Instructions

1. Preheat oven to 325°F.
2. Blitz oats, brown sugar and salt in food processor until it looks like flour. Add melted coconut oil and stir. Then add cold water one tablespoon at a time until the mixture sticks together. You may need less or more water.
3. Spread the dough evenly onto the base of a non-stick spring form and lightly press.
4. Bake for 12-15 minutes.
5. Meanwhile blend all the filling ingredients in a high-speed blender until smooth. You may want to do it in batches.
6. Remove the pre-baked crust from the oven and pour vegan cheesecake filling. Put back in the oven and bake for 60 minutes until the center of cheesecake is slightly jiggling.
7. Cool the cheesecake gradually to prevent it from cracking.
8. In a small saucepan combine sliced strawberries, lemon juice and sugar. Heat the mixture until it starts bubbling and cook for 5 minutes. Dissolve agar-agar powder in boiling water and pour into strawberries. Stir well and switch off the heat. Let it cool slightly so it isn’t hot and spread on the top of baked cheesecake.
9. Chill in a fridge for 3 hours or overnight.