For The Raspberry Topping For The Crumb Crust For The Cheesecake Layer

For The Raspberry Topping Sauce

1. Whisk the tapioca and water together until dissolved. Place the raspberries, sugar, and tapioca mixture into a small saucepan over medium heat.
2. Stir the mixture as it cooks. Bring it to a simmer and allow to simmer for 7-8 minutes, stirring constantly. Remove from the heat and allow to cool

For The Crumb Crust

1. In a small food processor, pulse the nuts, almond flour, sugar, cinnamon and salt a few time to form 'graham cracker crumbs'. Stir in the coconut oil to form a mixture that resembles an unbaked crumb topping.

For The Cheesecake Layer

1. Place all ingredients in a high speed blender and blend until smooth and creamy (roughly 1-4 minutes). Scrape down the sides and continue to blend to make sure all the cashews are blended into the mixture. Chill this mixture in the refrigerator for at least an hour to thicken.

For The Jar Assembly

1. Spoon about 1.5 - 2 Tbsp of the crumbs into the bottom of each jar. Follow with about 0.25 cups of the cheesecake layer, then top with as much of the raspberry sauce as you'd like
2. You can either serve these right away, or cover the jars with fitted lids and refrigerate for up to about 5 days.