Lemon and blueberry vegan cheesecake
Ingredients
- 300g/10½oz vegan digestive biscuits
- 120g/4½oz vegan butter, melted
- 200g/7oz vegan cream cheese
- 200g/7oz icing sugar
- 1 small lemon, juiced and half finely zested
- 200ml/7fl oz vegan crème fraîche
- 300g/10½oz frozen or fresh blueberries (or other berries)
- 90g/3¼oz caster sugar
- ½ lime or lemon, juice only
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