8 ounces vegan cream cheese, such as Tofutti brand (non-hydrogenated version)

1 package silken tofu

1/2 c. organic sugar

1 t. vanilla

4 t. lime zest, divided

juice of 3 limes (if you can find real key limes or lime juice, use them!)

2 t. agar agar flakes

1 prepared graham cracker pie crust (recipe follows)

non-dairy whipped cream, such as Soyatoo! brand

1. Preheat oven to 350 degrees. With a hand mixer, blend the cream cheese, tofu, sugar, vanilla, 3 teaspoons of the lime zest, and lime juice until smooth. Add the agar agar and blend for 1 more minute.

2. Add the tofu mixture to pie crust and bake about 30 minutes. Turn off oven, and allow cheesecake to sit in oven for another 40 minutes. Remove from oven and allow to cool, then top with the non-dairy whipped cream. Sprinkle remaining lime zest and serve.