Pulse together all ingredients in a food processor until crumbs form. Add a splash of water if it needs help blending.
Press into a small 7" springform pan lined with parchment. Set aside.
To make the cheesecake:
(Use cashews that have been soaked in hot water for 2 hours) Blend cashews in a food processor until completely ground. Scrape down sides.
Peel and shred zucchini. Measure out a ½ cup loosely packed shreds. Place shreds in a clean towel and squeeze out all the moisture.
Melt cacao butter in a double boiler or microwave. Measure ½ cup after melting.
Add remaining ingredients to food processor, and blend again. Taste and adjust for sweetness.
Pour a ¼" layer of cheesecake over the crust. Add a layer of raspberries evenly spaced around the perimeter and throughout the center. Pour the remaining cheesecake over the top.
Cover pan with a paper towel and wrap in foil. Refrigerate until firm (about 2-3 hours).
Garnish with whipped coconut cream and remaining raspberries. Enjoy!
Notes
Disclosure: As an affiliate I may earn a small commission from qualifying purchases made through referral links in this post (at no additional cost to you). What I used:Cacao ButterRaw Cashews Springform PanTo make whipped coconut cream:Use a can of Thai Kitchen coconut milk that has been refrigerated overnight. Scoop out the solid white cream into a mixing bowl. Add 1 Tbs maple syrup and 1 teaspoon vanilla. Whip for about 30 seconds. Transfer to a baggie to pipe on, if you like.To store: Keep refrigerated for about 5 days. Freezing not recommended because they berries get mushy when thawed.