Method (strawberry compote)

1. Add the strawberries, water, sugar and cornflour into a saucepan.
2. Place on top onto the hob over a medium to high heat and bring to the boil. This will take around 5-8 minutes. Keep stirring with a heatproof spatula or wooden spoon to prevent the mixture from sticking and burning. It will start to turn thick. Once thick, remove from the heat and blend using a blender or food processor.
3. In a small bowl, add in the cornflour and water. Stir together into thick paste.
4. Add the cornflour paste, dairy-free butter, sugar, condensed milk and the strawberry mixture into a medium sized saucepan.
5. Place the saucepan on the hob and heat over low to medium, stirring constantly, preferably with a whisk. After around 5-8 minutes the strawberry curd will thicken. If the curd isn’t thickening, turn up the heat and constantly whisk.
6. Pour curd into a heat-proof jar or bowl, cover and place aside to cool down.
7. You can either put it in the fridge or keep it at room temperature to cool. Before you use it, give it a good stir as it will thicken.

Method (base)

1. Add the dairy-free butter / margarine into a small saucepan, place on the hob and heat over low until fully melted. Remove from the heat and add into a medium sized, heat-proof mixing bowl.
2. Add the biscuits into a blender / food processor and blend until fine. Pour the biscuit crumbs into the melted butter and stir together using a wooden spoon or spatula. It should resemble wet sand, and when you press it between your fingers, should hold its shape. Press approximately 1 & 1/2 tablespoon of mixture into each cookie cup tin, making sure to compact it in using clean hands. The more compact it is, the less likely it will crumble.
3. Place into the freezer whilst you make the filling.

Method (cheesecake filling)

1. The cashew nuts will need to be soaked overnight in water. See notes* for more details.
2. Drain the cashew nuts from the water and place them into a food processor/blender along with the dairy-free cream cheese, coconut cream, icing sugar and 2 heaped tablespoons of strawberry curd. Whizz up on high speed for around 5 minutes until smooth. Add some more coconut cream if needed.I use a ‘Kitchenaid Powerplus blender’. It’s best to use a high-speed blender if possible as the mixture is quite thick, and you want it as smooth as possible. You might need to stop the mixture a few times and scrape down the sides to make sure everything is incorporated and smooth.
3. Place slices of fresh strawberries around the edges of the tins. Watch the tutorial here. 
4. Pour the mixture into each tin, making sure to tap the cheesecakes onto the worktop to remove any air bubbles.
5. Place into the fridge overnight to set.
6. Once set, remove from the fridge, and push out the cheesecake (as the base is loose bottomed).
7. Place on a serving place and serve immediately or add on some extra decorations.
8. I whipped up some coconut whipping cream, and melted some dairy-free dark chocolate and dunked some strawberries in. Place on-top of the cream.