Combine the almond flour, sugar, salt and gluten-free flour in a bowl and mix together.
Pour the melted vegan butter into the flour mixture and mix together using your hand until the mixture becomes moist and crumbly.
Grease a 8 inch springform pan and line the bottom and sides with parchment paper.
Spread the crumbly mixture into the base, slightly overlapping on the bottom sides and press down using a spatula or cup.
Pierce the bottom of the base with a fork or toothpick.
Bake at 180° C (355° F) for about 25-30 minutes.
Remove from the oven and cool.
How To Make The Vegan Lemon Cheesecake
Drain the cashew and place it into a blender along with the almond milk, lemon zest, lemon juice, vanilla extract, and lemon extract. Blend until the mixture is well combined and smooth.
Add in the tapioca starch, soft tofu, and confectioners sugar and blend until combined.
Pour the vegan cheesecake batter into prebaked crust. tap on the counter to remove any air bubbles.
Bake at 160° C (320° F) for 45-50 minutes. The side should be set but the center will be jiggly.
Remove from the oven and cool at room temperature for 45 minutes, then refrigerate overnight to completely set.
Top with mixed berry filling and serve.