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 and coconut into a blender / food processor and blend until fine. If you don’t have chocolate biscuits, use plain and add in a dash of cocoa powder. 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 fridge whilst you make the cheesecake 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 and desiccated coconut. 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.

Method (ganache)

1. TIP: Freeze the cheesecakes for around 15-20 minutes before coating in the ganache as this will help them keep their shape and set the ganache.
2. Add the chocolate and coconut cream into a saucepan and heat on low, stirring constantly until it melts and is super smooth and glossy. You want the ganache smooth enough so they it can easily pour over the cheesecakes.
3. Once melted, allow to cool for a few minutes then pour over each cheesecake, allow any excess to drip off (refer to video for reference). 
4. Once coated, place the cheesecakes on a plate or board, place in the fridge until the ganache has set (approximately half hour – 1 hour). Optional: While the ganache is wet, sprinkle on some coconut (refer to photos for example).

Method (toppings)

1. In a stand mixer with balloon whisk attachment or in a bowl with a hand whisk / electric hand whisk, whip up the cream along with 1 tablespoon of desiccated coconut until it holds a thick, stiff peak.
2. Transfer the whipped cream into a piping bag fitted with a round tip nozzle.
3. Once the ganache has set, remove the cheesecakes from the fridge then pipe a swirl of coconut cream on top of each mini cheesecake.
4. Decorate with a sprinkle of some desiccated coconut, and place a chunk of a vegan bounty bar on top (optional).
5. Serve and enjoy.