Method (base)

1. Line a cupcake tin with 6 cupcake liners, set aside.
2. Crumble the biscuits into a blender, blitz until you have fine crumbs.
3. Add the dairy-free butter into a saucepan, heat on low until melted. Add the melted butter into the biscuits and pulse again to combine.
4. Add 2-3 tablespoons of buttery biscuit base into each cupcake case, and compact with something flat, like the base of a small glass or rolling pin. You want the mixture to go up the sides of the case, creating a cup shape for the fillings to sit in. Refer to video for example.
5. Set in the fridge to chill while you make the compote.

Method (compote)

1. Stir the cornflour and water together to form a paste. Add all of the cherry compote ingredients into a medium sized saucepan. 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 allow to cool for a few minutes. As it cools, it will thicken up even more and turn jelly-like.

Method (cheesecake)

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, vanilla and coconut cream. 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. Add in 2/3 of the cherry compote and fold to combine.
4. Fold in the chopped cherries.
5. Pour the mixture into each tin in stages, with swirls of cherry compote in-between, until you’ve used up all the cheesecake mixture. Tap the cheesecakes onto the worktop to remove any air bubbles.
6. Place into the fridge overnight to set.
7. Once set, remove from the fridge, and lift out using the cupcake liners. 

Method (decoration)

1. In a stand mixer with balloon whisk attachment or in a bowl with a hand whisk / electric hand whisk, whip up the cream and cocoa powder until it holds a peak. 
2. Transfer the whipped cream into a piping bag fitted with a star tip nozzle.
3. Pipe a swirl of cream around the top edge of the cheesecake, to look like the frosting on a cupcake.
4. Decorate with a drizzle of some melted dark chocolate, dark chocolate shavings and a fresh cherry on top. Serve and enjoy!