How to Make a Delicious Key Lime Pie with Cream Cheese

Are you looking for a unique dessert that combines the tanginess of key lime juice with the richness of cream cheese? Look no further! This vegan key lime cheesecake recipe uses a graham cracker crust made from oats, coconut sugar, and salt, topped with a creamy filling made with key lime juice, cream cheese, and coconut oil.

The Importance of Using the Right Pan

When making this pie, it's essential to use the right pan. A 9-inch springform pan is perfect for this recipe, as it allows you to remove the sides easily after baking. This will ensure that your pie comes out in one beautiful piece, with no crumbling or breaking.

The Role of Aquafaba

Aquafaba is the liquid from a can of chickpeas or white beans, and it plays a crucial role in this recipe. It adds structure to the whipped cream topping, making it light and airy. If you don't have aquafaba, you can also use powdered sugar as an alternative.

Tips for Making the Perfect Whipped Cream

When whipping the cream, make sure that your coconut oil is very firm when cold. This will help the pie set up firmly once baked. You can also use refined coconut oil to avoid any coconut flavor in your pie.

Of course, key lime juice is the star of this show. If you can't find key lime juice, regular lime juice will work as a substitute. But for a true key lime pie experience, it's essential to use high-quality key lime juice.

The Perfect Combination of Flavors

The combination of key lime juice, cream cheese, and coconut oil is the perfect balance of tangy and rich. The oats and coconut sugar in the crust add a nice texture and flavor contrast to the filling. And when topped with whipped cream, this pie is truly unforgettable.

Whether you're a seasoned baker or just looking for a new dessert recipe to try, this vegan key lime cheesecake is sure to impress. So go ahead, give it a try, and indulge in the creamy, tangy goodness of key lime pie with cream cheese!

Key lime pie with cream cheese