This vegan cheesecake is a Summer delight and eye catching addition to any dinner party.
Place all the crust ingredients into a food processor and blitz until a sticky like paste form.
Transfer the crust into a springform cake tin and press evenly to form the bottom layer. Pop into the freezer while you make the other layers.
Drain the cashews and pat dry with a kitchen towel. Place all the lemon layer ingredients in a food processor and puree until smooth. Spread over the crust and return to the freezer.
Prepare the last berry layer by popping all the ingredients into the food processor and puree until smooth. Spread over the top of the cheesecake only when the lemon layer has set completely.
Garnish with additional berries if you like and return to the freezer until set.
To serve remove the cheesecake from the freezer about 20 minutes before serving.