This no-bake beauty gets its silky, tangy filling from a blend of soaked cashews, full-fat coconut milk, and fresh key lime juice, poured into a buttery graham cracker crust that's baked just until golden and set. Bright key lime zest amps up the citrus punch, while a touch of coconut oil helps the filling firm up into clean, sliceable wedges after a few hours in the fridge. The texture lands somewhere between cheesecake and classic key lime pie — creamy, cool, and perfectly balanced between sweet and tart. Since eggs never enter the picture, there's no worrying about a curd-style filling or a meringue topping here; the set comes entirely from that cashew-coconut blend chilling to firm perfection. Finish each slice with a dollop of whipped topping and a thin key lime slice for a dessert that looks as good as it tastes. It's a reliable, crowd-pleasing pick whenever you need a dessert that fits an egg free table without anyone feeling like they're missing out.
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Place the raw cashews in a bowl, cover with cold water by at least 2 inches, and soak for at least 4 hours or overnight. Drain and rinse well before using.
Preheat the oven to 350°F (175°C). In a food processor, pulse the graham crackers until you have fine, even crumbs. Transfer to a mixing bowl and stir in the sugar and salt. Pour in the melted vegan butter and mix until the crumbs are evenly moistened and hold together when pressed between your fingers.
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