Raw Strawberry Cheesecake

When you are after the cake, without the side of calories, opt for this Raw Strawberry Cheesecake!


  • 3 tbsn Ozganics Strawberry Spread
  • 1/2 cup Ozganics Extra Virgin Coconut Oil
  • 2 cups Almond, pitted
  • 20 Mejool Dates, pitted
  • 2 cup Cashews, soaked overnight
  • 4 cup Strawberries
  • 6 tbsn Lemon Juice
  • 1 tbsn Vanilla




  1. For the base, pulse almonds in food processor until they are finely ground up, add the dates and coconut oil and pulse until they form a sticky dough. Press the mixture into the bottom of your cake tin and place in freezer.
  2. For the filling, drain and rinse your cashews and put them into (clean) food processor, add the rest of your ingredients and blend until it forms a creamy smooth mixture.
  3. Pour the filling over the crust and place in freezer for 2-4 hours. Decorate with fresh fruit and serve immediately.