Vegan cheesecake

• coconut oil↗100g g

  melted, plus extra for the tin

• digestive biscuits300g g

  (check the label to ensure they are vegan)

• vegan soft cheese↗800g g
• soft light brown sugar↗175g g
• vanilla yogurt alternative↗100g (about 4 tbsp) g
• vanilla paste↗1 tsp tsp
• coconut cream↗40g (about 2 tbsp) g
• cornflour↗1 tbsp tbsp

Step-by-step instructions

1. 1

   Oil the sides and line the bottom of a 23 cm loose‑bottom tin. Whizz the biscuits in a food processor until you have a fine crumb, then mix with the 100 g melted coconut oil. Press into the prepared tin using the back of a spoon, then chill in the fridge while you make the filling.

2. 2

   Put the vegan soft cheese into a large bowl and use an electric hand mixer to whisk with the sugar until smooth. Combine the yogurt alternative with the vanilla paste, coconut cream and cornflour in a small bowl. Pour this into the vegan cheese mix and whisk again until smooth.

3. 3

   Spread the mix over the base and use a spatula to smooth. Chill in the fridge for 6 hrs until set. Will keep in the fridge for up to three days.

4. 4

   Run a butter knife under hot tap water, then use this to loosen the cheesecake from the sides of the tin. Slice to serve alongside your favourite berries or other seasonal fruit.