Raw Mini Lemon Cheesecakes

Directions

1. Soak cashews in water for about 1 hour or until they become soft and puffed up. Don't forget to drain them well right before getting started with the recipe.
2. - For the crust: Stir all ingredients together, except for the matcha, and mix well. Add in matcha powder one tablespoon at a time; I think 2 tablespoons are enough but adjust to taste.
3. Line a baking sheet or a flat dish with parchment paper and set 4 plating/forming rings on top of the paper (I used square forms). If that's too complicated simply use a muffin tin and line it with a couple of parchment paper strips using them as tabs to easily lift out the cakes.
4. Firmly press down this mixture using the back of a spoon and make sure it looks even. Set in the freezer until it hardens.
5. - For the lemon filling: Place cashews, maple syrup, water, lemon zest and juice inside your blender. Pulse and process until the mixture looks creamy, you might need to stop the blender a few times and scrape down the sides with a spatula. Make sure you push down all the remaining bits of cashews.
6. Add in coconut oil and keep blending until the mixture looks completely smooth.
7. Pour the mixture equally over the frozen crust. Add in around 1/2 tablespoon of strawberry jam for each cake and make a swirl using a toothpick.
8. Put the cakes in the freezer and let them set for a few hours (or overnight) until they are firm enough to remove from their pans.
9. Decorate with fresh fruits like sliced strawberries or a small handful of wild berries. I decorated the cakes with golden raspberries from my own little harvest. :-)
10. Store refrigerated.
11. *Note: for the strawberry-matcha flavored crust I used a blend of strawberry powder and matcha green tea that comes already prepared in small packs. If you can't find this type of blend simply use matcha, adding one tablespoon at a time until you get the desired consistency, taste and color.