Mini Vegan Cheesecake with Lemon

Servings: 6
Prep time: 45
Cooking time: 5
  1. Place 6 small round moulds (10cm diameter) on a tray, then place a piece of parchment paper at the base of each mould, and layer the sides of the moulds with parchment paper too
  2. In a food processer, combine the biscuits, the agave syrup and the oil. Separate the dough and use it to create the base for each mould. Then place them in the freezer for 30 minutes.
  3. Grate the peel the lemon and squeeze the juice. In a bowl, process the tofu, the yogurt, the agave syrup, the starch and the lemon juice with an immersion blender. Last, incorporate the lemon peel.
  4. Simmer the rice drink with agar agar and incorporate it to the batter. Distribute the filling on top of the bases and place everything in the freezer for 30 more minutes. Afterwards, place them in the fridge for 1 more hour.
  5. Prepare the lemon jelly to use as topping. In a small pan, heat 200 ml water and 100 ml lemon juice, add the agave syrup, the turmeric and the agar agar. Let it simmer for 5 minutes, then remove from the stove and let it cool down. Before it hardens, pour it on top of each cake and let everything sit in the fridge for 2 more hours.
  6. Decorate the surface of each cake with a thin lemon slice.