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 to 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)

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, condensed milk, vanilla, coconut cream and icing sugar. 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. 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 (crumble)

1. Preheat oven to 180°C fan and line a baking tray with grease proof paper.
2. In a bowl, sift the flour, oats and sugar. Stir to combine.
3. Add in the butter, using your fingertips, rub the butter into the dry mixture. You don’t want to form it into a ball but break it up into a crumble. 
4. Sprinkle this onto the lined tray, bake in the middle of the oven until golden in colour, appropriately 10-15 minutes.
5. Once golden, remove from the oven and allow the crumble to cool down before breaking it up for sprinkling on top of the cheesecake / blueberries.

Method (blueberry compote)

1. Add all of the blueberry compote ingredients into a medium sized saucepan. Place on top onto the hob over a medium to high heat and bring to the boil. This will take around 5-8 minutes. Keep stirring with a heatproof spatula or wooden spoon to prevent the mixture from sticking and burning. It will start to turn thick. Once thick, remove from the heat and allow to cool for a few minutes. As it cools, it will thicken up even more and turn jelly-like.
2. Allow the compote to cool, if you add this on the cheesecake when its hot, it will melt the cheesecake filling and become messy. Make sure it’s cool to the touch. 
3. Spoon on top of the cheesecake, and top with a generous layer of the crumble. Spread out into an even layer then pop back into the fridge.
4. Slice, serve and enjoy.