For the base: break down the macadamias, pistachios and pumpkin seeds in a food processor until they form a nice crumb. Add the remaining base ingredients and blitz again until they are sticky. Divide mixture evenly and press into the base of a standard sized muffin tin. I used silicon for easy removal. If using normal muffin tin make sure it is lined with baking paper so the cheesecakes can be easily removed.
For the filling: Add all the ingredients in a high-speed blender and blend until smooth and creamy. Pour evenly over the base mixture and place in the freezer to set for 3-4 hours or overnight. Decorate with raspberries and enjoy.
Recipe by Talida Voinea at https://talidavoinea.au/raw-vegan-raspberry-elderflower-cakes/