Mix the base ingredients together until they form a breadcrumb-like mixture.

Line a muffin tin with cling film in six individual tins and ensure that the edges overlap. This helps you remove the cheesecake once firm.

Place about ¼ cup of the nut mixture into the muffin tin and spread out along the bottom and the sides, until you have a case.

Place in the fridge to firm whilst you make the filling.

Melt the chocolate in a bain marie (or bowl over a saucepan of simmering water).

Remove and slightly cool.

Beat the cream cheese, cream, erythritol and cocoa powder together until blended.

Add the rum and stir until combined.

Remove the cases from the fridge and spoon the mixture into the individual cases.

Place in the fridge and allow to firm for at least 2 hours. You can always leave them over night too.

Once firm, remove the individual cheesecakes from the tin by gently lifting the edges of the clingfilm.

Eat and enjoy!