Prepare the lemons 

1. This recipe fills around 6-8 medium lemons, but easily double up the recipe for more cheesecakes! Use fresh, unwaxed lemons. Use a sharp knife to cut them in half. Use a spoon to scrape / carve out the middle of the lemon (save the lemon juice as you’ll want this for the lemon curd). Use some kitchen paper to dry the inside of the lemon so you have a perfect lemon bowl for the filling to sit in. 

Method (base)

1. 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.
2. 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.
3. Press approximately 1/2 tablespoon into each lemon cup, press down to compact.
4. 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 and vanilla. 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 spoon / pour the mixture into each lemon. TIP: Swirl some of the blueberry jam into the cheesecake filling. You want to fill the lemons all the way to the top, without spilling it over the edge.
4. Place on a plate or board and chill in the fridge while you make the lemon curd. You want the cheesecake to be set before adding on the lemon curd.

Method (Lemon curd)

1. In a small bowl, add in the corn flour and water. Stir together into thick paste.
2. Add the cornflour paste, dairy-free butter, sugar, lemon juice, lemon zest, condensed milk and a pinch of turmeric into a medium sized saucepan.
3. Place the saucepan on the hob and heat over low to medium, stirring constantly, preferably with a whisk. After around 5-8 minutes the lemon curd will thicken. If the curd isn’t thickening, turn up the heat and constantly whisk.
4. Pour curd into a heat-proof jar or bowl, cover and place aside to cool down.
5. You can either put it in the fridge or keep it at room temperature to cool. Before you use it, give it a good stir to loosen it. 
6. Transfer into a piping bag for ease, or you can use add it to the cheesecakes using a spoon.
7. Spoon the lemon curd on top of each cheesecake and spread out to over the cheesecake filling (refer to video fro example). 
8. Decorate with some fresh blueberries and a mint leaf to make them look like realistic lemons.
9. Serve with some spoons, and enjoy!