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 or 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 cheesecake 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, melted dark chocolate and cocoa powder. 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. 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 (chocolate ganache)

1. Add the chocolate and cream into a saucepan and heat on low, stirring constantly with a heat proof spatula until it melts and is super smooth and glossy.
2. Once melted, allow to cool for a few minutes. During this time, place the cheesecakes in the freezer as it makes it easier for adding on the ganache.
3. Balance a cheesecake on a fork and pour over the ganache, enough for it to drip down the sides, completely covering the cheesecake. Use a spoon to help ease it over the edges of the top of the cheesecake. Tap the fork to allow any excess to drip back into the bowl. 
4. As the cheesecake is cold, the ganache may set quickly, so while it’s still wet, but starting to set, use a fork to drag lines up the sides of the cheesecake. This will give it the ‘yule log’ effect (refer to video for example). 
5. Place into the fridge to set.

Method (cream)

1. In a stand mixer with balloon whisk attachment or in a bowl with electric hand whisk, whip up the cream until it holds a peak. 
2. Transfer into a piping bag fitted with a medium sized star tip nozzle.
3. Pipe a swirl of cream to the top edge of each cheesecake.
4. Place a mini yule log slice on top of each cheesecake.
5. Serve with a light dusting of icing / powdered sugar.
6. Serve and enjoy!