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Prepare the mooncake cheesecake filling: whisk cream cheese with egg and sugar until smooth.
Pour into a 5 x5 inch square pan and top with raspberries
Bake 350F for 15 minutes, or until the middle has set
Let cool in the freezer until completely frozen
Cut into 1 ½ inch squares and set aside
Mash or puree raspberries in a small blender
Mix almond flour, coconut flour, sugar, olive oil and ⅓ cup of the raspberry puree together until smooth
Divide dough into 9 equal pieces
Flatten each piece of dough into a disk, then wrap the frozen cheesecake square with the mooncake dough.
Use a ligtly greased*** mold to press the dough into mooncake shapes and set onto a clean parchment paper. I used a 75g mooncake mold, but you can use any mold size you have at home - just be sure to adjust the filling size!
Bake in a preheated 350F oven for 10-12 minutes until the tops are lightly browned.
For the best texture, store these mooncakes inside an airtight container and chill overnight in the fridge. The mooncakes actually taste better the day after.