This quick and simple vegan cheesecake takes 10-15 mins to make and you can easily change it to your favourite flavour by just choosing a different jelly. This recipe serves about 8-10 slices (depending on how large you cut a slice!) For a smaller or larger cheesecake just adjust ingredient quantity.
Pour 2 cups cashews to food processor and add the 1/3 solid part of coconut milk from can (can use vegan cream or yogurt as a substitute if preferred) Mix and put aside.
Smash full packet of digestive biscuits into crumbs and pour into a bowl. Melt 1 cup of vegan butter, add to the biscuit crumbs and mix well before pouring into cake tin, spreading out to the edges and patting down. Pop into fridge to set for a few minutes.
Add 200ml boiled water to jelly and let cool a little but do not let set. Add to cashew and coconut milk and mix well. Take biscuit base out of fridge, pour mixture on top of biscuit base and spread out to edges.
Put in fridge and let set for about an hour. Add your favourite fruit and/or nut toppings if desired.