Vegan Key Lime Cheesecake

Creamy cheesecake is one of the most beloved desserts out there, with a variety of cultures and cuisines taking a delicious angle on the creamy cake. Usually made with full-fat cream cheese, this dessert doesn't have to be out of your reach if you need or want to abstain from dairy and the other animal products contained in the classic recipe. Our easy recipe for a vegan key lime cheesecake uses plant-based "cream cheese" to make a silky and delicious filling. By blending or processing tangy key lime juice, sugar, vegan cream cheese, vanilla, and cornstarch you'll have your filling ready in no time. You just need to have at hand a graham cracker crust—made with vegan butter or margarine—pour the filling in it, and bake for one hour. This dessert needs to come down to room temperature before resting in the fridge for at least 2 hours, so plan ahead if you are making it on the day you need it.

There are many options for vegan cream cheese in most stores, so depending on your preferences and what is available you can go with soy-based, almond-based, or cashew-based cream cheeses. We find that the classic soy-based cream cheeses work best because they have a firmer texture and when baked maintain a great texture. Because there are no eggs binding the mixture, choose a cream cheese that looks and feels firm, but also that is white in color for a prettier appearance—many vegan cream cheeses have an off-white color that becomes greyish when mixed with other ingredients. If you are lucky enough to find key limes, don't hesitate to buy them. Although pricier than regular limes, their flavor is unbeatable. However, if finding key limes proves difficult, go for regular limes instead, as the tang will still be there, without the distinct floral scent of delicious key limes.

Decorate this cheesecake before serving using slices of fruit, such as thin slices of mango or mixed berries arranged in a decorative pattern.