Crush the graham crackers using a food processor or by placing them in a sealed bag and bashing with a rolling pin. Combine them with the melted vegan butter until everything is evenly coated and crumbly, then set aside.

Beat the plant-based cream cheese in a mixing bowl until it's smooth and creamy. Then, blend in the thick coconut cream.

Gradually mix in the powdered sugar on low speed, then ramp up to high speed and beat for about 3 minutes.

Add the vanilla extract and mashed raspberries to the bowl, mixing on high for another 2 minutes.

Prepare your cupcake pan by lining it with parchment strips. Scoop 2 tablespoons of the crust mixture into each cup and press firmly.

Fill each cup to the top with the creamy cheesecake mixture, smoothing out the surface with a spatula.

Freeze your cheesecake bites for at least 2.5 hours until they’re firm.

Loosen each bite using a flat spatula, gently easing them out. Serve immediately or store them frozen.