VEGAN KEY LIME PIE CHEESECAKE

Vegan Key Lime Pie Cheesecake image

People won't believe this Key lime pie cheesecake is vegan.

Provided by aebon

Time 3h10m

Yield 8

Number Of Ingredients 15

Ingredients

2 cups vegan graham cracker crumbs
½ cup flaked coconut
½ cup vegan butter, melted
½ teaspoon vanilla extract
1 (12 ounce) package silken tofu, drained
1 (8 ounce) tub vegan cream cheese
½ cup Key lime juice
2 (4 ounce) packages instant vanilla pudding mix
1 tablespoon white sugar
2 teaspoons grated lime zest
1 teaspoon lemon extract
1 (14 ounce) can full-fat coconut milk, chilled
1 tablespoon white sugar
1 teaspoon vanilla extract
1 teaspoon spiced rum

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.

Nutrition Facts : Calories 547.6 calories, Carbohydrate 52.5 g, Fat 37 g, Fiber 4.5 g, Protein 6.7 g, SaturatedFat 19.1 g, Sodium 813.4 mg, Sugar 26.7 g