Vegan cheesecake in small cups with peach mousse

Ingredients:

·         one can coconut cream

·         400g Soft Tofu

·         3 tsp fresh squeezed lemon Juice

·         1/2 cup agave syrup

·         1 can peaches

Preparation:

Drain the peaches, add them to a blender,  mix until smooth.

Add tofu, coconut cream, agave syrup and lemon juice into the blender. Mix until smooth consistency.

Transfer into cups, decorate with mint leaf.

Keep in the fridge, best for 24 hours.