Line a 12-cup muffin tin or silicone pan with cupcake liners and lightly spray with non-cooking spray or you can use a mini cheesecake tart pan.

If you don’t have graham cracker crumbs, you can easily make your own.

Using a food processor, pulverize the graham crackers until finely ground into crumbs or place graham crackers in a large ziploc bag and use a rolling pin to crush them.

Mix graham cracker crumbs and sugar in a bowl. Pour in melted butter and mix with a fork until all the crumbs are wet and crumbly.

Divide the graham cracker mixture between the 12 cup muffin tins and press the crumbs firmly into the bottom of the liners.

Chill it for 10-20 minutes or if you would like a crisper crust, bake this crusts for 8-10 minutes at 375F and let cool before filling with cheesecake filling.

Using a mixer, beat the softened vegan cream cheese until smooth and creamy, then add the coco whip, 3-4 tablespoons of the raspberry preserves and sugar and mix until combined until combined and mixed well.

Spoon or scoop the cream cheese mixture into each of the crusts.

Top each mini cheesecake with a teaspoon or tablespoon of the raspberry preserves. Before adding, make sure to mix it up well so it’s easy to spread on top of cheesecakes.

When ready to serve, top with some raspberries, as many as you like.

Refrigerate the cheesecake for 3 hours or overnight before serving so it can firm up. If you used a mini cheesecake tart pan, gently press the bottom upwards to remove the cheesecake from the sides of the pan. Enjoy!