1-First, tackle the crust: Process the crust ingredients 3/4 cup medjool dates, 2 cups almond flour, 3 tablespoons cocoa powder, 2 tablespoons maple syrup, and 4 tablespoons melted coconut oil in a food processor until they form a clumpy mixture. Press this firmly into the bottom of an 8 or 9-inch springform pan, then pop it in the freezer to set.

2-Next, prepare the raspberry jam: Cook 2 cups raspberries and 2-3 tablespoons maple syrup over medium heat until it boils, then simmer for 10 minutes while stirring. Mix 2 teaspoons cornstarch with 1 tablespoon cold water, add it to the raspberries, and cook until thickened. Strain if you like, then cool and refrigerate it.

3-Now for the fudge sauce: Melt 2/3 cup coconut cream, 2 tablespoons cocoa powder, 1/2 cup chocolate chips, and 5 tablespoons maple syrup over medium heat, stirring constantly until smooth and thickened but don’t let it boil. Let it cool to room temperature, then divide it: keep 1/3 for swirling at room temperature and refrigerate the rest for topping.

4-Onto the cheesecake batter: Soak 2 1/2 cups raw cashews overnight or in hot water for several hours, then drain and gently squeeze out excess water. Process the soaked cashews with 2/3 cup melted coconut oil, 2/3 cup coconut cream, 2/3 cup maple syrup, 1/3 cup freshly squeezed lemon juice, and 1 teaspoon vanilla extract until it’s completely smooth and creamy, about 4-6 minutes.

5-For assembly: Pour half the batter over the frozen crust, then dollop spoonfuls of the jam and the room-temperature 1/3 portion of fudge sauce over it. Gently swirl with a knife, pour the remaining batter on top, and add more jam and fudge sauce before swirling again. Tap the pan to level it, then freeze for at least 6 hours or overnight.

6-Finally, for finishing: Warm the refrigerated 2/3 portion of fudge sauce slightly to make it spreadable, spread it over the frozen cheesecake, and let it set briefly in the freezer or fridge. Remove the cheesecake from the freezer about 20 minutes before serving to soften it just right. Remember our tip: Gently swirl the layers to keep those pretty patterns intact, as mentioned in the nutritional info each serving is around 500 calories, so enjoy in moderation!