Vegan strawberry cheesecake

Tools:

Muffin silicone mold

Petit-Fours silicone mold

Recommended brand: Sillkomart

Recipe:

Cake:

2 cups raw cashews, soaked and strained ( soak for 3 hours or more ) 

22g cacao butter

1 can coconut cream ( I used @traderjoes )

1 cup of frozen strawberries

1/3 cup maple syrup 

Pinch of sea salt / Himalayan salt  

1 tsp vanilla extract 

1 tsp beet powder 

Strawberry jelly filling: 

1 cup of frozen strawberries (thawed)

2 TBSP maple syrup 

2 TBSP filtered water

3/4 tsp agar agar powder

Instructions: 

Start with the strawberry jelly:

Blend strawberries, water, and maple syrup until smooth. 

Put the mixture into a small pot, add agar agar powder 

Place the pot on a stovetop over medium heat

Whisk to dissolve the agar agar powder

Let it cool to about room temperature and pour them into the smaller silicone mold

Put the silicone mold in the freezer 

Then start working with the cake

Cake:

Put all the ingredients into a blender

Blend until smooth and creamy 

Pour the mixture into the muffin silicone mold (about 1/3 full, pat on counter to remove air bubbles) 

Place them into the freezer for about 30 mins

After 30 mins: 

Remove strawberries jelly fillings from the Petit-Fours silicone mold, place each of the jellies in the middle of the cake mixture (in the muffin silicone mold)

Pour the remaining cake mixture into the muffin silicone mold

Set in the freezer overnight

Empty each of the cake from the muffin silicone mold carefully

Place the cake on a plate, decorate

Leave the cake out at room temperature for about 10 mins before serving, or you can store it in the fridge, serve when it’s the time!

Enjoy