1. Make the Walnut Crust and Freeze:

• Line an 8×4-inch loaf pan with parchment paper, ensuring there’s about 1 inch of overhang on each of the longer sides. This will help you lift the cheesecake out later.
• In a food processor, add the 1 cup walnuts, 3 pitted soft Medjool dates, ½ tablespoon coconut oil, and heaping ¼ teaspoon sea salt.
• Pulse together until the mixture is crumbly and starts to stick together when pressed. It should not be a smooth paste, but rather fine, slightly sticky crumbs.
• Press this crust mixture firmly and evenly into the bottom of the prepared parchment-lined loaf pan. Use the back of a spoon or your fingers.
• Place the pan in the freezer for at least 15 minutes (or longer, while you prepare the next layer) to allow the crust to firm up.

2. Make Your Chosen Cheesecake Filling Layer:

• If using Cashew-Based Filling (Option 1): Ensure your raw cashews have been soaked (for at least 4 hours in water, or quick-soaked in boiling water for 30 minutes) and then thoroughly drained. Place the drained soaked cashews, ½ cup full-fat coconut milk, ¼ cup plus 2 tablespoons maple syrup, ¼ cup fresh lemon juice, 1 tablespoon lemon zest, 2 teaspoons vanilla extract, and ½ teaspoon sea salt into a high-powered blender. Blend on high speed until the mixture is completely smooth, creamy, and luscious, about 1-2 minutes. Stop and scrape down the sides of the blender as needed.
• If using Vegan Cream Cheese-Based Filling (Option 2): Ensure your vegan cream cheese is softened. In a regular blender (or food processor), combine the softened vegan cream cheese, ½ cup full-fat coconut milk, ¼ cup maple syrup, ¼ cup fresh lemon juice, and 1 teaspoon vanilla extract. Blend until smooth and creamy.
• Pour your chosen cheesecake filling mixture over the chilled walnut crust in the loaf pan. Use a spatula to spread it into an even layer, smoothing the top.
• Place the pan back in the freezer. Freeze until this cheesecake layer is completely firm, at least 2 hours.

3. Make the Raspberry Layer and Add to Cheesecake:

• Ensure your frozen raspberries are mostly thawed (still a bit icy is fine, but not frozen solid).
• In your blender (no need to clean it thoroughly after the cheesecake filling), combine the mostly thawed raspberries, ½ teaspoon fresh lemon juice, 2 tablespoons maple syrup, and 2 tablespoons chia seeds.
• Blend until the mixture is smooth. The chia seeds will help thicken it into a jam-like consistency as it sits and chills.
• Once the cheesecake layer in the loaf pan is completely firm, pour the blended raspberry mixture evenly on top of the frozen cheesecake layer. Smooth the top with a spatula.

4. Freeze Solid:

• Cover the loaf pan carefully with plastic wrap.
• Return the pan to the freezer. Freeze for at least 4 hours, or preferably overnight, until the entire cheesecake is frozen solid and all layers are firm.

5. Thaw Slightly, Slice, and Serve:

• When ready to serve, remove the vegan cheesecake from the freezer. Let it sit at room temperature for at least 20 minutes to allow it to thaw slightly. This is important for easier slicing and for the cheesecake layer to achieve a creamier (less icy) texture.
• Using the parchment paper overhangs, carefully lift the frozen cheesecake out of the loaf pan and place it on a cutting board.
• Use a large, sharp chef’s knife to slice the cheesecake into 8 to 10 slices. For the cleanest cuts, you can dip the knife in hot water and wipe it dry between each slice.
• Let the individual slices thaw for an additional 15 to 20 minutes at room temperature, or until the middle cheesecake layer is perfectly creamy and the raspberry layer is more jammy and less icy.
• Serve chilled. Re-freeze any remaining slices immediately, wrapped well. Enjoy!