Frozen Vegan Raspberry Cheesecake

Fruity, tangy, and completely dairy- and gelatine-free, this cheesecake is a chilly delight.

Hands-on time 30min, plus soaking and overnight freezing. Cooking time about 5min. Serves 10 FOR THE BASE 1tbsp coconut oil, melted, plus extra to grease 150g (5oz) vegan chocolate biscuits, see GH Tip 50g (2oz) roasted chopped hazelnuts FOR THE FILLING 250g (9oz) cashews, soaked in just-boiled water for 1hr 350g (12oz) frozen raspberries 250g (9oz) dairy-free coconut yogurt 125g (4oz) icing sugar 3tbsp coconut oil, melted 2tbsp lemon juice FOR THE DRIZZLE 150g (5oz) fresh or frozen raspberries 25g (1oz) granulated sugar 1/2tbsp cornflour

1 Lightly grease a 20.5cm (8in) round springform tin and line base and sides with baking parchment.

2 For the base, whizz biscuits and hazelnuts in a food processor until fine. Add coconut

oil and whizz briefly to combine. Tip into prepared tin, level and press firmly with the back of a spoon. Freeze until needed.

3 Drain the soaked cashews and empty into a blender with remaining filling ingredients. Blitz until smooth, pour into tin. Freeze overnight.

4 To make the drizzle, put raspberries and sugar in a small pan. Mix cornflour with 3tbsp cold water until smooth; add to pan. Cook over medium heat, stirring, until raspberries have broken down. Strain through a fine sieve into a bowl (working the pulp). Discard seeds. Cover and chill until needed.

5 When ready to serve, transfer to a cake stand, removing baking parchment. Allow to soften for 20-30min. Add a little water to the drizzle, if needed to loosen. Drizzle over cheesecake and serve in slices. PER SERVING 416cals, 8g protein, 27g fat (12g saturates), 34g carbs (24g total sugars), 3g fibre

GET AHEAD Make cheesecake up to 5 days ahead; keep frozen. Make drizzle up to a day ahead; cover and chill.