This fresh & EASY key lime cheesecake is made with an irresistibly creamy & tangy key lime filling and Biscoff cookie crust! Naturally vegan, dairy free, and no eggs!

sliced vegan key lime cheesecake

The Best Combination of Key Lime Pie and Cheesecake:

If you’re as obsessed with key lime pie and a classic cheesecake recipe as much as I am, then you absolutely need to try this unbelievably vegan key lime cheesecake. 

It’s the perfect cross between pie and cheesecake (like my pumpkin cheesecake!), and honestly as easy as a no bake cheesecake (maybe even easier!). 

Like my blueberry Basque cheesecake, carrot cake cheesecake, and cookie dough cheesecake, we don’t need any water bath- I KNOW. This key lime cheesecake is perfectly lush, creamy, and moist without any extra hot water, it’s quite amazing.

And the filling comes together so easily because we don’t need any eggs. Simply whisk everything together, bake, and set. 

slices of vegan key lime cheesecake

And with the lovely tartness from the key limes pairing with the tanginess of the cream cheese and the sweetness of the dairy free sweetened condensed milk, this key lime cheesecake is the perfect summer dessert that you won’t be able to stop enjoying!

With a garnish of vegan whipped cream and extra key lime zest (which is surprisingly naturally sweet), this is going to be one of your absolute favorite baked cheesecake recipes

Key Lime Cheesecake Ingredients overview:

  • Biscoff cookies: I love using Biscoff cookies instead of graham cracker crumbs for the “graham cracker crust” because Biscoff cookies are naturally vegan! However, you can use a vegan graham cracker substitute, and even gluten free too if needed. 
  • Vegan butter: My favorite vegan butter is OM dairy free- it’s delicious, and literally acts 1:1 with regular butter. Another brand I like to use for nut-free is Violife. 
  • Vegan cream cheese: I like using Tofutti or Violife vegan cream cheese. 
  • Vegan sweetened condensed milk: My favorite brand is Edward & Sons sweetened condensed milk. It’s delicious! If you don’t want to use a coconut based condensed milk, you can use a vegan oat-milk sweetened condensed milk. 
  • Vegan heavy cream: This creates a really creamy and lush texture in our  vegan key lime cheesecake. I like using Silk or Country Crock vegan heavy cream. 
  • Granulated sugar: I love using Florida Crystals organic sugar, as it’s certified vegan and organic. You can also REALLY taste the difference in your baked goods when using it. 
  • Cornstarch: This is actually our vegan egg substitute, and it’s much easier than incorporating eggs into your cheesecake batter, as you don’t need a water bath nor need to worry about your cheesecake cracking! If you have a corn allergy, you can use arrowroot starch instead. 
  • Key lime juice: You can use store bought or freshly squeezed key lime juice and key lime zest. 
  • Vanilla extract
  • Dairy free yogurt: To maintain moisture in the cheesecake filling! I love using Forager Project cashew milk yogurt, or even their vegan sour cream. 
slice of vegan key lime cheesecake on a plate

What’s the difference between limes and key limes?

If you’re wondering what the difference between limes versus key limes is, you’re not alone. Limes are a wonderful citrus to use beyond just savory recipes, and key limes are a derivative of them!

Key limes are much smaller and sweeter in flavor than limes, and also more yellow with a thinner skin. While key limes are associated with Southern Florida (specifically the Florida Keys!), they’re actually from Southeast Asia originally. 

lime and key lime on marble

Can I use limes instead of key limes for this key lime cheesecake?

Absolutely! However, the better option would be swapping in Persian limes next, and then going to limes.

I know that key limes are very difficult to find if you’re not in the southern parts of the U.S. You can find key lime juice in most juice sections of a grocery store, but fresh key limes can be difficult to find!

If that’s the case for you, don’t worry- you can still make this key lime cheesecake! You can swap in regular limes for the key limes (it’ll also be much easier to squeeze fresh lime juice haha!). The cheesecake won’t be AS sweet, as key limes do have a naturally sweeter flavor.

However, this vegan key lime pie cheesecake is pretty sweet, so you won’t be missing out, I promise!

perfect slice of key lime cheesecake with dollop of whipped cream on a plate

Overview: How to make Key Lime Cheesecake Step by Step

Why we DON’T need a water bath for this cheesecake recipe:

The best part about this key lime pie cheesecake is that it’s so easy, you don’t even need a water bath. I know they’re typically required for a moist and creamy cheesecake.

However, with vegan cheesecakes, they’re already so rich and creamy, since we’re not using eggs, that adding a water bath wouldn’t allow the moisture already in the cheesecake to evaporate, which would lead to a runny cheesecake.

If you’re nervous about making cheesecakes, this is truly one of the easiest cheesecake recipes around!

sliced vegan key lime cheesecake

You’re just going to LOVE this key lime cheesecake- it’s the perfect spring and summer cheesecake recipe that will absolutely be a showstopper at any summer party, barbecue or birthday party (and goes GREAT after these vegan mushroom burgers with gluten free burger buns, or this BBQ jackfruit!). 


Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

Creamy & Lush Easy Vegan Key Lime Cheesecake (No Eggs! No Dairy!) pinterest pin

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

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sliced vegan key lime cheesecake

Creamy & Lush Easy Vegan Key Lime Cheesecake (No Eggs! No Dairy!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Britt Berlin
  • Prep Time: 15
  • Cook Time: 65
  • Total Time: 1 hour 20 minutes
  • Yield: 16 1x
  • Category: Cheesecakes
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan


This fresh & EASY key lime cheesecake is made with an irresistibly creamy & tangy key lime filling and Biscoff cookie crust! Naturally vegan, dairy free, and no eggs!


  • 1 250 g package Biscoff cookies*
  • 1/4 cup (56 g) vegan butter, melted
  • 4 cups (32 ounces) vegan cream cheese, room temperature
  • 1/2 cup (120 g) dairy free yogurt or vegan sour cream, room temperature
  • 1 7.2-ounce container vegan sweetened condensed milk*
  • 1/2 cup (120 mL) heavy vegan cream or coconut cream
  • 1/2 cup (120 mL) store bought or freshly squeezed key lime juice
  • 1 tbsp key lime zest
  • 3/4 cup (150 g) granulated sugar
  • 2/3 cup (80 g) cornstarch or arrowroot starch
  • 1 tbsp vanilla extract
  • 2 tsp vanilla bean paste
  • 1/4 tsp sea salt
  • 1 batch vegan whipped cream


  1. Prep: Preheat the oven to 400F, and line a 8-inch or 9-inch springform pan with parchment paper. Measure out all ingredients.
  2. Make the crust: In a large food processor, pulse the Biscoff cookies until they resemble a crumb texture. Then add in the melted vegan butter, and blend again until the cookie crumbs are wet with the butter. It won’t exactly be a dough but it should stick and hold together when pressed.
  3. Form the crust: Pour the cookie crumble into the prepared springform pan, and press the crumbs into a crust. You can press the crust up the walls of the springform pan as well. Use the back of a flat surface (such as a measuring cup or glass) to flatten the crust.
  4. Bake the crust: Place the springform pan onto a baking sheet to prevent leaking in your oven, and bake the crust for 10 minutes. After 10 minutes, remove the crust from the oven, and reduce the oven heat to 375F. 
  5. Make the filling: In a large bowl with a hand mixer or in a stand mixer bowl with whisk attachment, cream together the vegan cream cheese and dairy free yogurt until mixed. Add in the condensed milk, heavy cream, key lime juice, key lime zest, granulated sugar, cornstarch, vanilla extract, vanilla bean paste, and sea salt, and mix together until fluffy and combined on medium speed. Stop the mixer to scrape the bottom of the bowl to ensure everything is incorporated.
  6. Fill the crust: Pour the key lime cheesecake mixture into the baked crust, and keep the pan on a baking sheet. Place the baking sheet with the springform pan into the oven to bake for 60-65 minutes, or until the top of the cheesecake is lightly golden brown. (If using a 9″ springform pan, your key lime cheesecake will bake quicker, and you’ll only need between 50-60 minutes).
  7. Chill: Allow the cheesecake to cool at room temperature for 1 hour, then cover the cheesecake and place the cheesecake into the fridge to fully set for at least 4 hours, or overnight.
  8. Serve: Run a butter knife along the edges of the cheesecake and springform pan walls to then easily remove the springform pan walls. Then plate the cheesecake and make the whipped cream. Top with the vegan whipped cream and any extra lime zest. Slice and serve!


Biscoff cookies: If you have access to vegan graham crackers, you can use those instead. For gluten free, use these vegan gluten free Biscoff cookies or this vegan gluten free graham crackers recipe (I use King Arthur Measure for Measure Gluten-Free Flour).