In a food processor, blend walnuts, oats, Medjool dates, cinnamon, and salt until sticky.

Line an 8x8 inch pan with parchment paper and press the crust mixture into the bottom.

Soak raw cashews in warm water for 2-4 hours, then drain.

In a powerful blender, combine soaked cashews, coconut cream, coconut oil, maple syrup, lemon juice, and vanilla extract. Blend until smooth.

Pour the cheesecake filling over the prepared crust and spread evenly.

In a saucepan, cook the raspberries with water and drizzle of maple syrup until thick, about 5-7 minutes.

Gently swirl raspberry mixture over the cheesecake layer for a marbled effect.

Place the pan in the freezer and let the bars set for at least 4 hours or overnight.

After setting, remove from freezer, let sit for 5 minutes, lift out and slice into bars.