Vegan Blueberry Cheesecake

Get prepped. Start by lining a round 28-30 cm springform cake tin with baking paper. Make the crunchy base. Crush the biscuits in a blender until you've got fine crumbs. Mix in the desiccated coconut and melted Alpro Baking and Frying. Spread your biscuity mix over the bottom of the tin, pressing down with the back of a spoon until it's al neat and even. Put it in the fridge until you're ready for it.

Drain the soaked cashew nuts and pop them into your blender. Whizz them together with the Alpro Plant Based Alternative to Yoghurt Coconut, melted coconut oil and agave syrup. It'll take about 10 minutes to turn into a smooth, velvety preparation. Stick with it! Add the lime zest, give it another quick zizz, then float it over the biscuit base. Chill in the fridge for about 6-8 hours until set – or overnight is perfect.

Now for the topping. Put the blueberries, lemon juice, cornflour and water in a pan and gently bring to a boil, gently stirring as you go. Then whip it off the heat and let your yummy, jammy sauce cool down completely.

Splash the blueberry sauce over the top of your chilled cheesecake. No need to be neat! Sprinkle on a little chopped mint, grab a spoon and get stuck in!