1. Take a 4” cake tin or 4 individual serving ramekins.
2. Place the biscuits into a food processor/blender and blend until crumbly, but not too fine.
3. Melt the dairy-free butter/margarine in a small saucepan over the hob.
4. In a bowl, add in the crushed biscuits and pour over the melted butter and mix until like wet sand. You want it to hold its shape.

5. Press the mixture into the cake tin or ramekins, making sure to compact it in using a spoon or clean hands. The more compact it is, the less likely it will crumble.

6. Place into the freezer whilst you make the filling if you’re using a cake tin. Individual pots can be stored in the fridge for now.

Filling

1. Place the white chocolate into a heat proof bowl over a pan of boiling water to melt the chocolate. Stir occasionally and make sure you don’t let the chocolate burn.

2. Drain the cashews and place them into a food processor/blender along with the dairy-free cream cheese, icing sugar, and melted white chocolate. Blend on high speed for around 5 minutes, or until smooth. Set aside for a few minutes.

3. Melt the vegan dark mint chocolate the same way you melted the vegan white chocolate. Gently fold the melted dark chocolate into the cashew/ cream cheese mix to create a white chocolate swirl.

4. Pour the cheesecake filling over the base and level out with a knife/ spatula/ spoon.
5. Place the cheesecake in the fridge to set. Allow the cheesecake to set fully before removing from the cake tin. This will take around 4-6 hours.

Serve and enjoy!