Step 1: Prepare the Base

1. Start by melting the dairy-free butter or margarine in a small saucepan over low heat. Once melted, remove from the heat and set aside.
2. Place the digestive biscuits and cocoa powder into a food processor or blender. Blitz them until they form fine crumbs. If you don’t have a food processor, you can place the biscuits in a ziplock bag and crush them with a rolling pin.
3. Add the melted butter to the biscuit crumbs and stir until the mixture resembles wet sand. When pressed between your fingers, it should hold its shape.
4. Press about 50g of the mixture into each section of a cupcake or cookie tin. Use your hands to compact the mixture well to prevent it from crumbling later. If you have a push-up tin, that’s even better for easy removal!
5. Place the base in the freezer while you prepare the cheesecake filling. This helps it set firmly.

Step 2: Make the Cheesecake Filling

1. In a medium-sized bowl, combine the dairy-free whipping cream and dairy-free cream cheese. Whip the mixture on low speed at first to avoid splattering, then increase the speed to high. Continue whipping until the mixture becomes thick and creamy, about 5 minutes. You can use a stand mixer or a hand whisk for this step.
2. Melt the dark chocolate using a bain-marie (double boiler) or microwave. Once melted, allow it to cool slightly, then fold it into the whipped cream and cream cheese mixture. Whip to combine.
3. Roughly chop the Vegan Kit Kats and fold them into the cheesecake filling. This adds a delightful crunch and gives the cheesecake its signature Kit Kat flavor.
4. Transfer the filling into a piping bag fitted with a large round nozzle. If you don’t have a piping bag, you can use a regular plastic sandwich bag and snip off the corner.
5. Take your tin with the biscuit base out of the freezer and place 5 halves of Vegan Kit Kats around the edges. This creates a beautiful effect where the Kit Kats are visible around the sides of the mini cheesecakes.
6. Pipe the cheesecake filling into the tin, filling each section completely. Tap the tin on the counter to level the filling and ensure it settles into the spaces between the Kit Kats.
7. Place the tin back in the freezer for at least 4 hours or overnight until the cheesecakes are firm to the touch.

Step 3: Make the Chocolate Swirl Topping

1. In a large mixing bowl, whip the dairy-free butter until it becomes creamy. If you have a stand mixer, this will be quicker and more efficient.
2. Sift in the icing sugar and whip until fully combined.
3. Add the melted dark chocolate and aquafaba to the bowl and continue whipping until the mixture is light and airy. The aquafaba helps the topping achieve a fluffy, whipped texture.
4. Transfer the chocolate swirl into a piping bag fitted with an open star tip. Pipe a swirl on top of each mini cheesecake for a beautiful finishing touch.

Step 4: Decorate and Serve

1. Once the cheesecakes have set, carefully remove them from the tin. If you used a push-up tin, this will be easy. If you used a regular cupcake tin, carefully run a knife around the edges to loosen the cheesecakes.
2. Decorate each cheesecake with chopped pieces of Vegan Kit Kat and a half Kit Kat on top.
3. Serve immediately or store in the fridge until ready to serve.