In a food processor, combine walnuts, almonds, dates, figs, raisins, and orange zest. Pulse until a sticky mixture forms that holds together when pressed. Line the bottom of a springform pan with parchment paper and evenly press the crust mixture into the base, creating a firm layer. Set aside while you prepare the cranberry layer.

In the same food processor, blend cranberries until smooth. Add coconut cream, melted coconut oil, and maple syrup, and blend until well combined. Pour this vibrant mixture over the prepared crust, using a spatula to spread it evenly. Chill this layer in the refrigerator for about 6 hours to set properly.

After chilling, blend the remaining coconut cream with melted coconut oil and maple syrup until creamy and smooth. Gently pour this luscious white chocolate mixture over the firm cranberry layer, ensuring an even coating. Use a spatula to spread it if needed, then place the cheesecake back into the fridge for another hour to allow the layers to meld beautifully.

For the cranberry swirl, blend a small amount of cranberries with a splash of water until smooth. Using a spoon, drizzle this cranberry mixture over the top of the cheesecake. With a knife or toothpick, gently swirl the cranberry puree into the white chocolate layer to create beautiful marble patterns. Return the dessert to the refrigerator for an additional 30 minutes.

Once your decadent White Chocolate Cranberry Cheesecake has set and the layers are firmly established, it’s time to chill for a final period. Refrigerate the cheesecake for at least 2 hours before slicing. Slice into wedges and serve chilled.