Method (base)

1. Line the base of a loose base, 8” cake tin with grease proof paper. 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 biscuits to 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 and should hold its shape. Press the mixture in the lined  tin, making sure to compact it in using clean hands. The more compact it is, the less likely it will crumble. Also press the biscuit base up the sides of the tin, this will help hold in 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, vanilla, strawberries and cream protein powder 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. Pour the mixture into the tin. Tap the cheesecake onto the worktop to remove any air bubbles.
4. Add some strawberry jam into a piping bag and snip off the tip. Pipe some swirls of jam to the top of the cheesecake and use a skewer or tooth pick to swirl it around.
5. Place into the fridge overnight to set.
6. Once set, remove from the fridge, and push out the cheesecake (as the base is loose bottomed, it should come out easily).

Method (decoration)

1. In a stand mixer fitted with balloon whisk attachment, add in the cream. Whip on high speed for 5-8 minutes or until peaks form. The cream should be thick enough to hold it’s shape. You can also use an electric hand whisk to whip up the cream. 
2. Transfer the cream into a piping bag fitted with a medium round tip nozzle.
3. Pipe swirls of the cream on top of each individual cheesecake square. 
4. Cut a fresh strawberry in half and place a strawberry half to the top of each cheesecake.
5. Serve and enjoy!