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No Bake Key Lime Pie Cheesecake

July 2, 2021 By Gretchen 14 Comments

No bake season is here!

It’s just too hot for ovens lately so we have to break out the no bake desserts!

No Bake Key Lime Pie Cheesecake tops the list!

It’s the perfect cross between key lime pie and cheesecake!

No Bake Key Lime Pie Cheesecake

Unlike most no bake desserts this one contains no nuts!

Most of the recipes for no bake vegan cheesecakes are nothing more than a cashew cream base that is then frozen and served semi frozen.

No Bake Key Lime Cheesecake

To me that is not really a cheesecake; but more of a frozen nutty, cream cheese pie type thingamajiggy.

Not to mention I have a tendency to stay away from nuts most of the time because the cost is astronomical and I know many people will automatically ask me for a substitute due to allergies and cost.

So this recipe is a simple stove top cooking method where the thickener is agar powder and of course vegan cream cheese.

Nellie & Joe’s Brand Key Lime Juice is the key ingredient if you can’t get your hands on real key limes *not sponsored

I’ve made this recipe so many times and each time I do a slight variation on the look and decor.

Sometimes I add vegan whipped cream and if I am feeling fancy I pipe swirls of buttercream with twisted lime slices

In this latest version the green swirl was made with all natural spirulina mixed with a small portion of the cheesecake batter.

No Bake Vegan Key Lime Cheescake

 

One year I made the key lime portion separate from the cheesecake layer for a stunning double decker Key Lime Pie Cheesecake!

No Bake Key Lime Pie Cheesecake

That was a bit more work because I had to keep the recipes separate

I have them both listed below for those who want to get creative!

Let me know which recipe style you prefer!

The new version is way easier, but I have to admit this double-decker style is quite stunning!

No Bake Key Lime Pie Cheesecake

CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THE DOUBLE DECKER STYLE CHEESECAKE!

I have the updated style in this video below, it is a vlog style video so you will have to skip to 3minute into the video to get to the recipe

No Bake Key Lime Pie Cheesecake

CLICK HERE FOR THE UPDATED VERSION FOR THE KEY LIME PIE CHEESECAKE

Notes for Success:

Whenever using agar in your recipes it is important to know a little bit about this ingredient as this will make or break your final outcome!

Agar is a very sensitive ingredient that when measured improperly it can be the difference between a creamy luscious slice of cheesecake and a hunk of inedible rubber on your plate!

Please read all about agar in the article below before proceeding!

5 Minute read

Click here for an in depth look at agar in regards to desserts recipes.

No Bake Key Lime Cheesecake

For more no bake recipes click the links below!

No Bake White Chocolate Blueberry Cheesecake

No Bake Chocolate Raspberry Ganache Tart

No Bake Vegan Lemon Bars

Check out the Double Decker version below!

5.0 from 2 reviews
No Bake Key Lime Cheesecake Original Version Recipe
 
Print
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 forCream Cheese Icing CLICK HERE
Serves: 1-8" cake
Ingredients
  • 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
Instructions
  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
  20. Unmold then garnish with optional cream cheese icing and fresh lime slices
Notes
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.
3.5.3251

2020 Version Recipe!
5.0 from 2 reviews
No Bake Key Lime Pie Cheesecake 2020 Version
 
Print
Prep time
3 hours
Total time
3 hours
 
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
Serves: serves 10-12 ppl
Ingredients
  • For the cheesecake:
  • Vegan Cream Cheese 8oz package Tofutti Brand
  • Granulated Vegan Sugar 1¼ cup (250g)
  • Plant Milk *I am using Soy Milk 2 cups (473ml)
  • Agar Powder ¾ teaspoon
  • Cornstarch 3 Tablespoons
  • Key Lime Juice 1 cup (237ml)
  • For the Crust:
  • Graham Crackers (or digestive biscuits) 1 package from the box- approx 10 sheets to make 1½ cups crumbs
  • Vegan Butter 4 tablespoons (56g)
  • Vegan Sugar 3 Tablespoons (43g)
Instructions
  1. First prepare the crust by melting the vegan butter.
  2. Combine the graham crackers and sugar to a food processor and process to fine crumbs.
  3. Add the melted vegan butter and process to the consistency of wet sand.
  4. Press into the bottom on the acetate strip lined ring mold and refrigerate until needed
  5. For the cheesecake, combine all the ingredients (except the agar) together in a saucepot over medium high heat whisking constantly until the cream cheese is smooth
  6. Once the mixture is warm add the agar and continue whisking until the mixture thickens and just begins to boil
  7. Once it boils remove from the heat and pour into the prepared ring mold over the graham cracker crust
  8. Color some of the batter with green food color if desired then swirl into the cheesecake, and then refrigerate until set approx 3 hours
Notes
Cheesecake must be kept refrigerated at all times, and will stay fresh for up to 1 week covered in the refrigerator
3.5.3251

 

 

Filed Under: All Recipes, Cheesecake, No Bake Desserts

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Reader Interactions

Comments

  1. LaTasha

    June 8, 2017 at 6:50 pm

    How does the taste compare to a traditional key lime pie…I wonder?

    Reply
    • Gretchen

      June 8, 2017 at 6:57 pm

      well since this is a “cheescake” it is sort of a mix between the two, key lime pie meets cheesecake. I thought the taste was leaning more towards pie since the tartiness of the lime was prevalent, not so much the cheesecake. But I liked it!

      Reply
      • CiCi

        January 12, 2021 at 12:25 am

        Is there another way to open the cream cheese icing link? The ones listed here do not work and I can’t find it in the recipes under this website. Thank you in advance! I almost done with making the 2020 version cheesecake recipe, and so far the taste has came out amazing! Thank you so much Gretchen!

        Reply
        • Gretchen

          January 12, 2021 at 3:09 pm

          Hey sorry for the late reply! Thank you for pointing out the broken link!! HERE IT IS! CLICK HERE!

          Reply
  2. Esther

    June 20, 2017 at 8:25 am

    Dear Gretchen,please tell me : can I substitute the vegan cream cheese for drained tofu? And if do, how would you do It? Another two questions: what can I substitute corn syrup and the arrowroot with? Yes or no and why? I am sorry, I just really need an answer to these questions. Thank you for your patience and foro being so wonderful… 🙂

    Reply
    • Gretchen

      June 20, 2017 at 1:01 pm

      HI Esther, Yes you can use tofu, and tapioca starch works in place of arrowroot. If you cannot get arrowroot either, you can use a bit more agar to bind everything but CLICK HERE for more info on agar

      Reply
      • esther

        June 20, 2017 at 5:18 pm

        ohh, cool!. Thank you! And how about the corn syrup? what could I substitute it for? is there a substitute in this recipe?

        Reply
      • esther

        June 23, 2017 at 11:35 pm

        Gretchen sorry to insist but I was wondering if it was possible to substitute the corn syrup for honey or something different or not? can you please explain to mean the importance of corn syrup in recipes? please, please? 🙂 :-*

        Reply
  3. RD

    June 23, 2017 at 7:45 pm

    Please do tutorial on:
    1) Korean bean paste flowers
    2) Korean bean paste lace
    3)sugar lace with aquafaba
    4) sugar lace with agar agar
    5) fondant with agar agar
    6) vegan roll cake with pattern
    7) Panna cotta
    8) mirror glaze
    9) lemon bars

    Reply
    • Gretchen

      June 24, 2017 at 1:15 am

      noted … thank you! <3

      Reply
  4. lisa

    October 2, 2017 at 2:21 pm

    is it really only 1/4 tsp. of agar for the cheesecake filling or was this a typo? thanks.

    Reply
    • Gretchen

      October 5, 2017 at 10:07 pm

      yes it is correct CLICK HERE for more info

      Reply
  5. shelby

    January 4, 2020 at 8:48 am

    this recipe looks amazing!

    i have a question though, instead of doing the lime layer, could you add strawberries or other fruits to the cheesecake filling? what would the ratios be then? thanks!

    Reply
    • Gretchen

      January 5, 2020 at 2:02 am

      Yes sure, click here for all the cheesecake recipes – the base recipe can accommodate so many variations

      Reply

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