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. 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 filling)

1. In a nonstick pan, add in approximately 80g of mango puree over low heat on the hob for 5-8 minutes, stirring frequently. This will evaporate any excess moisture and thicken the puree for piping (DO NOT BURN!).
2. Once it’s thickened, remove from the heat and allow to cool fully. Transfer the cooled mango puree into a piping bag and snip off the tip.
3. The cashew nuts will need to be soaked overnight in water. See notes (at the bottom of the recipe card) for more details.
4. 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 3 tablespoons of thickened mango puree. Whizz up on high speed for around 5 minutes until smooth. Add some more coconut cream or mango 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. Optional: add in a small drop of orange food gel for a vivid colour. 
5. Equally pour the mixture into each tin, making sure to tap the cheesecakes onto the worktop to remove any air bubbles, with some swirls of the mango puree in the middle (refer to video for example). 
6. Place into the fridge overnight to set.
7. 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 (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 1/2 tablespoon of the thick mango puree until it holds a thick, stiff peak. Optional: add a drop of orange food gel for a vivid colour.
2. Transfer the whipped cream into a piping bag fitted with a large round tip nozzle.
3. Decorate each cheesecake with some fresh chunks of mango and a rosemary sprig for decoration only. You could even add some fresh mint on top.
4. Serve and enjoy.