– 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!