Key Lime Cheesecake Recipe (Vegan, GF)
There’s something so satisfying about taking a bite of cheesecake, especially when it’s a light, tangy, and perfectly creamy dessert. This vegan key lime cheesecake checks all those boxes — with a refreshing citrus flavor and silky-smooth texture. Even better is that it’s oil-free, nut-free, and doesn’t rely on heavy ingredients, making it a wholesome and delightful option for those who want to indulge without compromising their dietary preferences.
Tofu might not be the first thing that comes to mind when you think of cheesecake, but it works magic here. Silken tofu provides a wonderful creamy base that blends beautifully with the bright, zesty key lime juice. Combined with a little cornstarch to thicken it, the filling sets into a smooth, luscious texture that’s just as decadent as traditional cheesecake but lighter and much easier on digestion.
And then there’s the crust — a simple graham cracker base made without oil but still perfectly crunchy. I love how this dessert feels indulgent but remains light and fresh, thanks to the vibrant key lime flavor and the minimalist ingredient list.
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Key Lime Cheesecake
Ingredients:
For the Crust:
- 1 ½ cups gluten-free graham cracker crumbs
- 2 tbsp maple syrup
- 2 tbsp water (or almond milk)
For the Filling:
- 1 ½ cups silken tofu (drained)
- ½ cup fresh key lime juice
- Zest of 2 key limes
- ⅓ cup maple syrup (adjust to taste)
- 1 tsp vanilla extract
- 1 tbsp cornstarch (for thickening, optional)
- Pinch of sea salt
For the Topping:
- Zest of 1 key lime
- Fresh coconut shavings (optional)
Instructions:
Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- Combine the gluten-free graham cracker crumbs, maple syrup, and water (or almond milk) in a mixing bowl. Mix until the crumbs are evenly coated and hold together when pressed.
- Press the mixture firmly into the bottom of a springform pan (around 8-9 inches). Use the back of a spoon to make sure it’s evenly packed.
- Bake for about 8-10 minutes, or until lightly golden. Set aside to cool.
Make the Filling:
- In a blender or food processor, add the drained silken tofu, fresh key lime juice, lime zest, maple syrup, vanilla extract, cornstarch, and a pinch of salt.
- Blend until smooth and creamy. This may take a minute or two, so blend well to ensure a velvety texture.
Cook the Filling:
- Transfer the blended tofu mixture to a saucepan and heat over medium-low heat. Stir constantly for about 5-7 minutes until the mixture thickens slightly, due to the cornstarch. You want it to have a smooth, custard-like consistency.
Assemble the Cheesecake:
- Once the crust has cooled, pour the thickened lime tofu filling over the crust and smooth the top with a spatula.
- Let it cool to room temperature, then cover and refrigerate for at least 4-6 hours (or overnight) to set fully.
Serve:
- Before serving, sprinkle some key lime zest on top for extra zing and garnish with fresh coconut shavings if desired.
- Slice, serve, and enjoy your delicious and creamy key lime cheesecake!
This vegan key lime cheesecake is a true treat that doesn’t compromise on flavor or texture, despite being oil-free and nut-free. It’s a refreshing dessert that is perfect for any occasion, whether it’s a dinner party or simply a quiet moment of self-care. Each slice brings the zing of key lime, the creaminess of tofu, and the crunch of the graham cracker crust, all in one delightful bite.
And honestly, that first creamy bite might just transport you to a sunny beach, if only for a moment! Enjoy it with loved ones or savor it slowly by yourself — either way, this cheesecake is bound to become a favorite 🍋🟩
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