I Can You Can Vegan

1 Preheat oven to 375°. Add all crust ingredients to a food processor until well combined. 
2 Line a muffin pan with cupcake holders and add about 1 tbsp of crust mixture to each (or more if desired), pressing it down with the back of a spoon to create a flat layer.
3 Transfer the pan to the oven and bake for 7 minutes. 
4 While the crust is baking, add all of the ingredients for the cheesecake to your food processor and mix until 100% smooth. This may take a few minutes depending on your equipment. 
5 Remove the crust from the oven and allow to cool for 5-8 minutes. 
6 Evenly distribute the cheesecake filling amongst the cupcake pan, leaving room for the strawberry topping. Set aside.
7 Add all of the ingredients for the strawberry topping to a small sauce pan.
8 Bring to a boil, then reduce heat. Break up the strawberries using a potato masher or the back of a fork and continue to let simmer for 10-15 minutes.
9 Top each of the cheesecake bites with the strawberry mixture, then transfer to the freezer and let chill for at least 3 hours. 
10 Remove from the freezer and set out for 5 minutes. Garnish with your favorite toppings and enjoy!