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 / cookies into a blender or food processor and blend until fine (if you’re using plain biscuits, now is the time to add in the ground ginger). 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 loose base 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 (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 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.
3. Equally pour the mixture into each tin, making sure to tap the cheesecakes onto the worktop to remove any air bubbles.
4. Place into the fridge overnight to set.
5. 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 (cream)

1. In a stand mixer with balloon whisk attachment or hand whisk, whip up the dairy-free cream along with the spices until thick and holds a peak ( add a drop of brown food gel for a gingerbread colour, optional). Transfer into a piping bag fitted with a large round tip nozzle.
2. Pipe a swirl of the cream on top of each cheesecake.

Method (gingerbread cookies)

1. Make a batch of my vegan gingerbread man cookies, bake, allow them to cool.
2. Break up the gingerbread men at the head and arms (watch the tutorial here), and press into the sides of the cheesecake and creams on top. Press the head on top of the whipped cream, the arms on either side, and same with the legs at the bottom of the cheesecake (see photos for reference).
3. Use the royal icing to pipe the gingerbread man decorations, and allow this to set at room temperature for 30 minutes or longer.
4. Top with a light dusting of icing / powdered sugar.
5. Serve and enjoy.