Step 1

Step 1 Crust: Pulse the biscuits in a food processor until they are completely crushed. Add the melted butter and process until well combined.

Step 2

Step 2 Place a circular disk of parchment in the bottom of the cake tin to help get the cheesecake out later. Place the crust mix into the cake tin and spread evenly. Use a cup and baking parchment to flatten it down. Chill in the freezer for 30 minutes.

Step 3

Step 3 Cheesecake filling: Peel and cut up 5-6 kiwis and weigh them out. We need at least 200g for the filling and jelly (and some extra to account for some lost weight when we remove any pulp later).

Step 4

Step 4 Place the kiwis in a food processor and blend until smooth. Remove any white pieces of kiwi flesh. Reserve 80g for the filling and 120g for the jelly.

Step 5

Step 5 Bring half a saucepan of water to a boil and boil the cashews for 20 minutes to soften them (you can also soak them in hot water overnight). Discard the soaking water, dry off the cashews and place them into the food processor with the coconut cream. Blitz until smooth.

Step 6

Step 6 Add the vegan cream cheese to the food processor with the vanilla extract, icing sugar, kiwi pulp and salt then blitz again until smooth. It will be very thick so you may have to scrape down the sides to get it to blend completely smooth.

Step 7

Step 7 Pour this filling into the cake tin in on top of the frozen crust and leave it in the fridge to set for at least 3 hours.

Step 8

Step 8 Jelly Layer: Mix together the sugar and the agar powder in a small bowl with the food colouring (or matcha powder). Add a few tablespoons of the water and stir until the sugar and agar are dissolved.

Step 9

Step 9 Pour this into a pan with the rest of the water, lemon juice and the kiwi juice. Turn the heat up to medium-low and bring to a simmer, stirring continuously. Allow to simmer for 1 minute until the agar is fully dissolved.

Step 10

Step 10 Take it off the heat and allow to cool slightly for 10 minutes. To check if the jelly is going to set, pour a small amount of jelly into a bowl and place it in the freezer. If it doesn’t firm up within 5 minutes then reheat the jelly with some more agar and repeat the process.

Step 11

Step 11 Then gently pour onto the cheesecake layer.

Step 12

Step 12 Chill for at least 1 hour then serve!