As you may have guessed I love key lime flavored treats! I absolutely love cheesecake as well and have been wanting to make a vegan one for quite some time. I was super excited to learn about Agar Agar Powder and see that it can be used to make vegan cheesecakes.
Hi, I'm KeyLimeKat! Or you can just call me Katherine. I'm a Los Angeles and plant-based foodie. I love exploring all the delicious eats this city has to offer and showing all my family and friends that a plant-based diet can consist of way more than just salads.
Servings: 8 people
Total Time : 2 hours
Prep Time : 30 minutes
Cooking Time : 30 minutes
Other Time : Chilling for 1 hour
Size of Container : 9-inch springform pan
Agar Agar Powder
Graham Cracker Crumbs
Vegan Butter, melted
Cashews, soaked in water overnight
Fresh Key Lime Juice
Key Lime Zest, divided
Full Fat Coconut Milk, from a can
Agar Agar Powder, divided
Coconut Whipping Cream, chilled
Extra Key Limes, for decoration
COOKER / TOOL
★ TIP ★
Make sure to soak the cashews in water overnight the night before and to put the can of coconut whipping cream in the refrigerator the night before. Also, place the mixing bowl you will be using to make the whipped cream in the freezer 1 hour before making the whipped cream.
Step 1. Crumbs
1½ cups Graham Cracker Crumbs
1/3 cup Sugar
5 Tbsp Vegan Butter, melted
2 cups Cashews, soaked in water overnight
1/2 cup Fresh Key Lime Juice
1/4 cup. Agave Syrup
3 tsp Key Lime Zest, divided
Mix graham cracker crumbs, sugar, and melted butter until well blended.
Press mixture into a 9-inch springform pan. Press evenly only to the bottom of the pan. Chill in the freezer until needed for the next step.
Drain the soaked cashews, and mix in a food processor with the lime juice, agave syrup, and 2 tsp key lime zest until well blended.
Step 2. Cream
1 cup Full Fat Coconut Milk, from a can
2¼ cup Agar Agar Powder, divided
1 can(15oz) Coconut Whipping Cream, chilled
2 Tbsp Powdered Sugar
Optional Extra Key Limes, for decoration
Make sure coconut milk is at room temperature and evenly mixed. Give the can a shake before opening it to ensure its contents are not separated. Bring 1 cup of coconut milk to a low boil.
Remove cheesecake crust from the fridge and set it on the counter next to the food processor so you have it ready to go in a few minutes.
Once the coconut milk comes to a low boil, slowly whisk in 2 tsp of Agar Agar Powder ( 1 tsp at a time) to ensure the Agar Agar Powder does not clump up.
★ TIP ★
If you're juicing your own key limes, a garlic press comes in very handy! It's the perfect size for cutting key limes in half and juicing.
Step 3. Agar Agar Setting
For the next step, you will need to work very quickly because the Agar Agar Powder will start setting. Add the coconut milk mixture to the rest of the contents in the food processor and blend on high for a minute.
Working quickly, use a rubber spatula to remove the mixture from the food processor into the springform pan. Use the spatula to smooth out the top, and tap the pan on the sides to get the filling to evenly spread out on the crust. Place the pan in the fridge until needed for the next step.
Remove mixing bowl from freezer. Add the whole can of coconut whipping cream, powdered sugar, and 1 tsp of key lime zest to the mixing bowl. Beat on medium-high and as the cream starts to thicken add ¼ tsp Agar Agar Powder to the mix.
Once stiff peaks have formed, remove the springform pan from the fridge and using a rubber spatula evenly spread the coconut whipped cream layer on top of the cheesecake layer.
Chill in the fridge for at least one hour before serving.
Decorate the top of the cheesecake with extra key lime slices (optional).
ENJOY! Your "Vegan Key Lime Cheesecake"
from Katherine Winslow
Click to go