Step 1

Put all crust ingredients in to a food processor and pulse until you have a small crumb.

Step 2

Use your hands and the back of a spoon to press the crust mixture evenly into a tin. I used a 20cm pie tin with a removable base.

Step 3

Put in the fridge or freezer for a few hours to firm up.

Step 4

Put everything except the coconut oil into a blender or food processor.

Step 5

Blend until smooth.

Step 6

Pour in the coconut oil, while the blender is running. You'll now have a thick and creamy, but pourable filling mixture.

Step 7

Pour the filling into your pre-prepared crust and evenly spread and smooth it with a spatula. Work quickly as the chilled crust will start to set the filling mixture quite quickly.

Step 8

Pop the cheesecake in the fridge overnight (ideally) or for at least 2-3 hours to set.

Step 9

Serve straight from (or recently from) the fridge. Both the crust and filling will soften at room temperature.