A rich vegan cheesecake filling is hugged by a crisp, buttery pecan crust and swirls of strawberry and blueberry sauce. The filling garners its cheesecake-like tang from fresh lemon juice and tahini, while its creaminess comes from blended cashews and coconut cream. The crust resembles a baked graham cracker crust in look, texture, and flavor; however, it's made with just four raw ingredients: dried mulberries, pecans, coconut sugar, and buckwheat groats. If you use raw tahini, this cheesecake is raw vegan; however, either way it's no bake and easy to make! The prep time only includes active prep time, but there are 8 hours of soaking (or overnight) and 2 hours, 20 minutes of chill time, so make sure you take this into account when making this festive treat!
*You'll want to chill a can of full-fat coconut milk or coconut cream overnight. Then, open the can and scoop off the thick cream at the top of the can and measure only that, excluding the watery liquid.
**To make this cheesecake raw, use raw tahini.
***To simplify the soaking, I like combine the cashews and dates for the filling in one airtight container, cover with water, and soak for 8 hours or overnight. You can also add 5 additional dates into the container for the blueberry and strawberry swirl and remove them to blend with each fruit.