Method (cheesecake)

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 biscuits and pretzels to a blender / food processor and blend until fine. Pour the 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, caramel and sea salt. 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 thick 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. While the cheesecake is still in the tin, pour over the caramel sauce, spread out using the back of a spoon or of-set spatula until a flat, even layer.
2. You want this to be set before lifting out the cheesecake and cutting into bars, or the caramel will ooze over the sides making very messy bars.
3. Cut the cheesecake into bars.
4. Refer to photos for example of decorations – Decorate each individual bar with two pretzels for the antlers and half a glacé cherry for the nose. 
5. 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.
6. Freeze for 10 minutes while you melt the dark chocolate.
7. Melt the dark chocolate. Transfer into a piping bag and snip off the tip.
8. Pipe a small dot in the middle of each white chocolate button. Set in the fridge / freezer to set.
9. Place two eyes either side of the cherry.
10. Serve and enjoy!