1. melt the coconut oil.
2. Crush the Albert biscuits and mash them together with coconut oil.
3. In muffin models, form the bottom from the mixture in each one separately.
4. Place the models in the refrigerator for at least 1 hour to harden the bottom.
5. Mix coconut cream, mascarpone, Matcha, honey and agar agar in a large bowl.
6. Mix until you get a nice green smooth cream, without lumps. Just be careful that the cream does not curdle.
7. Take the molds out of the refrigerator and slowly pour the cream on them.
8. Put everything together for at least 5 hours, preferably overnight in the refrigerator.
9. Before serving, decorate our mini chessecaks with fresh blueberries.