This no-bake vegan cheesecake ... For this recipe you will need a food processor or blender. Grease a deep 20cm/8in round springform cake tin and line the base and sides with baking paper.
Whip the cream into soft peaks in a bowl, then lightly swirl in the lemon curd. Invert the tins to remove the cakes and then peel away the paper. Sit one cake upside down on a serving plate.
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