1. Prepare the Base

1. Melt the Vegan Butter: Place the dairy-free butter or margarine in a small saucepan. Heat it over low heat until fully melted. Once melted, remove it from the heat and transfer it into a medium-sized heatproof mixing bowl.
2. Blend the Digestive Biscuits: Add the digestive biscuits and cocoa powder into a food processor or blender. Pulse until they turn into fine crumbs. This will be the foundation of the cheesecake’s base, so make sure the texture is smooth and uniform.
3. Combine the Butter and Biscuit Crumbs: Pour the melted butter into the crushed biscuit mixture. Stir with a wooden spoon or spatula until fully combined. The mixture should resemble wet sand and hold its shape when pressed between your fingers.
4. Press the Base into the Tin: Press approximately 50g of the mixture into each cupcake or mini cheesecake tin. Compact the crumbs firmly to ensure the base won’t crumble. For best results, use the back of a spoon or your fingers to evenly press the crumbs into the base of each cup.
5. Freeze the Base: Place the base into the freezer while you prepare the filling. This helps it set and hold its shape.

2. Prepare the Cheesecake Filling

1. Whip the Dairy-Free Cream and Cream Cheese: In a medium-sized bowl, combine the dairy-free whipping cream and cream cheese. Using a hand mixer or stand mixer, start on low speed and gradually increase to high speed. Whip until the mixture is thick and creamy. This should take about 5 minutes. The consistency should be firm enough to hold its shape when scooped.
2. Melt the Dark Chocolate: Use a bain-marie to gently melt the dark chocolate. Once melted, let it cool slightly before adding it to the whipped cream and cream cheese mixture. Mix well to combine.
3. Fold in the Chopped Kit Kats: Roughly chop the vegan Kit Kats and gently fold them into the cheesecake filling. Make sure the pieces are evenly distributed throughout the mixture, as these will add texture and flavor to every bite.
4. Pipe the Cheesecake Filling: Transfer the cheesecake filling into a piping bag fitted with a large round tip nozzle. Carefully pipe the filling into the prepared cupcake tins over the biscuit base. Tap the tin gently on the countertop to help the mixture settle evenly.
5. Freeze the Cheesecakes: Place the filled cheesecake tins back into the freezer for about 4 hours, or until they are firm to the touch. If you’re using a push-up tin, gently push up the base to release the cheesecakes once they’ve set.

3. Make the Chocolate Swirl Topping

1. Whip the Dairy-Free Butter: In a large mixing bowl, whip the dairy-free butter until it’s creamy and smooth. This is the base of your chocolate swirl topping.
2. Add the Icing Sugar: Sift the icing sugar into the whipped butter and mix until fully incorporated. The mixture should be smooth and fluffy.
3. Incorporate the Melted Chocolate and Aquafaba: Pour in the melted dark chocolate and the aquafaba (chickpea brine). Continue to whip the mixture for another 5 minutes until it becomes light and creamy. If it’s too soft, add a little more icing sugar to thicken it up.
4. Pipe the Swirl: Transfer the buttercream into a piping bag fitted with an open star tip nozzle. Pipe a decorative swirl on top of each cheesecake to finish them off.
5. Decorate with Kit Kats: Top each cheesecake with a few pieces of chopped vegan Kit Kats and half a Kit Kat along the edge for decoration.