Dairy-free vanilla vegan cheesecake made without cashews!
Using a food processor, high power blender or a large rolling pin, crush the biscuits into fine crumbs.
Melt the vegan margarine then pour it into a bowl with the biscuit crumbs. Give it a good mix until the crumbs are well coated in the melted margarine.
Pour the crumbs into a 9-inch springform tin and press them in very tightly. I like to use the bottom of a measuring cup to do this. Place it in the fridge while you prepare the filling.
In a large bowl, mix the cream cheese, icing sugar and vanilla together until smooth.
Add the double cream to the bowl. Use an electric whisk or stand mixer to whip it into the cream cheese mixture until thick. It should be similar in consistency to Greek yoghurt.
Spoon the filling into the tin over the biscuit base and spread it out evenly. Return to the fridge and leave it to set for 12 hours.
After the 12 hours are up, carefully remove the cheesecake from the tin and transfer it to a cake stand or plate. Then cut into slices and enjoy!