While doing some research for this recipe, I learned so much about key lime pie a la the one and only Martha Stewart. For instance, I discovered where key lime pies originated, what true key limes look and taste like, how sailors used to suck on limes to fend off scurvy, and how to store key limes for year-round use.
Oh, Martha? Is there anything you DON’T know? #teachmeyourways
The thing is, I couldn’t find key limes anywhere in Kansas City! (BOOOO). So I subbed regular limes and you can, too. The only remaining ingredients are:
cashews
agave nectar
coconut milk + oil
graham crackers
vegan butter
That’s it! This is 7-ingredient vegan dessert perfection. And to keep it gluten free, simply sub gluten free cookies OR use a walnut-date crust, such as the one I used for my Simple Vegan Cheesecakes. Next time, I think I’ll go that route to mix things up (plus, it really can’t be beat).
The only real pre-prep you have to do is soak cashews for 4 hours or overnight. The rest takes place in the food processor and blender, starting with the crust.
The crust is simply 1 sleeve of graham crackers and 1/4 cup melted vegan butter (I use Earth Balance).
Simply pulse the two together in a food processor and then press into muffin liners (or make a large pie and use a glass pie dish). Then use a small glass or the back of a spoon to press down and get a uniform top. Lastly, bake for 10 minutes to brown.
Once you blend your filling until creamy and smooth it’s onto the crust and then into freezer. These don’t take but a couple hours to set up so the wrappers peel away easily for serving.
Oh man, these turned out so good and have me aching for spring. They’re:
Creamy
Tart
Sweet
Cold
Satisfying
Slightly crisp from the graham cracker crust
& A perfect light dessert
You can either eat these straight from the freezer, or let them set out for 10-15 minutes to soften, which I preferred. Then they taste like true key lime pie! You’d never guess they were dairy- and egg-free. Enjoy!
7-Ingredient Vegan Key Lime Pies
Ingredients
Crust:
- 1 1/4 cups graham cracker crumbs (about 1 sleeve graham crackers as original recipe is written / GF for gluten-free eaters)*
- 1/4 cup (4 Tbsp) vegan butter (melted // such as Earth Balance)
Filling:
- 1 cup raw cashews (soaked for 4-6 hours or overnight, then drained)
- 3/4 cup light or full-fat coconut milk (well shaken)
- 1/4 cup coconut oil (melted)
- 3-4 large limes* (3-4 limes yield ~1/2 cup juice)
- 1 Tbsp lime zest
- 1/3 - 1/2 cup agave nectar (depending on preferred sweetness)
Instructions
-
Preheat oven to 375 degrees F (190 C) and line a standard muffin tin with 12 paper liners (as original recipe is written // adjust if altering batch size).
-
Add graham crackers to a food processor and process until you achieve a fine meal. Then add melted butter and pulse to combine.
-
Distribute evenly among muffin tins and press down with a glass or spoon to flatten. Bake for 10 minutes or until golden brown. Remove and set aside to cool.
-
Add all filling ingredients to a blender and blend on high (or liquefy) until creamy and smooth. Taste and adjust flavor as needed, adding more lime zest/juice for more tart, or more agave for added sweetness.
-
Pour filling into muffin tins and tap on counter to release air bubbles. Top with a bit more lime zest and loosely cover.
-
Freeze for 2-4 hours or until firm. Remove from the freezer for 10-15 minutes to thaw before serving. Will keep covered in the freezer for up to 2 weeks, though best when fresh.
Notes
*You can sub 6-7 key limes in place of 3-4 large limes.
*Loosely adapted from Martha Stewart
*To keep this recipe gluten-free/grain-free, simply sub gluten-free cookies in place of the graham crackers OR use a walnut-date crust.
*Prep/cook time doesn't include freezing.
*Nutrition information is a rough estimate.
Nutrition Per Serving (1 of 12 pies)
- Calories: 216
- Fat: 14g
- Saturated fat: 6g
- Sodium: 106mg
- Carbohydrates: 21g
- Fiber: 0.8g
- Sugar: 11g
- Protein: 2.8g
OMG, I have to try this. I love limes.. and this looks amazing! THanks for sharing…
Dana so creative & love the images! I have a KLP recipe coming in a week or so but not vegan and not this adorable :) pinned!
Thanks Averie! Can’t wait to see what you’ve come up with. I’m sure it’s gorg :D
is the nutrition info for one little bite sized pie? i’m still making it either way :)
The crust to filling ratio on these is perrrrfect.
Kind of like I like my frosting – almost overtaking the cake ;D
These look amazing and the perfect snack after dinner! Any ideas on what would work as an Agave substitute? Would honey or maple syrup work?
Yes! Both would work :D
be warned that honey isnt vegan
These are so cute! I’m headed to Kansas City for Go Blog Social next month. Do you have any good recommendations on where to eat? (I’m a vegetarian)
Oh of course! Try Fud (vegan), Blue Koi apparently has really great vegetarian options, Spin pizzeria has an amazing veggie pizza, if you’re a coffee fan you MUST go to Oddly Correct and Quay, and for veg-friendly breakfast options go to Succotash. Also, the Filling Station has amazing muffins, fresh juices, smoothies and coffee (and tea!) Hope that helps!!
Gratitude Cafe is also a very nice place, and centrally located in the arts district.
I’ve been! Super awesome!
Oooooh, I love these. They sound so bright and fresh for spring!
(And btw, if you ever need key limes again, try Hy Vee. There’s a helpful smile in every aisle…and usually fresh key limes.) ;)
Thanks friend!
I was going to say hy vee as well I used to see them there all the time when we lived in KC. Now we live in Detroit and I have to live with out hy vee and quick trip :(
Looks so so yummy! Any suggestions on making them gluten free?
Yes! Use a walnut date crust (I think I’ll actually go that route next time). See my vegan cheesecakes for the recipe -> https://minimalistbaker.com/7-ingredient-vegan-cheesecakes/
Yay! Fantastic can’t wait to make them! Thanks for posting such yummy recipes!
Thank YOU for following and supporting what we do!
Thank you for this alternative for the crust – the filling is divine but I am not too happy with the crust – it is still good but I am not taken by the Good Earth butter is crust. Thank you! The key lime tarts are so cute – I am made a batch for my house and I am taking a second batch to New Year’s open house tomorrow – served with raspberries.
i love anything with lime flavor and how cute are these…
These little key limes pies are perfect! Everything about them. SO festive and perfect for spring. (which hopefully will come sometime in the next 1000 years.)
I know how you feel – key limes don’t exist in Vermont, either.
Pinning!
Hi, this recipe looks wonderful! I was wondering if you know a suggestion how to make this nut free?
Thanks so much.
Marcea, I would omit the cashews and instead use 2 cans of full fat coconut milk to compensate for creaminess. Play with it from there to get the right consistency/sweetness. Hope that helps!
These are stunningly delicious looking!!!!
Thanks, Lexi!
I like desserts with lime, it give a pop of freshness in what can be quite heavy. Oh so delicious!
Exactly – these came out so light and refreshing thanks to the lime!
Tiny pies! EEEEEE! These look fantastic. I might try a version with some of the oranges that keep falling off our tree into the backyard before we can eat them all. :)
Smart girl! Let me know how they turn out :D
This is amazing! I’m going to try and make them in the next few weeks. As always, the photos are gorgeous too.
*cue: blushing*… thanks friend!
This are simply lovely. Will make them for sure. Thanks for sharing!!!
I’m also aching sooooo bad for spring! :)
They look absolutely insane! <3
I MUST make them this weekend.
And the colours in the photos, so vibrant. Gorgeous!
Since I like in cold Canada we don’t have access to Key Limes, except 2-3 times a year and they come from US. I laughed about your Martha comment. She is my bible, in a way :) I am flying to Florida next wk. Maybe I should bring this recipe and try to find Key Limes to make it. Thanks!
You should! let me know how it goes. And I agree, Martha is the queen of all domesticity. So much to learn from that woman!
OMG these are soooo good. I just made these and I am having a hard time stopping myself to just eat the filling with a spoon out of the blender :) Thanks for a delicious recipe!
Yay!!!
Can I use regular butter instead of vegan butter?
Of course!
What else can I say? I’m drooling with this recipe!!! Another hit Dana.. Queen of recipes!
So, so thrilled to have found your blog! You all are crazy talented and I can’t wait to explore more!
Me? No way. YOU’RE the talented one. I fell in love with you and your blog over those perfect pumpkin pancakes. Food photography perfection. It’s a pleasure to finally “meet” you – thanks for saying hi, Kelly!
These are so Spring-y and fabulous…LOVE!
These look great! I made the cheesecakes and loved them, so I know these will be good. If you have a Vitamix, the cashews actually get creamier without soaking. One thing, when you say you can’t find key lime pies anywhere, did you just mean key limes?
Ha, yes! That’s exactly what I meant. Thanks! Fixed.
OMG I looooove key lime pie. I had an amazing piece down in Key West. I wanted to order another but I could just taste the calories. So happy I can eat like a bajillion of these and be totally healthy, right?!?!?!
Totally ;D
These look beautiful! Such a simple ingredients list too. Perfect for a weekend treat. :)
Oh so cute! Love the combo of creamy and tart filling and that crunchy graham cracker base. Pie perfection!
Could you substitute coconut oil for the vegan butter? Can’t wait to try these!
Yes!
Oh my goodness these look so delicious! I am exited to try this recipe asap because we love key lime pie.
I made these last night and they are amazing. My son used the word “heavenly” when devouring his. Lovely! Thanks.
Whoop! glad to hear it! Thanks for sharing, Kacey.
Martha has only been my go-to lady for most of my baking questions! Key lime cheesecakes have me gearing up for spring!
Did you use salted or unsalted vegan butter? I’m dying to make these! I love your website and photographs- so peaceful and calm, not to mention delicious!
Thanks! I used unsalted I believe. But it shouldn’t make TOO much of a difference. Hope that helps!
Can’t wait to make these! Do you use canned coconut milk or the kind in the the cartons? Not sure if there is a difference.
Canned, but in this recipe, it doesn’t make a difference :D
Smart, using the cup to press the crust! These look like the perfect spring-time dessert :) They do sell a key lime concentrated juice. Just FYI, though bottled citrus juice is never even remotely close to a freshly juiced lime or lemon. I did by some of the key lime juice though, and I put it in my fuzzy water :)
Yum!!
These look delicious and your pics are amazing!
Will definitely have to make them
Made these yesterday and they blew any cashew hesitations out of the water! Perfect balance of tart/ sweet and the cashews made a perfectly creamy base for the bright key lime flavors.
I have no shame in mentioning that I froze 1/3 of the filling separately and ate it with a spoon ice cream style.
Haha, nice! So happy you liked this. Cashews are nothing to be afraid of! Glad you agree :D
Wow – these are SO adorable, and I can’t believe they’re vegan, too!! Definitely pinning this to try soon :)
Would cinnamon graham crackers work for this? They look SO delicious and lovely.
Sure! Just know it will taste like cinnamon. But if you’re OK with that, then I don’t see why not.
I need to make these RIGHT away– thanks for sharing!
These look marvellous! I’d like to try making them soon. I’ll have to substitute sugar for the agave nectar though, as others in my family cannot tolerate the high fructose levels. How much sugar would you suggest to replace the nectar?
I would say use a little bit less than the recommended amount, then taste and adjust as you need!
Stumbled across your blog and glad I did – it’s beautiful!
These look amazing. However, I have a coconut allergy and can’t use anything with coconut in it. What could I substitute (I’m not vegan, but I’m pretty sensitive to almonds as well, so that won’t work)?
Unfortunately, my coconut issues prevent me from making (and devouring) the pb mousse – any subs there?
Thanks!
Hmm, I would omit the coconut oil (or maybe even sub in a small amount of Extra Virgin Olive Oil instead?). And sub rice or hemp milk for the coconut. Hope that helps!
Couldn’t wait to make these and I finally did. They are wonderful! Too bad our weather turned cold again, these would be great on a hot day! I’ll be making them again soon. Thank you!
Hi!
I’m planning to make a lemon-coconut version of these this week, but I’m nervous about soaking cashews because I’ve never done it. I’m also planning to make a full-size cheesecake pan version instead of the minis. Do you have any suggestions for either of these tweaks?
Thanks!
To soak cashews is simple. Just put them in a jar or bowl overnight and cover with water. Then drain just before use. Be sure not to soak too long (I try not to let them exceed 8-10 hours), or it can affect the taste. As for the pan, you’ll have no issues there! If it’s a springform it’ll pop right out. Hope that helps!
Can I substitute Cashews for almonds?
We haven’t tried it, but if you do, report back on how it goes!
I’m not a big Key lime pie fan, but my partner is.
I’ve JUST finished making this and decided ” Hmmm, let me lick the spoon, see how it tastes…”
I’m a convert. Officially. I NEVER comment on things like this, but I really had to stop washing the dishes and express my appreciation of this recipe.
Thanks a million! I’ll be trying more of your recipes today.
Yay! That made my day. I’m not a huge commenter either so I know that you must’ve really enjoyed them to stop what you were doing to leave a comment. Thanks for sharing!
Made this in a lasagna dish rather than cupcakes and it was perfect. Do you think if I used fresh squeezed orange juice instead, it would come out as a creamsicle flavor?
Oooh yes! Try it and let me know how it turns out!
I first found these on food gawker when browsing various healthful Key Lime recipes after having an amazing “real deal” version at a restaurant recently. I finally got around to making last night… Sooo good! I used gluten free graham crackers and subbed Greek yogurt butter for vegan butter – delicious, and a good competitor to the “real deal” thing!!! Happy to have happened upon your site, can’t wait to try more light and easy treats!
Oh good! So glad you enjoyed these, Belle. Thanks for sharing your modifications! Cheers :D
Love the simplicity of this recipe and it has great potential. But I reccomend you leave out the coconut oil. Everything else tastes great frozen but come on now who wants any type of oil in something uncooked and frozen? Not a good mix. All other ingredients in this recipe make sense and work. Just wish I had followed my instincts on my first try and left out that coconut oil!
The coconut oil gives the pies an ultra creamy texture and also help it set up and hold together better. I put it in there for a reason but feel free to leave it out if you want. Hope that helps!
Jnee – did you try without oil? It would definitely affect the texture so interested to hear how it went…
What oil do you use – refined or unrefined?
Unrefined.
I don’t have any refined and haven’t been able to find, so have made without. Now firming up in the freezer but the mix tasted delicious going in!
I made these for our Game of Thrones viewing party. My non-vegan friends had no idea they were vegan, and asked me to make them again, which I am tonight. They are great for summer. Highly recommend making these. Great recipe.
Nice! Glad you all enjoyed it.
Is the nutritional information for one of the mini pies or an entire 9″ pie? Also, has anyone tried this recipe with almond milk instead of coconut milk? Thanks!
One pie.
We just made this recipe as a pie, and it’s delicious!!! I’ll definitely be making the crust as written next time. (We did store bought). Yum! Thank you.
Yay! SO glad you enjoyed it, Katie. Thanks for sharing!
Hi Dana, I made these for a gluten-free dairy-free friend’s birthday tonight, and they are in my freezer now. They will be coming with me to a restaurant later. I am pretty new to GF baking and I was wondering if you’d recommend these be stored in the freezer or fridge at the restaurant this evening. I’m dropping them off about 3 hours ahead of time so I don’t want them to “melt” in the restaurant fridge. I appreciate any thoughts you might have! :) Thank you for the recipe, I taste-tested one just now and it was divine. My friend will love them!
Ellen, this particular recipe does do best in the freezer. You can set it in the fridge 1-2 hours before serving OR at room temperature for 30 minutes before serving. Too long in the fridge and it will get difficult to serve in proper slices BUT it will still taste good! Hope that helps. Good luck!
HI! I was just wondering if you have ever made this in the whole pie form, and if so does it still set up the same? Thanks! Looks delish!
I’m so excited to make this! I am wondering if the coconut milk should be from a can or a carton (bc they’re not always interchangeable, are they?-sorry kitchen/cooking illiterate!) Thanks for the recipe!!!
would this work in just a regular pie dish or does it need to be spring form? thanks!
It would work! The first piece may be a little difficult to get out, but after that you should be golden!
oops and i second the question about almond milk – would that be okay?
Hi- I have evrything I need for this but nowhere can I find miniature cupcake liners! Do you think that after freezing, if I take a pairing knife to the edges to loosen them, they’ll come out okay? (Still looking for those liners- i might have to order them online)
Also, these are adorable and so perfectly bite sized. My boyfriend thinks he could eat a whole batch by himself….
Use this method! No liners required.
I usually find the mini cupcake liners at walmart in the wedding section :)
I have made these at least 3 times now!!! They are so easy to make and awesome to eat!!!
Hi! i’m loving your recipes so far! But I would like to ask will the texture of the filling change if I take out the cashews nuts? Or can they be substituted with something else?
I just stumbled upon your blog. I’m in KC, too! You can find key limes right now at the Cosentino’s Market in Brookside. Can’t wait to try this!
Not sure how things work in KC, but in Canada virtually all graham crackers & graham cracker products contain honey. You can find them without if you’re lucky (most health food stores still can’t help you though), probably worth noting in case a non-vegan is making these for a vegan.
Hey Chris, interesting point, but have you actually checked the graham crackers at your local grocer to see if they contained honey?
Peta has specifically listed Nabisco Original Graham Crackers on its vegan snack food list: http://www.peta.org/living/food/accidentally-vegan/
I made these last week and they were so delicious! I used GF graham crackers because my boyfriend has celiac disease. This was also the first time I used Earth Balance (back before I was veg I used to HATE margarine with a passion, so it took me a while to warm to the idea) and I am seriously converted now. I put it on everything.
Thanks so much for the yummy recipe!
I have cashew flour in my pantry, so I was wondering how much of the flour I would use, in order to substitute for the one cup of whole cashews. Would this substitution work?? So looking forward to trying the recipe!!
I have tons of Meyer Lemons, would this recipe work as a lemon cheesecake, or would it be too tart? It looks absolutely wonderful with the limes, but I love making desserts with my lemons.
Dana!!
My sister bought some key limes at the store and she said “Where are we gonna find a vegan key lime pie recipe?”
I immediately said, “Minimalist Baker!”
Thanks for making our key lime our dreams come true!!!
Whoops! “Key lime pie dreams”*
Dang autocorrect
haha, yay!! Thanks for sharing the love. Hope you both enjoyed them!!
I decided to make these with limes, instead of lemons as in my previous comment. Wow, they were fantastic! I had a dinner party and when I pulled these out of the freezer they got devoured very quickly. Thanks so much for sharing this easy and delish recipe.
its so hard to find a good recipe for a key lime pie! thanks for sharing this one, i definitely will be giving it a go in my kitchen.
What could you use besides Gram crackers ?ALL store bought cookies contain PALM OIL and as a Vegan ,i wont eat it because it is responsible for the death of thousands of animals :(
Read the ingredients on graham crackers. Contains honey!
So happy I found your blog! I made these the other day and they were outstanding!
I made them in a mini cupcake tin and dipped a few in chocolate. I stored them all in the freezer… they’re a great cold dessert to eat right now since it’s so hot!
So glad you enjoyed them, Leah! And thanks for saying hi! xo
Made this for the weekend. Did an almond cookie base – almond flour, oil, honey, salt – with a salty feel to combat the sweet-richness of the filling. Baked it for about 8 minutes. Cooled. Then filled and froze with the filling.
Made these a few weeks ago and haven’t gotten to write a review yet, so here I am. These key lime pies were great, however the filling was a bit too runny so I would add less coconut milk next time. Thanks for the recipe though!
Hi Dana,
I’m so excited to make these for my dad – who loves key lime pie but does not understand why his daughter is vegan!
One question, though, is the coconut milk meant to be the thick, syrupy stuff from a can or the milky, smooth stuff from a carton?
Thanks so much!
Aimee
Can’t wait to give this recipe a try tomorrow! How many muffin tin size does this recipe make? Also, have you tried this as a regular size pie? Was wondering if it set right in a bigger pie shell.
Tried these this evening. I had to add quite a bit of extra lime juice to make these tart enough for me. Also, I used whole fat coconut milk, and I felt as though the coconut flavor really overpowered the lime. Maybe it’s because the coconut oil is also used? At any rate, I was a little disappointed in how little lime I tasted once these were frozen. It tasted more like coconut cream pie with a hint of lime.
You can sub a more neutral oil next time, such as olive :D
Would grapeseed or almond oil work? Rather than using too much coconut? To me there is never enough but my bf doesn’t like coconut as much as I do.
Yes! Sub any neutral oil, grape seed being best.
Coconut oil will have a better mouthfeel than olive oil, though. You might try refined coconut oil next time–it’s completely neutral-tasting! I use it all the time.
Thanks for sharing!
I agree, as other oils will just add to the liquid, while coconut oil helps it set.
This is one of the best vegan desserts I’ve made since going vegan! You have a new follower :)
Made 24 of these last Sunday and they came out perfectly. Couldn’t get key limes but regular limes worked fine. Texture of crust and filling were spot on, and I kept things on the tart side by using only 1/3 cup of Blue Agave sweetener. My roommate wanted them a bit sweeter but I preferred them as they came out. Only issue I encountered was finding graham crackers without honey in them. Ended up buying honey grahams from Erewhon, which donates a percentage of their profits to fund bee conservation efforts. Will definitely make these again. Thanks very much.
I found this recipe online.. and I always loved key lime pie because of the sweet and tartness. I’m a big fan of miminalistbaker.com for dinner ideas, Thank you!!! I am making these for christmas.. I hope they are a big hit for my in laws :)
Hi these look amazing!
What could I use instead of vegan butter?
Made these last night and just taste-tested one. So good!!!! I made the walnut date crust you linked to and the combo of everything together was delicious! I bought a whole bunch of key limes to juice and zest and keep in the freezer for when the urge hits!
This recipe is unbelievable. Its just perfect, so delicious and it will be my favorite non chocolate dessert for a long time! xx
I am not a fan of key lime pie, but my son loves it. So, I decided to try your vegan version and OMG, I absolutely loved it. Thanx
I don’t comment on recipes or post almost anything to facebook. Now, I’ve done both, because this recipe is so, so good…too good not to be shared. Thank you! It was worth every bit of effort zesting and juicing the limes. I ended up needing 15 keylimes to make 1/2 c. of juice. Maybe mine were unusually small. This is a new favorite of mine!
Would it be possible/advisable to substitute virgin coconut oil in for vegan butter in the crust? If so would the measurement be the same?
Yes! I’d use slightly less coconut oil. Maybe reduce it by 1 Tbsp. Let me know how it goes!
These look delicious! Can you substitute maple syrup for the agave, and if so, how much would you recommend? Thanks!
I have made these several times… it’s a family favorite. Unbelievably delicious!! Thank you so so much for this phenomenal vegan recipe!
Yay!! Thanks for sharing!
I made these tonight for my son. We’re gluten-free here, and though someday I’ll try your walnut-date crust, I opted to experiment with the King Arthur gluten-free cookie mix as a crust because those cookies taste remarkably like graham crackers. It worked WONDERFULLY, and the key lime dessert recipe was a smashing success. We like our key lime pie a little on the tart side, so I used more than 1/2 cup of lime juice (but less than 2/3). We also used 1/2 cup honey. Thanks for the yummy recipe!
Yay! Thanks for sharing, Meredith!
Hello there! This recipe looks delicious and Im getting ready to make it now! But I wanted to check in about one of the ingredients. I picked up 2 cans of Coconut Cream at trader joes because thats all they had outside of coconut milk “beverage”. I imagine that it’s creamier than full fat coconut milk, SO…. do I need to make any changes to the rest of the recipe? Or can I follow it just the same? I didn’t find any previous comments about using this ingredient so hopefully you have some insight! Thanks!
This looks lovely! Thinking of making it as a big pie for a dinner party. Do you think that granulated sugar/sweetener would work in place of agave? Thanks so much!
Made these for the 4th of July celebrations yesterday. They were perfect!!! So fast and taste just like “regular” cheesecake.
Nice! Thanks for sharing Sara!
Hi, I’d love to make these (my daughter is allergic to wheat and eggs). But I’m not from North America so I don’t know what a “Graham Cracker” is (even though it is my first name). Is it sweet or savory, and what is it made from?
Thanks for your advice Dana.
Graham (not cracker!)
It’s a sweet cookie-like cracker! Kind of like a sweet biscuit overseas!
Thanks, Dana. I think I might have a substitute that I can get which is also gluten free so I’ll give them a go (they look so tasty!).
Hi Graham,
Not sure whereabouts you are but if you’re UK based then the closest thing to a graham cracker would be a digestive biscuit. Am not sure whether these are gluten-free or not though.
Hope this helps
Made two batches of these for a party yesterday and they seemed to be a hit! (I also ate several myself before they could make it out the door… oops.)
I used slightly more than 1/3 of a cup of maple syrup (didn’t have agave handy) and probably a bit more lime for the extra pucker factor.
Thanks for another great recipe, Dana! Your blog is one of my favourites.
ah, thanks Michael! Glad you enjoyed these!
Hi, do you have any suggestions about how I could adapt the recipe so the pies are more mousey and could be kept in the fridge? i was also wondering if I could sub the cashews for silken tofu ? Thanks!
Did you ever find out if tofu works in place of the nuts?
Key Lime Pie is my all time favorite desert. I developed a cow’s milk allergy as an adult which of course meant I could not have true Key Lime Pie anymore. I was so excited when I found this recipe. It was FANTASTIC!!! Light fresh and so yummy! Thank you so much for sharing!!! I can finally enjoy Key Lime Pie again!! :)
Could you substitute soy milk for coconut milk? And what could you substitute for coconut oil?
I wouldn’t recommend soy milk. Maybe almond milk? For the coconut oil, leave it out for a less creamy result, or sub olive oil.
I just made this dessert last night for a large group of friends. it was a HUGE hit! Everyone loved it, and could not believe it was vegan! I topped mine with a dollop of Vanilla Cashew Cream. This recipe is defiantly getting saved!
OH. MY. WORD. This was perfection in every bite! I have a severe allergy to dairy that gets me chugging a bottle of Benadryl any time I cave into dairy cravings. lol
Thank you for posting this:)
Made these exactly according to recipe (except I subbed ginger snaps). Yum! After they set in freezer I left one in the frige for a day and I think the conistency was way better than frozen. Creamy and a little firm – much closer to key lime pie than when I ate them 10-15 mins out of the freezer. Also the coconut flavor was less pronounced when it was a little warmer (I want the flavors closer to key lime pie which contains no cocount). I willl definitely make again and play with the lime and agave amounts (I think I’d like more lime) and maybe a higher cashew to coconut ratio for thicker batter.
WOOOZA!!!!! I made these and they are the BEST key lime ANYTHING I’ve ever tasted. SO tart, SO rich, SO creamy, SO perfect….I have now made them 5 times. Everyone loves them. It’s my new go to dessert for any occasion. Thank you, thank you, thank you!!!!!! :)))
I made these tonight for my boyfriend’s birthday- they came out fantastic!! He is not a lover of coconut, so I used So Delicious brand light coconut milk (which has a very mild flavor), and swapped the coconut oil for canola. They taste perfect straight from the freezer!
I made these last night for a cookout we went to today, and o-m-g!!!! I’m not even that big on dessert usually but I loved these! They were not too sweet and the lime and coconut flavor combo was perfect. It was the first time I did anything with soaked cashews (I’m newly turned vegan after being vegetarian for the past 21 years) and it will not be my last! Everyone else loved them too and asked about ingredients etc. cause they were fascinated that a vegan dessert could taste so good (hehe) I’m going to try many more of your recipes (esp desserts) in the future cause YUMMMMMMM!
Yay! Thanks for sharing, Caroline! xo
I love this recipe but have a problem with it. As I don’t have much room in my freezer, is there something that can be added to the recipe (like arrowroot powder, agar agar flakes, etc.) in order for me to be able to keep it in the fridge. Thank you so much for your attention to this matter.
I am absolutely in love with this recipe. I suggest it to my friends. It’s a perfect tart and sweet fresh dessert. My boyfriend who is a non vegan loved it and thought it was the best key lime he has ever had! He then asked for another one and then another one… Soon they are all gone and I make them as much as I can. I made a different healthy key lime recipe before and it turned out terrible. This recipe is definitely a keeper and I will keep making it !!!!
I have made these several times, and they always turn out beautifully. Like home-made vegan ice-cream. I’ve used lemons instead of key limes to save money, and sprinkled toasted coconut on top. I think pomagranate would be a good one to try.
This looks amazing! How do you store it? In the fridge or freezer? I am making it tonight but it’s for a dinner tomorrow. Can’t wait to feast :)
Keep them in the freezer! Pull out 20-30 min before serving.
How long will these stay okay out of the freezer? I am going to a birthday party with my daughter and it’s ‘bring a plate’. If I popped these out of the freezer and took them in a cooler to the party, would they theoretically be okay sitting on a table for an hour or two? Or are they just going to melt everywhere?
I’d say they’ll keep up to 2 weeks. And they are fine 1-2 hours at room temp. They will be soft, but still good!
I am going to try to tweak this recipe into less fat. Can soy cream cheese or tofu replace the cashews?
This looks great minus the fact that graham crackers aren’t vegan.
Yes! Most aren’t, but Nabisco Original are! Otherwise, any similar vegan cookie will do.
That’s true I used the Nabisco Original graham crackers they’re vegan.
Wait! What?! You mean to tell me that The Minimalist Baker is in KC?! No way! That’s so exciting! I LOOOOVVVVE your recipes! I took your beet humus recipe to a meetup recently and they loved it! I’d love to meet you and learn how you come up with your recipes. Do you ever go to vegan/vegetarian or other meetups? Will you be at the vegan Oktoberfest this weekend? I know my friend Kelly of thekellygallery.com would love to meet you as well.
I loved this! SO easy and perfect! If you follow the recipe exactly they will be amazing – I honestly think anyone struggling isn’t using real key limes which is KEY for the taste! I whipped a little sugar with the remaining coconut milk for a faux whipped cream topping. Thanks for this recipe!
So wonderful! Thanks for sharing, Katie!
I gave this recipe a try and just absolutely delicious. I will definitely prepare again. Thanks
Thanks for the great recipe!
This was soooo good! I put it in a pre made organic graham cracker crust to be a pie instead and it’s amazing!
These were really delicious!! I also wanted to let others know that there was no coconut flavor detected at all. I wondered about that and didn’t read anything with reference to it either way. Thank you!! This was my first recipe off your site and I can’t wait to try more!!
Hi Dana,
thanks a lot for the lovely recipe. Will try to make these for a dinner party tomrorrow. Do you think the recipe also works as a “pie”, meaning in a big pie dish or would I have to change something?
Greetings from Finland :)
These look perfect for my vegan grandparents!
However I’m wondering how much the taste of coconut comes through.
Would these still be delicious for someone who isn’t a coconut fan?
Thank you so much!
Hi. do you think this would work with Meyer lemons?
Wow! These are absolutely delicious! I thought I had all the ingredients when I started, but my little stinkers ate all the graham crackers. I improvised with a pecan/walnut crust made with coconut oil and organic sugar. My family really enjoyed….thank you!
This tastes amazing. It’s creamy and melts in your mouth. Taste just like a key lime pie. But instead of using vegan butter for the crust, I used coconut oil. In addition, instead of squeezing all the limes, I used a bottle of lime juice and just used the zest from 1 lime.
Where I live they don’t sell graham crackers, so do you know about how much/many cookies I should use? As the sleeve sizes might be different. Thanks
Is there anything I can use instead of vegan butter? I am currently in the outback in Australia and do not have access to earth Balance.
Try coconut oil!
So so good!! I made these for a dinner party last night and it was such a success! I used 1/3 cup maple syrup and more lime zest. Defiantly making them again!!!
When I made this, the filling mixture seemed like it was curdled? I couldn’t get it to be smooth and creamy looking. The taste is great, but the texture is horrible. Do you know what I could do to keep the curdling from happening (granted, my food processor is probably on its last legs)?
Maybe the coconut milk should be the boxed/drinking kind, and not the canned kind?
Thanks!
What if I wanted to baked it as a whole pie for a party? What would you suggest for cooking times? Thanks
This is a fantastic recipe. Even people who can eat dairy and love normal cheesecake thought it was wonderful. I’ve made it with lime and with lemon. It probably needs the sharpness of citrus to cut the richness but I’m going to try other variations too!
Hi Dana, this looks very interesting. Im just wondering if I can quick soak yhe cashews instead, like the one in raw cheesecake recipe? Thanks! :) ana
My name is Barry – and I want advice on a better substitution for the coconut + cashew.
I was just in the Florida Keys for my 59th + my wife’s 56th B’days – in the last 7 days.
Key lime pie, just love it, but it’s so risky.
I keep KOSHER. I’m LACTOSE intolerant, + I’m an O+ Blood type.
Between the “Eat right for your blood type “diet + Haylie Pomroys “Fast Metabolism” – I’ve eliminated – yeast,flour,wheat,white + brown sugar, potato’s,pasta, certain vegees + fruits, pork-obviously, + shell fish, peanuts, including peanut butter and CASHEWS, + COCONUT !
Last year 2015 – Oct/Nov/Dec + 2 1st 2 weeks of Jan – I lost 15 # on the Blood type.
This year,2016, Feb /Mar I lost an add’tl 7 # from the Fast Metabolism diet.
I’ve dropped from a 34 to a 32 waist. And I’ve donated all of my entire old wardrobe.
And I’m still going strong. My goal – by the end of July – be a 29 1/2″ waist.
And be roughly 130 # // last year I weighed 168. // And I’m 59 years young.
Can somebody please make a recommendation for substituting the cashews + coconut? I’d love to make a key lime pie…..and eat it too , w/out the fuss.
I’ve got a suggestion! Try these with oreo crust instead of crackers… I promise you won’t regret it ;)
Great recipe, I made it for mothers day brunch. I doubled the recipe and and made one large tart and a half tray of mini muffin size.
What are the recipe’s proportions to make a pie?
I would add it to a traditional 9-inch pie pan and it should work!
is it possible to make this as one whole pie rather than numerous little ones?
Yes! See this recipe as a guide.
Careful that you choose Graham Crackers WITHOUT HONEY. Most have honey and milk powders like whey. Oddly enough Honey Maid original grahams are vegan. They’re my go-to.
I tried this recipe and i was very skeptical, i thought it would taste weird and like cashews… but it turned out to be one of the best key limes pie I ever had ! I decided to make one pie, not several small ones, and it worked out fine. Thank you for this amazing recipe that I will obviously make again:)
So kind! Thanks Chloe!
I made this for some friends the other night who are the farthest from vegan you can be and picky eaters on top of that. They loved this and so did I! I added more lime than the recipe called for to give it a bit more tartness and made one tart rather than individuals but other than that I followed the recipe. Thank you for sharing, I will definitely make this again.
I am seriously impressed with this recipe. I followed it to a T, and it came out amazing. I cannot believe it is vegan!!
But why did I have to preheat the oven………. :/
I want to make 1 pie out of it, how big should my pie tin be? :)
I wanted to make key lime pie in forever, but I just don’t know which recipe to follow. Think I’m going for this one with my own crust ;)
Oh and where I live we only have normal limes.. is that bad for the taste of the pie or..?
Thanks!
You could use a 9″ pie tin, though the baking time may vary! Regular limes work fine!
Hello! These looks delicious, I’m excited to try them!
Also, I’m wondering if you would mind if I used your photograph of the graham crackers for a Halloween costume. Long story, but I need a picture of a graham cracker and I don’t have any and hate to go buy a box to take one picture. :) Thanks!
Yum! I made these and they were delicious! I’m going to try with other citrus fruit too! Lemons, blood oranges….
I used this recipe for the 2nd time. This time, I substituted macadamia nuts and lemon juice. Delicious!
Lovely, thanks for sharing! xo
Do you think using sweetened condensed coconut milk would work instead of coconut milk, oil, and sweetener? I’ve got a lot of the stuff and am trying to find uses for it.
Can I substitute pecans for the cashews and, if so, do they need to be soaked?
These were awesome! I am a huge fan of citrus flavors in general, and key lime pie is one of my favorite desserts, so I may be a little biased. A cousin tried one and found them too tart for her liking; so I might have to practice balancing out the sweetness before setting them to chill.
These mini pies were easy to make, and I’ll definitely be making them again. I learned a few things from my first attempt that may help others out:
-I live in Maryland, and was very surprised to find a bag of actual key limes in my grocery store in the middle of winter, so I thought I’d try them out. They’re tiny compared to typical limes, so be prepared to spend a bit more time juicing them. I also found that I was not able to get much zest from my key limes, so I’m not sure if that’s typical. I think I’ll try regular limes on my next batch to see how it turns out.
-I forgot to soak the cashews overnight, so my wife suggested boiling them for half an hour before processing. They seemed to work just fine, but I’m open to comments or suggestions if boiling the cashews is not recommended.
-If you have a lid you can use for your cupcake tin, I’d suggest using that instead of cling wrap to cover the pies. I always fumble cling wrap to begin with, so I’m sure most of the problem was on my end. As I was trying to cover the tin, sections of the wrap would sag and land in the pie filling. I’d have to lift the wrap and try to stretch it tighter to keep this from happening. After the 3rd time, I gave up and left them uncovered. Maybe a lid for a 13×9 casserole dish would be sufficient.
-We ate some of these the same day I made them, so they were not in the freezer for a super long period of time. As a result, the thaw time was very short – 10 minutes before the filling started to get really soft and runny again. Others sat in the freezer for a couple days before consumption, and the filling got very hard and ice cream-like. The thaw time for those was more like 30 minutes, and even the center was still a little stiff after that amount of time. So plan your thaw time accordingly!
I really love this recipe. I’ve made it over 6 times already. I was wondering if boiling the cashews would have the same affect ask soaking overnight. I watch a TV show where a guy made vegan alfredo sauce and he boiled the cashews to soften them. I’ll try it out sometime and let people know about my findings (Unless someone has already used this method and can tell me how it turned out).
Hi. I just tried making these. I tried using a food processor instead of a blender and the filling never got creamy. Had chunks. Was it the device I used? Or could it have curdled? Lol. I’m freezing them now. Lumps and all.
Hi! It may have been your food processor!
I had the same issue using a food processor instead of a blender, despite processing for almost 10 mins total, they had a slightly grainy texture.
Also, I didn’t entirely melt the coconut oil, and I think it being partially solidified made the texture a bit off. Will definitely try blending next time!
Same thing happened to me…runny with lumps *face in hands*
Looks so Yummy!
My daughters have several allergies and one major one being peanuts and all tree nuts.
Just wondering if you would recommend a nut free option?
Many Thanks,
Claire
Glad I found this. Sooooo good! Didn’t have agave, subbed it with light maple syrup. Worked great. Thanks for the recipe!
Also, I didn’t have time to soak the cashews overnight. Soaked it in hot water for almost an hour or so. Worked just fine! ;)
Hey there, I’ve tried quite a few of your recipes and LOVE them but have had quite a bit of trouble with this one. My mixture seemed to curddel very quickly when I blitzed it and no amount of blitzing made it better, should I have mixed everything before adding the lime juice maybe? Rather than all at the same time. Gutted these have gone wrong they look so good! Any help very greatufly received!!! Thanks
Made these for the first time and they’re delicious!!!!!!! Thank you!! Question though, these little bits must be kept in the freezer or can they be kept in the fridge after the initial freezing??
Thanks again!
This is a seriously freakin’ DELICIOUS recipe and my husband thanks you for it!!! LOL And I thank you too!!
Hi! I was wondering if you can sub coconut oil for the earth balance? Would it work the same? Thanks!
Yes!
I made these a while back and they were SO delicious! I mean, words can’t even describe how heavenly they were. I’m planning to make them again next week, but could you suggest a substitute for the agave? Would maple syrup work or do you think the maple flavor would overpower?
Thanks for all your amazing recipes!
Hi Tara! Yes, maple syrup would work!
AMAZING!!!! I’ve tried other vegan lime pie recipes over the years and could never get it to turn out right. So when I tasted these, I about fell over in surprise at how yummy and flavorfully balanced they are! I used 1/4 cup honey instead of agave syrup, because that’s what I had in my cabinet. I love the lime kick. Gonna make a triple batch next time, because I eat these too fast.
I’m making this now! They sound easy, awesome, and I LOVE key lime pie. However, if your graham crackers have honey in them, then they’re not vegan. The brand I found in my grocery store has honey. Fine for me, but many vegans don’t eat honey.
My question is whether they will remain solid at room temp or if they have to be frozen/cold.
I really liked the flavor and they were super easy to make, but I’m wondering if I did something wrong. They set up really well, but when I set them out for 15 minutes they got soggy on the outside and stayed frozen in the middle. I’d consider them more of a frozen key lime treat than an actual pie. I was really hoping for that creamy pie texture and got a fancy ice cream bar. They taste good, though!
Hi! I was wondering what purpose the coconut oil serves in the filling, and if I can make the recipe without it
It adds creaminess, but feel free to omit!
Hi, It’s me again. I’m still making these little gems of deliciousness but this time I tried it with lemons. And guess what? AWESOME!!! Thanks again!
I made these for my mom for Mother’s Day. She loves key lime pie and said this was the best she’s had. I opted to make one large pie rather than the individual portions. I used an 8.5″ springform pan and it came out perfectly!
best key lime pie I’ve ever made! I didn’t have any cashews so I left them out. And I used honey the same amount instead of agave nectar. I also took granola and blended it up and use that with butter for a crust. It turned out fantastic!
if i wanted to make a big pie, would the ingredient amounts be the same?
I just made this recipe in a 7″ springform pan, and thought it was the perfect amount for a full pie! It was just the right depth, about 1/2″ of crust, and 2″+ of filling on top.
I made these yesterday using mandarins that were on the verge of going bad instead of limes. I added a couple teaspoons of vanilla to get a “creamsicle” type flavor. So delicious! Can’t wait to try lime and lemon versions. I may also be concocting a mint chocolate chip version in my head :)
The filling ingredient of 3-4 limes doesn’t state what to do with the limes. In parenthesis i see you have 1 Tbsp zest, 1/2 cup juice. Is this what we use in the filling or do we peel the limes and add the whole lime to the filling mixture? Confusing.
Hi! Use 1 Tbsp zest, 1/2 cup juice as stated for the filling.
I used coconut cream in place of the coconut milk and oil and also honey instead of agave (that’s what I had on hand) and they turned out awesome! Such a light, yummy summer dessert. Thank you for sharing!
6-7 key limes makes barely 1/4 of a cup. I gave up on this recipe after juicing 16 tiny, stinging limes and seeing that the crust burned on the edges and was still soggy in the centers. I’m willing to bet that the rest of the process would have been just as infuriating. I’ve never left a comment on a recipe before, much less an angry one, but I hate this recipe and right now I hate whoever wrote it.
These look delicious! Are we supposed to use canned coconut milk or coconut milk beverage from a carton? Thanks!
Hi Jessica! We used canned, but in this recipe, it doesn’t make a difference :D
Sprouts usually has key limes.
I just made these for a BBQ I am having tomorrow. I had to try one to make sure they tasted alright. The taste was spectacular. Tart, sweet, creamy. I am just concerned that after I take them out to thaw tomorrow they will get all runny. I certainly hope not. When I tried one it was more like a frozen pie bite. Thanks for the recipe. It was fun to make!
Um…I just licked the inside of my Vitamix. Can’t wait until they’re chilled and set. Wow!
Hi! Just to clarify, are these meant to fill 12 regular-sized cupcakes, or are they mini? I see it says regular-sized muffin tin in the recipe, but there’s mention of mini-sized in the comments. Thanks!
Hi Lisa! Regular-sized cupcake pan!
For Gluten-Free bakers:
I substituted Pamela’s mini ginger crisps for the graham. One box yielded a scant 1.5 cups cookie ‘dust’. My suggestion would be to reduce the melted butter to 2T, maybe 3T max. 4T results in a grease layer on the cookie crust. It’s almost like its being fried in its own fat rather than baked. I baked it in a 9″ springform for 15 minutes to try and drive out as much moisture as possible. Then I sprinkled a fine layer of rice flour to help absorbed even more of the grease-slick. I’m keeping my fingers crossed for the crust, but overall excited to try the finished product.
Thanks for the recipe! Tasted AMAZING!! Definitely going to make this again!
Hi Dana, Can I sub maple syrup for the honey and use olive oil instead of coconut oil (similar to some of your other cheesecake recipes)? Can’t wait to make, thanks!
Hi Laura! Did you mean in place of the agave nectar? In that case yes you can. You can substitute a small amount of Extra Virgin Olive Oil instead of the coconut oil!
Hello, I am making for someone who does not like coconut. Can I sub almond milk and canola oil?
Hi Allie! You could try subbing vegan butter for the coconut oil. Or you could omit the coconut oil (or maybe even sub in a small amount of Extra Virgin Olive Oil instead?). And sub rice or hemp milk for the coconut.
Made these for my boyfriend as key lime is his favorite but he is not yet vegan. He LOVED them and requested that I make him a pie that he didn’t hv to share, smh. Lol. Thts what I’ll be doing today. It was his bday request but he was sick and wouldn’t have been able to eat it. Thumbs waaay up! Thx for ths simple recipe.
Can I use another type of nut? My son can’t have cashews?
Hi Heather! You could try macadamia nuts! Or I would omit the cashews and instead use 2 cans of full fat coconut milk to compensate for creaminess. Play with it from there to get the right consistency/sweetness. Hope that helps!
OMG I just made these for Xmas day (tomorrow) & I don’t think they are going to last, They are AMAZING!!!! I cant wait to share them with my non vegan family!
I absolutely love all of your recipes, you are my go to blog for Vegan recipes!
Hoiidays are a fun time to try some new things so I searched for a vegan key lime pie recipe. If we search and MB has a recipe that gets tried first in our house. Made this today and it’s fabulous. I’m “famous” in my family for traditional key lime pies so this was a big find for my wife and I on our plant based eating journey.
I made it as a whole pie with some sliced strawberries on top. Delicious
Your recipes are consistently well conceived and tasty. We thank you for all you do.
Yay! We are so glad to hear this, Tom! Thanks for sharing the love + we are glad it was a holiday favorite!
Hello!!! I was just wondering if the coconut oil you use is refined or unrefined before I attempt these little beauties on Monday ?! THANK YOU♥️
I hope you’re the executive chef in heaven!
What do you soak the cashews in?
A large bowl!
This might be the best dessert I’ve ever made. Key lime pie is my favorite dessert and since going vegan I’ve been wary of trying to make a vegan version because I was afraid it couldn’t come close to the real thing. But this IS key lime pie! I thought it would have a coconut flavor but I couldn’t task the coconut at all. I ended up making this as a whole pie instead of the minis. I brought it over to a friend’s house where I was the only vegan and everyone loved it. It was gone so fast. I can’t wait to make this again!
I’ve made these a few times before as the recipe, and it’s truly one of my (and friends, and family) favorites. Just made a batch with meyer lemons instead of key limes, the walnut date crust, and a dash of maple syrup in place of agave. Delicious! Thank you so much<3
I made these for my family last night. They’re so pretty and the flavor was wonderful. But the consistency of the filling was too ice- cream like; melty when picked up. For some of us they (having to serve it quite cold for the bites to keep their shape) caused teeth pain.
I used full fat coconut milk, light agave (1/3 cup was more than enough sweetness), and refined coconut oil. I put it all through my smoothie blender which turned out to be the perfect machine for it.
I want to find a way that I might “thicken” the filling so I may be able to serve them “cool” vs. “cold.” But I’m not sure what to use so that the flavor is not affected or the creaminess. Any suggestions?
This recipe couldn’t have been more disappointing. Don’t even bother attempting if you don’t have a Vitamix and a juicer. My Ninja blender yielded the yuckiest grainy filling.
We are sorry to hear you didn’t have success using your Ninja blender, Hurley. Better luck with the next recipe!
I have been eating gluten and dairy free for a long time (decades) and have been craving key lime pie.
So, I made these key lime pie bites ~ the flavor is fantastic! for the crust I did the alternate walnut-date crust which is the bomb!! SO GOOD!! But the consistency of the filling is a bit odd. ? wondering what one could do to make it creamier? I used a food processor rather than a blender because i didn’t think a blender would work as well, but perhaps i should use both.? Would coconut cream be better than coconut milk?
any thoughts? Next I’ll try the lime pie bars which sound delicious too!
Thank you @ Minimalist Baker!
Hi Lucy! I would try with a blender next time to achieve a creamy texture. Additionally, you coconut cream should work (though we haven’t tried it!)
I am 1st excites to hear you are in kc! Me too.
2nd….new to cooking gf and vegan. When I soak cashews do I have to allow them to dry? Or just drain and blend? Thanks.
These are so so so delicious! We made these last year and they were a family staple for the whole summer! We had lost this recipe and I’ve just sifted through the whole internet to come back to this particular one. Well done!!
PS can we use regular milk instead of coconut if we aren’t vegan? Would that alter the taste?
It will change the taste slightly but should work!
Made these according to recipe. One sub was a different type of cookie/biscuit since graham crackers are next to impossible or too expensive in the UK. Loved the crust and flavor of the filling, sweet and tart/limey. The texture is just not doing it for me, it reminds me a bit of slightly melted freezer burned ice cream, and they do melt really quickly once taken out of the freezer. I love the idea of an individual key lime dessert, but don’t think I would use this filling again.
Carolyn, thanks for the comment. Might I recommend this filling next time? It’s become my go-to and is much creamier!
I didn’t have vegan graham crackers so I subbed your oat-almond crust and it did the trick!
I also subbed in maple syrup and it didn’t do any harm, as far as I can tell.
I took these to a party and they were able to sit out for a while, and even sit in the fridge for a bit (hours, even!) without losing their shape.
My only complaint is that I didn’t taste and get the filling perfectly tasty before I froze them–I was in a rush–and I think it could have had more lime juice and more maple syrup than recommended in the recipe. They were a tad bland for my tastes.
I want to pre-make these for a party. If I put them in the fridge the day before to defrost, then set them on the party table day of, will they melt or hold their own? I don’t want to serve them frozen. My experience making vegan cheesecakes has been that they don’t lose their shape when defrosted, but I need to check here, so I don’t run into disaster!
Hi Elizabeth! We recommend taking them out 10-15 minutes to thaw before serving to ensure they keep their shape, but you should be okay to take them out a bit before that. Let us know how it goes!
Thanks. So, if I put them out and leave them out for, say, an hour or two, (it’s a very large party, and people will come and go for desserts), they might lose their shape and fall apart?
They should be fine, but I wouldn’t leave them out longer than that!
I made these for the first time tonight and the flavor is amazing! My only question would be with the texture. It’s my first time using cashews for anything. When using my Ninja, the texture seemed slightly gritty still. Would it work to put the mixture through a very fine strainer first or would that mess up how it sets up? They are in the freezer still, so the texture may improve after they are fully frozen-I will eat them anyway because they are delicious!
Hi Amanda! We are sorry that you didn’t achieve a creamy texture using your Ninja. I am not sure running the mixture through a strainer would work, but if you give it a try, report back! Might I recommend this filling next time? It’s become my go-to and is much creamier!
Does the key lime filling stay set when it thaws? I am looking to use this as a macaron filling – but it will have to stay set at room temp. Thank you for such amazing recipes!
Hi Kennedy! The filling in this recipe thaws when left out at room temperature so I probably wouldn’t recommend it for that.. This recipe might interest you though? Good luck!
I made this tonight as a pie for guest. Absolutely delicious! Everyone loved it! I only made these slight modification: I used 3 tablespoons of coconut oil instead of 4 (a quarter cup), used lite coconut milk and 1/3 cup of sugar instead of the agave. This is a keeper! The texture was amazing ( I used my Vitamix). Thanks, Dana, for another great recipe!
Yay! Thanks for sharing your recipe changes, Liz!
Hi, these look lovely and delicious. Will they melt, like into a messy puddle, if left out on the table at room temperature for an hour or so? I wanted to include them in a dessert bar spread but didn’t know if they needed to be kept cold unless immediately planning on eating!
Thanks!
Hi Katy! They are fine 1-2 hours at room temp. They will be soft, but still good!