Making the Base

1. Begin by melting the dairy-free butter in a small saucepan over low heat. Once melted, remove from the heat and pour the butter into a medium mixing bowl.
2. In a food processor or blender, add the digestive biscuits and cocoa powder. Blend until you achieve fine crumbs. Combine the biscuit crumbs with the melted butter and stir until it resembles wet sand. When pressed between your fingers, it should hold its shape.
3. Press about 50g of the mixture into each cookie cup tin (you can use a 6-cup cupcake tin if you don’t have a specific mini cheesecake tin). Compact the mixture with your hands to make sure it’s firm and even.
4. Place the base into the freezer while you prepare the cheesecake filling.

Making the Cheesecake Filling

1. In a medium bowl, combine the dairy-free whipping cream and cream cheese. Using a hand mixer or stand mixer, whip the mixture on low speed to avoid splashing, then increase the speed to high and continue whipping until the mixture thickens. This should take around 5 minutes.
2. Melt the dark chocolate using a bain-marie (double boiler method) or in the microwave, stirring in intervals. Once melted, allow it to cool slightly before adding it into the whipped cream mixture. Whip to combine.
3. Gently fold in the chopped Kit Kats, making sure they are evenly distributed throughout the cheesecake filling.
4. Transfer the cheesecake filling into a piping bag fitted with a large round tip nozzle.

Assembling the Cheesecakes

1. Take the chilled base out of the freezer and arrange five half-Kit Kats around the edge of each cup tin. This creates a stunning visual effect with the Kit Kats surrounding the cheesecake filling.
2. Pipe the cheesecake filling into the center of the tin. Tap the tin gently on the countertop to settle the filling and ensure it reaches the edges.
3. Place the tin back into the freezer for at least 4 hours or overnight to set.

Making the Chocolate Swirl

1. In a large mixing bowl, add the dairy-free butter and whip it until it becomes creamy. This should take a couple of minutes with a stand mixer or hand mixer.
2. Sift in the icing sugar, and continue whipping on high speed for another 2 minutes to fully incorporate it.
3. Add the melted dark chocolate and aquafaba to the butter mixture and whip for about 5 minutes until it becomes light, airy, and creamy. Be cautious not to overwhip, as it can become too soft. If necessary, add a bit more icing sugar to thicken it.
4. Transfer the chocolate buttercream into a piping bag with an open star tip nozzle. Pipe a swirl of cream on top of each cheesecake.

Finishing Touches

1. Decorate the top of each cheesecake with some chopped vegan Kit Kat pieces and a half Kit Kat for extra flair and flavor.
2. Place the cheesecakes back into the fridge to allow the swirl to firm up and set.