Cherry Cheesecake (No-Bake, Vegan)

Method

1. 1
   Prepare the cherry curd up to 2 days ahead and refrigerate until ready to use.
2. 2
   Pre-soak cashews in water for 4 hours, rinse, and drain (or quick-soak by simmering in water for 30 minutes).
3. 3
   Line the base and sides of a 9" loaf pan with parchment paper.
4. 4
   Make the crust: Add cookies and melted butter to a food processor and blitz for a couple of minutes until the mixture sticks together. Press the crust into the base of the pan, smoothing it down firmly. Refrigerate while making the filling.
5. 5
   Make the filling: Add 150g (about ½ cup) of the cherry curd to a high-speed blender with the other filling ingredients. Blitz until smooth and creamy without any lumps. Pour the filling into the pan and refrigerate for at least 6 hours or overnight until set.
6. 6
   Add the topping: Gently heat the remaining cherry curd over a double boiler, stirring until it reaches a spreadable consistency. Spread the curd over the cheesecake and smooth it out with an offset spatula or the back of a spoon.
7. 7
   Place back in the fridge for an hour, or set in the freezer for 30 minutes before slicing.
8. 8
   To serve: Use a hot wet sharp knife to cut into servings. Store in the fridge for up to 5 days or in a freezer-safe container for up to a month (defrost in the fridge overnight if frozen).