Gingernut cheesecake slice (v)

Extremely easy!
Makes about 20 squares.

Original post (with pictures) here.

150g (about 15) vegan gingernut biscuits (many ginger nut brands are vegan without advertising it)
1 cup / 160g vegan cream cheese (I used tofutti)
1 cup / 200g canned pineapple pieces, drained
1 cup / 100g rolled oats
1 tsp vanilla, optional

1. Process the gingernut biscuits in a food processor until mixed into crumbs (or crush manually). Add the remaining ingredients and process until smooth; don't over-process or the mix will be too thin.
2. Transfer to a square baking dish lined with baking paper and set in the freezer for several hours. Cut into squares, and allow to thaw at room temperature for a few minutes before serving.