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 oreos into a blender / food processor and blend until fine. Pour the oreo 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)

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 melted white chocolate. 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.

Decorations 

1. Add some oreos (approximately 6) into a blender and blitz until fine crumbs. Pour onto a plate. Roll the sides of the cheesecakes in the oreo crumbs to coat (only do this when the cheesecakes are firm / right out the fridge as when they’re soft, it’ll be very hard to roll).
2. In a stand mixer with balloon whisk attachment or hand whisk, whip up the dairy-free cream until thick and holds a peak. Transfer into a piping bag fitted with a round tip nozzle.
3. Pipe a swirl of cream on top of each cheesecake. 
4. Make the penguin faces:  Melt some dairy-free white chocolate over a bain-marie and pour into a shallow bowl. Dunk 2 sides of the oreo in the melted white chocolate (refer to video for example). With left over chocolate, separate into two bowls, colour with black and orange food gel, then transfer into separate piping bags.  Pipe on two small dots of black buttercream (for the eyes), and a small triangular orange nose.
5. Place the penguin faces on top of the cream. Break some Oreos in half and added them on the sides of the cupcakes for the ”wings”.
6. Use a candy to wrap around the penguin to represent a scarf (I use a fizzy strawberry lace sweet). 
7. Use some left over orange chocolate to pipe on two little feet to the base of the cheesecake. 
8. Serve with a light dusting of icing / powdered sugar.
9. Serve and enjoy!