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To make the base, blend the biscuits in a food processor until fine crumbs. Add the melted vegan butter and blitz again until combined. Press the crumbs into a 20cm/8inch cake tin with a loose base. Use the back of a spoon to compact the crumbs as much as you can in an even layer, pushing up at the sides to create the border for the filling. Refrigerate while making the filling.
To make the filling, mix together the vegan cream cheese, sugar, lemon juice and zest, then fold in the crème fraîche. Pour onto the cheesecake base and freeze for at least 2 hours or until firm.
To make the compôte, place the blueberries, sugar and squeeze of lemon or lime juice into a saucepan and simmer over a medium heat until the sugar dissolves and the blueberries start to split. Add a splash of water and continue to heat for a minute or two. You can either pour this on top of the cheesecake and re-freeze until needed, or pour over just before serving.
Let the cheesecake stand at room temperature for 10 minutes before serving or, if it’s a hot day, enjoy straight from the freezer.