Grease a 12 portion muffin tin or line with parchment liners. Preheat the oven to 325°
Make the cookies. In a large bowl combine almond flour, coconut flour and salt. Stir to combine. Add in the coconut oil, maple syrup and lemon zest and juice and stir until well mixed. Scoop into prepared muffin tin, about 2 tablespoons each and press up the sides. Bake 15-17 minutes until lightly brown around the edges. Remove from oven and press the center down and sides up, reinforcing the cup shape. Let cool for 10 minutes then run a butter knife along the sides and gently remove.
Make the cheesecake. Soak the cashews for an hour in hot water or 4 hours in cold water. In a high powered blender combine the cashews, coconut oil, maple syrup, salt and lemon juice and blend until completely smooth. Scoop into cups evenly and place in the fridge for at least an hour to set before topping with drizzle.
Make the raspberry drizzle. In a small sauce pan, combine the raspberries maple syrup and water and cook over medium heat for five minutes until the mixture is broken down and the raspberries are like a jam. Strain threw a fine mesh strainer to remove all the seeds and then add 1 tablespoon of coconut butter to thicken. Drizzle over the cheesecake cups and serve.
Alternatively, you can use fresh raspberries, blueberries, blackberries or strawberries as a topping.
Store covered in the fridge to keep fresh.