Grease a 6-hole loose base or push-up cookie cup tin with dairy-free butter.

Melt the dairy-free butter in a small saucepan over low heat, then combine with crushed biscuits to create a wet sand-like mixture. Press about 1.5 tablespoons of this mixture into each tin.

Soak the cashew nuts in water overnight, then drain. In a blender, combine soaked cashew nuts, vegan cream cheese, icing sugar, coconut cream, vanilla extract, and mashed bananas, and blend until smooth.

Pour the mixture into each tin, tapping to remove air bubbles. Optionally, swirl in some caramel and add banana slices.

Refrigerate overnight to set.

To remove cheesecakes, freeze the tin for 15 minutes, then slide a knife around edges to loosen.

Roll sides in Biscoff crumbs, whip dairy-free cream until peaks form, and pipe onto cheesecakes.

Drizzle with caramel, sprinkle with Biscoff crumbs, and add a banana chip on top.