Method (base)

1. In a medium sized mixing bowl, add in the pistachio cream and the kunafa pastry, mix together until its thick and creamy. If it’s too thick (dry feeling), add more pistachio cream.
2. Equally compact the pistachio pastry into the base of 6 loose base push up cookie cup tins. Use the base of a spoon or something flat to help compact it down.  

Method (chesecake 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, pistachio nuts and pistachio spread / cream. Whizz up on high speed for around 5 minutes until smooth. Add some more coconut cream or pistachio 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, with some swirls of pistachio cream in the middle (refer to video for example).
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 (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 the cocoa powder until it holds a thick, stiff peak. 
2. Transfer the whipped cream into a piping bag fitted with a large round tip nozzle.
3. Using a spoon, make a little dent in the top of the whipped chocolate cream and add in some pistachio cream.
4. Decorate each cheesecake with a sprinkle of roughly chopped pistachio nuts.
5. Serve and enjoy.