Prepare the oranges 

1. This recipe fills around 6 medium sized oranges, but easily double up the recipe for more cheesecakes! Be sure to wash the orange shells in advance. Use a sharp knife to cut them in half. Use a spoon to scrape / carve out the middle of the orange (don’t waste this, save the orange juice and orange as you can use it in another easy recipe such as my Vegan Orange Curd). Use some kitchen paper to dry the inside of the oranges so you have a perfect orange 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 tablespoons into each orange cup, press down to compact (refer to video for example). 
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 orange. TIP: Swirl some of the orange jam into the cheesecake filling. You want to fill the oranges all the way to the top, without spilling it over the edge.
4. Place on a plate or board and chill in the fridge until set. You want the cheesecake to be set before adding on the orange jam topping.
5. Once the cheesecakes feel set, spoon some orange jam to the top of each cheesecake and use the back of a spoon or off-set spatula to spread it even. 
6. Decorate with some mint leaves for garnish.
7. Serve with some spoons, and enjoy!