This easy, no-bake, vegan key lime cheesecake makes the perfect dairy-free dessert for any occasion. With a vegan graham cracker crust, tart limey cheesecake filling, and topped with amazingly creamy, vegan whipped cream, this pie is sure to be a favorite.

A dairy-free key lime pie with a slice cut out of it.

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This pie may seem a little complicated with 3 layers, but I promise it’s very easy to make. You can use any crumb crust that you would like or even a pre-made crust to make it super easy.

You can also use store-bought vegan whipped cream or simply leave out the whipped cream to make it easier.

This is my new favorite dessert! You hit the flavors spot on. So limey and not too sweet! This is the best vegan key lime pie I have ever had! Thanks so much for the recipe!

—Amber

Why you’ll love this recipe

  • It’s quick and easy to make in about 10 minutes.
  • You can make it a day ahead of a party or holiday, so the dessert is out of the way.
  • It’s not too tart and not too sweet!
  • Easily made gluten-free!

Ingredients and substitutions

For my homemade gluten-free vegan graham cracker crust (or use your favorite graham cracker crust recipe)

  • Oats – I usually use whole oats, but you can use quick oats as well.
  • Coconut Sugar – this gives your crust a molasses flavor similar to graham crackers. You can swap it out with organic brown sugar instead.
  • Salt – just a dash for flavor.
  • Coconut Oil – or vegan butter to hold it all together.

For the key lime cheesecake filling

  • Vegan Cream Cheese – I find that the Tofutti brand works best since it’s not too sweet and is very firm. Trader Joe’s brand also works well but tends to be softer. I have a recipe for homemade vegan cream cheese that I use for a ton of recipes, but this one works better with store-bought cream cheese.
  • Key Lime Juice – for it to be a key lime pie, you have to use key lime juice. This is sold in most major grocery stores in the bottled lemon juice in the baking section. You can also use freshly squeezed key limes. If you can’t find key lime juice, regular lime juice will work.
  • Sugar – any light-colored granulated vegan sugar will work. I don’t recommend a liquid sweetener, or your pie will be too soft.
  • Refined Coconut Oil – Use Refined so it doesn’t have a coconut flavor. You can use unrefined if you would like, but it will taste like coconut. You must use coconut oil; no other oil will work. You need the coconut oil to be very firm when cold to make your pie set up firm.
  • Lime Zest – to add some color and additional lime flavor. (optional)

For the vegan whipped cream frosting (or use store-bought vegan whipped cream), this is like a cross between vegan buttercream and whipped cream. It has an incredibly silky smooth texture!

  • Vegan Butter – You will need to use Country Crock’s plant-based butter for this recipe. If you don’t have that, you can also use my aquafaba whipped cream recipe and decorate just before serving.
  • Powdered Sugar – if you don’t have powdered sugar, you can blend granulated sugar in a blender for about 1 minute until it turns to powder.
  • Aquafaba – this is the liquid from a can of chickpeas or white beans. This fluffs up like a meringue and makes your whipped cream light and airy.
  • Vanilla – for flavor.

Helpful tools

  • Spring Form Pan – This is a type of pan where the sides pop off. This will help you get your key lime pie out in one beautiful piece. (You will want to use a standard 9-inch pan)
  • Large Food Processor – to blend the pie filling. You can also use a blender. You may have to blend it in 2 smaller batches if you only have a small food processor.
  • Microplane – for zesting the lime.
A vegan key lime cheesecake with whipped cream and lime slices on top.

How to make a vegan key lime cheesecake

Make a vegan graham cracker crumb crust

Step 1 – Add 1 3/4 cups oats, 1/2 cup coconut sugar, and 1/4 tsp of salt into a food processor.

Step 2 – Pulse a few times to get everything chopped up, then turn the food processor on low and slowly pour in the 7 tbsps of melted coconut oil.

Step 3 – Mix until it is all combined well and slightly moist and sticky.   You may need to stop and stir the contents to get everything incorporated.

Step 4 – Pour the mixture into a 9-inch springform pan or baking dish and use a flat-bottomed measuring cup to pack it down firmly.

Step 5 – Chill in the refrigerator to set while you make the no-bake pie filling of your choice.

Make the creamy vegan key lime pie filling

Step 6 – Allow the cream cheese to warm up for a while before blending, or put it in the microwave for about 20 seconds to make it close to room temperature before blending.

Step 7 – Place the cream cheese, melted coconut oil, key lime juice, the zest of 2 limes, and sugar in a food processor or blender and blend again until very creamy.

A collage of 2 pictures showing the dairy-free key lime cheesecake filling before and after blending in a food processor.

Step 8 – Pour into the graham cracker crust and top with a little more lime zest for decoration. Chill for at least 6 hours to set.

A dairy-free key lime pie after it has been poured into a springform pan.

Step 8 – Use my vegan whipped cream frosting (or any dairy-free whipped topping). Pipe the whipped cream onto the key lime pie however you would like to decorate it. (If using this recipe, you can do this a day or two before serving. It will not deflate like store-bought whipped cream or aquafaba whipped cream.

Pro Tips

  • Use a whole cup of coconut oil. It may seem like a lot, but it makes a big pie, and it’s necessary to set the pie firm.
  • Allow at least 6 hours for the pie to firm up. It is best if you can wait 12-24 hours before serving.
  • If you use my whipped cream recipe with the Country Crock plant butter, you can decorate it up to 2 days before serving.
  • If you use store-bought whipped cream or my aquafaba whipped cream, decorate just before serving since it tends to deflate.
  • Run a knife around the edge before releasing the springform pan.
A slice of a vegan key lime cheesecake with a fork cutting a bite off of it.

Frequently asked questions

How can I make a gluten-free key lime pie?

If you use gluten-free oats in my homemade vegan graham cracker crust, then it will be a gluten-free vegan key lime pie.

Can I replace the coconut oil?

Coconut oil is a key ingredient in this recipe. It is solid below 76° F, so when you chill the key lime cheesecake, it will make it firm. If you need to swap it out, you can use a high-quality vegan stick margarine instead, but it won’t be as firm.

Storage and reheating

Refrigerate: Cover your springform pan with plastic wrap and allow it to set in the fridge for at least 6 hours before serving. Keep your vegan key lime pie leftovers in the fridge for 3 – 5 days in a sealed container.

Freeze: This pie will freeze well if you wrap it in plastic wrap and store it in an airtight container in the freezer. If wrapped tightly so that no air gets to it, it will keep well for up to 3 months. Transfer it to the fridge to thaw overnight.

A vegan key lime pie with a slice cut out of it.

More no-bake desserts

Vegan key lime pie recipe

A top view of a vegan key lime pie with whipped cream and lime wedges decorating the top.
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5 from 8 rating

Vegan Key Lime Pie

Yield: 12
Prep: 20 minutes
Cook: 6 hours
Total: 6 hours 20 minutes
Author: Monica Davis
A dairy-free key lime pie made with a vegan graham cracker crust, a nut-free filling, and silky vegan whipped cream.
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Ingredients

For the crumb crust

  • 1 3/4 cup oats, (use gluten-free if necessary)
  • 1/2 cup coconut sugar, or Sucanat or brown sugar
  • 1/4 teaspoon salt
  • 7 tablespoons refined coconut oil , or vegan butter

For the key lime filling

  • 3 cups dairy-free cream cheese, (Tofutti brand works best – this equals 3 containers)
  • 1 cup refined coconut oil, (melted)
  • 3/4 cup vegan sugar
  • 1/2 cup lime juice

For the silky whipped cream topping

  • 1/2 cup Country Crock Plant Butter, (1 stick) softened (It only works with this brand – I always use the olive oil version)
  • 1 3/4 cups vegan powdered sugar
  • 2 teaspoons vanilla extract
  • 1/2 cup aquafaba, (the liquid from a can of white beans or chickpeas)

Equipment

Instructions
 

Make a vegan graham cracker crumb crust

  • Add 1 3/4 cup oats, 1/2 cup coconut sugar, and 1/4 tsp of salt, into a food processor.
  • Pulse a few times to get everything chopped up, then turn the food processor on low and slowly pour in the melted 7 tablespoons of coconut oil. Mix until it is all combined well and slightly moist and sticky. (You may need to stop and stir the contents to get everything incorporated.)
  • Pour the mixture into a 9- inch springform pan or baking dish and use a flat-bottomed measuring cup to pack it down firmly.
  • Chill in the refrigerator to set while you make the no-bake pie filling of your choice.

Make the vegan key lime pie filling

  • Allow the cream cheese to warm up for a while before blending or put it in the microwave for about 20 seconds to make it close to room temperature before blending.
  • Place the cream cheese, melted coconut oil, key lime juice, the zest of 2 limes, and sugar in a food processor or blender and blend again until very creamy.
  • Pour into the graham cracker crust and top with a little more lime zest for decoration. Chill for at least 6 hours to set.

Make the whipped cream topping

  • Mix 1/2 cup of softened plant butter with 1 3/4 cups of powdered sugar for 1 minute until well combined.
  • Turn on the mixer to high and slowly pour in 1/2 cup of aquafaba and 2 teaspoon of vanilla.
  • Beat on high for at least 5 minutes, stopping to scrape the edges occasionally. The whipped cream may appear to separate at first but will come together again when you keep mixing.
  • Pipe the whipped cream onto the pie however you would like to decorate it. (If using this recipe, you can do this a day or two before serving. It will not deflate like store-bought whipped cream or aquafaba whipped cream.

Notes

  • Use a whole cup of coconut oil. It may seem like a lot, but it makes a big pie and it’s necessary to make the pie set firm.
  • Allow at least 6 hours for the pie to firm up. It is best if you can wait 12-24 hours before serving.
  • If you use my whipped cream recipe with the Country Crock plant butter, you can decorate it up to 2 days before serving.
  • If you use store-bought whipped cream or my aquafaba whipped cream, decorate just before serving since it tends to deflate.
  • Run a knife around the edge before releasing the springform pan.
Serving: 1slice, Calories: 485kcal, Carbohydrates: 33g, Protein: 5g, Fat: 41g, Saturated Fat: 23g, Trans Fat: 1g, Sodium: 334mg, Potassium: 57mg, Fiber: 5g, Sugar: 19g, Vitamin A: 317IU, Vitamin C: 3mg, Calcium: 44mg, Iron: 1mg
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