Easy Version No Bake Key Lime Cheesecake Recipe

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Easy Version No Bake Key Lime Cheesecake Recipe

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

Serves: 1-8″ cake


  • 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)


  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