Soak raw cashews overnight in water. Drain and rinse before using.
In a blender, combine soaked cashews, coconut cream, maple syrup, melted coconut oil, vanilla extract, and lemon juice. Blend until smooth and creamy.
Melt the vegan white chocolate by placing it in a heatproof bowl over a pot of simmering water, stirring until smooth.
Add the melted white chocolate to the blender and blend until well incorporated.
In a food processor, pulse together almond flour and dates until a crumbly mixture forms.
Press the almond flour mixture into the bottom of a 9-inch springform pan to form the crust.
Pour the cheesecake filling over the crust, smoothing the top with a spatula.
Chill the cheesecake in the refrigerator for at least 4 hours or until set.
Top with thawed raspberries before serving.