Easy No Bake Key Lime Pie (Vegan and Gluten Free)

This no bake key lime pie has a nutty, and simple base, that compliments the creamy lime filling beautifully. The key lime pie filling is smooth, tangy, and full of healthy fats. This dairy free dessert is a lovely combination of a key lime pie and a mini key lime cheesecake- the best of both worlds. This is an easy recipe for a hot summer day that uses simple ingredients and no oven. The creamy filling is refreshing and zesty and makes for a perfect dessert for a hot day.

Why You’ll Love These Mini No-Bake Key Lime Pies

• These vegan key lime pies are creamy, zesty, a cinch to make and great for beating that summer heat. They are also mini, which is cute and an added bonus.
• No Oven. You don’t need the oven at all for these mini key lime cheesecakes- just a little patience for that freezer time. But no oven means this is the perfect summer dessert.
• Minimal Equipment. The only equipment for this tangy cheesecake you need is a food processor. No blender, or electric mixer or wondering whether to use the whisk attachment or paddle attachment on your stand mixer. Nice and simple, just a food processor.

How To Make Key Lime Pie?

This easy key lime pie recipe is refreshing, perfectly sweet and so simple to make. Whether you use fresh key limes or regular limes, this dessert won’t disappoint.

1. Start by preparing the cookie crust for these mini key lime pie cheesecakes. Combine the nuts, dates, salt and vanilla into a food processor. Process until the mixture has broken down and it sticks together. If it isn’t overly sticky, try adding two more dates. You want your dates to be fresh and gooey, not hard. Also, don’t forget to remove those pits from the dates!
2. When the texture is crumbly but sticky add roughly 5 tablespoons to each 4 1/2″ tart pan. Press the crust mixture on the bottom and up the sides of the tart pan. Once the crust mixture has been used up, pop these vegan key lime pie crusts into the freezer until the filling is ready.
3. Prepare the creamy lime filling. Rinse out the food processor and then add the avocado, coconut cream, lime zest, fresh lime juice, avocado, maple syrup and arrowroot starch to the food processor and blend until it’s thick but smooth. You can use actual key limes in this recipe or regular limes if you can’t find key limes.
4. Next, add roughly 4 tablespoons of the filling to each homemade crust. Next, place these mini key lime cheesecakes into the freezer for at least 6 hours to set or overnight. For best results, let the vegan key lime pies thaw for 20 minutes at room temperature before enjoying.
5. Top these cheesecake pies with lime slices or fresh whipped cream (vegan).

Looking for more gluten and dairy free desserts?

• Gluten Free Chocolate Cupcakes
• Pumpkin Pie Mousse
• Lemon Squares
• Vegan Blueberry Cheesecake Bars

The hunt is over if you are searching for a creamy green dessert. These no bake key lime pies are light, zesty, and a healthy alternative to the traditional key lime pie. A great idea is to make this dessert a day ahead so it’s ready to enjoy at a moments notice. The best key lime pie�?(vegan version) is just at your fingertips. It’s a fun treat that will remind you of tropical paradise and will easily become a new family favorite.

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Mini No Bake Key Lime Pies

This No Bake Key Lime Pie is the perfect gluten and dairy free dessert to welcome spring with. It's creamy, zest and perfectly sweet!

Prep Time 20 minutes minutes

Passive/Freezer Time 6 hours hours

Total Time 6 hours hours 20 minutes minutes

Servings 4 mini pies

Equipment

• food processor
• Four 4 1/2" Tart Pans

Ingredients

Crust

• 2 cups raw nuts (half pecans/ half almonds)
• 1 cup gooey medjool dates (pits removed- roughly 12-14 dates)
• 1 tsp vanilla
• pinch of sea salt

Filling

• 1 ripe avocado
• 1/3 cup lime juice
• 2 tbsp arrowroot starch or corn starch
• 1 cup coconut cream see notes
• 1 heaping tbsp lime zest
• 1/3 cup maple syrup

Instructions

Crust

• Combine the nuts and dates (pits removed) into a food processor. Pulse until a fine meal has formed and the mixture sticks together. If it isn't sticking together add 2 more dates. Add the vanilla and salt.
• Add 5 tbsp of the crust to 4 tart pans (mine were 4 1/2" tart pans), making sure you press the mixture firmly into the base of the tart pans and up the sides. Set in the freezer while you prepare the filling.

Filling

• Lightly rinse the food processor and then add the filling ingredients to the food processor. Blend until smooth. (See notes for the coconut cream).
• Remove the crusts from the freezer and add roughly 4 tbsp of filling to each crust. If there are any leftovers, simply divide the rest evenly among the 4 tarts.
• Set in the freezer for at least 6 hours, but overnight is best.
• When you are ready to eat the key lime pies, let them thaw on the counter for 20 minutes to soften. Store in a sealed container in the freezer.

Notes

If using the coconut cream from a can of full-fat coconut milk, I suggest placing the can in the fridge for at least 24 hours (longer is better) before you make this recipe. This will allow time for the liquid and the cream to separate in the can. So when you open the can, the cream should be sitting on top and then you can just spoon it out.�?

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