Add the key lime juice, key lime zest, and coconut cream into a bowl and mix together using a whisk.
Beat the cream cheese using a hand mixer or mixing machine with a paddle attachment.
Add in the icing sugar and creme fraiche and continue to beat until the mixture is smooth.
Reduce the mixer speed and add in the coconut cream mixture, mix until well combined.
Place this mixture into a larger bowl and set aside.
Add the cream into a bowl and beat on medium-high until stiff peaks are developed. If you a stand mixer use the whisk attachment.
Add the whipped cream to the coconut cream mixture one quarter at a time until well combined. You can also use a spatula and fold in the mixture.
Transfer the lime filling into the gingersnap crust and even out the surface.
Place into the freezer for at least 6 hours or overnight for the best results.
Remove from the freezer and thaw for 20 minutes before serving
Garnisg with slices of lime