Similar to other gelatine replacements in vegan  cooking and baking, Agar Agar requires to be dissolved and then heated in order to be 'activated' and bring out it's gelatinous properties. You will see that in my original recipe, I am not heating the mixture after blending, which is because my high-speed blender heats the cheesecake mixture throughout the long blending period. You will need to blend the mixture for about 5-10 minutes - depending on your blender - in order to get the cashews & co completely smooth, and in my blender this creates a friction heat and my cheesecake mixture comes out hot by the time it's done.

However if you're using a different type of blender or are unsure if your mixture has been heated enough to activate the Agar Agar, I recommend transferring it to a nonstick saucepan after the blending process. And heating it through on a low/medium heat until it begins to become thick and gelatinous. Stir frequently to avoid the mixture setting to early and once your cheesecake mixture is ready, you will need to work quickly in transferring it to your muffin tins as Agar Agar quickly sets once it starts cooling down.

If you don't want to work with Agar Agar, you can replace it with cornflour or Vegeset (contains Karageenan), however these also need to be heated through to be activated.