Vegajó-Plain Cheesecake Bites with Strawberry Sauce

Base:

• Mix the coconut oil with the crushed biscuits.
• Press the mixture into an 18 cm springform cake tin lined with parchment paper (on the bottom only).

Cream Filling:

• Blend the Plain and the Vegan crema until smooth and lump-free.
• Add the eggs, erythritol, lemon zest, pudding powder, tapioca starch, and finally the agar-agar.
• Pour the mixture over the biscuit base.

Baking:

• Bake in an oven preheated to 180°C (fan-assisted) for approximately 50 minutes, or until the top is golden brown.

Strawberry Sauce:

• Chop the strawberries, heat them up, and sweeten with erythritol to taste.

Assembly:

• Allow the cake to cool completely.
• Spoon the strawberry sauce over the top, then decorate with about 100 g of fresh strawberries.
• Refrigerate for at least 12 hours (preferably overnight).
• The next day, the mold can be easily removed, and the cake can be neatly transferred thanks to the parchment paper.