Method (base)

1. Line the base of a loose base, 8×8 square cake tin with grease proof paper. 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.
2. Add the biscuits to 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 and should hold its shape. Press the mixture in the lined tin, making sure to compact it in using clean hands. The more compact it is, the less likely it will crumble.

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. Drain the cashew nuts from the water and place them into a food processor/blender along with the dairy-free cream cheese, icing sugar, coconut cream and vanilla. 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. Fill a small saucepan 3/4 full with water, place over a low / medium heat. Place a heat proof bowl on top of the saucepan and add in the white chocolate (make sure the water isn’t touching the bowl). Allow the chocolate to melt.
4. Pour the melted chocolate into the cheesecake mixture and stir to combine.
5. Pour the mixture into the tin on top of the biscuit base. Tap the cheesecake onto the worktop to remove any air bubbles.
6. Place into the fridge overnight to set.

Method (chocolate topping)

1. Fill a small saucepan 3/4 full with water, place over a low / medium heat. Place a heat proof bowl on top of the saucepan and add in the white chocolate (make sure the water isn’t touching the bowl). Allow the chocolate to melt.
2. Allow to cool for a few minutes then pour over the cheesecake, using the back of a spoon or off-set spatula to spread it out evenly.
3. While the chocolate is still wet, you can add on some optional toppings. I opted for some white chocolate chunks and white chocolate shavings.
4. Place in the fridge to set the chocolate.
5. As the chocolate topping is set chocolate, to slice the bars neatly heat a large, sharp knife in some hot water. Wipe the knife dry with some kitchen paper or a tea towel then slice the cheesecake into bars / servings.
6. Serve and enjoy!