Base:

1. Grease a 6-hole loose-base or push-up tin with dairy-free butter.
2. Melt the butter in a small saucepan over low heat. Remove from heat and transfer to a medium heatproof bowl.
3. Blend the biscuits in a food processor until fine crumbs form. Add the crumbs to the melted butter and mix until it resembles wet sand. Adjust with more crumbs or butter as needed.
4. Press about 1½ tablespoons of the mixture into each tin, compacting it firmly. Set aside.

Filling:

1. Drain the soaked cashew nuts and place them in a high-speed blender or food processor. Add the vegan cream cheese, icing sugar, vanilla, and coconut cream. Blend on high for about 5 minutes until smooth. Add more coconut cream if needed.
2. Divide the mixture among the tins, layering it with raspberry jam swirls and crumbled Jammie Dodger biscuits. Repeat for a few layers, tapping the tins to remove air bubbles.
3. Refrigerate overnight to set.
4. Once set, remove from the fridge and freeze for 15 minutes to firm up. Use a knife to loosen the edges, then push the cheesecakes out of the tins.

Decorations:

1. Whip the dairy-free whipping cream with a drop of pink food gel until it holds peaks.
2. Transfer the whipped cream to a piping bag fitted with a medium round tip and pipe onto each cheesecake.
3. Top with a mini Jammie Dodger and sprinkle freeze-dried raspberries. Serve and enjoy!