7”/18cm round dish or loose-bottomed tin, blender and mixing bowl

Oat Base
150g FREEE Organic Porridge Oats
75g coconut oil
75g sugar
4 tbsp water
1 tsp vanilla extract
pinch of salt
oil, for tin

Vegan Cheesecake
400g dairy free cream cheese
2 lemons, grated rind and juice
1 tsp vanilla extract
50g icing sugar
1 thin lemon slice

180°C, Fan 160°C, 350°F, Gas 4

Oat Base

1. Pre-heat the oven.
2. Rub some oil around the inside of a 18cm/7” round dish or loose-bottomed tin or insert a baking liner.
3. Put the oats, coconut oil, sugar, water, vanilla extract and salt into a blender and pulse until the mixture starts to hold together.
4. Tip the mixture into the prepared dish and smooth the top.
5. Cook for 30 minutes then allow to cool completely.

Vegan Cheesecake

1. Put the cream cheese, grated lemon rind, lemon juice and vanilla extract into a mixing bowl and beat well.
2. Sieve the icing sugar into the bowl and stir to combine.
3. Tip the mixture onto the prepared base and spread the top smooth.
4. Chill for at least a couple of hours before serving.
5. Cut the thinly lemon slice into 8 small triangles and place these in a circle on the top of the cheesecake.