icing turned out very liquid, is there any way I can salvage it? I threw it in the freezer to see if it will get more solid. TIA
Hey there! I’m not sure which version of this recipe you made (the updated 2020 version or more labor/time intensive original recipe) but at any rate, I have been lately tapping the cheesecake (even my baked ones) to release any air bubbles,
and I notice when I make anything which agar~ since agar needs to be boiled, it does in fact get really airy and bubble up severely~ so this is probably what happened causing the air bubbles.
I will make a note of this on the recipe post and on my agar recipes going forward! thanks for pointing that out!
As for the cream cheese icing recipe~ I do make a note that vegan cream cheese wants to turn into soup the minute you mix it too much so I always mix it by hand very gently.
BUT that said I have had just about enough of dealing with vegan cream cheese lately so I have been using the 2-2-2 Recipe for NO CREAM CHEESE cream cheese icing!Check it out here!
Thanks so much for your reply! I made the more recent, easier version and it was delicious! Thanks for the tip about the icing, I’ve about had it with dealing with vegan cream cheese for icing as well haha so I will definitely give your 2-2-2 recipe a try! Looking forward to trying some of your other delicious looking desserts!