Heat oven to 325°F.

Place eight 6-ounce ramekins in a roasting pan; set aside.

Heat chocolate in the microwave in 30-second increments until fully melted, about 1-2 minutes; set aside to cool slightly.

In the large bowl of an electric mixer, beat 2 cups coconut cream on medium speed until lightened, scraping down sides of bowl as needed. Add chocolate and beat until combined. Add xylitol, beating until combined.

Add eggs, one at a time, beating well after each addition. Add one cup coconut cream and almond and vanilla extracts, beating until completely smooth.

Pour mixture into prepared custard cups. Carefully pour enough boiling water into roasting pan to come halfway up sides of ramekins.

Bake until the cheesecakes are puffed and the centers are just set, about 20 minutes. Remove from oven and let sit in the water bath for 10 minutes.

Transfer custard cups to a wire rack; cool to room temperature. Refrigerate until well chilled, 4 hours or overnight.

Garnish with mint sprigs, chocolate shavings and raspberries, if desired.