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. 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 (cranberry compote)

1. Add all of the cranberry 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. The cranberries will begin to soften, you can mash them down alittle bit! 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. If it is too thick, you can stir in some more orange juice to loosen the mixture into a smooth jam consistency. Set aside.

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, 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. Pour the cheesecake mixture into each tin stopping then adding in swirls of the cranberry compote, then repeat with cheesecake mixture (refer to video for example). 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 (decoration)

1. In a stand mixer with balloon whisk attachment or hand whisk, whip up the dairy-free cream along with a teaspoon of vanilla bean paste until thick and holds a peak. Transfer into a piping bag fitted with a large round tip nozzle.
2. Pipe a swirl of the cream on top of each cheesecake.
3. Decorate the top of the cheesecakes with the inside of a snow globe theme (i opted for mini gingerbread men, some sugar coated cranberries and sprig of rosemary.
4. Sprinkle some icing sugar over the top then place half a clear dome on top to create the snowglobe! 
5. Serve and enjoy!