Method (base)

1. Line the base of a loose base, 8×8 square 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 Oreo 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.

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, coconut cream, mint flavouring and drop of green food gel. 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 minty mixture into the tin on top of the biscuit base. Tap the cheesecake onto the worktop to remove any air bubbles.
4. Place into the fridge overnight to set.

Method (decorations)

1. Carefully lift the cheesecake out of the loose base tin, and place on your worktop.
2. Use a sharp knife to cut the cheesecake into servings / bars (see video for example). 
3. Line a small tray with baking paper. Melt the dairy-free white chocolate either on the hob using a bain-marie method or in the microwave until smooth, and transfer into a piping bag and snip off the tip. Pipe small circles of the white chocolate on the lined tray, these are for the eyes.
4. Freeze for 10 minutes while you melt the dark chocolate.
5. Melt the dark chocolate, along with a small drop of black food gel, stir to combine. Transfer into a piping bag and snip off the tip.
6. Pipe a small black dot in the middle of each white chocolate button. Set in the fridge / freezer to set.
7. Decorate the cheesecake bars with the dark chocolate by adding on the ‘Frankenstein hair, face scar and mouth’ (refer to photos for reference).
8. Break small pieces from pretzel sticks, lightly brush with a tiny amount of water and add on the edible silver glitter.
9. Press a silver pretzel stick either side of the cheesecakes for Frankensteins ‘bolts’.
10. Serve and enjoy!