1. Blend base ingredients together until finely diced. Press a heaped teaspoon of the mixture into the base of a 12 x cupcake tray.
2. Blend the filling ingredients and pour on top of the base mixture, leaving 5mm from the top. Place in the freezer to set while you make the topping.
3. For the topping, place the frozen raspberries in a small saucepan on medium heat. Once melted down add the chia seeds and leave aside to cool.
4. Spoon a tbsp of the raspberry-chia topping over the cheesecake mix and return to the freezer to set completely overnight.
5. Once removed from the tray, leave the cheesecakes at room temperature for 15 minutes to allow them to soften slightly before serving.