Take all of your crust ingredients and blend in a food processor until you get a crumbly mixture. Form into your mini springform cake pans. Place in the freezer for 45 minutes to an hour, or until firm. Rinse your food processor.
Blend all of your mango layer ingredients in your food processor until creamy. Add your mango mixture to your cake pans and place them back into your freezer for another 30 minutes to an hour.
Drain your soaked cashews. Add your cashews, raspberries, and sweetener to your food processor and blend until creamy. Adding a few splashes of water if necessary. Add your raspberry layer to your cake pan and freeze for 1-2 hours.
Add your favorite toppings and even drizzle on some dark chocolate if you like.