Ingredients

Instructions

1. Blend your digestive biscuits or the biscuits of your choice in your blender, and pulse until you have a nice crumble

2. Add your blended biscuits into a bowl, and then add 1/2 cup of melted vegan butter & mix.

3. Add your butter & biscuit mix into your cake tin. I am using a 24x6.5 cm tin but you can use anything smaller than that, and your cheesecake will be thinker than mine. Get a spoon or a bottom of a glass, and press your biscuit mix, until it's nice & flat. Then place your base into the fridge to set as you make the topping.

4. Add your coconut cream into a bowl, and whip with an electric mixer, until be becomes whipped. Then add your sugar & vanilla extract (don't worry if your coconut cream doesn't start to whip thought straight away. As soon as you add you vanilla extract, it will become much more creamier)

5. Once all that is mixed thought, add your vegan cream cheese & start to whip on high until its fully combined.

6. Get your biscuit base from the fridge, and now add your cream cheese mixture to the top & smooth out to cover the base. Place back into the fridge until it sets. I let mine set over night to get the best results.