Serious Eats - seriouseats.com

I just learned that key lime pie can be made without eggs.
And of course none of the other items that you are allergic to are in the recipe either.

The easiest one would be a no-bake cheesecake - since I fancy all things mousse-y, I really love this one (although it may be sacrilege for some:-)). Now, I prefer minimal crust, and all I do is dip graham crackers in milk and lay them on the bottom of a round springform cake pan. But I just googled graham crackers and saw that they may contain soybean oil. Frankly, any sweet or even bland cracker will work (if it's bland, just crush a handful in a food processor (or by hand), you could add some chopped nuts and/or honey or other sweetener of your choice, mix with some melted butter and you're good to go), or you could even forgo the crust altogether and make it in ramekins.

With a hand mixer, mix one pound of cream cheese (can use low fat cream cheese, too) and a cup of sugar (if you like it sweeter, you can use 1.5 cups), until sugar is dissolved. With the mixer still working, add one cup of plain yoghurt. In a small bowl, pour 1/3 cup of cold water over 1.5 tablespoons of plain gelatin, let "bloom", add 1/3-1/2 cup of hot water and stir well, until the gelatin is dissolved. Add to the cream cheese mixture (make sure it's incorporated well - I usually use the mixer again).

In a separate bowl, whip 1 cup of whipping cream, until fairly stiff. Gently fold the whipped cream into the cream cheese mixture (no mixer here, just use a spatula). Pour over the crust into the springform pan (or into ramekins) and refrigerate overnight (or until set). The next day (if using a crust and a springform pan, run your knife round the cake and open the pan), gently spread a cup of your favourite preserves on top of the cake (I prefer blueberry. Just make sure the preserves are not "runny"). That's it. It took me longer to write this than it takes to make it:-). That is, if you don't count the fridge time, of course.