Lightly grease a mini muffin pan and line with parchment paper strips to facilitate removal.

Combine crust ingredients (dates, almond flour, pecans, coconut oil, salt) in a food processor until a loose, pressable dough forms.

Adjust crust consistency by adding another date if too dry or more almond flour if too wet.

Divide crust mixture evenly among the muffin slots (about 1 tablespoon each).

Press the crust mixture firmly into each slot.

Place the muffin pan in the freezer to firm up the crust.

Combine all filling ingredients (cashews, coconut cream, cocoa butter, maple syrup, lemon juice, vanilla extract) in the food processor and blend until smooth.

Taste the filling and adjust sweetness or tanginess as needed.

Remove just over half of the filling and divide evenly into the muffin slots, tapping the pan to remove air bubbles.

Add freeze-dried raspberries to the remaining filling in the food processor and blend until combined.

Divide the raspberry filling evenly into the muffin slots, tapping the pan to remove air bubbles.

Cover the muffin pan and freeze for 1-2 hours until firm.

Once firm, use a butter knife and parchment tabs to remove the mini cheesecakes from the pan.

Serve immediately or store in the freezer.