No-Bake Lemon Cheesecake

Base

1. Line a spring-form cake tin (approx. 20cm diameter and 7cm deep) with greaseproof paper.
2. Blend the Digestive biscuits until fine or wrap in a clean tea towel and bash with a rolling pin until smooth.
3. Gently melt the vegan butter in a small saucepan on a low heat until fully dissolved. Combine thoroughly with the blended biscuits in a large mixing bowl.
4. Transfer the mixture into the lined cake tin and evenly distribute along the bottom and up the sides, packing firmly with the back of a spoon or with your hands. Place in the fridge for a minimum of 30 minutes.

Filling

1. Whip the vegan double cream until stiff peaks form and then place in the fridge.
2. Using a food processor or high-speed blender, thoroughly blend the vegan plain cream cheese, lemon curd, icing sugar, lemon juice, lemon zest, melted coconut oil, vanilla extract and salt until smooth.
3. Gently stir through the whipped vegan double cream until combined (don’t overstir).
4. Pour the filling onto the base and then refrigerate overnight.

Topping (optional)

1. Heat the blueberries on a low heat for 5 minutes until they start to soften.
2. Stir the sieved icing sugar into the pan and heat until fully dissolved. Continue to stir and soften the blueberries until you have your desired consistency.
3. Pour over the cake and drizzle some down the sides if preferred.

Tip: In hot weather, place the cheesecake in the freezer for up to one hour before serving.