Sugar-free Strawberry Cheesecake

Crush the sugar-free biscuits into fine crumbs using a food processor or a rolling pin in a bag. Mix with the melted margarine until you get a uniform mass. Press it into the bottom of a 22 cm diameter springform pan and refrigerate while you prepare the filling.

In a large bowl, mix the vegan mascarpone substitute, vegan sour cream, plant-based whipping cream, agave syrup, vanilla extract, and the grated zest and juice of the lemon until smooth. Prepare the gelatin substitute according to the instructions on the package, then add it to the cream and mix thoroughly.

Pour the cream onto the biscuit base and smooth the top. Refrigerate for at least 4 hours, but ideally overnight, for the cream to set completely.