Vegan Lemon Cheesecake (No-Bake)

For the lemon curd:

• 3 Tablespoons cornflour or cornstarch
• 75 ml lemon juice fresh
• 200 ml coconut milk light or full-fat will work, as long as it's the tinned kind, tinned
• 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 cream cheese Violife brand
• 80 g icing sugar
• 130 ml whipping cream I used Elmlea plant double cream, dairy-free
• 2 tablespoons lemon zest