• Soak the cashew nuts in a bowl of boiling water for at least 45 minutes before draining thoroughly.
• While the cashews are soaking, pre-heat your oven to 180C / 350F / gas mark 4 and line cupcake tins with 18 cupcake wrappers.

For the biscuit base

• Crush the ginger biscuits with a rolling pin.
• Melt the butter and pour over the crushed biscuits.
• Stir thoroughly then divide the broken biscuit and butter mix between 18 cupcake cases. Pressing down firmly to ensure its well packed in the bottom of each case.

For the cheesecake mix

• Place the cashews into a blender along with the coconut cream, vegan cream cheese, cornflour, vanilla, maple syrup, orange juice and zest. Blend on high until creamy and smooth.
• Pour the filling between each of the cupcake cases and ensure they are all level.
• Bake for 20 until the edges look slightly dry and just pulling away from the cupcake cases. The centres should be jelly-like but not runny.
• Remove the cheesecakes from the oven and leave to cool completely in their cases.
• Once cooled, place in the fridge for 30 mins - 1 hour to make sure they are firm.

To decorate

• Carefully peel back the cupcake wrappers from the cheesecakes and place on to your serving plate.
• Top with your choice of candied orange, crystallised ginger and dark chocolate.