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. 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 freezer whilst you make the 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, coconut cream, vanilla and coconut. 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. Equally pour the mixture into each tin, making sure to tap the cheesecakes onto the worktop to remove any air bubbles.
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 (decorations)

1. Sprinkle some desiccated coconut onto a plate. Roll the sides of the cheesecakes in the coconut to coat (only do this when the cheesecakes are firm / right out the fridge as when they’re soft, it’ll be very hard to roll)
2. In a stand mixer with balloon whisk attachment or hand whisk, whip up the dairy-free cream until thick and holds a peak. Transfer into a piping bag fitted with a open star tip nozzle.
3. Pipe a swirl of cream on top of each cheesecake. 
4. Make the polar bears : Cut a large marshmallow in half, then cut one of the halves in half (these are for the ears). Use a-little water to stick the ‘ears’ to the top of the polar bear head. Use a mini white marshmallow and stick to the front (this is for the nose).
5. Melt the dairy-free dark chocolate along with a drop of black food gel. Transfer into a piping bag and snip off the tip.
6. Pipe the nose and eyes to the polar bear. Place the poler bear head onto the cheesecake, on top of the cream swirl.
7. You could stop here, or make the adorable polar bear paws with more cut marshmallows, with piped paws on. Place two into the cheesecake on the sides and two for the feet.
8. Serve with a light sprinkle of snow (icing sugar). Serve and enjoy.