For the base of the cheesecake, preheat the oven to 150°C. Scatter the oats onto a baking tray lined with nonstick baking paper, scatter over the brown sugar and drizzle over the honey and mix together to make little clumps of oats. Bake for 20-25 minutes or until golden brown and crisp. Melt the soya spread in a saucepan, add the toasted oats and mix together well. Butter a 23cm spring form tin and line the base and sides with nonstick baking paper. Press the oat mix into the base of the tin and press down with a cup or potato masher to make an even layer. Chill while you prepare the filling.
For the blueberries, place the caster sugar and 3 tbsp water into a saucepan, bring to the boil and simmer for 2-3 minutes or until the caster sugar has dissolved and the liquid is syrupy. Add the blueberries and simmer for 2 minutes or until they have softened slightly but not burst. Remove from the heat and strain them over a bowl using a sieve, reserving the syrup and the blueberries and leave to cool completely.
For the filling, place the soya cream cheese into a large bowl with the cream, lemon juice, rind and icing sugar and beat until it is well mixed. Stir in half the softened blueberries and spoon over the chilled base and smooth the surface with a palate knife and chill for 4 hours or overnight if possible.
When you are ready to serve, release the cake from the tin and remove the paper round the sides. Slide the cake out onto a serving plate. Decorate the top of the cheesecake with the rest of the blueberries and drizzle with the reserved blueberry syrup.
Note: the new chilled Free From dairy range is currently available in a limited number of stores. This will increase over the coming weeks.
See more Dairy Free recipes