Method (salted caramel sauce)

1. Place the butter into a saucepan on the hob over low / medium heat and melt.
2. Combine the melted butter and coconut cream together until smooth. Set aside.
3. Place the sugar in a medium sized saucepan and place over medium / low heat. Stirring constantly with a heat proof spatula, melt the sugar until no lumps remain. Stir for approximately 3-5 minutes or until it starts to slightly bubble and smoke slightly. Remove from the heat then immediately pour in the melted butter and cream mixture. It will bubble and spit, so be very careful!!! Allow it to calm down for 15 seconds, then immediately begin to stir, checking for any lumps of sugar. If any lumps or clumps do appear, place the caramel back over a low heat and bring to a simmer until all lumps have fully dissolved. 
4. Add in the flaked sea salt (optional), then pour into a heat proof jug and allow this to cool down fully then chill in the fridge overnight before using. It will thicken when set. 

Method (base)

1. Grease a 6 hole loose base / push up cookie cup tin with some dairy-free butter.
2. 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.
3. 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. If it’s too wet, add in some more biscuit crumbs, if too dry, add in some more melted butter.
4. Press approximately 1 & 1/2 tablespoons of mixture into each tin, making sure to compact it in using clean hands or spoon. The more compact it is, the less likely it will crumble. It’s best to use a loose base tin, I’ve linked a great one here. 
5. Place aside 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, Protein Works Salted Caramel Wondershake, coconut cream and 1 tablespoon of the homemade caramel sauce. 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. Transfer some caramel into a piping bag and top each cheesecake with a swirl of the sauce, using a 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). 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.

Decorate

1. Add a puddle amount of caramel sauce to the top of each cheesecake.
2. Whip up the whipping cream (either in a stand mixer fitted with balloon whisk attachment, or with an electric hand whisk) until it holds a peak.
3. Transfer the cream into a piping bag fitted with a medium star tip nozzle. 
4. Pipe a swirl of cream to the top of each cheesecake.
5. Finish with a sprinkle of some edible star sprinkles and a chocolate star (I melted some dairy-free  white chocolate, added into a piping bag and piped on some grease proof paper. Freeze, then add on some edible gold glitter). Place on top of each cheesecake.
6. Serve and enjoy!