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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

Description

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!


Ingredients

Scale
  • 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

Instructions

  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!

Notes

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).