No Bake Key Lime Cheesecake (v)
Serves: 1-8" cake
You will notice in the video I am using an 8" Ring Mold to make this cake, if you have a springform pan this will be great too!
Optional recipe for Cream Cheese Icing CLICK HERE
  • For the Crust:
  • Graham Crackers (or digestive biscuits) 2 package from the box- approx 20 sheets to make 3 cups crumbs
  • Vegan Butter 8 tablespoons (113g)
  • Vegan Sugar 6 Tablespoons (85g)
  • For the Cheesecake Layer:
  • Vegan Cream Cheese 1 package 8 oz (226g)
  • Vegan Granulated Sugar ¾ cups (155g)
  • Soy Milk 6 fl ounce (175ml)
  • Powdered Agar ¼ teaspoon
  • Apple Cider Vinegar ½ teaspoon
  • For the Key Lime Pie Layer
  • Water ⅓ cup (80ml)
  • Powdered Agar ½ teaspoon
  • Lime Juice ⅔ cup (160ml)
  • Lime Zest from 1 lime (approx 1 teaspoon)
  • Granulated Sugar ½ cup (100g)
  • Corn Syrup 3 Tablespoons
  • Arrowroot 3 Tablespoons
  • Milk Alternative of your choice (*I used Evaporated Coconut Milk) 1¼ cup (300ml)
  • Green & Yellow gel paste color *optional
  1. To make the crust melt the vegan butter.
  2. Combine the graham crackers and sugar to a food processor and process to find crumbs.
  3. Add the melted vegan butter and process to the consistency of wet sand.
  4. Take out approximately ½ cup of the crust mixture and reserve
  5. 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
  6. *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:
  7. For the Cheesecake Layer:
  8. Combine the soy milk, sugar & agar powder together in a medium saucepot and whisk smooth
  9. Continue whisking over medium-high and bring to a boil then reduce heat and simmer for 2 minutes.
  10. Lower the heat and add the cream cheese and apple cider vinegar and whisk vigorously to smooth
  11. Pour immediately into the prepared frozen crust
  12. Refrigerate until set, this should only take about an hour or two
  13. 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
  14. For the Key Lime Pie Layer
  15. Combine all the ingredients for the key lime pie recipe together in a medium saucepot, heating and stirring until thick and starting to boil.
  16. Let boil for just about 15 seconds
  17. Add the optional food color, pour over the set cheesecake and crust layer in the mold
  18. Refrigerate to set.
  19. Meanwhile make the optional cream cheese icing recipe:
  21. Unmold then garnish with optional cream cheese icing and fresh lime slices
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.
Recipe by Gretchen's Vegan Bakery at