VEGAN KEY LIME PIE CHEESECAKE
People won't believe this Key lime pie cheesecake is vegan.
Provided by aebon
Categories Vegan Desserts
Time 3h10m
Yield 8
Number Of Ingredients 15
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
CHEESECAKE - RAW VEGAN KEY LIME "CHEESECAKE" RECIPE - (4.7/5)
Provided by tinathorn
Number Of Ingredients 13
Steps:
- For the crust: Using a food processor, process the almonds and coconut to a coarse meal. Add the date paste, vanilla and salt and process until well combined. Press the dough evenly into the bottom of an 8-inch springform pan. Set aside. For the filling: Using a food processor, blend the macadamia nuts, almond milk, key lime juice, agave nectar and vanilla until smooth and creamy, about 3 to 5 minutes. If you're too close to the "liquid max" on the bowl of your food processor then just do this in batches. Pour into the springform pan with the crust. Gently tap the pan on the counter to remove any air bubbles. Place the finished cheesecake in the freezer to set, about 2 hours, or until the middle of the cheesecake is firm to the touch. Decorate with chopped almonds and lime zest before serving, if desired.
VEGAN KEY LIME PIE
This creamy, dairy-free dessert is naturally sweetened and uses entirely raw ingredients, with a date, walnut and coconut crust and a creamy avocado and cashew nut filling
Provided by Tanya Maher
Categories Afternoon tea, Dessert, Treat
Time 25m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 477 calories, Fat 38 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 22 grams sugar, Fiber 5 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium
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