Step 1

In a high speed blender, pulse together dried figs for the crust until chopped. Add in nuts and oats. Pulse until a crumble forms. Add in remaining crust ingredients and pulse until a dough begins to form.

Step 2

Set aside 1/3 cup of the crust for the top of the cake.

Step 3

Press remaining crust mixture down into a 9-or 10-inch cheesecake pan. Set aside.

Step 4

Rinse off your blender and add in all filling ingredients except for raspberries and dried figs. Blend on high until smooth.

Step 5

Pour 3/4 of mixture into the cake pan, leaving the remainder in the blender. Add in raspberries and dried figs. Blend again until smooth.

Step 6

Pour berry filling over the vanilla filling. Swirl in the mixture using a toothpick. Sprinkle reserved crust mixture around the edges of the cake.

Step 7

Freeze to set overnight.

Step 8

Mix together chocolate and melted coconut oil. Dip dried fig garnishes in chocolate. Place on wax paper to harden. Garnish no bake vegan cheesecake with chocolate dipped dried figs.

Step 9

Remove cheesecake from freezer. Slice into 8 pieces. Garnish no bake cheesecake with chocolate-dipped figs, raspberries and fresh mint leaves.

Step 10

Defrost for 10 minutes before serving. The no-bake cake can be kept in refrigerator if ready to eat, or stored in the freezer for up to 3 months. Defrost for 10 minutes if frozen.