Line a 20cm loose-bottomed, spring form tin with parchment paper on the base and sides (***see note).
In a food processor, pulse the biscuits until they are blitzed into crumbs.
200 g vegan Hobnob biscuits/oaties
Add the melted margarine and blitz again to combine.
75 g dairy free margarine
Press the mixture firmly into the base of the lined tin. Put the base in the freezer for 10 minutes to firm up whilst you make your filling.
Beat the cream cheese, icing sugar and vanilla bean paste together until smooth - this should take around 2 minutes.
600 g dairy free cream cheese, 100 g icing sugar, 2 tsp vanilla bean paste
In a separate bowl, whip the cream using an electric whisk until it has firmed up and forms ‘peaks’ when the whisk is turned off and pulled out.
270 ml dairy free double cream
Fold the whipped cream into the cream cheese mixture slowly and gently until combined but without beating the air out of the whipped cream.
Pour the mixture on top of the biscuit base and pop it in the freezer to set overnight or for at least 4 hours.
Note: Dairy free cream tends not to whip as firmly as dairy cream, which is why I recommend that the cheesecake is frozen rather than being refrigerated, otherwise it can be a bit too soft.
When you’re ready to serve, remove it from the tin and add your toppings. You’ll want to leave it out of the freezer for 60-90 minutes before serving, depending on the texture you prefer (firmer or softer).