Mix the crushed digestive biscuits with the melted coconut oil in a medium bowl until well coated.

Press the mixture into the base of a 9-inch round cake pan to create a solid crust and refrigerate for about 30 minutes.

In a large bowl, blend the softened mascarpone cheese with an electric mixer until smooth.

Gradually add the granulated sugar and almond extract, mixing until well blended.

In another bowl, whip the chilled heavy cream until stiff peaks form.

Fold the whipped cream into the mascarpone mixture carefully.

Pour the creamy mixture over the set crust and smooth the surface with a spatula.

Cover with plastic wrap and chill in the refrigerator for a minimum of 4 hours, or overnight.

Garnish with seasonal berries or chocolate shavings before serving. Cut into slices and enjoy!