Base

1. Line the bottom and sides of your 9×9 inch baking tin with parchment/baking paper, leaving an overhang on the sides to lift the finished bars out (this just makes removing the bars from the tin easier!). Set aside.
2. Crush your biscuits into crumbs. Pour in your melted vegan butter and mix,
3. Transfer into your pre-lined baking dish. Using a spoon or a measuring cup pack in tightly. It needs to be packed tightly to prevent it from falling apart when cutting into bars.

Cheesecake Layer

1. In a bowl, combine your vegan cream cheese, caster sugar, lemon juice and lemon zest.
2. Warm-up your vegan cream cheese mixture in the microwave or over a bain-marie, stirring occasionally. You need the mixture to be very warm but not boiling.
3. Once warm, remove from the bain-marie and mix in your chopped strawberries. Set aside.
4. In a saucepan, heat your oat milk with agar agar powder. Whisk over medium heat for 2 minutes.
5. Pour your oat milk + agar agar mixture over your cream cheese mixture. Give it a quick stir, then pour over your biscuit base.
6. If you see any bubbles on the top of your cheesecake, pop them using a toothpick. Do this as quickly as your cheesecake will start setting pretty quickly. (If you don't mind bubbles, you can skip this step)
7. Carefully transfer your cheesecake bars into the fridge. Refrigerate overnight (or atleast 3 hours) .
8. Lift the cheesecake out of the baking tin using the parchment/baking paper overhang on the sides. Cut into bars using a shape knife – for super clean cuts, wipe your knife between every cut. Garnish with strawberries and enjoy!