MAKE THE FILLING: Add all the filling ingredients to a food processor and mix on high, stopping to scrape down the sides as needed, for 2-4 minutes until the mixture is creamy and shiny. That shiny part is key!

ASSEMBLE AND CHILL: Use a large rubber spatula to scrape the filling into a vegan-friendly graham cracker crust and spread into an even layer, using the rubber spatula to swirl the filling into a circular pattern if desired (for aesthetics.) Cover and refrigerate until the filling is firm and cold, about 6-8 hours.

SERVE: Serve as-is or top with fresh fruit and cut into wedges with a large sharp knife, rinsing the knife under warm water between slices. Carefully slide a pie server under the crust of the first slice, making sure it reaches all the way to the tip of the wedge in the center of the pie plate. Lift the slice up and out of the pie gently and serve. The first slice will be the most difficult and messy to remove.

STORE: Store leftover vegan cheesecake covered in the fridge for up to a week. Leftover slices can be frozen in an airtight container for up to 8 weeks. Defrost frozen cheesecake slices in the fridge until thawed through which can take several hours.