Before starting, soak the dates and cashews: Place them in separate heatproof bowls, cover with boiling water, and soak — dates for 30–45 min, cashews for 45–60 min — or soak both overnight.

Add the soaked dates to a food processor with almonds and vanilla extract. Blend until a sticky dough forms with small nut pieces still visible (don’t over-blend into a cream).

Press the dough evenly into a lightly greased cake tin or springform pan (a touch of coconut oil works well). Place in the fridge or freezer to set while you prepare the filling.

Add the coconut oil and frozen raspberries to separate dishes, and microwave both for a few seconds. The raspberries should be soft and juicy.

Drain the soaked cashews and add to a blender with lemon juice, sweetener, melted coconut oil, vanilla extract, and melted raspberries. Blend on high until completely smooth, pausing to scrape down the sides for an even texture.

Pour the filling over the crust, spreading it evenly. Cover with plastic wrap or a plate and freeze for 4–5 hours.

Let the cheesecake thaw at room temperature for 10–15 minutes before slicing. Top with fresh fruit if desired.

Storage tip: Keep leftovers in an airtight container in the freezer (for up to a week) or fridge (a few days).