Made with Vego spread (the vegan equivalent of Nutella)!
Add biscuits and melted vegan butter to a food processor blend to a fine crumb.
Divide mixture into 6 even portions and press into the bases of 6 lightly greased silicon muffin moulds.
Refrigerate for 10 minutes or so while you prepare the filling.
Add the cream cheese (make sure it's at room temperature), Vego spread and maple syrup to a mixing bowl and use electric beaters to beat on medium speed for 1 minute.
Add the melted coconut oil and beat for a further 30 seconds.
Pour the filling onto the prepared bases then freeze for 2 hours, ensuring that they sit flat in the freezer (otherwise you'll end up with crooked cakes like some of mine were)!
Push out of the moulds and arrange on a plate. Allow to rest at room temperature for at least 1 hour then return to fridge until ready to serve.
To serve, garnish the cheesecakes with an extra teaspoon or so of Vego spread and a sprinkle of chopped hazelnuts. Voila!
*I used Arnott's Chocolate Ripple Biscuits and they worked a treat. Vego spread can be found at most places that stock vegan groceries. If in doubt there are many online stockists that sell it. It's worth hunting for!