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Easy Vegan Cherry Lime "Freezecake"
Prep Time
5 mins
8 hrs

This quick and easy vegan summertime treat requires just a few store-bought ingredients, and night in the freezer.

Course: Dessert
Cuisine: American
Servings: 12 servings
Author: Michael Monson
For the crust
  • 14 to 20 Golden Oreos
For the filling
  • 1 package (8 oz) vegan cream cheese
  • 1 can (11.25 oz) sweetened condensed coconut milk*
  • zest from 1 lime
  • cup fresh squeezed lime juice (about 2 limes)
  • cherry pie filling
  • chipped coconut cream (about 2 limes)
  1. First, decide if you want to make 12 cupcake-sized "freezecakes", or one pie-sized "freezecake"

For cupcakes:
  1. In a food processor, pulse about 14 Oreos into a fine, sandy consistency. Measure 1 slightly heaping tablespoon of Oreo crumbs into the bottom of 12 lined muffin cups. Press down firmly and evenly to form a firm crust at the bottom of each cup.

For a pie:
  1. In a food processor, pulse about 20 Oreos into a fine, sandy consistency. Dump the Oreo crumbs into your pie plate and distribute them evenly around the sides and bottom. Use the back of a measuring cup to help press the crumbs into a firm crust.

For the filling:
  1. In a mixing bowl or stand mixer, add the vegan cream cheese, and mix just until softened. Add sweetened condensed coconut milk, and blend until incorporated. Add zest and juice, and blend for about 30 seconds until fully incorporated, and slightly fluffier than what you started with.
  2. Fill your pie or each muffin cup to the top. Place on a flat surface in the freezer and allow to freeze for at least 6 hours.

  3. Serve right out of the freezer with cherry pie filling and whipped coconut cream.

Recipe Notes