Lemon and Passionfruit No-Bake Cheesecake (V, DF, EF)

So here we are in the middle of 'lockdown', and looking at ingredients we have in the cupboard and having the opportunity of a little more try to give things a go.  I had a 3/4 tub of Angel Food Cream Cheese and a stack of fresh lemons from a friend's abundant tree, and my daughter loves cheesecake, so I thought - why not!?

Base Ingredients:

• 3/4 packet of RSA Anzac cookies (tehy're vegan friendly!)
• 1/2 cup of cereal
• 2 tablespoons melted Olivete

Method

1. Put all base ingredients into a mixer and combine until mixture resembles course breadcrumbs
2. Lightly spray a springform baking tin with cooking oil (for ease of removal later).
3. Press mixture into container, and use the back of a wet spoon to compress firmly.  
4. Put base into freezer while you make cheesecake topping.

Cheesecake Ingredients:

• 3/4 tub of Angel Food Cream Cheese
• The thick part of a tin of Coconut Cream
• 1/4 cup caster sugar
• The rind of 2 lemons
• The juice of 2 lemons (about 5 teaspoons in total)
• Passionfruit pulp

Method

1. In mixer, use whipping blade and whip coconut cream until peaks form.
2. Add caster sugar, cream cheese (spoonfuls rather than a big lump), lemon juice and rind.
3. Mix until smooth (but take care not to over mix as it'll get very runny)
4. Pour over the top of the base and smooth surface.  
5. Put into refrigerator to set.
6. You can freeze, but take care not to leave too long in the freezer as the coconut milk will freeze into shards and change the texture.
7. Service with a dollop of passionfruit pulp drizzled on top.