Method (base)

1. Line the base of a loose base, 8” cake tin with grease proof paper. Add the dairy-free butter into a small saucepan, place on the hob and heat over low until fully melted. Remove from the heat and add into a medium sized, heat-proof mixing bowl.
2. Add the biscuits and freeze dried strawberries into a blender / food processor and blend until fine. Pour the biscuit crumbs into the melted butter and stir together using a wooden spoon or spatula. It should resemble wet sand, and when you press it between your fingers and should hold its shape. Press the mixture in the lined  tin, making sure to compact it in using clean hands. The more compact it is, the less likely it will crumble. Also press the biscuit base up the sides of the tin, this will help hold in the cheesecake filling.

Method (cheesecake filling)

1. The cashew nuts will need to be soaked overnight in water. See notes (at the bottom of the recipe card) for more details.
2. Drain the cashew nuts from the water and place them into a food processor/blender along with the dairy-free cream cheese, coconut cream, icing sugar and strawberry jam. Whizz up on high speed for around 5 minutes until smooth. Add some more coconut cream if needed. I use a ‘Kitchenaid Powerplus blender’. It’s best to use a high-speed blender if possible as the mixture is quite thick, and you want it as smooth as possible. You might need to stop the mixture a few times and scrape down the sides to make sure everything is incorporated and smooth.
3. Pour the mixture into the tin in stages, with swirls strawberry jam and chopped strawberries in-between (this is completely optional), until you’ve used up all the cheesecake mixture. Tap the cheesecake onto the worktop to remove any air bubbles.
4. Place into the fridge overnight to set.
5. Once set, remove from the fridge, and push out the cheesecake (as the base is loose bottomed, it should come out easily).

Method (strawberry jelly)

1. Add the strawberries into a small food processor / blender and whizz up until smooth.
2. Add the blended strawberries, vegan gelatine, sugar, water and lemon juice into a medium sized saucepan and place on the hob.
3. Set the hob to a medium heat and bring up to a simmer, stirring continuously with a heat proof spatula or whisk.
4. Allow the jelly to simmer for approximately 3-4 minutes and then turn off the heat. The jelly should have thickened and should be able to coat the back of a spoon without sliding off. Remove the pan from the heat and set aside for 5 minutes for the jelly to cool slightly.
5. Pour the jelly over the top of the cheesecake and spread out very fast, as the jelly will set quickly.
6. Place into the fridge to allow the jelly to fully set. This should take about 30 minutes.

Method (decoration)

1. Add the cookies and freeze dried strawberries into a food processor / blender until crumbled. Sprinkle over the top of the berry jelly. 
2. Add the whipping cream into a bowl of a stand mixer fitted with balloon whisk attachment (or in a bowl with electric hand whisk). Whip up the cream until its at soft peaks.
3. When the jelly is cool to the touch, as the tin is loose base, push the cheesecake out of the tin and place on a cake stand or serving plate. Spoon the whipped cream into the middle of the cheesecake, use the back of a spoon to create a swirly effect (see photos and video for reference).
4. Top the cheesecake with some fresh strawberries and place on some mint leaves for decoration (optional).
5. Use a sharp knife to slice the cheesecake into slices, serve and enjoy!