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 cookies / 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. 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 caramel (recipe and method here). Come back to this step when the caramel has been made & is cool.

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, vanilla and caramel. 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. Equally pour the mixture into each tin. Make sure to tap the cheesecakes onto the worktop to remove any air bubbles.
4. Optional: Swirl some caramel sauce and crumble some biscuits in-between the cheesecake in layers (refer to video for example).
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). 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 (chocolate ganache)

1. Melt the chocolate and cream together either over the hob using a bain-marie method (fill a saucepan 3/4 full with simmering water, place a heat proof bowl on top and add in the chocolate and cream, allow to melt) or either in the microwave in 20 second intervals until glossy and smooth.
2. One melted, set aside while you whip up the cream. 

Method (cream + decorations)

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 melted chocolate and cocoa powder until it holds a peak.
2. Transfer the cream into a piping bag fitted with a medium star tip nozzle.
3. In the middle of the cream, drizzle in some of the chocolate ganache. 
4. Finish with a sprinkle of some homemade vegan shortbread and mini shortbread squares.
5. Serve and enjoy.