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 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. Equally divide the mixture between your serving dishes / ramekins, 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, vanilla, icing sugar 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. Divide the mixture into 3 seperate bowls. Blueberry cheesecake – Add in the blueberry jam and blueberry powder, mix to combine. Strawberry cheesecake- Add in the strawberry jam and strawberry powder, mix to combine. Peach cheesecake- Add in the peach jam and mix to combine.
4. Equally pour the mixture into each serving dish / ramekin, making sure to tap the cheesecakes onto the worktop to remove any air bubbles (refer to video for example).
5. Place into the fridge overnight to set.

Method (decorations)

You can serve the cheesecakes as is, or top with some delicious toppings. 

1. Blueberry cheesecake- Add a light sprinkle / dusting of blueberry powder over the top of the cheesecake. Decorate with fresh blueberries and mint leaves.
2. Strawberry cheesecake- Blitz some plain biscuits/ cookies and add in some strawberry powder. Sprinkle over the top of the cheesecake. Whip up some dairy-free cream, transfer into a piping bag fitted with a star tip nozzle and pipe on a swirl, finishing with a strawberry slice.
3. Peach cheesecake- Add a swirl of dairy-free cram to the top of the cheesecake, and add some some fresh peach chunks and mint leaf.
4. Serve and enjoy!