For the Crust: Blend all crust ingredients in a food processor until a sticky, crumbly mixture forms. Line a 7-inch spring-form pan with parchment paper and press the mixture evenly onto the bottom. Place it in the freezer while you prepare the cheesecake topping.
For the Filling: Rinse and drain the cashews and throw them in the food processor or high-speed blender with the rest of the ingredients. Blend until super smooth and pour on top of the crust. Place back into the freezer while you prepare the raspberry layer.
For the Raspberry Chia Layer: Add raspberries to a small pot over medium-low heat. Let it simmer for about 2-3 minutes until raspberries are soft. Remove from heat, pour in the chia seeds and maple syrup and stir until it thickens. Let it cool down.
Assemble: Spread the raspberry chia layer evenly on top and put it back into the freezer for 2-3 hours. Decorate with some fresh raspberries and enjoy. Store leftovers in the fridge for about a week or freeze for up to 3 months. Thaw in the fridge overnight or on the counter 15-30 minutes before serving.