Lemon and blueberry vegan cheesecake

By Lucy Parker · bbc.co.uk

Serves 8

2 hrs 10 min + freezing

A no-bake vegan cheesecake with a digestive biscuit base, lemon-zested cream cheese filling, and warm blueberry compôte.

prepLine a 20 cm / 8 inch cake tin with parchment or have loose base ready
300 g / 10½ oz vegan digestive biscuits	Blend biscuits to crumbs, mix with butter	Press base into tin, refrigerate	Pour filling onto base, freeze 2 hrs or until firm	Pour compôte over cheesecake, re-freeze or serve warm	Stand 10 min at room temperature before serving
120 g / 4½ oz vegan butter, melted
200 g / 7 oz vegan cream cheese	Mix cream cheese, sugar, lemon; fold in crème fraîche
200 g / 7 oz icing sugar
1 small lemon, juiced and half finely zested
200 ml / 7 fl oz vegan crème fraîche
300 g / 10½ oz frozen or fresh blueberries	Simmer blueberries, sugar & juice until berries split
90 g / 3¼ oz caster sugar
½ lime or lemon, juice only

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