Line a 12-slot muffin tin with paper liners or lightly grease with coconut oil.

In a food processor, pulse walnuts, pitted dates, and sea salt until the mixture forms a sticky crumble.

Divide the crust mixture evenly among the 12 muffin slots and press down firmly with a spoon or fingers to create an even base.

In a high-speed blender, combine the soaked and drained cashews, melted coconut oil, 1/3 cup maple syrup, lemon juice, and vanilla extract.

Process on high speed until the mixture is completely smooth and creamy.

Distribute the cashew filling evenly over the prepared crusts in the muffin tin.

In a small blender, puree the raspberries with 1 tablespoon of maple syrup; strain through a fine-mesh sieve to remove seeds if a smoother texture is desired.

Drop approximately 1/2 teaspoon of raspberry puree onto the center of each cheesecake bite.

Use a toothpick to gently swirl the raspberry puree into the cashew filling to create a marble effect.

Place the muffin tin in the freezer for a minimum of 4 to 6 hours until the bites are completely firm.

Remove from the freezer 10 to 15 minutes before serving to achieve an optimal creamy consistency.