Start by blending almond flour, maple syrup, and melted coconut oil in a food processor until the mixture resembles wet sand. Press this mixture firmly into the bottom of a springform pan, ensuring an even layer. Pop it into the freezer while you work on the filling.

Drain the soaked cashews and blend them with coconut milk, maple syrup, melted coconut oil, and vanilla extract until silky smooth. The result should be a velvety, creamy batter that smells heavenly.

In a small saucepan, gently heat the raspberries and lemon juice over low heat until they break down into a jam-like consistency. Strain the mixture to remove seeds for a smoother swirl. Once cooled slightly, pour half of the cheesecake batter onto the crust, then dollop spoonfuls of the raspberry sauce on top.

Place the assembled cheesecake in the freezer for at least 4–6 hours, or overnight for best results. When ready to serve, let it sit at room temperature for 10 minutes before slicing.