Method (base)

1. Grease a 6 hole loose base / push up cookie cup tin with some dairy-free butter.
2. Add the dairy-free butter 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.
3. Add the biscuits, walnuts and cinnamon 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. If it’s too wet, add in some more biscuit crumbs, if too dry, add in some more melted butter.
4. Press approximately 1 & 1/2 tablespoons of mixture into each tin, making sure to compact it in using clean hands or spoon. The more compact it is, the less likely it will crumble. It’s best to use a loose base tin, I’ve linked a great one here. 
5. Place aside whilst you make the filling.

Method (cheesecake filling)

1. The cashew nuts will need to be soaked overnight in water. See notes (at the bottom of the recipe card) for more details.
2. Wash and grate the carrots.
3. Drain the cashew nuts from the water and place them into a food processor/blender along with the grated carrots, dairy-free cream cheese, icing sugar, vanilla, coconut cream and ground spices. 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.
4. Equally pour the mixture into each tin. Make sure to tap the cheesecakes onto the worktop to remove any air bubbles.
5. Optional: Sprinkle some extra grated carrot on the top of each cheesecake.
6. Place into the fridge overnight to set.
7. Once set, remove from the fridge, and push out the cheesecake (as the base is loose bottomed). To make it easier, place the tin into the freezer for 15 minutes to help firm up the cheesecakes, then slide a knife around the edges of the cheesecakes to help loosen them from the tin. Making the cheesecakes firmer will help push them out the tin and won’t damage them.

Method (decoration)

1. Whip up the whipping cream (either in a stand mixer fitted with balloon whisk attachment, or with an electric hand whisk) along with the cocoa powder until it holds a peak.
2. Transfer the cream into a piping bag fitted with a medium round tip nozzle. 
3. Pipe a swirl of chocolate cream to the top of each cheesecake.  
4. Add the Oreos into a small blender and blitz until crumb like (blend the entire Oreo cookie, no need to separate the cream). Sprinkle the crumbs on top of the chocolate cream to replicate the ‘dirt’ for the carrot to sit in.
5. Line a small baking tray with grease proof paper.
6. Fill a small saucepan 1/3 full with water, place on the hob and heat. Place the white chocolate in a heat proof bowl and place the bowl on top of the saucepan (this creates a bain-marie), melt until smooth. Alternatively melt the chocolate for 30 second intervals in the microwave, removing and stirring at each 30 second interval. Make sure to stir, making sure the chocolate doesn’t burn.
7. Stir in a small drop of orange food gel.
8. Pat the strawberries dry with some kitchen paper so they don’t have any water / moisture on them. Dip each strawberry in the chocolate and allow any excess to drip back into the bowl.
9. Place coated strawberries on the lined tray. Chill for 5 minutes, then drizzle more chocolate over the top for a decorative effect. Make sure the chocolate has fully set before lifting the strawberries off the paper.
10. Place each strawberry on-top of each cheesecake, in the ‘dirt’ to complete the final festive look.
11. Serve and enjoy!