Raw Strawberry Cheesecake Slices

The whole year I'm waiting for the strawberries to grow on the fields again. Finally they're here and I'm in sweet paradise. No summer without strawberries! When I finally get them their on my plate every day. I like them in breakfast, pastry or fresh summer salads.
Since the days are getting warmer I thought that a cold cake would just be perfect. Like these raw strawberry cheesecake slices.

Makes 1/2 baking sheet.
Preparation time: 45 minutes
Soaking time: 4 hours
Cooling time: 3-4 hours

For the nut base:
2 cup almonds
1 cup dates
2 tbsp. millet flakes
2 tbsp. agave sirup

For the cheesecake cream:
2 1/3 cup cashews (soaked in at least 4 hours)
1/3 cup + 2 tbsp. coconut oil
1/4 cup cocoa butter
1 tbsp. agave sirup
1/2 tsp. vanilla
2 tbsp. lemon juice
10 oz strawberries
matcha powder for the decoration

For the base blend almonds, dates, millet flakes and agave sirup. Put baking paper on a baking sheet and put a 9,8 x 9,8 inch form on it. Fill in the nut mass and press on.
For the cheesecake cream blend cashews, coconut oil, cocoa butter, agave sirup, vanilla and lemon juice. Spread the strawberry slices on the nut base and cover it with the cream.
Put the cake in the fridge for at least 3-4 hours. Enjoy!