To make the base
Melt the butter and crush or blitz the biscuits
Mix together until well combined and then press into the bottom of 6 muffin tins or muffin cases (I use silicon cases). Place in the fridge to chill.
To make the filling
In a large bowl or food mixer, beat together the cream cheese and caster sugar.
Add the vegan cream, lime juice, tequila and triple sec and mix until fully combined.
Spoon the filling on top of the bases and smooth down with a knife, then level off the top.
Put the cheesecakes into the freezer, (ideally overnight), to take out and decorate 1-2 hours before you will be serving them. This makes them very easy to pop out of their cases and keep their perfect shape.
Whisk the coconut cream into thick peaks and add the vanilla and maple syrup to taste.
Slice the limes into halves
Spoon some cream onto the top of the cheesecakes and garnish with a slice of lime and a pinch of cinnamon.