No-Bake Key Lime Cheesecake

Summer is here, so that means key lime is about to pop on the scene! Enjoy this spin on the seasonal classic key lime pie. Unlike many other vegan cheesecake recipes, this one can be made nut free. Instead of a cashew base, this cheesecake uses vegan cream cheese and agar agar. Bursting with lime flavor, this refreshing, creamy dessert is not one you want to miss!

NO-BAKE KEY LIME CHEESECAKE [VEGAN]

INGREDIENTS

FOR THE CRUST:

• 2 packages of vegan graham crackers from the box (need 3 cups of crumbs)
• 8 tablespoons vegan butter
• 6 tablespoons sugar

FOR THE CHEESECAKE LAYER:

• 1 8-ounce package of vegan cream cheese
• 3/4 cup granulated sugar
• 3/4 cup soy milk
• 1/4 teaspoon powdered agar
• 1/2 teaspoon apple cider vinegar

FOR THE KEY LIME PIE LAYER:

• 1 1/3 cup water
• 1/2 powdered agar
• 2/3 cup lime juice
• Lime zest from 1 lime
• 1/2 cup granulated sugar
• 3 tablespoons corn syrup
• 3 tablespoons arrowroot
• 1/4 cup non-dairy of choice
• Green and yellow gel paste color (optional)

FOR GARNISH:

• Cream cheese frosting, as desired
• Fresh lime slices, as desired

PREPARATION

TO MAKE THE CRUST:

1. 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 1/2 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 2 1/2-inch tall springform pan or a ring mold. Freeze while you prepare the cheesecake layer.

TO MAKE THE CHEESECAKE LAYER:

1. Combine half of the soy milk with the sugar in a sauce pot and heat to a boil then reserve it. Set over very low to keep it warm, about 140°F.
2. In another pot. warm the rest of the soy milk to almost boiling then add the powder agar. Whisk smooth.
3. Continue whisking over high to and bring to a boil then reduce heat and simmer for 2 minutes.
4. Remove from heat and reserve for a moment.
5. Place the cream cheese in a food processor and add the first hot milk/sugar mixture and the apple cider vinegar while blending to smooth.
6. Add the thickened agar milk mixture and then pour immediately into the prepared frozen crust. Refrigerate until set, this should only take about an hour or two.

TO MAKE THE KEY LIME PIE LAYER:

1. Combine the arrowroot with the milk and whisk smooth. Reserve.
2. Combine the water and agar together in a sauce pot and heat to boil. Reduce heat and simmer for 2 minutes.
3. Add the corn syrup, sugar, zest. and lime juice and whisk to combine and dissolve the sugar.
4. Add the milk arrowroot mixture and continue heating and stirring until thick, just under a boil. When you see small bubbles forming you can remove from heat.
5. Add the optional food color.
6. Once the cheesecake layer is set, cover it with the remaining crust that was reserved from earlier. Then pour the lime mixture over top. Refrigerate to set.
7. Remove mold then garnish with optional cream cheese icing and fresh lime slices.

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