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Preheat the oven to 350 degrees Fahrenheit and select two ramekins – each roughly 3 inches wide. Add the ground almonds, cinnamon, 1/2 teaspoon erythritol and butter to a food processor. Blend to combine, forming a crumbly consistency.
Divide the crumb mixture evenly between the two ramekins. Press firmly into the base, creating an even layer in each. Transfer to the oven and bake for 10 minutes until firm and lightly golden. Set aside to cool completely.
While the bases cool, you can prepare the filling. Add the cream cheese, heavy cream and remaining erythritol to a mixing bowl. Whisk together until smooth and thick. The mixture will be quite dense, like a soft-serve ice cream. You may use an alternative low carb sweetener if preferred, adjusting the quantities to taste. Roughly chop/crush the fresh raspberries. Add the raspberries to the bowl with the cream cheese mixture. Gently fold the raspberries through the cheesecake filling.
Divide the cheesecake mixture between the two ramekins, spooning over the cooled bases. Level the tops of the cheesecakes with a spoon or spatula so that they are even. Transfer the ramekins to the fridge to firm and set. This will take up to three hours, but better still, leave overnight. Serve cold.