Method (base)

1. Line the base of a loose base/push up tart tin with greaseproof paper. Grease up the sides of the fluted tin with dairy-free butter or coconut oil.
2. Place the biscuits into a food processor/blender and whizz up until crumbly, but not too fine.
3. Melt the dairy-free butter/margarine in a small saucepan over the hob.
4. In a bowl, add in the crushed biscuits and pour over the melted butter and mix until like wet sand. You want it to hold it’s shape. 
5. Press the mixture into the lined tin, making sure to compact it in using a spoon or clean hands. The more compact it is, the less likely it will crumble.
6. Place into the freezer whilst you make the filling.

Method (filling)

1. Before making the cheesecake filling, you’ll want to soak the cashew nuts in a bowl of warm water overnight. This will make the cashews softer, creamier and easier to blend.
2. Wash the drain the cashew nuts and place them into a high speed blender along with all of the filling ingredients. Blend on high until smooth. This will take around 5 minutes. Stop the blender and scrape down the sides a few times to ensure everything gets fully blended.
3. Pour the filling over the base in stages, swirling in some raspberry jam and fresh raspberries in-between. Tap the tin on the worktop to remove any air bubbles and to level out.
4. Place the cheesecake into the fridge and allow to sit in the fridge for at least 4 hours, or overnight to fully set. You’ll know it’s ready when it’s firm to the touch.

Method (cream topping)

1. Add the whipping cream into a stand mixer with a balloon whisk attachment or into a bowl using an electric hand whisk. Whip the whipping cream until soft peaks then add in the cornstarch/cornflour. The whipping cream should thicken. It won’t be incredibly thick, but thick enough that it’ll hold it’s shape on the dessert.
2. Spread the cream over the top of the tart, swirling in more jam to create a ‘raspberry ripple’ effect.
3. Top the tart with a handful of fresh raspberries.
4. Allow the tart to chill in the fridge again until fully set, then tuck in and enjoy!