Warm coconut oil in a small saucepan or fry-pan on low heat until melted (if you’re using solid honey, add it to the coconut oil at the same time and then whisk to combine).
In your most powerful food processor/blender place all filling ingredients, including the melted coconut oil (and melted honey, if using).
Pulse initially to break down the nuts, then blend on high until very smooth (this make take a couple minutes and you may need to stop occasionally and scrape down the sides of the blender). If the mixture is too thick and it’s not blending smoothly, add a little water (up to 6 tablespoons (90 ml) may be necessary) and continue to process until smooth – the end result should be thick and gloopy (not runny). Give it a taste to check on its flavour and adjust as needed.
Now, pour roughly two-thirds (just eyeball it) of it onto the base/s and level off the surface with the back of a spoon or a spatula. If you think your mixture is a little wet, it’s best to put the cheesecake into the freezer at this point to firm up the vanilla mixture before adding the next layer. Otherwise, if your mixture is nice and thick, you can add the next layer directly on top without chilling first.
Add the fresh or thawed raspberries to the remaining filling and blend on high until smooth.
Spoon the raspberry mixture over top of the first layer of filling and level off the tops with the back of a spoon or spatula.
Place the pan into the freezer for at least two hours until the cheesecakes are solid.
To serve, remove cheesecake/s from freezer at least 30 minutes prior to eating (see notes about thawing times) and remove from the muffin or cake pan (see notes about removing cakes from pans).
Serve the individual cheesecakes on separate serving plates. Or, if you have made a full-sized cake, run a smooth, sharp knife under hot water and cut into slices.