It is best to soak the cashew nuts in water. Either overnight or pour hot water over them and soak for about 30 minutes. Then rinse and drain well.

Lightly grease a muffin tin (for 12). Cut 12 thin strips of baking paper and line the moulds with them. This makes it easier to remove the cakes later.

Blend the almonds, strawberry chia porridge and pitted dates in a blender until coarse and slightly sticky.

Divide the nut-porridge mixture into 12 roughly equal pieces and press them into the prepared muffin tins with your fingers, a glass or a teaspoon so that the base is evenly covered.

Put the cashews, coconut milk, agave syrup and lemon juice in the blender. Blend until smooth and creamy.

Pour about 2/3 of the cream into the muffin tins until they are half full and set the rest aside. Tap the tray on the work surface a few times so that the surface is smooth. Then place in the freezer for 20 minutes.

Add the strawberries to the remaining cream in the blender and blend until smooth.

Then pour the strawberry cream onto the light layer of each muffin and smooth it out. Do not fill the moulds to the brim. Then freeze for at least 2 hours so that they become firm.

After freezing, remove the small cheesecakes using the strips of baking paper or alternatively a small knife.

Allow to thaw for 10 minutes before serving, then they become creamier. Garnish with fresh strawberries if desired.