Melt 40g of dairy-free butter in a small saucepan over low heat. In a bowl, crush 100g of plain biscuits until they resemble fine crumbs. Mix with 20g of desiccated coconut, combine with the melted butter, and press into the bottom of mini cheesecake molds. Chill for at least 30 minutes until set.

In a saucepan, whisk together 3 tablespoons of corn flour and 2 tablespoons of water until smooth. Mix in 100g of dairy-free butter, 100g of caster sugar, 170ml of orange juice, and the zest from 2 large oranges over medium heat. Cook while stirring frequently until thicken (5-7 minutes). Stir in 100g of vegan condensed milk, and allow to cool.

Soak 100g of cashew nuts in water for at least 4 hours, then drain and rinse. Blend the soaked cashews in a food processor until smooth and creamy. Combine with the cooled orange curd until uniform. Chill for about 20 minutes.

Spoon the orange cheesecake filling into each mold over the biscuit base. Tap lightly to remove air bubbles. Chill for an additional 2 hours.

Carefully remove from molds. Top each cheesecake with extra orange curd and a sprinkle of desiccated coconut if desired. Serve chilled.