Step 1

Line the base of a 7" or 8" cake tin (with a removable base) with some parchment paper.

Step 2

Add the cookies, coconut sugar, and sea salt to your food processor and blitz for about 30 seconds until evenly finely ground. Add in the vegan butter and blend again until evenly combined and the mixture sticks together between your fingers. Press the cookie mixture into the base of the cake tin, and smooth it out with a ¼ cup measure or flat bottomed glass, making sure it is compact. Set aside in the freezer while you prepare the filling.

Step 3

Add all of the ingredients to your high-speed blender. Blitz for a few minutes until completely smooth and creamy.

Step 4

Pour the filling into the cake tin and place in the freezer to set for 4 hours (or overnight if preferred). Once set, remove from the cake tin whilst still frozen.

Step 5

Add the fresh raspberries, sugar, and lemon juice to a saucepan and bring to a simmer on medium heat for 5 minutes. Whisk every so often to break down the raspberries and prevent them from sticking to the bottom of the pan. Pass the mixture through a fine-mesh sieve to remove the seeds. Add the raspberry sauce back to the saucepan.

Step 6

In a small bowl, mix together the cornstarch and water, whisking to remove any lumps. Add the cornstarch mixture to the saucepan with the raspberry sauce and bring to a simmer whilst continuously stirring. Cook for 2-3 minutes until the mixture thickens, remove from the heat, and set aside to cool for 15-20 minutes.

Step 7

Once cooled, pour about ⅔ of the raspberry glaze over the cheesecake and use an offset spatula to gently ease it over the edges. Reserve the remaining glaze to pour over the cheesecake when serving.

Step 8

Place the cheesecake in an airtight container and refrigerate. It will keep in the fridge for up to 5 days, depending on how fresh the raspberries you used for garnish are.