Let's start preparing the base: place cookies in a blender along with melted coconut butter and blend to obtain a sandy, fine and homogeneous mixture.

If using muffins molds, place on the bottom of each a paper cup (it will facilitate to remove the frozen cheesecakes from molds).

Place in each mold a heaping teaspoon of cookie crumbs. Press them well with the back of the spoon to form a uniform layer.

Let's prepare now the cheesecake filling: put in a bowl the cream cheese, brown sugar, vanilla extract and mix well with a whisk.

In another bowl whisk cream until soft and not too firm then fold it into the mixture of cheese and sugar.

Pour the cheesecake filling over the bases, dividing it equally between the mini cheesecakes; the quantity should be about 3 heaping teaspoons of filling for each portion.

Put the mini cheesecakes in the refrigerator at least 3 hours.

Meanwhile you can prepare the raspberry sauce: put in a saucepan the raspberries and sugar, put on the stove over medium heat and bring to a boil.

Lower the heat and go on simmering, stirring constantly, until the sauce gets thick (about 10 minutes).

Let the sauce cool down and keep it in the fridge until you need to use it.

When serving cheesecakes just pull them out of the freezer, eliminate paper cups if you prefer, top with raspberry sauce and fresh raspberries. Within 5 minutes the cheesecakes will reach the perfect creaminess to be enjoyed like a tasty ice cream cake.