Mini cheesecakes with berries

For 12 mini cheesecakes

For the base
250 g of vegan cookies (digestive or cereal type)
70 g of coconut oil

For the cream
250 g of tofu 
125 g of agave syrup
10-12 drops of organic lemon essential oil
1 pinch of vanilla powder

For the final cover
sugar free berries compote
berries (raspberries, blueberries, currants, strawberries)
 

Some delicious treats to be prepared when there are guests or when we want to snag some special pampering.

As I like to do, I tried to combine a tasty result to the simplicity of preparation, leaving out all those ingredients and those steps that are not indispensable.

Prepare the base
Melt the coconut oil in a double boiler.
Blend the biscuits and mix them together in a bowl.
Oil silicone molds and place inside the base for the cheesecake, leveling the surface evenly.
Put in freezer 10 minutes while you prepare the cream for coverage.

Prepare the cream
Mix the tofu with the agave syrup, some drops of the organic lemon essential oil and a pinch of vanilla powder.
Remove the silicone molds from the freezer with the base of the cheesecake and add the cream you have prepared.
Then put in the refrigerator for a couple of hours, so that the cream hardens.

Prepare the final cover
When the cream is firmer cover, remove the cheesecake from the refrigerator and from the molds, add a light layer of compost with berries and decorated each cheesecake with berries of your choice.