4-5hrs before you want to make the cheesecake topping, place the cashews into a bowl of water and leave to soak.
Grease and line the bottom of an 8" loose bottom tin.
Crush up the Hobnobs by placing them in a sandwich bag and bashing with a rolling pin.
Melt the Stork block by microwaving for a minute or heating on the hob and then stir in the biscuit crumbs.
Transfer to the greased tin and press down with the back of a fork.
Place the tin in the fridge and leave there until the cashews have finished soaking.
Once they have soaked for at least 4hrs, drain the cashews and place in a food processor along with the coconut cream, coconut oil, agave, lime zest & juice and coconut flavouring and blend together until smooth and creamy. This could take 5mins depending on how powerful your processor is.
Spoon the mixture on top of the chilled biscuit base and then return to the fridge for at least 3hrs before serving.
Made this recipe? Don't forget to tag me!@itssarahsibley I love to see all your tasty creations!
Vegan Coconut & Lime Cheesecake By Sarah Sibley https://bakewithsarah.com/vegan-coconut-lime-cheesecake/