Vegan Lemon Cheesecake (No-Bake)

For the lemon curd:

• 3 Tablespoons cornflour/cornstarch
• 75 ml fresh lemon juice
• 200 ml Tinned coconut milk (light or full-fat will work, as long as it's the tinned kind)
• 60 g caster sugar
• Zest lemon
• 1 Tablespoon Dairy-free margarine, melted

For the digestive biscuit base:

• 300 g digestive biscuits
• 100 g Dairy-free margarine, melted

For the filling:

• 400 g Violife cream cheese
• 80 g icing sugar
• 130 ml Dairy-free whipping cream (I used Elmlea plant double cream)
• 2 tablespoons lemon zest