This Dairy-Free Key Lime Pie is the perfect Summer dessert. It doesn't get easier than this no-bake dessert bursting with fresh citrus flavor!
No-Bake desserts are my favorite. They are easy to make and pretty much hands-off. They are my go-to dessert when entertaining because they are delicious and don't take up oven space. I love this Dairy-Free Key Lime Pie. It is bursting with all the bright citrus flavor and bringing me right back to the tropics. When I can't vacation in Miami, I can make this Key Lime Pie, sit outside, close my eyes, and dream of it!
For some other great desserts, check out these Homemade Lime Popsicles, this Peach Cobbler Pound Cake, these Strawberry Cheesecake Cookies, this Vegan and Gluten-Free Pound Cake or this Banana Pudding Lasagna!
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What Makes This Recipe So Great?
- Dairy-Free and Vegan- This key-lime pie is dairy-free and vegan but you wouldn't know it! It is perfect for those with allergies that still want a delicious dessert!
- Perfect Summer Dessert- This is the perfect summer dessert because it is cold, refreshing and fun! Great for when it is hot outside and you want something chilled.
- Perfect Shareable Dessert- This is the perfect shareable dessert to bring to any event! Just slice it up and serve it and everyone can enjoy it!
Ingredient Notes
- Graham Crackers- The crust of this recipe is a graham cracker crust. Most graham crackers do contain honey making them non-vegan, but there are a lot of honey-free vegan options out there.
- Vegan Cream Cheese- Vegan Cream Cheese will be the base of the cheesecake. I love the Kite Hill brand of cream cheese but you can use your favorite brand.
- Coconut Cream- Since this is a dairy-free pie, we are going to swap out the heavy whipping cream for coconut cream. You can buy cans of coconut cream or you can refrigerate a can of full-fat coconut milk overnight and scoop out the top solidified part.
- Key Limes- Smaller and rounder than traditional limes, key limes are much different than traditional Persian Limes. Key limes are known for being particularly aromatic, and are typically sweeter in taste and less tart than Persian Limes.
See the recipe card for the full ingredient list and quantities.
Instructions
- Add the graham crackers and ½ cup vegan butter to a food processor and process until a fine crumb forms.
- Pour the graham cracker topping into a pie pan and using a glass or other heavy object, press the crust into the topping until it is packed tightly into the pan.
- Using a hand mixer or a stand mixer, whip the cold coconut cream, sugar, lime juice, and cream cheese into stiff peaks on medium-high speed, about 4-5 minutes.
- Pour the Key-Lime filling into the pie plate.
- Refrigerate for at least 5-8 hours and up to 2 days. For best results, overnight is best. The longer refrigerated, the nicer the cheesecake will set up.
- Before serving, remove the pie from the refrigerator and top the pie with whipped cream and sliced key limes. Add some extra key-lime zest on top for extra flavor!
Hint: It is very important is to use cold coconut cream or else it will not beat into stiff peaks and be watery.
Substitutions
- Vegan Cream Cheese - You can swap the vegan cream cheese with cashews. Make sure to soak the cashews overnight and then you will need to process in a blender with the rest of the ingredients.
- Coconut Cream - You can swap the coconut cream for vegan heavy whipping cream.
- Graham Crackers - You can swap out the graham cracker crust for a crust made from dates and walnuts processed finely.
Variations
- Mini Pies - You can turn these into mini pies by making them in a muffin pan!
- Go Nuts! - Make the crust with crushed macadamia nuts instead of graham crackers for a delicious variation!
- Salted Caramel - Take this to the next level by drizzling salted caramel on top!
Equipment
Equipment can have a big impact on how a recipe turns out. See below for the equipment you will need to make this recipe.
- 9 inch Pie Plate
- Stand Mixer or Hand Mixer
- Rubber Spatula
- Food Processor
Storage
Cover and store leftover key-lime pie in the refrigerator for up to 5 days. This pie can be made 1-2 days in advance. It can be refrigerated for up to 2 days before serving.
This cheesecake can be frozen for up to 3 months.
Top tips
- Chill pie completely - It's very important to let the key lime pie set up completely in the fridge before you slice and serve the pie. Be sure it has time to chill for at least 5 hours, for best results.
- Finely crush graham crackers - Big chunks of graham crackers don't create a seal-proof pie crust. Be sure to finely ground the graham crackers in a food processor or blender so it is easy to mix with the melted vegan butter and form a moldable pie crust.
- Use full-fat coconut cream - You need to use canned coconut cream with fat in order for the key lime pie filling to thicken properly and set up.
Other Great Desserts You'll Love
- Fruit Salad with Whipped Cream
- Almond Flour Peanut Butter Cookies
- Vegan Lemon Cookies
- Vegan Lemon Bars with Graham Cracker Crust
- Blackberry Lemon Bread
Dairy-Free Key Lime Pie
Equipment
- 1 9 inch Pie Plate
- 1 Stand Mixer or Hand Mixer
- 1 Rubber Spatula
- 1 Food Processor
Ingredients
- 1 cup Cane Sugar
- 16 ounces Vegan Cream Cheese
- 28 ounces Coconut Cream
- 1 cup Key Lime Juice
- 1 Tablespoon Lime Zest
- ¼ cup Vegan Butter melted
- 20 Graham Crackers
- 10 ounces Dairy-Free Whipped Cream
Instructions
- Add the graham crackers and ½ cup vegan butter to a food processor and process until a fine crumb forms.
- Pour the graham cracker topping into a pie pan and using a glass or other heavy object, press the crust into the topping until it is packed tightly into the pan.
- Using a hand mixer or a stand mixer, whip the cold coconut cream, sugar, lime juice, and cream cheese into stiff peaks on medium-high speed, about 4-5 minutes.
- Pour the Key-Lime filling into the pie plate.
- Refrigerate for at least 5-8 hours and up to 2 days. For best results, overnight is best. The longer refrigerated, the nicer the cheesecake will set up.
- Before serving, remove the pie from the refrigerator and top the pie with whipped cream and sliced key limes. Add some extra key-lime zest on top for extra flavor!
Notes
- Chill pie completely - It's very important to let the key lime pie set up completely in the fridge before you slice and serve the pie. Be sure it has time to chill for at least 5 hours, for best results.
- Finely crush graham crackers - Big chunks of graham crackers don't create a seal-proof pie crust. Be sure to finely ground the graham crackers in a food processor or blender so it is easy to mix with the melted vegan butter and form a moldable pie crust.
- Use full-fat coconut cream - You need to use canned coconut cream with fat in order for the key lime pie filling to thicken properly and set up.
Nutrition
FAQ
Smaller and rounder than traditional limes, key limes are much different than traditional Persian Limes. Key limes are known for being particularly aromatic, are typically sweeter in taste and less tart than Persian Limes.
Yes, traditional key lime pie does contain dairy. Traditional key lime pie uses sweetened condensed milk as the base. To make this pie dairy-free, we are using coconut cream in its place.
You may substitute the key lime juice with a mixture of ¼ cup fresh lemon juice and ¼ cup fresh lime juice.
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
kaydimaggio says
Yum! Loved how creamy this pie was!
liz says
I left this is in the fridge all weekend and it never set up.
I halved the recipe, but I don't think that should have affected it. The recipe as written fills two pie crusts, and I only had one, so I halved it and had a bit extra. Apart from that, I followed it exactly, and two days later it's still liquid.
kaydimaggio says
Hi Liz, I'm sorry it didn't set up for you. Did you use a pre-made graham cracker pie crust or make your own like in the instructions? I used a 9 inch pie plate and the filling filled it all the way to the top, I did not need to use a second pie crust. I know store bought pie crusts are not as deep so that could have been why it didn't fill just one. The only thing I can think of as to why it didn't set up could have been the coconut cream. Was it cold when you whipped it or did it have a lot of liquid? It should have been pretty solid.