Raw Santa Hat Cheesecakes

1: Soak cashews in hot water for 1 hour.

2: Place base ingredients into a blender and blend until the mixture is a soft consistency and no large pieces remain.

3: Set the base mix aside and rinse out the blender.

4: Place cheesecake ingredients into the blender and blend until smooth.

5: Grease a loaf tin with coconut or olive oil and line all four sides with parchment paper.

6: Pour the base mixture into the loaf tin and level it using the back of a spoon.

7: Pour the cheesecake mixture over the base and tap the tin for an even top layer.

8: Place the loaf tin in the freezer for 2 hours.

9: Remove loaf tin from freezer, turn out the cheesecake, and cut into roughly 18 even squares.

10: Whip the coconut cream until light and fluffy and pipe or spoon a little onto each cheesecake, then top each cheesecake with a strawberry.