Line the bottom of a 9-inch nonstick tart pan with a circle of parchment paper. (A tart pan with a removable bottom is best for this recipe.)

In a food processor, pulse the graham crackers, coconut oil, brown sugar, and salt until crumbly. Press the mixture into the prepared tart pan, using the back of a measuring cup to press it firmly onto the bottom and up the sides. Freeze for 30 minutes.

In a high-speed blender, combine the vegan cream cheese, powdered sugar, cashews, lemon juice, zest, and vanilla and blend until creamy. Spread the filling onto the crust and chill the tart overnight in the refrigerator.

Top with the peaches and raspberries and serve.